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