RUM CAKE DE MAISON

2 cups sifted cake flour

2 teaspoons baking powder

14 teaspoon salt

% teaspoon soda ,

Y% teaspoon almond extract

1% teaspoon vanilla

1% cup butter

1 cup sugar

2 eggs, separated

1 teaspoon grated orange rind

14 cup orange juice

1% cup light rum (3 tablespoons in
cake, 4 cup in filling, balance on
cooked cake)

14 cup finely chopped nuts (pecans
or freshly cracked walnuts)

Sift dry ingredients together. Cream
butter and % cup sugar until fluffy.
Beat in egg yolks and orange peel.
Blend orange juice with 3 tablespoons
rum and the almond and vanilla flavor-
ing. Add alternately with the flour mix-
ture to creamed mixture. Whip egg
whites until stiff, beating in remaining
% cup sugar, until it holds a peak. Fold
into batter. Butter 2 layer cake tins
and line with waxed paper, divide
batter equally, and bake at 350 degrees
for about 25 minutes — or until done.
Cool for 5 minutes, invert on wire rack,
peel off paper and let cool completely.
Split each layer crosswise, making four
layers.

To assemble:

Sprinkle each layer with remaining rum,
and spread with whipped cream filling.
Put together and ice with Chocolate
Frosting. Coat side with chopped nuts
and chill 24 hours before serving.
Serves 10 to 12.

Whipped Cream Filling:

2 teaspoons unflavored gelatin

2 tablespoons cold water

2 cups whipping cream

14 cup icing sugar

% cup rum
Mix gelatin and water, place over hot
water until dissolved. Chill bowl and
whip cream just until it begins to
thicken. Add icing sugar and gradually
blend in rum, and gelatin. Beat until
stiff enough to hold shape.

Chocolate Frosting:

4 squares unsweetened chocolate,

melted

1 cup sifted icing sugar

2 tablespoons hot water

2 eggs

6 tablespoons soft butter
Beat the melted chocolate and icing
sugar together gradually adding the
hot water. Beat in eggs, one at a time,
add the butter and mix until smooth.

—Pat WESTON

92

NO-BAKE LEMON »
CHEESECAKE

3% cup sugar

1% teaspoon salt

1 (6 oz.) can (24 cup) evaporated
milk

1 teaspoon grated lemon rind

3 cups cream-style cottage cheese

1 tablespoon lemon juice

11% teaspoons vanilla

2 egg whites

%4 cup sugar

1 cup whipping cream (whipped)

2 envelopes unflavored gelatin

2 beaten egg yolks
Graham Cracker Crust:
Combine 1% cups fine graham cracker
crumbs, % cup sugar, 1 teaspoon cin-
namon, % teaspoon nutmeg and %
cup melted butter. Press crumbs on
bottom and sides of an 8 or 9-inch
spring form pan. Put crumbs up sides
to within an inch from top. Chill crust.
Filling:
Thoroughly mix % cup sugar, the gela-
tin and salt. Stir in egg yolks and milk.
Cook and stir over low heat till gelatin
dissolves. Remove from heat. Add peel.
Cool.
With electric beater or blender, beat
cottage cheese until smooth. Add to
gelatin mixture. Stir in lemon juice
and vanilla. Chill, stirring occasionally
till mixture mounds when spooned.
Beat egg whites to soft peaks, gradually
add % cup sugar beating to stiff peaks.
Fold egg whites into gelatin mixture.
Fold in whipped cream. Pour into crust.
Chill until firm, at least 4 hours or
overnight. Garnish with sliced straw-
berries or strawberry sauce. Makes 10
servings.

—SADIE BAILEY

BRANDY BASKETS

1% cup butter, melted

24 cup brown sugar

1% cup corn syrup

24 cup flour

1 teaspoon ground ginger
Melt butter to an oil. Heat corn syrup
and combine the two, then add brown
sugar. Stir in flour and ginger. Let cool.
Drop by teaspoons on large baking
sheet. Leave lots of space between as
they spread. Bake at 350 degrees until
they bubble and get brown. (Don’t try
to do more than 6 at once). While they
are warm and before they harden,
these can be formed over inverted cus-
tard cups to make a fluted basket to be
filled with ice cream and a sauce for
dessert. OR they can be shaped like a
cylinder and filled with whipped cream.

—IsABEL MACPHERSON