French Fried Shrimp in Batter
1 1/2 pounds green shrimp
1/2 c. flour
1/4 t. baking powder
1 t. sugar
1 t. salt
1/2 c. milk
1 egg, beaten
Peel shrimp, leaving the last section of the shell on if desired. Cut through lengthwise and remove the sand veins. Wash and drain on absorbent paper. Sift flour, baking powder, sugar and salt together. Combine milk and egg; blend into flour mixture. Dip each shrimp into the batter. Fry immediately in deep fat, 350 degrees for 2 or 3 minutes or until golden brown. Drain on absorbent paper. Serve plain or with tartar sauce.
Chocolate Angel Food with Marshmallow Glaze
1 c. cake flour
1 1/2 c. sifted confectioners sugar
1/4 c. cocoa
1 T. powdered instant coffee
1 1/2 c. egg whites
1/2 t. salt
1 1/2 t. cream of tartar
1 c. granulated sugar
Sift flour, confectioners sugar, cocoa and coffee together 3 times. Beat egg whites and salt in large mixing bowl until frothy, Sprinkle in cream of tartar and beat until eggs will hold stiff peaks but are still glossy and moist looking. Sprinkle in the granulated sugar, 4 tablespoons at a time, folding gently. Sift about 1/4 c. of the flour mixture at a time over entire surface of the batter, fold gently after each addition using a gentle motion--DON'T OVERMIX. Pout into ungreased 10 inch tube pan. Bake at 375 degrees for 35 to 40 minutes or until cake springs back when touched lightly with your fingers. Remove from oven, invert over a wire rack and let stand until cold. If pan hasn't "feet" place tube over neck of funnel to hang.
Marshmallow Glaze
1/4 pound marshmallows
1 c. confectioners sugar
1/4 c. boiling water
1/2 t. vanilla
Cut marshmallows into pieces with scissors. Melt in top of double boiler. Stir confectioners sugar and water together until sugar is completely dissolved. Be sure water is boiling. Pour the sugar mixture into the smooth melted marshmallows, add vanilla, stir gently until completely blended. Pour warm glaze over cake, tilt cake back and forth so that glaze will drizzle gently down the sides.
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