I love food, I bate to write
about • . I like to read other
people' WritiDp ut food.
For the most part I can iden
tify with the associated with
freshly baked bread, right out of
the oven s1athered with sweet
butter. Or the sorrow over the
demise of the last piece of
chocolate cake. E the simp
yearning for a slice of pot roast
·th brown gravy and mashed
potatoes. But I hate to write
bout it. ,
After all, how can you ex
plain to a person who eats be
cause he/she has to, how a
steaming bowl of stew is as com
forting as an old shoe? Or how
an overcooked pi ce of prime
beef would make me crY as sure
ly as if someone hurt my feel
ings. But as painful as i is, some
body has got to tell you about
the emotional side of food. It's
not just something you eat, it's
something you feel, live and
love.
Please try the following
recipe and see if you can iden
tify -some emotions of your own.
THE CHOCOLATE
CAKE
I've been a chocolate addict ·
since birth. This is by far the best
chocolate cake ever.
1 c. boiling water
1n. c. plus 1 T cocoa powder
21/4l vanilla
3 eggs
2 1/4 c. plus 2 T sifted cake
flour
1 112 c. sugar
11/2 T baking po der
112 t. salt
11/2 sticks softened butter or
margarine
1. Preheat oven to .350.
Grease and flour 2-9" Layer
Pans.
2. In a small bowl combine
al
•
I
9
cocoa and boiliag water stiring ,
until smooth. Let cool to room
temper ture.
3. In another mall bowl beat
the vanilla into the eggs. Add 1/4
of the cocoa mixture. .
4. In a large IIlixqlg bowl
combine the flour, sugar, baking
powder and salt. Mix well. Add
remaining cocoa-water mixture
and the butter to the dry mixture
and beat at medium speed for 1
1/2 minutes. Add the esg cocoa
mixture in three parts, beating
for 20 seconds after each addi-:
lion.
5. Pour the 'batter into the
prepared cake pans and bake
for 20-25 minutes or until the
cake springs back when lightly
pressed in the center.
6. Let the cake cool in the
pans on a rack for 1{) minutes.
Invert onto lightly greased racks
to fmish cooling. When com
pletely cool fill and frost with
Perfect Fudge Frosting.
PREFECT FUDGE I
FROSTING
12 oz. semi-sweet chocolate
1 c. heavy cream
1. In a food processor or
blender process chocolate until
fmely chopped
2. Scald the cream over
medium heat, until bubbles a�
pear around the edge of the pan.
With the machine on, pour the
hot cream through the feed tube
in a steady steam. Process until
smooth. Let cool· at room
temperature to thicken.
eats or
qu to
your lavorite red pe , plea e
lree to write t: Affairs
by Andfta, do dJu Boftos,
lS61l E. Warre , Suite B.,
Detroit, MI C24.
------. Dear' Betty Crocke
Q. T e
red
Ii to
Wh t' ea
Boyde IA.
A. It's difficult to make a
blanket statment. Cookie tex
ture depends on the propor
tions of sugar, eggs and flour.
Soft, chewy cookies tend to have
mor eggs and sugar while crisp
cookies have more sugar and
shortening. ore your consis
tency in mea uring and watch
ball�· l2 time carefuUy. Longer
baking times will make cookies
moreaisp.
WI.
A. Canned pie falling can be
stored, unopeaed, for a year.
Q.
fl I after bald ? D.R.,
Oty,
A. Underbaking. Larger
cream puffs may require as
much as 10 minutes more
baking time. Watch them close
ly and remove from oven only
. wIJen they are firm to the touch
and golden brown.
Q. H caa I eli i
toperu t
t e ap - tllIi i Y ap
. ? S.L.S., EM II teD Park. IL
A. Layer apple slices in pi
shell, make holes in top crust
large enough to permit steam to
escape and use tart, farm, juicy
apples such as Cortland, Rhode
Island Greening, Mcintosh and
YeUow Transparen or choose
Golden Delicious, Jonathan or
Rome Beauty.
I keep
taard?
• R Flour: Ml h I ',I I -r tlltIll all-purp(l�'
"E!!!!!5!!5!!!!!!!i!!!!!!E!E!I"�. I. or whol ' whc.';11 Ilou . I" 10 "(lUI 'II (011-
tvnt rt'qulrt'\ It It' ,I{ hll In of .111-1 urpo ('
[luur for ii ... 111"f,1< IlIr Illilf of hr '1<1 I{vt'
Ilnur r 1<l1I1f '\ 'Ir.1 n ',I(IIII� '1IHI n\lIl�
Ilillt' "1\ fI iill,lhlt· III h�hl. nu-duun and
d,lf . wrt h m -diur I I 'III� III 1110 t
,,,.,111,1"1 '
• 'ornm al: '1 ht, dde ,11011 of ( urnu (', I. IIlI
pflrt\ it "(r.1II1 tt' tun- -rn I \h�II" \W,·t
fI.'\lor It i. (. ommonl u ·d III 1I;ld.Jln.
,lIId. -rnnhna Im'tld\
• Cracked Wh allBulgh r: �,ft -n th'
nil -kr-d wi ',It III w: t -r b ·fo (' u '"� "
1-(1 '\ lOil ' ,1 (Il(' 1(' tun- an nutt
flit or
• Ri e Flour: Mill d from hrown and hit,
n '. fit (' flour r ontams no �Iut n and ,.,
u d pnrnanl for It roh".,t flavor I 1 rom
hllHltloll With ll-purpo . or br d flour
• a I: Pa tr flour and -lt-n In flour
ar ' not d • Ign -d for uti akll1�
Share y
favorite
reci�!
I del PA.
A. Cover them tightly and
store in a cool, dry place. They
will keep for several months.
Q. H odl i
iD ? L.M.A.,
_--,.o,lL
I A. Both fresh water and salt
water fish and seafood are fair
ly low in sodium. Gill fish, such
as cod and salmon, have 60 to
100 'milligrams of sodi� per a.
3 1/2-ounce serving. Crus
taceans and shellfish, such as
lobster and oysters, are higher
with 200 to 400 milligrams per 3
�un� serving.
Do you �aW! a ouestion? Write
Dear Bettj Crocker; Box J J J 3,
Dept Betty, Minneapolis, M N
5544().
TIP 11IE WEE . Store
potatoe ia ell- eatilated,
dry ace at 45 to 50
lor p
Send to:
The ichi n
Citizen
P.O. Box
03560
Highland
Park,
Ichlgan
48203
mber l 'ational Famil &wid
Baiting nIh