Foods for Health

The improvement Era for December, 1930 123 promised quite a number more on the 15 th of this month. Our stake Pres- ident and I ■ drove to one ward and helped them get their quota. I am sure ,our LaGrande 2nd Ward Presi- dent got very tired of having me call her every day to see how they were doing and finally the day we were to mail our order she told me plainly that the best their ward could do was 15 and their quota was 22. We felt as though we needed their numbers bad- ly but so many had to wait for pay- days. So we were making out our order and about ten o'clock p. m. here comes the Era Committee from the 2nd Ward with more than their quota. We were so happy. We felt as though our prayers had been answered. They told us they went to their board meet- ing and decided they would have to leave and to see once more what they could do and that was their reward. They are still working hard to finish this month. I am sure you will never know how very happy we all were." Homer Englestead, Stake Director for the Young Men of Zion Park Stake, writes: "I was up to Spring- dale yesterday. The Director of that ward did not have time to go so I appointed John A. Allred to go with me and we put 52 subscriptions in the Springdale Ward. Some were non-Mormons. This is more than a subscription in every family in the Springdale Ward." Sister Luree Gardner, Director of Era and Publicity for the Young Ladies of the Parowan Stake, reports: "We thought perhaps you would be pleased to know of the success of our Director in the Cedar 2nd Ward. She alone succeeded in getting 42 subscrip- tions to the Era. The total quota for her Ward is only 49." -^e^gjg^o- Who Sent Santa Claus? [Continued from page 85] the North Pole I ran into an old pal of yours. He told me all about you — how he strolled into your office years ago when you were a young engineer ijust starting out for yourself and he laid before you his idea of a new pumping engine he had invented. He asked you if it would work. You said 'Yes.' 'Then,' said he, 'would you be willing to go ahead and design such an engine, involving this principle of hydraulids and take yout chances of pay on my sometime getting it patented and on the market:" You said 'Yes.' And he told me how you struggled day after day and night after night with plans and little hope of pay — and for a man you had never seen be- fore. Night before last when you went in to hear Katie's prayer I happened by. Wasn't that providential? Now, sir, there is a position open for an engineer with half interest in the company that will market that engine. That's all I'm authorized to say except that your Pal said to tell you he would eat Christmas dinner with you and then he would tell you all about it. "Merry Christmas and[ Happy New Year, "Santa Claus." Kewanee Kewanee Steel Firebox Boilers are Universally Adopted for L. D. S. Chapels and all Other Representative Buildings KEWANEE. 591 L&R G?RP?RATI9N HAWLEY-RICHARDSON- WILLIAMS CO. District Representatives 204 Dooly Bldg. Salt Lake City Parents are the Last to Realize . RESIDENTS of a coal region are accustomed to coal — they have grown up with it. To them it is commonplace, and they usually bear in mind all disadvantages without proper regard for advantages. "While these same people know all about the automobile, radio, automatic refrigerator and numerous other pro- ducts of the modern day, they fail to realize that comparable developments have been made in the use of coal. Like parents who are the last to realize that their children have grown up, the average residents are too close to the industry to obtain the proper perspective. Here are some of the things that have been accom- plished : Improved hand-firing methods which reduce waste and vastly increase the efficiency of even antiquated equip- ment. Scientifically designed heating equipment which provides the highest efficiency, either hand-fired or automatically -fired. Scientific designs for building construction and heating installations to permit the (highest efficiency from equipment and fuel. Automatic coal-burning appliances which stoke the heating plant, give even temperature with thermostatic control and yield the utmost in combustion efficiency, with reduced fuel cost. , Appliances for automatic firing of pulverized coal which yield the highest efficiency of any fuel in use with the minimum fuel cost. Calcium chloride treatment for home deliveries to eliminate dust, both in delivery and in the bin. Preparation of coal at the mines to meet the needs of every class of consumers and provide a fuel in keeping with the progress in coal burning. All of these, along with improved service in other directions, from both producer and retail dealer, have been combined to keep coal at the head of the list as the cheapest, safest and most dependable fuel produced. UTAH COAL ™The West's Unequalled fuel"

