The Brooklyn Daily Eagle from Brooklyn, New York • Page 24

BROOKLYN DAILY EAGLE, NEW YORK, MAY 27, 1931. Refinishing Furniture in New Colors and Gake Making Discussed at Guilq 24 ITALIAN, SPANISH CAKES FOR BRIDGE TEAS Tile Green for Floor: DIFFERENT TOUCH HOSTESSES SEEK Present Gifts To Home Guild Women Guests Sounds Cod Parents Association Attends Guild Luncheon And Afternoon Program Ifttll PglC P-ifK a-VKl Women guests at The Eagle Home Guild yesterday received gifts donated by well-known manufacturers and retailers as follows: Mra. Elsy Kroemer received assorted groceries from the A. basket ot 4c P. Com- pany.

Mrs. E. H. Morgan, Mrs. G.

Miller and Mrs. William Morrison handy packages of Coca-Cola. Mrs. R. S.

Bell cans of Bab-O from Babbitt. Inc. Mrs. Henry Hall cans of Speed-Up Enamel, brush and color chart from the Hilo Varnldh Corporation. Mrs, Henrietta Wilson received a Connolly oven.

Mrs. Anna Cordts a toaster and Miss J. Wyatt a bottle of Tom Tap Stovoil from the Brooklyn Union Gas Company. Mrs. H.

Manrirville. Mrs. Plorence House and Mies Elnora Reld received bottles of Hoffman's Beveraces, assorted flavors. Mrs. Andrew Witee received a Cake Box from Drake's Bakeries.

Inc. Miss Q. Pellet rran, Mrs. H- Knhnke and Mrs. D.

Doherty pound packages of Tet-ley's Tea. Mrs. Jessie Pounera, Mrs. Lulu Kremer and Mrs. Margaret Clarke jars of Pa pes Mayonnaise from Henry Pape.

Inc. Mrs. O. M. Herbert and Mrs.

R. H. Bennett received bottles of Clorox from the Clorox Chemical Company. Mrs. Jamm Hartley, Mrs.

Foote Rnd Mrs. M. Miller loaves of Bond Bread from the Qeneral Baking Company. Mrs. H.

Swan and Mrs. Marv Smillie Brillo rubber pad holders from the Brillo Manufacturing Company. Mrs. G. Unger received a bottle of Grade Milk from Renken Dairy.

Mrs. A. Dengler a package of Presto Flour from Hecker's H-O Company. Mrs. J.

Rogers and Mrs. Bertha Worth jars -of Grapelade from Welch's Grape Juice Company. Mrs. William Turpin, Mrs. A.

M. Wills, Mrs. Mary McCauley and Mrs. George Gilbert packages of chocolate pudding and tins of Royal Baking Powder from Standard Brands, Inc. Mrs.

C. Nelke and Mrs. K. Settle Zucca's' Products from Zucca Products Corporation, i Mrs. Walter Jones a package of Gorton Pew Fisheries Products.

Mrs. M. Bennett a package of PatRpar Crocker Parchment from Paterson Parchment Paper Company. Mrs. Harold Taylor sn order for laundry from Holland Laundry, Inc.

This Genoese Cake Is flavored with orange flower water. Even Name "Now that we have become color conscious, It is a simple matter to freshen up the home at small expense," said Miss Edith Folger Kellcy of the Hilo Varnish Company, speaking on "Helpful Hints for the Use of Color in Home Decorations," at the Eagle Home Guild yesterday. "It is no longer necessary to close up a room, or wait days for a piece of furniture to be put into use, after refinishing it in new shades," she explained. "Only four hours are needed for the thorough drying of the new enamels." JADE GREEN BOOK TROUGH As she talked, Miss Kelley opened a can of jade green enamel and proceeded to paint an unfinished book trough which she had brought with her. By the time she finished speaking the book trough was completely transformed.

"One of the nice things about this enamel," she remarked, "is that it will not show rings after beverage glasses are set down upon it. Even spilled beverages do not harm. Only wiping with a damp cloth is required and no trace of the accident remains." USED ON METAL Replying to questions, the speaker said that the same enamel can be used on wood and on metal, for indoor or outdoor use. Neither rain nor sun will injure it. "If you are doing over a dressing table, try using a combination of colors," she suggested.

