44 - Wednesday. April 11, 1990 - North Shore News

F'oop

Silver cake
looks and

tastes

great

('M STILL in tove with my new oven! In fact, I've got that
Double Chocolate Delight baking right now and I'm like a
kid with a new toy. Can you imagine what a joy it is to fi-
nally, after eight years, have an oven with a light that
works? Hell, this is better than TV.

Here's another of my old,
treasured cake recipes. This one
really fits its name. It is so white
that it almost has a silvery tint to it
and is lovely when frosted wiih ei-
ther chocolate or [lemon icing.

Pure Silver Cake
2% cups all purpose flour
1% cups sugar
3% teaspoons baking powder
1 teaspoon salt

budget
beaters

Barbara McCreadie

¥2 cup Crisco

IT cup milk

4 egg whites

1 teaspoon almond extract (or
vanilla)

Stir dry ingredients together in 4
large mixing bowl. Add Crisco and
milk, beating on lowest speed until
blended and then whip about one
minute on high.

Add unbeaten egg whites and
flavoring, beating on tow uniil
blendcd and then whip for one
minute. Turn into a sprayed pan

(12°'*x8"’x2"" — the same size you
use for an average cake mix). Bake
at 350°F about 35 minutes or until
tester comes out clean.

nee

What can you do with the lef-
rover egg yolks? They will keep for
a day or so in the fridge if you
cover them with cold water and
seal bowl tightly with plastic wrap.
e Add one or two to your next
batch of mashed potatoes
e Make a meat loaf or cabbage
rolls and substitute two yolks for
one whole egg
¢ Make mustard
(recipe follows)

* Do not feed to the dog unless he
sleeps outside

salad dressing

ete

Creamy Mustard Salad Dressing

This is ideal for those who like
the honey-mustard dressing often
served as the house special in some
good restaurants. | must admit |
don't care for it, but I'm not keen
on sweet salad dressings.
Vz cup vinegar
1 teaspoon butter
2 tablespoons sugar
3 egg yolks
V2 teaspoon salt
1 tablespoon dry mustard
few grains cayenne
2 cup whipping cream, whipped

Heat the vinegar, butter and
sugar in the top of a double boiler.
Beat the yolks with seasonings un-
til fluffy. Slowly beat in the hot
vinegar mixture. Return to the
double boiler and cook over boil-
ing water until mixture is thicken-
ed, stirring constantly. Chill, Fold
in whipped cream just before serv-
ing. You can omit the cream if you
like a very sharp tasting dressing.

See Purchase
Page 46

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‘ON ALL FINE NEW SPRING STOCK

LE IS BEING:CONDUCTED AT’
-S.W: CORNER.OF

)PEN GOOD FRIDAY

‘ST ALL SALES FINAL

Did you know BC's Children’s Hospital is a 240-bed facility

that serves patients from birth to age 16
from communities throughout B.C.?

wt te Z,
Children’s Hospital

Putung smiles back where they belong,