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THE UNION-RECOKDER, MILLEDCEVILLE, GA., MARCH II. 1131
The Union Recorder Cooking School Recipes
excursions
To
SAVANNAH
Cake* and IcinfcS
Nut Angel Cake
1 1-2 cup* OKU white (12) eggs-
I- 2 teaspoon salt.
2 1-4 cups sugar.
II- 2 cups cake flour.
Sifted before measuring.
1 1-2 teaspoon cream uirtar.
1 1-2 teaspoons vanilla.
.1-4 teaspoons almond extract.
1-8 cup finely chopped pecans.
Sift one half of the sugar (1 1-8
cups) three times with the four
which has been sifted before meas
uring and set aside.
Add salt to egg whites, beat until
foamy, add cream of tartar and con
tinue beating until stiff. Add 1 1-8
cups o (sugar gradually, using a
folding motion, add vanilla and al
mond extract and mix thoroughly.
Cut ami fold in flour (which has
been sifted with one half of the
Pour half the batter in pan and
sprinkle over this, finely chopped
nuts. Pour in the remaining b«
and sprinkle finely chopped nut!
top. Cut through the batter
circular motion.
Place in cold oven set adjustable
pointer ut 825 degrees. Turn oven
botton switch to high and clo««* cir
cuit breaker bake 1 hour and 15
minutes.
Cherry Angel Cake
Slice Maraschino Cherries cross
wise in very thin slices. Add to the
hatter us : ng same method as for
nut angel cake.
Coconut Ball.
Cut cake, using two forks into 2
inch ItalL-. Dip into boiled icing
covering all sides, then roll in cocn-
Chocolate Cream Sauc<
1 cup whipping cream.
4 tail spoons cocoa.
1-2 cups granulated sugar.
with
1-8
Sift «
ispooi
salt.
sugar and salt together
cream and whip until
r> a slice of Angel food
Angel
stiff. !
Maple Nut Ice
(Using 8 tyjg yolkci
cake).
1 cup maple syrup.
8 egg yolks.
2 cups cream whipped.
1-2. cup chopped nuts.
Heat the syrup in a double boiler.
Ileat the egg yolks until thick and
lemon colored. P.iur about one-third
of the hot syrup over the egg yolks
stirring constantly. Pour this mix
ture slowly into the remaining hot
fryrup in double boiler, stirring con
stantly and cook until tdightly thick
ened. Strain, cool thoroughly then
fold in whipped cream and chopped
nuts, pour into ice tray and freeze
three to four hours without stirring.
Banana Layer CaJce
1 1-2 cups sugar.
8-4 cups butter.
2 1-2 cups cake flour.
(Si/ted before measuring'.)
2 eggs.
1-2 t easpoon baking powder.
1 teaspoon vanilla.
1 1-4 cup.-, ripe bananas.
(Force thru potato ricer, then
1-i
I’lk.
1 teaspoon soda.
Sift baking powder and flour to
gether three times and set aside.
Cream butter, add sugar gradually
and beat until light and fluffy. Add
beaten eggs and vanilla and set this
mixture aside. Add sour milk to
bananas and then soda. Add the
banana mixture and flour mixture'
to the butter and sugar mixture!
alternately beginning with the flour)
mixture first.
diately into the pan. While this mix- j
ture is cooling mix the following
cake batter.
1-2 cup butter.
1 cup sugar.
1-2 cup milk.
2 egg yolks.
2 1-2 teaspoons baking powder.
1 8-4 cups cuke flour (sifted be
fore measuring.)
1 tea-poon flavoring.
Cream butter, add sugar gradual
ly and bent until light. Add beat
egg yolkes and mix thoroughly. Sift
baking powder and flour together
three times and add alternately
with milk. Add vanilla and ca;e-
fully fold in stiffly beaten whites
and set aside. Peel and slice 5 or G
large bananas in 1-4 inch slices,
cover the sugar and butter mixtures
in pan with a layer of sliced bonunas.
