April 9, 1956 Paprika Schnitzel, Burnt Sugar Cake, Caramel Icing

Paprika Schnitzel

1 1/2 pounds veal cutlet
3 T. flour
1 t. salt
2 t. paprika
3 T butter
1 T. butter
1 medium onion, chopped
1 4-oz can button mushrooms, sliced
2 T. flour
1 c. milk
1 bay leaf, crumbled
1/2 t. caraway seed
1 c. dairy sour cream

Combine flour, salt and paprika and dredge veal in this. Melt 3 T. butter in large skillet and brown veal. Cook until done. Remove from skillet onto warm serving dish. To drippings in skillet, add 1 T. butter, onion and mushrooms. Brown. Stir in 2 T. flour until well blended and then add milk, bay leaf and caraway seeds. When thickened and hot, add the sour cream and blend. Season with more salt if desired. Serve over the meat.

Burnt Sugar Cake

1 c. sugar
1/2 c. boiling water

Melt sugar in heavy pan over low heat, stirring constantly. Heat until melted to a golden brown syrup. Stir in hot water. Measure 1/4 c. of caramel liquid. Use the rest of caramel liquid for frosting.

1/4 c. caramel liquid
3/4 c. cold water
1/2 c. shortening
1 1/3 c. sugar
3 eggs
2 1/2 c. cake flour
2 1/2 t. baking powder
1 t. salt

Combine caramel liquid and cold water. Set aside. Cream shortening and sugar. Add eggs gradually and continue to beat until light and fluffy. Sift together flour, baking powder and salt. Add alternately with caramel liquid to creamed mixture. Pour into two greased and floured 9" layer pans. Bake at 350 degrees for 35 to 45 minutes. Note: You may bake cake in loaf pan 13 x 9 at 350 degrees for 35 to 45 minutes. Frost with caramel icing.

Caramel Icing

6 T. butter
Remaining caramel liquid from cake plus cream to make 1/2 cup
3 c. confectioners sugar
1/4 t. salt
1 t. vanilla

Heat together butter and caramel liquid with cream. Beat in confectioners sugar, salt and vanilla. Beat until smooth and creamy, spread on cake.