1 24 The Improvement Era for December, 1930 Utanut and Vitanut Utah's Health Nut Margarines are ideal as spreads for bread, hot rolls and muffins. They are the finest, most healthful shortenings. Buy them and build Utah Home Industry Your grocer will supply you, or call the factory direct. Deseret Foods Corporation 2246 Highland Drive Salt Lake City, Utah Sego Milk has a distinc- tive, fine flavor — like real fresh cream. Use it in all your cooking — you'll like its uniform, dependable high quality! At Your Grocer's Listen to SEGO MELODIES Saturday eve- nings at 9, KSL and KLO Foods for Health Let Christmas Cakes Bring, Christmas Cheer [Continued from page 81] Cooking Terms There must be a definite under- standing of cooking terms. Stirring is a rotary movement that mixes ma- terials together. Beating is a short up and down movement that introduces air into the materials. Folding is a slow dipping down and folding one material over another so as not to al- low the air that has been introduced to escape: as folding the beaten whites into the batter. Measuring Flour should be sifted once and measured immediately, lifting it light- ly with a spoon into the measuring cup. Cake flour is light and insures a tender cake. Bread flour is heavier and absorbs more moisture and there- fore should be used in cakes made with fruits. Bread flour can be used where the recipe calls for cake flour but in measuring two tablespoons should be taken from each cupful, and better re- sults are had if it is sifted 3 or 4 times. after it is measured. i In substituting cake flour for bread flour add two tablespoons to each cupful. If too little flour is used the cake falls, too much and the cake cracks open and is heavy. Fats. — Pack the softened fat firmly into the cup or spoon so that there are no air bubbles, then level off with a knife. Tablespoons, teaspoons and fractions of teaspoons should be mea- sured with a set of measuring spoons — however, an ordinary spoon can be used, but in measuring a half spoonful divide the full spoon, lengthwise. Tested Recipes Recipes should not only give the quantities of materials to be used but they should make plain the order and method of putting these materials to- gether. Most cooks agree upon the following procedure: Cream butter — slowly add sugar and beat until light and fluffy. Add egg yolks and beat again until thoroughly blended. Add flour alternately with milk, a small amount at a time. Beat after each ad- dition until the batter is smooth. Add baking powder and flavoring and last- ly fold in the beaten whites. There is a short cut for mixing that can be used by the busy housewife. Soften the butter to consistency of cream, and put it in a large mixing bowl, add sugar, flour, eggs and baking powder. Stir until well blended, then beat with large strong egg beater until light and spongy. This method gives fairly good results, but perfect cake texture cannot be had unless time is taken for separate creaming and beat, ing. "A cake should be stirred in only one direction — from left to right" is an old rule that has come down to us through many generations. In order to combat this erroneous idea an in- structor in a cooking school used to have the class in cake-making beat the batter in every possible direction. This old rule originated in the days of witches, when everything that went wrong was attributed to their evil power. Knowing that the beating in some way affected the results, and be- ing without scientific knowledge, the cooks of that time reasoned that by changing the direction of the beating, an opening was made for witches to enter. Laboratory tests have proven that it is the thorough creaming of the but- ter and sugar that develops the velvety texture of a cake and that batter should be beaten just enough (with- out thought of direction) to mix the ingredients into a creamy, spongy mass. Too much beating makes the batter stringy and runny and the cake tough, too little beating makes the cake coarse. Some cooks count their strokes, but since every one stirs and beats at different speeds it would be difficult to' set a certain number for general use. This is something that each person through practice must figure out for herself. Oven Temperature With an oven regulator, the baking is a simple matter. For layer or sheet cake, set the regulator at 375° — for loaf 350°. Light the oven and when it begins to warm put the cake in and do not open the oven again until the cake is nearly done. Layer and sheet cakes about 20 minutes and loaf cakes 40 or 45 minutes. Sponge, angel food, chocolate and fruit cakes are baked longer and in a slower oven. Where there is no regulator the testing can be done with the hand or by timing. A cook constantly using the same stove can easily time a slow or moderate oven. Utensils The utensils for cake making are simple and few: a large earthen mix- ing bowl, an approved measuring cup,

