February 17, 1956 Deviled Sea Food, Cherry Chiffon Loaf Cake, Cherry Fluff Frosting (7 minutes)

Deviled Sea Food

1 can (6 1/2 ounces) crab meat or 1 can (7 ounces) tuna fish or 1 can (6 ounces) lonster
2 t. lemon juice
2 T. butter or margarine
2 T. flour
1/2 t. dry mustard
1/2 t. salt
1 c. milk
2 hard-cooked eggs, chopped
1 T. minced parsley
1/4 t. Tabasco
1 c. soft bread crumbs
2 T. butter or margarine, melted

If tuna is used, drain oil and use in place of butter or margarine; flake fish. If crab meat is used, drain, remove membranes and shred. If lobster is used, drain and cut into small pieces. Add lemon juice to sea food. Melt butter, add flour, mustard and salt; stir to a smooth paste. Add milk and cook, stirring constantly, until mixture thickens and comes to a boil. Add eggs, parsley and Tabasco. Turn into individual casseroles. Sprinkle with bread crumbs which have been tossed lightly in melted butter.  Bake in moderate oven (375 degrees) 20 to 25 minutes. Yield: 3 to 4 servings.

Cherry Chiffon Loaf Cake

1 cup plus 2 T. sifted cake flour
3/4 c. sugar
1 1/2 t. baking powder
1/2 t. salt
1/4 c. salad oil
1/4 c. cold water
2 egg yolks
2 T. maraschino cherry syrup
1/2 t. vanilla
4 egg whites (1/2 cup)
1/4 t. cream of tartar
1/4 c. finely chopped nut meats
1/4 c. very finely chopped maraschino cherries, well drained

Sift flour, sugar, baking powder and salt into bowl. Make well in center; add salad oil, water, egg yolks, cherry syrup and vanilla. Beat till smooth. Beat egg whites with cream of tartar till very stiff peaks are formed (do not under beat). Fold first mixture into the egg whites. Fold in nuts and cherries. Pour into ungreased 9 x 5 x 3" loaf pan. Bake at 325 degrees 50 to 55 minutes. Invert and cool. Frost with a Seven Minute Frosting, using some of the maraschino syrup in place of some the water. Tint frosting pink. If cherries are not finely chopped, they will sink to the bottom of the batter.

Cherry Fluff Frosting (7 minutes)

2 large eggs
1 1/2 cups sugar
3 T. maraschino cherry syrup
3 T. water
1/4 t. cream of tartar
Dash salt
1 t. vanilla

Place all ingredients except vanilla in saucepan. Beat 1 minute on high speed of electric mixer. Place over medium heat (no double boiler necessary). Beat constantly at high speed until frosting forms soft peaks. Remove from heat, add vanilla and beat until of spreading consistency.