"Silver gray is lovely with Holland blue, and old ivory with lavender. For outdoor or porch fulnlture tangerine trimmed with black is effective, or Seville yellow with dark green. Tro hundred and eighteen members of the Parents Association of Brooklyn Technical High School were guest of the Eagle Home Guild tterday for luncheon and the afternoon program. Those present included: Mrs. X.

8. Abrahams H. M. Agnru C. Alison H.

Abrams O. Ahrrr.s R. Bell Mis. G. Geilbert Mis.

C. F. W. Georpe Miss Ruth Greene Mrs. James Hubbard Mrs.

C. Horn Mrs. A. Haslam Mrs. G.

E. Hendre Mrs. Heyde Mrs. W. Halm Mrs.

M. C. Heearty Mrs. F. C.

Hadgens Mrs. H. Hansen Mrs. E. G.

Hatch Mrs. A. Hrltmann Mrs. E. Havcmeyer Mrs.

E. A. Havemever Miss L. M. Holland Mrs.

J. W. Hartlev Mrs. E. M.

Herbert Mrs. H. C. Hall Miss F. B- House Miss H.

Holrhelmer Mrs. Anna Holtman Mrs. M. Henst Mrs. W.

Herrschaft Mra. W. W. Hanson Mrs. Alfred Inae Mrs.

W. R. Jones Mrs. Ada Jones Mrs. C.

Jackson Mrs. H. C. Penkins Mrs. Jarobson Mra.

William Julius Mrs. S. Kissel Mrs. t. H.

Koch Mrs. John Kalerow Mrs. Jean Knox Mrs. A. Krlvan Miss L.

D- Kremer Miss Elsy Kroemer Mrs. A. Kraft Miss M. Kneppler Mrs. A.

Keanic Miss E. Keagle Miss Ann Kenneally Mrs. Knhnke Mrs. H. Lohr Mrs.

L. A. Llska Mrs. Thomas Logan Mrs. C.

E. Lemken Mrs. P. Lindstrom Mrs. A.

Lacroix Mrs. John Lia Mrs. J. R. Tourneur Mrs.

J. Laacer Mra. I. L'Allemrnd Mrs. Mrs.

Mrs, Mrs. Mrs. Mrs. M. Bennptt Miss O.

E. Byrrs Mrs. P. O. Bariiev Mrs.

H. H. Btnnclt Mrs. Barratt Mrs. W.

S. Browo Mrs. F. Bartfl Mis. Ethel Bonders Mrs.

Franct Bailey Mrs. W. J. Bailey Miss Nettie Baker Mrs. P.

Brnnekemper Mrs. K. Budden Miss Ruth Bushell Mrs. L. Bosch Mra.

M. J. Clarke Mrs. F. L.

Cooper Mri. A. D. Cardta Mrs. A.

Curtis Mrs. H. Carmen Mrs. O. Crevath Mrs.

W. T. Carpenter Miss L. K. Cerosky Mrs.

E. Christensen Mrs. A. Denrler Mrs. D.

Dohertv Mri. Frank Dillon Mrs. J. Daly Mrs. Joseph Dondew Mra.

John Dondew Mra. Henry Dreyer Mra. G. Dreyer Mrs. B.

R. Dusenberre Mrs. F. A. Dobbins Mrs.

"'an Mr. "'ord Mrs. Mra. Flclc Mra. Fottc Mrs.

H. Fehsenfeld Mis. C. R. Fro7cr Miss Amrlia Fetbel Mrs.

W. Ganev Mrs. T. Gilbride Mrs. M.

I Orlflith Mrs. H. J. Griltin Mrs. F.

Greifrnstein Mrs. A. Gerhard Mrs. E. Gerhard GIVE WE Valencia Coconut Cake and Italian Tea Dainties Rich and Appealing By MARION HAYES, Home Guild Director Italian and Spanish food Is usually associated in one way or another with spaghetti, macaroni, garlic, and If one is exclusive flnocchl.