The Improvement Era for December ', 1930 125 set of measuring spoons, wooden slot- ted mixing spoon and a large strong egg beater. An electrical beater is an excellent thing to have, but it is ex- pensive. The cook who gives some thought to personal efficiency can make a cake in a very few minutes. The utensils and ingredients should all be assembled, the measuring done and the baking pan greased before the mixing is begun — once that is started there should be no delay. The icing should be spread soon after the cake is taken out of the oven — when it is cool, but not cold. To the beginner all these instruc- tions may sound difficult and compli- cated, but with a little practice cake making becomes an interesting job with something delicious at the finish. Tested Recipes All measurements are level. Christmas Cake (Dark) 6 3 1 1 1 1 pound of butter eggs cup brown sugar cup white sugar cup Dixie molasses cup orange juice cups bread flour teaspoon soda dissolved in 1 tablespoon warm water pound currants pound raisins pound chopped nuts pound citron peel J4 pound dates 2 teaspoons cinnamon l/2 teaspoon nutmeg y2 teaspoon cloves Fruits and nuts should be made ready an hour or so before the mixing begins. Wash and dry currants (seed- less raisins may be used in place of currants if desired) . Cut seeded rais- ins in bits. Slice citron peel thin, chop dates, being careful to remove skin that incases stone, sift flour, mea- sure then sift again 3 times and mix 1 cupful with fruit and nuts. Cream butter, add sugar and beat well. Add egg yolks and beat again. Add molasses and spices, and the flour, alternately with orange juice, a small amount at a time. Beat after each ad- dition until smooth. Add the soda dissolved in the warm water, and then fold in the well beaten egg whites. Carefully stir in the fruit and nuts, and turn into tins well lined with greased paper and bake in slow oven. The batter should be stiff enough to drop from spoon. Fruit cakes are made stiffer with flour than cakes without fruit, and more flour is needed in a high altitude than in a low altitude. This batter will fill 3 individual bread loaf pans, a good size for gift cakes. Bake 1 hour and 40 minutes — one large pan 2 hours. Christmas Cake (White) 1 pound butter 2 cups sugar Plenty of GOOD MILK IN LONG ROYAL BREAD Those ingredients which give ex- tra nourishment and added zest are not spared in making LONG ROYAL — plenty of good milk makes LONG ROYAL the ideal bread for winter — when more nourishment is needed I Fresh at Your Grocer's ROYAL BAKING CO. Salt Lake City and Ogden ^i ■>■ iai ^ ] W s. Q& of ®tfts far m otk A HOTPOINT or WESTINGHOUSE ELECTRIC RANGE Nothing could be more appropriate than a gift which banishes drudgery and cooking worries — and (adds to her enjoyment of life every day in the year. FIVE DOLLARS DOWN BRINGS ONE TO YOUR [HOME— COMPLETELY INSTALLED Decide NOW to make this Mother's Happiest Christmas UTAH POWER 8 LIGHT CO. Efficient Public Service *r •m' m> ^" ■»■

126 The Improvement Era for December, 1930 Wasatch 4180 Wasatch 4181 "More than 40 Years of Knowing How" KELLY COMPANY STATIONERS Bookbinders - Printers Christmas Carbg Fine Leather Goods 23 West First South Salt Lake City, Utah 4 cups bread flour 2 teaspoons baking powder 2 tablespoons lemon juice Yz teaspoon mace 10 eggs 1 pound seedless raisins Y* pound candied cherries Y* pound candied pineapple 1 cup Brazil nuts 1 cup blanched almonds 1-3 pound orange peel j 1-3 pound lemon peel 1-3 pound citron peel Wash, dry and cut into small pieces the candied cherries and pineapple. Chop the nuts, and slice thin oranges, lemon and citron peel. Sift the flour, measure, sift again 3 times and add half of it to the fruit and nuts. Cream Freshi Moisti That's what tests proved when a cake baked with Royal Baking Powder was compared with one baked with a cheap- er brand of Baking Powder. The Royal cake retained its moisture and fresh- ness. And the flavor? As rich and de- licious as the day it was baked. After all, the proof is in the keeping. When you bake, always use Royal, the Cream of Tartar Baking Powder. A and 3 Y>avs Old 4 4 4 4 4 Royal Baking Powder At all leading Grocers In School Cafeterias as at Home-Cocoa's convenience —Chocolate's flavor School cafeterias of the West prefer Ghirar- delli's Ground Chocolate for exactly the same reasons that most parents and most teachers in the West prefer it. Ghirardelli's Ground Chocolate has all the convenience of cocoa's powdered form— but all the full, fine flavor of chocolate, as well! Mothers know it is the sensible answer to after-school emptiness— teachers know it means clearer heads in afternoon periods. GHIRARD ELLI'S gf ^CHOCO rowu/ Say «Gear.a LATE ar-delly" FREE . . . .Write for "Sweet Sixteen" Recipe Packet No. i, D.GhirardelliCo., q^North Point St., San Francisco, Calif. 