Part 11 (2/2)
Put in small jar 1 1/4 teaspoons salt 1/3 teaspoon pepper Few grains cayenne 1/2 cup salad oil 2 tablespoons vinegar 1/4 cup chili sauce 1/2 teaspoon table sauce. Just before serving add 1/3 cup cream beaten stiff, and shake thoroughly.
BRAN m.u.f.fINS
Beat 1 egg until light, add 2 tablespoons mola.s.ses or sugar 1 cup milk 1 cup bran 1/2 cup Graham flour or entire wheat flour 1/2 teaspoon salt 2 teaspoons baking powder and 1/2 cup seedless raisins. Mix well and bake in greased and floured m.u.f.fin pans 20 minutes at 450 degrees F.
MAPLE CHARLOTTE
Soak 1 tablespoon gelatin in 2 tablespoons cold water. Boil 2/3 cup maple syrup until it spins a thread. Add gelatin and stir until dissolved. Pour slowly onto 2 egg whites, beaten stiff. Put in a cool place and when it begins to stiffen fold in 2/3 cup heavy cream beaten stiff. Add 1/2 cup pecan nut meats broken in pieces. Fill center of sponge cake box with charlotte mixture and serve with maple pecan sauce.
[Ill.u.s.tration: MAPLE CHARLOTTE]
MAPLE PECAN SAUCE
Boil 3/4 cup maple syrup and 2 tablespoons b.u.t.ter to 232 degrees F. or until syrup forms a very soft ball when tried in cold water. Remove from fire, and add slowly 1/4 cup cream. Keep hot over hot water until ready to serve, then add 1/3 cup pecan nut meats.
MARY ANN SPONGE CAKE
Beat 2 egg whites until stiff and dry, and add 1/4 cup sugar slowly while beating. Beat 2 egg yolks, add 1/4 cup sugar 1 teaspoon vinegar and 2 teaspoons water and beat until light. Combine mixtures, and fold in gently 1/2 cup pastry flour sifted with 1/4 teaspoon baking powder. Cream 1 tablespoon lard with 1 tablespoon flour and spread inside of rim of Mary Ann cake pan.
Cover center with greased paper. Put in cake mixture. Bake at 345 degrees F. for 30 minutes. Remove carefully from pan, remove paper and fill with maple charlotte or whipped cream.
If a Mary Ann cake pan is not available, bake twice this mixture in a bread pan or deep round cake pan. Cool and remove center leaving a box.
COFFEE WITH HONEY AND WHIPPED CREAM
Tie 1 cup ground coffee very loosely in small cheesecloth bag. Put into coffee pot with 6 cups cold water and Several egg sh.e.l.ls. Let stand 1 hour. Bring to boiling point and boil 5 minutes. Add 1/2 cup cold water and let stand 3 minutes. Serve coffee with Honey to sweeten instead of sugar, and Cream whipped.
<script>