But rarely do we hear anything about their sweets. And yet, to those of us who have tasted them, their almond cakes, macaroons and shortbreads are delicacies of rare flavor. Some American housewives, fortunate enough to travel in Italy and Spain, have brought back precious pastry recipes, with which we experience more or less difficulty when we try to translate them into practical English. This is particularly true when it comes to measurements, for these differ in different countries. At any social gathering in Italy you will usually be served with small cakes instead of large ones, and for lunch, tea or dinner in our country Italian pastries give the menu a Continental tone.

This is always an appealing and subtle turn for the inventive hostess. ITALIAN TEA DAINTIES cup shortening cup sugar r)i cup chopped almonds 1 teaspoon vanilla 3 eggs l'a cups sifted cake flour teaspoon salt Citron cut in narrow strips Cream together shortening and sugar. Add well-beaten eggs, almonds, sifted flour, salt and vanilla. Mold into balls the size of a walnut, roll in powdered sugar, flatten to one-third inch in diameter and press a narrow strip of citron on top of each. Place on floured pan, not too close together, and bake In moderate oven, 325 degrees Fahrenheit, 10 to 15 minutes.

The gala cake of Italy is Genoese cake, and here is how to make it: GENOESE CAKE Mix together pound of dried currants, '4 pound of citron and the same amount of candied orange and lemon peel, mixed and chopped; 6 tablespoons of sugar, 2 cups of cake flour, 1 teaspoon lemon juice and 1 saltspoon cinnamon. Beat these well together and add 4 beaten eggs and 2 teaspoons of orange flower water. Bake for 20 minutes in a shallow pan, 325 degrees Fahrenheit; remove from oven, rover with sugar icing flavored with vanilla, and act in oven to brown slightly. Cut in slices. 'VALENCIA COCONUT CAKE (3 eggs) 2 cupfuls sifted cake flour 2 teaspoons baking powder 2-3 cup butter or other short ening 1 cup sugar 3 eggs, well beaten 6 tablespoons milk Sift flour once, measure, add bak ing powder and sift together three times.

Cream butter thoroughly, add sugar gradually and cream to gether until light and fluffy. Add Today's Recipe Cook books with rulcd-off blank spaces may be obtained at The Eagle Home Guild. Cut out the recipe printed each day on this page, fit it into one of the spaces and you will soon have a helpful book full of recipes chosen from among the favorites of famous chefs and food experts. Coconut Transparent Tie cup butter. 1 cup sugar.

5 egg yolks. teaspoon salt. Grated rind one orange and lemon. 1 baked 9-inch pie shell. 2 cups shredded coconut.

3 egg whites. 6 tablespoons sugar. Cream butter, sugar, egg yolks and salt together very thoroughly for about ten minutes. Add orange rind. Turn into pie shell.

Sprinkle with one cup coconut and bake in slow oven (300 30 minutes. Beat egg whites until stiff, add sugar and salt and beat until mixture stiffens again. Pile slightly on Ailing. Sprinkle with remaining one cup coconut. Bake in moderate uvea (350 30 minutes, opening oven door after first 8 minutes of baking.

DAHL'S WHOLE WHEAT A nutritious member of the family. Especially food for every Baked Sweet Potato and I Sliced Pineapple Fine Luncheon Entree Dish recommended for infants and invalids. At Loading Grocer, Dairies and Delicatetsen Slores or Phone TRiangle 5-3741 DAHL'S BAKERY, inc. 288-290 Court Street, Brooklyn "For porch floors, there are si cial tile colors that are very attr tive tile red and tile green. Th is dust drabs for those who 1 gray, and in addition the wd colors, oak and mahogany, linoleum brown.

For a kitchen breakfast room canary yellow, ap green, jade green and deep tan all delightful, used alone or in co bination." SINGER SEWING MACHINE CO. NEW AT 1312 FULTON STREE Tate Fulton St. 'X" to Noitrnd Av DROP HEADS (ALL MAKES) ELECTRIC CONSOLES All Machines Reconditioned aDrl Guaranteed Time Payments Arranged Complete Sewing Course With Every Machine El 5 '3. $25J J. i berries and Gream Today's recipes will be devoted to entrees and desserts with the combination of baked sweet potato and pineapple, topped with marghmal-lows, as the leader.

