“PRINCESS OF ALL”

Wairarapa Times-Age, 17 June 1938, Page 4

“PRINCESS OF ALL”

MAKE IT MORE ATTRACTIVE. Whether you bake your own angel food cake, or buy it from the bakery, you will like these six attractive ways to the serve the “Princess’ of all cakes! Pink Apple Snow. Whip 4 egg whites. Add 3 tablespoons sugar. Beat in 2 ■ tablespoons thick unsweetened apple sauce, colour with 1 tablespoon jelly, prune is delicious. Beat all again, and pile lightly on wedges of Angel food cake. This makes 8 servings. Pineapple Dainty. Place a square of piece of angel cake in a tall individual glass; above this set 1 slice of canned pineapple partially cut into pieces but still holding its shape. To the juice from 1 can of pineapple add sugar to sweeten and 1 tablespoon lemon juice. Pour this syrup over the pineapple and cake. Put a spoonful of whipped cream on. top and garnish with cherry. Hidden Treasure. Cut angel food cake into slices for individual servings. On each slice place diced bananas and sweetened whipped cream Sprinkle with grated coconut. Gold Nuggets. Cover wedges of angel cake with luscious orpnge sauce made by combining 3 tablespoons cake flour i cup sugar, dash of salt. Add ' J cup boiling water and cook until thickened, stirring constantly. Pour small amount over 1 egg yolk slightly beaten, beating vigorously. Add to remaining thickened mixture and cook onehalf minute. Add 1 tablespoon butter a cup orange juice 2 tablespoons lemon juice 3 teaspoon grated orang rind 1 teaspoon grated lemon rind. Serve hot or cold. This makes li cups sauce. Black Caps. With two forks pull an angel food cake apart into irregular hunks. Melt sweet chocolate bars in top of double boiler. Pour chocolate over each piece and let harden before serving. Berry Saucette. Cream I tablespoon butter and II cups powdered sugar. Add 1 beaten egg white and 2 cups mashed raspberries, either fresh or canned.