Lamb-Noodle Casserole
2 c. noodles
1/2 c. chopped onion
2 T. butter
1 can condensed cream of celery soup
1 3-oz. can sliced mushrooms
1 t. salt
1/8 t. pepper
1/4 t. marjoram
2 c. cubed leftover roast lamb
1 c. cornflakes
Cook noodles in boiling salted water until tender. Brown onion in butter, stir in soup and mushrooms. Add seasonings. Combine noodles with meat, add soup mixture. Pour into 1 1/2 quart greased casserole. Arrange cornflakes in a ring around the edge of the casserole. Bake at 350 degrees for 20 to 25 minutes. 6 servings.
Whipped Cream Cake
1 c. heavy cream
1 c. sugar
2 eggs
1 t. vanilla
1 1/2 c. cake flour
2 t. baking powder
1/2 t. salt
Whip cream until stiff. Add eggs, one at a time. Beat until light and fluffy. Add sugar, beat again. Sift flour, measure, resift with baking powder and salt. Add to first mixture. Pour into greased and floured 8 inch square pan and bake at 350 degrees for 40 minutes or pour into 2 greased and floured 8 inch layer pans. Bake at 375 degrees for 20 to 25 minutes.
Best Boiled Frosting
1 1/2 c, sugar
1/2 c. water
1/8 t. cream of tartar
1 t. vanilla
2 egg whites
Mix sugar, water and cream of tartar. Cook stirring constantly until mixture begins to boil, boil without stirring until syrup begins to thicken. Beat egg whites until stiff, pour 2 T. of hot thickened syrup over egg whites beating constantly. Cook remaining syrup to 236 degrees or until syrup spins a thread. Pour over the egg white mixture and beat until mixture will hold its shape. Add vanilla. Spread on cake. Cover with fresh grated coconut.
How to Prepare a Fresh Coconut
Pierce the "eyes" with ice pick or screwdriver. Drain off the milk. Place on pan in oven at 400 degrees for about 20 minutes. Tap all over with a hammer to loosen shell. Pare off the dark skin. Grate coconut. A medium sized coconut will yield 3 to 4 c. of grated coconut.
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