Here are the Sweet Potato With Pineapple Boil and mash eight sweet potatoes. Add a little butter and two tablesrxnnfuls of cream. Put a layer of the mashed sweet potatoes in a baking dish, then a layer of sliced cut In small pieces, alternating until the dish Is full. Arrange ih marshmallows over the top of the potatoes and place in a moderate oven to heat thoroughly and brown. Allow plenty of room at the sides of the dish above the marsh-mallows, for they puff considerably: Asparagus Aspic fWlth Mayonnaise) asparagus tips, fresh, cooked or canned.

Vi cupfuls diced celery. Juice of one lemon. 1 small onion. lVs teaspoonfuls salt. 6prinkling of pepper.

1 tablespoonful granulated gelatin. 2 cupfuls chicken or vegetable stock. Mrs. H. M.

Spirer Mrs. Charles Soltan Mra. W. St liber Mrs. Mary Smillie Mrs.

John Kmllfe Mrs. G. Stiles Mra. H. M.

Sewle Mra. P. W. Sullivan Mrs. A.

D. Seckingrr Mrs. E. A. 6teinbuch)er Mrs.

A. 0. Stelnbuchler Mrs. Steckloff Mrs. Anna Smith Mra.

F. Srhaefer Mra. W. H. Thornton Mrs.

Harold Taylor Mr. Harold Tavlor Mrs. M- E. Tyson Mrs. C.

Travla Mrs. W. Turpln Miss Laura Treat Mrs. J. A.

Treat Mrs. G. W. Thomson Mrs. O.

Unner Mrs. J. llSfiRren Mrs. Forrest Verltv Mrs. J.

C. Von Urff Mrs. L. VanrieBerg Mrs. A.

M. Wills Mrs. M. Wissmon Mrs. H.

Wilson Mrs. A. Ward Mrs A D. Whlteman Miss Clara Wela Mrs. J.

Watson Mrs. M. J. Wyckoff Mrs. Louise Wuersch Mrs.

Louise Welst Mrs. Lee Wilson NTi'S. C. Wesseman Mra. Berth Worth Mrs.

Andrew Wltse Mrs. Georffe Wyatt Mrs. J. C. Watera Miss J.

Wyatt Mrs. TTo. White Miss I. B. White Mrs.

C. Watson Mrs. A. H. Wltza Mrs.

R. K. Yule Mrs. Elizabeth Leslie. Mrs.

W. O. Zibbermann ADDITIONAL GUESTS Mrs. M. Anderson Miss M.

Balckley Miss Dorothy Bond Mrs. H. A. Eastman Mra. Miller Mra.

C. Mlllen Miss Mary McCauley Miss Euzenla Olvan Mrs. Jessie Fouaera Miss Mary Brien Miss Eleanor Harding Miss Q. PeJletrean Miss Jane Hardini Mra. T.

W. Beele Mrs. F. A Jones Mrs. Susan Rants Mrs.

J. H. Lohmann Mrs. S. Wlllett oughly and serve on crisp lettuce leaves with mayonnaise.

Washington Cream Pir i cupful sugar. 1 egg. 4 tablespoonfuls cold water. cupful flour. 1 teaspoonful baking powder.

Cream the sugar and ees yolk. Add water, then the sifted flour and baking powder and egg white, well beaten. Bake in a pie tin in a quick oven. When cool, split with a sharp knife and add cream filling. Filling 1 pint milk.

1-3 cupful sugar. Pinch of salt, cupful coconut. cupful flour. 2 eggs. cupful thick cream.

Heat the milk in a double boiler with the coconut. Beat eggs and sugar, add salt and flour. Pour hot milk over this mixture and cook in boiler until it forms a custard. Flavor to taste with vanilla. Add whipped cream when cool Just before serving.

Cover the top of the cake with a soft chocolate Icing. Apple Sauce Wash, wipe and core ten tart apples, but do not peel them. Cut in quarters and cook until tender In about a cupful of cold water. Stir to keep from sticking. Add one-half cupful of sugar, one tablespoonful of lemon Juice and ft little nutmeg or cinnamon.