'Pour the cake batter evenly over the
i imnunos.
j Set adjustable pointer at 375 dt-
Jgfeea. Turn oven bottom switch to
I high and close circuit breaker. When
'circuit breaker opens place the cake
lia oven. Reset adjustable pointer at
i-lUO degrees and close circuit break
er. Bake 35 minutes. When re
moved from the oven envirt pan,
cut in -quarts serve with whipped!
{cream and garnish with cherries orj
rubyettes.
Spiced Apple Muffen*
2 cups pastry flour.
(Sifted before measuring.)
1-2 cup sugar.
4 teaspoons baking powder.
1-2 teaspoon baking powder.
1-2 teuspoon salt.
1-2 tea-poon cinnamon.
1 egg beaten.
1 cup milk.
4 tablespoons melted butter.
1 cup finely chopped raw apple.
Sift together flour, sugar, baking
powder, salt and cinnamon. Cimbine
milk, beaten egg and butter and add
o dry ingredients. Mix thoroughly
nd fold in chopped cpple. Drop in
well greased muffin tins and sprink-
i* cinnamon and sugar mixture
2 tablespoons of sugar and
a>poons cinnamon,
adjustable pointer at 400 de-
Turn oven bottom switch to
high and close circuit breaker. Open,
place muffins in oven. Reset ad
justable pointer at 425 degrees and
>se circuit breaker. Bake for 15 to
minutes.
Peanut Cookie.
2 cups brown sugar.
1 cup butter.
2 eggs.
3 cups cake or pastry flour.
(Sifted before measuring.)
1 teaspoon soda.
1 teaspoon cream tartar.
1 cup chopped peanuts.
Cream butter, add sugar and beat-
eggs).
Sift flour, soda and cream of tar
tar together and add. Mix thorough
ly, add chopped peanuts. Chill dough
then roll out and cul or form in
•oils size of small tumbles. Chill un-
i! firm, slice and place on greased
Itaking sheet.
Set adjustable pointer ut 450 de
grees. Turn oven bottom switch to
high nnd close circuit breaker. When
circuit breaker opens pla.e cookies
oven. Reset the adjustable pointer
475 degrees and close circuit
breaker. Bake 10 to 12 minutes.
Account
BEAUTIFUL WORMSLOE
„GARDENS
Fresh Pork H.m
Weight 10 pounds; Oven bottom
switch medium; Oven Thermometer;
setting 450 degrees; Time reqcirfd Excurs j on fare from Milledgeville
per pound in minutes 30 minutes, (April 3 . 4 and pn, $6.50, tickets
plus 25 minutes cold one; 3 hours 2;> jj m j ted fj ve days in addition to date
minutes. | D f also excursion fnre $10.26
Cooked Mayonnaise March, 28, 31, April 1, 2, 3, 7 and
1 egg. 110, tickets limited seven day's in ad-
1 tablespoon sugar. dition io date of sale.
The beautiful azaleas and other
i flowers at historic Wormsloc Gar
dens will be in full bloom or above
dates. The famous W. O. De-Rennc
Georgia Library will also be open to
.the public.
Sightseeing bus leaves Savannah
and DeSoto Hotels at 10:00 A. M.
' 1 teaspoon mustard.
I 1-8 tea-poon paprica.
1-4 cup vinegar. .
1 cup Wesson Oil.
1 cup water.
4 tablespoons corn starch.
Into a mixing bowl add the egg
seasonings, vinegar and Wesson OI
but do not stir. Make a thick smooth nnt * 3:00 P. M.
paste by cooking cornstarch and | Auk Ticket Agent for complete
water. Add hot puste to ingredients ; information, tickets, reservations,
m the bowl and beat mixture brisk- etc.
Iy with rotory beatc-r. A thick May-
XOE30C
II
PRI r K T - tC ' lnk L ‘keStg
a,. n.d. b, ,h. -McMillan- Pr*,,,
BURNT IN OUR CONTINUOUS KILN’S
There is No Waste in Our Bricks.
W. Mak. Quick Sbipn. nt , Ac, Quaalit,.
RICH GL0 FACE BRICK—FIRE BRICK—COMMON brick
Milledgeville Brick WorksCo
MILLEDCEVILLE, CA.
