February 21, 1955 Doll Cake "For a Little Girl", Pineapple Upside Down Skillet Loaf, Lemon Meringue Pie

Doll Cake "For a Little Girl"

The Cake "Skirt of the Doll"

3/4 c. Fluffo
1 1/2 c. sugar
1 t. almond
1 t. vanilla
3 eggs
3 c. flour (sifted cake)
3 1/2 t. baking powder
1/2 t. salt
1 c. milk

 Cream shortening. add sugar gradually, cream together until fluffy. Beat in flavorings. Add eggs, one at a time, beating well after each addition. Stir together dry ingredients, add alternately with milk to shortening mixture. Pour batter into well greased  pyrex or metal bowl having a capacity of about 2 1/2 quarts. Bake at 300 degrees for 1 1/2 hours.

Frost cake with decorating frosting given on Home Cooking, Feb 10, 1955 with vegetable coloring if desired. Cut hole in top of cake, removing enough cake to insert small doll to the waist. Doll should be dressed to the waist with material to harmonize with skirt. If desired, you may dress doll entirely and wrap in aluminum foil or cellophane to the waist, so the doll can be inserted in cake without soiling the doll's dress. Mark ruffles around skirt with toothpick to use as a guide, then use Tube No. 27 to fill in ruffles. Make small roses to place on cake where two ruffles come together or use tube No. 96 to press out a rose bud.

Editor's note: Fluffo is a butter colored and flavored shortening, made under the brand name Crisco by Smucker Foods. It can be found in a yellow can, called Crisco Butter Flavored Shortening.

Pineapple Upside Down Skillet Loaf

A Recipe for Left-Over ham

2 T. Butter
1/4 c. brown sugar
4 slices pineapple
1 1/2 c. ground ham
2 eggs
1/2 c. dry bread crumbs
1/2 t. dry mustard
1 small onion, minced

Melt butter in 6 inch skillet, blend in brown sugar and arrange pineapple slices on the sugar as you would for upside down cake. Mix ham with eggs, bread crumbs, mustard and onion. Pat meat mixture on top of pineapple in the skillet and cover. Cook over low heat for 30 minutes. Remove from heat and allow to stand in the pan for 5 minutes before turning out on a serving platter -- upside down, of course. 4 servings.

Lemon Meringue Pie

"Using Clearjel as a thickener"

1 1/2 c. sugar
6 T. Clearjel
1/2 c. cold water
1 1/2 c. boiling water
4 egg yolks
2 grated lemon rinds
6 T. lemon juice

Measure sugar. Combine clear jel and cold water. Add boiling water and cook over direct heat, stirring constantly until very thick and smooth. Add sugar and cook for 2 minutes, stirring constantly. Beat egg yolks well, add a little of the hot mixture to egg yolks, then add to hot mixture, stirring constantly. Add lemon juice and rind and cook for several minutes, stirring constantly. Cool slightly. Pour into 9 inch baked pie shell. Top with meringue. Bake in hot oven 400 degrees for 5 minutes.


The Meringue

4 egg whites
1/4 t. cream of tartar
1/2 c. sugar
1/8 t/ salt

Beat egg whites until frothy, add cream of tartar and salt. Beat until stiff, not dry. Add sugar gradually, beating constantly until meringue will stand in stiff peaks. Pile onto warm filling, spread meringue to edge of crust.