The Globe Independent

The Homemaker's Corner

Looking a little bit ahead, we find that May 14 is Mother's Day, so if you are so fortunate as to still have your mother with you, start now planning some special way that you can pay homage to her on this day set aside for that purpose. To many, like myself, this is just a day of tender memories, for our dear mothers have preceded us into the great beyond, but I like to feel that my own precious mother is still looking down from heaven, watching over me just as she, and your mothers, did all during their stay on this earth.

If your mother is a busy housewife she no doubt would like an entire day free from household chores. So pin a corsage on her shoulder and take her out to church and to dinner, and don't fail to tell her beforehand so she won't be planning for a dinner at home. Make it a great day for Mother.

Maybe you would just like to make mother a delicious cake for this special day and here is one she is sure to like.

Gold and White Angel Cake

Angel Part
1/2 cup sifted cake flour
6 egg whites
1/8 teaspoon salt
1/2 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon vanilla

Sift flour three times. Beat egg whites until frothy. Add salt and cream of tartar and beat until stiff and glossy, but not dry. Add the sugar, a small amount at a time; fold in thoroughly. Add vanilla. Sift flour over top a little at a time; fold in lightly. Pour into ungreased 10-inch angel pan.

Gold Part
3/4 cup cake flour
3/4 teaspoon baking powder
6 egg yolks
1/2 cup sugar
2 tablespoons cold water
1/2 teaspoon lemon juice

Sift flour and baking powder together three times. Beat egg yolks with sugar and water until batter is light and glossy and has increased in volume about four times. Add lemon juice. Sift flour over the top a little at a time; fold in lightly. Pour over angel-food mixture. Bake in moderate oven (350 degrees) 50 minutes. Cool.

You will want plenty of frosting for this cake, so here is a recipe for Seven-Minute Frosting

2 egg whites
1 1/2 cups sugar
1 1/2 teaspoons light corn syrup or 1/4 teaspoon cream of tartar
1/3 cup cold water
Dash of salt
1 teaspoon vanilla or other flavoring

Place all ingredients, except flavoring, in top of double boiler, mix thoroughly. Cook over boiling water, beating constantly at high speed until mixture forms peaks, about 7 minutes. Remove from heat and hot water, add flavoring and continue beating until right consistency to spread. If desired you can add a few drops of red food coloring to make pink icing. But the white cake is usually the favorite. Now you can use your artistic abilities by coloring a small amount of the icing and decorating the top of cake with wreath around edges and the word mother in the center. Wait until the cake is cold to ice it and for the decorating icing, that must be very cold and stiff to hold its shape.

Or maybe you know that mother is specially fond of chocolate cake, so here is one made with brown sugar for extra richness.

Rich Chocolate Cake
1 cup brown sugar
1/2 cup milk
3 1-ounce squares unsweetened chocolate, grated
1/2 cup shortening
1 teaspoon vanilla
1 cup brown sugar
3 well-beaten eggs
2 cups enriched flour
1/4 teaspoon salt
1 teaspoon soda
1/2 cup milk

Heat 1 cup brown sugar, 1/2 cup milk, and chocolate in double boiler until chocolate melts. Cool. Thoroughly cream shortening, vanilla, and remaining sugar. Add eggs; beat thoroughly. Add sifted dry ingredients alternately with milk; add chocolate mixture; mix smooth. Bake in 2 waxed-paper-lined 9-inch layer-cake pans in moderate oven (350 degrees) 30 minutes. Frost with the following fudge frosting:

Fudge Frosting
3 cups sugar
1 cup milk
1/4 teaspoon salt
3 1-ounce squares unsweetened chocolate
3 tablespoons butter or margarine
1 1/2 teaspoons vanilla
3 to 4 tablespoons light cream or top milk

Cook sugar, milk, salt, and chocolate in heavy saucepan over low heat, stirring constantly until sugar dissolves. Cover saucepan and cook 3 minutes. Uncover and continue cooking to soft-ball stage (234 degrees). Remove from heat; add butter. Set pan in ice cold water and cool to lukewarm. Add vanilla and beat until thick enough to hold shape. Add cream gradually 1/2 tablespoon at a time until spreading consistency. Frosts two 9-inch layers generously. For 8-inch layers cut recipe one-third.

Or maybe you would like this frosting recipe-

Fluffy Frosting
2 cups sugar
3/4 cup water
1 tablespoon light corn syrup or 1/4 teaspoon cream of tartar
Dash of salt
2 stiff-beaten egg whites
1 teaspoon vanilla

Cook sugar, water, syrup, and salt over low heat, stirring until sugar dissolves. Cover saucepan 2 to 3 minutes to dissolve sugar crystals on sides of pan. Uncover and continue cooking to soft-ball stage (236 degrees); gradually add hot syrup to egg whites, beating constantly. Add vanilla and continue beating until frosting is spreading consistency. Frost sides of cake first, then top.

This And That

You can increase the usable space in your linen closet by building in half-width shelves between the original ones. The narrow shelves are ideal for towels, napkins, pillow cases, and such articles are much more accessible than if the shelves are full width. On the wide shelves, sheets, blankets, and tablecloths have plenty of room to lie spread out, thus eliminating unnecessary folds.

Give your vegetables a taste lift. Try adding a little chopped onion, green onion tops, green pepper, parsley, or chives. A wee bit of any of these gives the old-standby the new look.

Even the cheapest cuts of meat look pretty when the platter is decorated with sprigs of parsley or watercress.