E.l.blbln! 1883 b, J. w. McMillan.
K. G. McMillan, Pr.iide.t B.U. McMillan, Vicn.Prc,
CENTRAL OF CEORC1A RAILWAY
BABY CHICKS!!
BLOOD-TESTED BY STATE DEPARTMENT!
Every chick we offer is bood-tested by Slate Veterinary De-
p partment for White Diarrhea. They are Georgia Chicks, pro- p
° duced by Georgia people and are as good as can be had in o
the whole country. Oar prices are in keeping with the times—
CHEAPER THAN ANY PREVIOUS SEASON. WRITE US—
BASTON’S HATCHERY
Milledgeville, Georgia.
Loose Cotton Seed Hulls
60c*
COTTON SEED MEAL
$1.50
Per Bag
$27
Per Ton
The Oil Mill
BELL’S
Sin
Me
1 cup mashed fresh strawberries
1 cup sugar.
1 tablespoon gelatine.
1-4 cup cold water.
2 tablespoons lemon juice.
2 Cups whipped cream.
Soak gelatine in cold water
minutes heat fruit to boiling point.
Four the hatter into two 0-inch ] add gelatine, sugar and lemoi. juice,
cake tins which have been greased chill, when mixture begins to stiffen,
and the bottom lined with wax paper.' fold in stiffly beaten cream. Freeze.
Sot adjustable pointer at 375 de
grees. Turn oven bottom switch to
high nnd close circuit breaker. When
circuit breaker open place the cake
in oven. Reset adjustable pointer
at 400 degrees and close circuit
breaker bake 35 to 45 minutes.
Caramel Icing
1 1-2 -ups brown sugar.
2 egg whites.
2 tablespoons water.
1-2 teaspoon vanilla.
Place bottom part of double boiler
on surface unit and turn switch to
high. When the water begins to boil
place unbeaten egg whites, sugar and
water in top part of double boiler.
Beat constantly with rotary egg
beater until the mixture gathers in
side the blades on the beater and is
thick and creamy. Remove from
range, add vanilla and mix thorough
ly-
Banana Uptide-down Cake
1 1-2 cups brown sugar.
6 tablespoons butter.
Place the butter and sugar in a
sauce pan and stir over 'low heat
Butter an oblong pan
until both ingredients
id Apple Salad
Firat Part
1 package Lcmo Jell-O.
1 pint boiling water.
2 tablespoon lemon juice.
1 teaspoon salt.
1 red apple cut in 1-8 inch dice.
1 teaspoon sugar.
Dissolve Jell-0 in bolliiig water,
add 1 tablespoon lemon juice and
salt, sugar, core and dice apples and
add 1 tablespoon lemon juice. When
Jell-O is slightly thickened, fold in
apples chill until firm.
1 package Lemo Jell-O.
1 pint boiling water.
1 teaspoon salt
1 tablespoon lemon juice.
1 package (3 ounces) cream
cheese.
1-2 cup walnut meats broken.
Dissolve Lemon Jell-O in boiling
water add lemon juice nnd salt. When
■•-lightly thickened beat Jell-0 with
otary egg beater until of consistency
t» r whipped cream. Thin the cream
cheese with a little cream. Fold in
cheese and nuts. Pour over firm
10x14 first layer. Chill 1-2 hour,
melted, i Serve in squares on crisp lettuce.
Hundreds of New Dresses
Just Coming in by Every
Express For Easter
Hundreds of new Dresses just coming in by
every express, for Easter. The styles are en
tirely new in solid colors and in prints—Special
for this week—
$16.75 and $25
Such values you have never seen. They look
like $25.00 and $39.00 Dresses.
NEW EASTER COATS
SPORT COATS IN LIGHT COLOR
$19 values at $15
Black and Blue Coats and Lapin, Fur-trimmed,
light weight—Speially priced—
$25.00
LADIES’ SUITS
Are very stylish this season, black and blues
and tweed effect, two and three piece—Special
at—
$15.00
If You Want the Best Shop At
E. BELL’
inches, and pour this mixture imme- Garnish with Mayonnaise.