June 6, 1955 Refreshments for a Graduation Party Pettit Fours, Pink Lemonade, Reception Punch, Strawberry Fruit Punch, Diploma Brownies, Butterscotch Beauties, Golden Glow Frosting

Pettit Fours

Cream Sponge Cake

4 egg whites
4 egg yolks
1 c. sugar
1 1/2 T. cold water
1/2 T. lemon juice
1 t. vanilla
1 c. cake flour
1 1/4 t baking powder
1/4 t. salt

Sift flour once and measure, beat egg whites until stiff but not dry, gradually beat in 1/2 c. of the sugar. Beat egg yolks with cold water and lemon juice until thick and lemon colored, beat in remaining sugar. Combine two egg mixtures. Mix and sift cake flour, baking powder and salt. Fold into egg mixture. Line jelly roll pan (about 15" x 10") with wax paper, grease paper and sides of pan. Bake 12 minutes at 350 degrees or until cake springs back when touched with finger. Turn on paper sprinkled with confectioners sugar. Remove paper. Cut cake when cold into squares, triangles or diamonds and there will be no waste. Arrange cakes on a cake cooler, allowing plenty of space between pieces of cake. Have clean table or pan under cake cooler.

Heat Pettit Fours frosting over hot water until thin enough to pour. Start pouring over a row of cakes onto the table or pan, moving steadily to end of row and then back over them. Scrape up frosting, reheat over hot water and use for other cakes. Let cakes dry, then remove from cooler with a sharp spatula trim bottom edges with a sharp knife.


To Color: Tint frosting delicately with vegetable coloring and frost one row of cakes. Scrape up frosting, reheat, and add more coloring for next row. The following series may be used:

1. Yellow, green, brown (with melted chocolate).
2. White, pink, rose, red.
3. White, yellow, pale orange, deep orange.

To decorate: Make boarders, flowers, or other designs with our favorite decorate frosting (March 31, 1955) put on with pastry tube or use tiny colored candies, chocolate shot, confectioners decorations, sliced gum drops arranged like flowers, nut meats, coconut or candied fruits

Petit Fours Frosting

2 c. sugar
1/8 t. cream of tartar
1 c. hot water
Confectioners sugar (1 c. or more)

Cook sugar, cream of tartar and water in saucepan to a thin syrup (226 degrees). Cool to warm (100 degrees). Add enough confectioners sugar to make of pouring consistency. Always add sugar to syrup, not the syrup to the sugar. DO NOT ADD TOO MUCH SUGAR. Test by pouring a little over cake. Keep over hot water.

Pink Lemonade

Puts Punch in your Party

2 bottles of cranberry juice
2 cans concentrated fruit juice -- orange -- canned or frozen -- DO NOT ADD WATER
2 large 46-oz. cans orange juice
Juice 6 lemons
Juice 6 limes
1/2 c. sugar
1 qt. gingerale

 Morning of party, open all juices and mix, then store in refrigerator until ready to use, stir well to dissolve sugar. When ready to serve, add ice cubes or ball of ice to chilled punch, add gingerale. Garnish with lime slices. Serves 35.

Reception Punch

For 75, allowing 2 refills in standard punch cups.

4 gallons orange juice
1 pint lemon juice
Block of ice
 2 oranges, sliced thin and halved
2 lemons, cliced thin and halved
1 c. maraschino cherries, drained
4 quarts gingerale
4 quarts sparkling water.

Place block of ice in bowl, add ONE GALLON OF ORANGE JUICE, and 1/2 cup LEMON JUICE at a time. Place half the orange and lemon slices on block of ice for garnish and float balance in the juices in bowl. Add 1 quart of GINGERALE pouring from bottle in a circular motion around the block of ice to distribute flavor equally. Followin same circular motion with 1 quart SPARKLING WATER.

To replenish bowl: Follow this exact proportion of 1 gallon fruit juice, 1/2 c. lemon juice, 1 bottle (quart) each of ginerale and sparkling water. In this way punch will maintain its sparkle when the bowl is emptied.

Note: The ATLANTIC SUPPLY have wonderful BASIC PUNCH which only needs the addition of water. To save lots of work and to have a delicious punch, try it. Addrss: 380 Main Street East.

Strawberry Fruit Punch

For 100 punch cups. Delicious

8 c. sugar
8 c. water
3 quarts hulled strawberries
8 bananas
2 c. sliced pineapple, canned or fresh
2 c. mixed fruit juice or apricot nectar
Juice of 1 dozen oranges or 2 cans frozen orange concentrate
Juice of 1 dozen lemons or 2 cans frozen lemon concentrate
4 quarts gingerale

Boil water and sugar 5 minutes. Cool. Combine strawberries, bananas, pineapple, the mixed fruit juices and orange and lemon juices. Add cooled syrup. Chill. Before serving ass ice and ginger ale. Serve over blocks of ice.  This is strong punch and may be diluted with ice water if desired.

Diploma Brownies

2/3 c. flour
1/2 t. baking powder
1/4 t salt
1/3 c. butter
2 squares chocolate
1 c. sugar
2 eggs
1/2 c. nuts
1 t. vanilla

 Sift flour, baking powder, and salt. Melt butter and chocolate together over hot water, cool. Add sugar gradually to eggs, beat well. Add chocolate mixture and blend. Add flour and mix well; add nuts and vanilla. Pour into greased 9 x 9 pan. Bake at 350 degrees 25 minutes. Cool in pan, cut into small squares. Swirl your favorite butter frosting (vanilla or chocolate) on top. Make small rosette on each square or print class number with pastry tube such as '55. Makes about 6 dozen small brownies.

Butterscotch Beauties

2/3 c. butter
1 1/2 c. brown sugar
2 eggs
1 t. vanilla
1 T. vinegar
1 c. evaporated milk
2 1/2 c. flour
1 t. soda
1/2 t. baking powder
1/2 t. salt
1 c. chopped nuts
Golden Glow frosting
Walnut haves

Cream butter and brown sugar. Add eggs and beat well. Add vanilla to evaporated milk. Sift dry ingredients and add alternately with milk to creamed mixture; mix well. Stir in chopped nuts. Drop by rounded teaspoons onto lightly greased cookie sheet. Bake at 350 degrees about 12 minutes until lightly browned. Cool on rack -- frost and decorate with walnut half. Makes about 7 dozen small cookies (1 3/4 inch).

Golden Glow Frosting

1/2 c. butter
1/4 c. boiling water
3 c. confectioners sugar

Cook butter until bubbling and slightly browned. Add sugar and blend, gradually add boiling water, beat until mixture is smooth and will hold its shape.