327 butter, add sugar slowly and beat un- til light and fluffy. Add 1 0 egg yolks, and beat again. Stir in remainder of flour alternately with lemon juice. Beat after each addition until smooth. Add mace and baking powder and fold in well beaten egg whites. Stir in carefully the floured fruit and nuts. Turn into pans lined with greased paper and bake in slow oven 2 hours. This makes a very large cake. Poor Man's Fruit Cake 1 cup sour double cream (very thick) 1 cup brown sugar Yi cup Dixie molasses 3 cups bread flour 1 pound seeded raisins 1 teaspoon soda 1 tablespoon cinnamon 1 tablespoon allspice 1 teaspoon lemon juice 1 tablespoon warm water Turn the cream into mixing bowl. Dissolve the soda in warm water and: stir into cream. Add molasses and brown sugar; mix thoroughly, then add spices and flour, which has been sifted 3 times after measuring, and beat altogether with large strong egg beater. The batter must be very thick. Stir in the floured raisins; turn into a pan lined with greased paper and bake in a very slow oven 1 hour and 15 minutes. Cakes containing molasses burn easily and so require careful baking. This cake is better than it sounds — It will keep a long time — in fact it grows better with age„ Old English Plum Pudding 1 quart sweet milk 1 quart bread crumbs 1 cup molasses 6 eggs 1 pound suet 2 pounds raisins 1 pound walnuts 2 cups ibrown sugar Y pound citron Y pound orange peel Y2. pound dates 1 teaspoon cinnamon 2 teaspoons baking powder teaspoon soda teaspoon salt teaspoon cloves teaspoon allspice teaspoon nutmeg 1 teaspoon lemon juice Enough bread flour to make stiff batter Chop suet fine and sprinkle with flour. Add bread crumbs to milk and let soak. Slice thin the citron and or- ange peel; chop nuts; cut in small pieces seeded raisins, and cover all with flour that has been sifted several times. Then beat the eggs until they are very foamy, add bread crumbs and milk, the molasses and brown sugar; blend well together and stir in enough well sifted flour to make stiff batter. Add baking powder, soda, spices and fla- voring. Then carefully stir in suet, nuts and fruit. Fill 1 pound baking powder tins (well greased) two-thirds full of mixture, cover with cloth and lid, and boil 3 1-2 hours slowly in Y2 Y2 % lA Y~

The Improvement Era for December, 1930 127 kettle of boiling water. This recipe makes a very large amount and the puddings are quite as attractive for Christmas gifts as are the fruit cakes. Soar Cream Cake 1 cup sour cream (thick) 1 cup sugar 1 54 cups cake flour 2 eggs 1 y teaspoons of baking powder J4 teaspoon soda Pinch of salt 1 teaspoon vanilla Turn cream into mixing bowl and stir in the soda. Add sugar, egg yolks, flour, baking powder and flavoring; blend altogether, then beat several minutes with large strong egg beater. Fold in the well beaten whites and bake in layers or loaf in moderate oven, 15 or 20 minutes for layer, 40 minutes for loaf. This cake can be made in few minutes and is easily pre- pared while dinner is cooking if oven is available. Cut in squares when still warm and serve with one-half canned peach and dash of whipped cream. It makes a most satisfying dish for grow- ing children. If the sour cream is not very thick a tablespoon of melted butter may be added to it. Golden Cake 1 y2 cups of sugar y? ' cup warm water 1 teaspoon cream tartar 1 teaspoon lemon juice 6 eggs 1 y$ cups cake flour 1 teaspoon vanilla Pinch of salt Boil sugar and water without stir- ring until syrup forms a soft ball in cold water; pour slowly over the well beaten egg whites, stirring as you pour. Let stand while you beat the egg yolks, then add them to the mix- ture. Carefully fold in the flour and cream of tartar. Add flavoring, turn into an ungreased angel food pan and bake in slow oven 1 hour. Icing 1 tablespoon butter 2 cups powdered sugar 4 or 5 tablespoons orange juice 1 teaspoon lemon juice Grated rind of one orange Melt butter and add sifted sugar, alternately with orange and lemon juice, a small amount at a time, beat- ing until perfectly smooth. Add or- ange rind, and if necessary thin with more orange juice until of right con- sistency to spread. Cover top and sides of cake. Chocolate Cake Part I 1 cup brown sugar 2 egg yolks 1 teaspoon cold water 1 cup milk 4 squares of bakers' chocolate Put chocolate in double boiler and when melted add sugar and milk. While this is heating beat egg yolk; add teaspoon cold water to them and stir slowly into the heated mixture. Stir constantly until thick, remove from fire and let cool while you are pre- paring part two. Part II 1 cup sugar 2 cups cake flour cup butter cups milk eggs and two other whites teaspoon baking powder teaspoon soda in tablespoon warm water 1 teaspoon vanilla Cream butter, slowly add sugar and cream well together. Add 2 egg yolks and beat well. Add flour and milk, a little at a time and beat smooth af- ter each addition. Then stir in part one, and add soda, baking powder Y2 2-3 2 y y Glade 's CHOCOLATES For Christmas Made especially for discrim- inating candy lovers. GLADE CANDY COMPANY Salt Lake City, Utah ^ % k\ »r .*» ». m$<. Banish forever the grimy task of furnace stoking Women, in particular, appreciate the advantages of automatic heating with Natural Gas. For it is their responsibility to guard the health of the children and the family — to keep the house clean . . . and to keep it warm during the absence of the men folks. Formerly, these were irksome and almost endless tasks. But now, thanks to Natural Gas, they are no tasks at all! Ask for complete details. It's Smokeless and Stokeless UTAH GAS &> COKE CO. Serving Salt Lake City 06DEN6AS COMPANY Serving Otjclen WASATCH GAS CO. Scr,rtKAYSVIUE y^Q^ FARMINGTOM BOUNTIFUL CENTERVIUE MAGNA TOOELE GARFIELD MURRAY M1DVALE SANDY MORGAN