| 99 | 100 | 101 | 102 | 103 |
| 1 | 28 | 56 | 83 | 111 |
|
5
0s Seven-Minute Frosting
Double Boiler
1
1
1
1
2
1
-½ cup sugar
/3 cup water
pinch salt
T white corn syrup
unbeaten egg whites
tsp vanilla
sseveral Fourth of July sparklers
3 drops blue food coloring if you want a red, white and blue theme
Instructions:
For Cake:
Sift together the sugar, flour, salt, and soda. Melt the chocolate in some of the maraschino
juice. Add butter, milk, melted chocolate, egg, and vanilla. Mix thoroughly. Add the
maraschino cherries and nuts. Dust two 9- to10-inch cake pans with a mixture of flour
and chocolate. Divide the batter between the two pans. Bake at 350° F for about 25
minutes. Use a toothpick to test doneness. The toothpick should come out clean. Remove
from pans and let cool on rack or waxed paper.
For Frosting:
Fill the bottom part of the double boiler with water and bring to a simmer. Combine the
sugar, water, corn syrup and egg whites in the top of the double boiler. Place the top
portion of the double boiler over the bottom and beat the mixture with a rotary beater for
7
to 10 minutes or until peaks form. Remove the double boiler from the heat. Blend the
vanilla and food coloring into the mixture. Place one layer of the cooled cake onto a
pedestal cake stand. Cover with icing. Place the other layer on top of that and anchor with
toothpicks. Ice it using all the frosting. Make little peaks in the frosting on top by pushing
the icing with a knife and quickly pulling it upward. Just before serving put two or three
sparklers on the cake and light them.
Author’s Bio:
THIS IS THE PLACE is fiction, but real events were my inspiration. So, when I
needed recipes for this cookbook, I called my 84-year-old mother in Salt Lake City and
had her raid her file box for the original recipes mentioned in it. She sent them to me
typed in a ragged, red typeface. The typewriter was old—even back in the 50s —and
refused to allow the fan of lead keys to reach for the black ink on the ribbon. This family
party—where intolerance was passed around as freely as the slices of birthday cake—
happened just after I became a staff writer at the Salt Lake Tribune. I also worked as a
writer for Good Housekeeping Magazine and Eleanor Lambert Agency, a famous fashion
publicist in New York.
Carolyn Howard-Johnson is the author of This Is The Place, an award-winning
novel about love, prejudice and redemption set in Utah in the ‘50s. All of the wonderful
recipes she supplied for this cookbook are from her novel, This Is the Place. You are
welcome to visit her web site at http://www.tlt.com/authors/carolynhowardjohnson.htm
to find additional information or contact her at HOJONEWS@aol.com.
1
00
Page
Quick Jump
|