Then cook again until soft enough to press through a sieve. Beat the sieved portion with a spoon. Let cool and serve. the morning add the following Ingredients: 2 cupfuls milk, scalded and cooled to lukewarm. 1 cupful melted fat or oil.

Vi cupful sugar. 6 cupfuls flour. 2 teaspoonfuls salt. This makes a soft dough and can be kept In the refrigerator several days and used as needed. Drop a heaping tablespconful in each well-greased muffin tin and allow to rise about three hours, or until tripled in bulk.

Bake in a hot over (400 to 425 degrees) 12 to 15 minutes. ts HI Kiddies are fascinated with the way Rice Krispies crackle' when you pour on milk or cream. And what a flavor treat I Toasted rice bubbles. Wonderful for breakfast, lunch and supper. Fine to use in candies, macaroons.

In soups. Order the red-and-green package from your grocer. Made by Kellogg in Battle Creek. RICE KIIISPIES Mrs. Albert Link Mrs.

Jamea Miller Mrs. G. Morton Mrs. M. Miller Mrs.

C. MrCorirtark Mrs. J. McLevedjte Mrs. W.

Morrison Mrs. F. V. Matthews Mrs. Charles Mohr Mrs.

E. H. Morgan Mrs. H. Mandevilie Mrs.

A. B. MalUeteit Mrs. C. Mlrchel Mrs.

K. Michel Mrs. Mollov Mrs. L. M- Manlhey Mrs.

M. Mnaulre Mrs. M. Newman Mrs. C.

Nrlkt Mrs. C. Noll Mrs. Mabel Neukert Mrs. Newbtirnh Mra.

H. Olsen Mrs. J. Panker -Mrs. Adeline Parker.

Mrs. Ida Pearson Mrs. Hard Paul Mrs. H. Prrpente Mrs.

L. Pflucer Mrs. T. O. Peterson Mrs.

E. Post Miss A. Petersen Mrs. A. Rinperaer Mrs.

A. Rlckert Mrs. O. Reld Mrs. J.

Roiters Mrs. A. Roth Mrs. J. Roth Mrs.

Rlnaldl Mrs. E. RaacVe Mrs. Rohnssen Miss Elnora Reld Mrs. Louise Runen Miss H.

Rosebroclt Mrs. A. Robinson Mrs. K. Seine Mrs.

Marie Sammu) Mrs. G. 8chnoor Mrs. H. Swan Mrs.

F. W. Schmachtennerg Mrs, Anna Smith Mrs. Charles Sharp Mrs. Julia Schwtnn Mrs.

A. Sedelmeyer Mrs. A. Smith pif RICE i wishes! eggs and beat well. Add flour alternately with milk, small amount at a time.

Beat after each addition until smooth. Bake in two greased 9-inch layer pans In moderate oven, 375 degrees Fahrenheit, 25 minutes or until done. Put layers together with orange coconut filling. Cover top and sides of cake with Valencia Coconut Frosting. ORANGE COCONl'T FILLING tablespoons flour 1 cup sugar Grated rind 1 orange cup orange Juice 3 tablespoons lemon Juice 2 tablespoons water 1 egg, slightly beaten 2 teaspoons butter '4 can moist coconut, chopped Combine flour, sugar, orange rind, fruit Juices, water, egg and butter.

Cook in double boiler 10 minutes, stirring constantly. Add coconut. Cool before spreading. Makes enough filling for two 9-inch layers. VALENCIA COCONUT FROSTING 2 egg whites, unbeaten 1V4 cups sugar tablespoons orange Juice 'i tablespoon lemon juice 1 teaspoon grated orange rind "i can moist coconut Put egg whites, sugar and fruit juices in upper part of double boiler.

Beat with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with rotary egg beater and cook 7 minutes or until frosting will stand in peaks. Remove from fire and beat until thick enough to spread. Add orange rind. Spread over top and sides of cake and sprinkle thickly with coconut while frosting Is still soft.

NEW BREAD POPULAR George J. Higgins, manager of the General Baking Company plant at 495 Flatbush has announced that the Improved bread containing the sunshine vitamin (D) has now been inaugurated in 19 of the com pany's bakeries, covering practically all of New England, New York State and the northern half of New Jersey. For greatest economy, ask your grocer fof packg. t- Cut the asparagus tips into small pieces, add a teaspoonful of finely jilinnnt nviijn nnil IVia ryf half me lemon, eoan me geiaun in a -g jp CEW women "go to market" these days without bringing home a box of luscious berries and then their thoughts just naturally turn to cream. Cream brings out all the delicious flavor of the berries and adds real nourishment cream transforms them into luscious ice creams and makes a work of art out of a shortcake.

small amount 01 com water, aissoive In the hot stock, add the seasonings and the celery, then the asparasus ji' with the onion and the lemon juice, and as much more lemon juice as i may be needed to taste. Chill thor- For All Tile and Porcelain WHEREVER there are tile and porcelain to clean, there's just one soap to use. It's Gold Dust the quick, safe, easy cleaner that will not scratch or mar. Just use a tablespoonful of Gold Dust to a gallon of water, and the dirt is easily washed away. Let the work choose the soap and for the daily bathroom clean-up, use Gold Dust.

It cleans things dean and kills germs, too. So while the berry season is at its height, we want to remind you that the Reid milkman delivers cream as well as milk. That Reid's cream receives the same careful handling and scientific protection that makes Reid's Country -Bottled Grade A milk so fresh and rich and pure. Leave a note in the Reid bottle for cream before you buy your berries. And don't forget what cream can do for coffee and for cereal.

How family favorites become party dishes when you add cream. Or phone your order to PRospect 9-7100. jr gap; 1 Mt 5 MTCHE TOMATO CANAPES Select three medim-sized to-motoes, scald and peel them and place in the refrigerator until well chilled. When ready to use cut them in half crosswise. Cut six rounds of bread about the size of the tomatoes and toast them slightly.

Spread upper side with a thin layer of bloater or anchovy paste mixed with creamed butter, then with a thin layer of mayonnaise dressing, place a tomato half on each, cut side up. Dust with salt and pepper and cover with a thick layer of whipped cream to which two tablespoons of well-drained horseradish and a little grated onion have been added. Dust with paprika and, if at hand, sprinkle with grated carrots, and serve each canape on a lettuce leaf. QllCK GRAHAM PUDDING 2 tablespoons quick cooking tapica 6 tablespoons sugar Vs cup graham crackers, rolled teaspoon salt 3 cups milk, scalded cup raisins 1 teaspoon vanilla 2 tablespoons butter 1 tablespoon lemon Juice teaspoon nutmeg 1 egg, well-beaten Add tapioca, sugar, graham crackers and salt to milk, and cook In double boiler 15 minutes or until tapioca is clear, stirring frequently. Add raisins, vanilla, butter, lemon iuice and nutmeg.

Pour small amount of tapioca mixture over I egg. stirring vigorously. Pour into greased baking dish and bake in moderate oven. 350 degrees Fahren- heit, 30 minutes. Serve with sweet- rned whipped cream.

Serves six. Icebox Rolls Sponge: I 1 cake compressed yeast. cupful lukewarm water. 1 cupful scalded milk. 1 cupful flour.

Dissolve the yeast In lukewerrr wwer. Cool the milk to lukewarm and add. Stir in flour and allow to Maa 1q refrigerator overnight. In 4 iriv.WiiftfiaMlilaiMi'liiWrl' rn tfi ill uliyfUiiii Wmm, 4- r-it iiTii'ffi'mt-iftiiirni UNION DEPARTMENT OP REID S24 WAVIRLY AVENUE DAIRY ICE CREAM CORP. IIOOKIYN, NEW YORK FOR DIRTY DIRT PHONE PROSPECT 9-7109 CREAM Extra Heavy and Light I II SS.

THE REID MILKMAN ALSO DILIVERI EOOS CREAM SUTTER COTTAOE CHIISI SUTTERMIIK WALKER OORDON ACIDOPHILUS Milt fejy..