A Tasty Recipe for Making a Poundcake the Buttery, Rich, Old-Fashioned Way

Dear SOS: Please help. I desperately need a recipe for an old-fashioned poundcake. My mother-in-law is coming for a visit and I lost the recipe she gave me.

--KATIE

Dear Katie: Brace up. This old-fashioned butter poundcake, which was shared with us by members of the Apostolic Faith Assembly Church in Los Angeles, is one of the best we’ve tasted.

CHURCH BUTTER POUNDCAKE

2 cups butter, softened

1 (1-pound) package powdered sugar

6 eggs

3 cups cake flour

Beat together butter and powdered sugar until light. Add eggs, one at a time, beating after each addition. Add flour, mixing only until smooth.

Spoon into greased 10-inch tube or fluted tube pan and bake at 325 degrees 1 hour 15 minutes. Cool before turning out onto wire rack to cool completely. Makes 1 (10-inch) cake.

Dear SOS: Years ago, a neighbor told me about her favorite recipe for a cheese spread that is spread over a pounded steak. I believe she got it off a jar of garlic cheese spread.

--KAY

Dear Kay: Steak Fromage may be the recipe you are looking for.

STEAK FROMAGE

1 or 2 round steaks, cut 1/2 inch thick

1/4 cup flour

1 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic salt

1/4 cup shortening

3/4 cup water

1/2 cup chopped onion

2/3 cup shredded Cheddar cheese

2 tablespoons chopped parsley

Cut steak into 8 to 10 pieces. Pound to 1/4-inch thickness. Mix flour, salt, pepper and garlic salt. Dredge steak in seasoned flour. Sprinkle any remaining flour over steak. Brown in shortening. Pour off drippings. Add water and onion. Cover and simmer 1 1/2 hours or until meat is tender. Sprinkle cheese and parsley on meat. Cover and simmer 2 to 3 minutes or until cheese is melted. Makes 4 to 6 servings.

Dear SOS: Some time ago I wrote and asked for a recipe for Pink Champagne Cake, which you had printed once years ago. I moved from California shortly after my request so I don’t know if it was printed in the paper or not.

--LILLIAN

Dear Lillian: Ah, yes, Pink Champagne Cake is the perfect Eastertime cake. Thanks for reminding us.

PINK CHAMPAGNE CAKE

2 3/4 cups sifted flour

3 teaspoons baking powder

1 teaspoon salt

2/3 cup shortening

1 1/2 cups sugar

3/4 cup Champagne

6 egg whites

Coconut Filling

Fondant Frosting

6 large marshmallows, quartered

Resift flour with baking powder and salt. Cream shortening with 1 cup sugar until light and fluffy. Blend in flour mixture and Champagne alternately, mixing to smooth batter. Beat egg whites until stiff. Gradually beat in remaining 1/2 cup sugar, continuing to beat to stiff meringue. Fold about half of meringue into batter, mixing thoroughly with whisk. Gently fold in remaining meringue. Turn into 2 greased and floured 9-inch layer cake pans. Bake at 350 degrees 25 to 30 minutes, just until cake tests done. Let stand 10 minutes, then turn out onto wire racks to cool.

When layers are cold, place together with Coconut Filling between layers. Using 2/3 cup Fondant Frosting, spread thin layer smoothly over top and sides. This seals any crumbs. Pour about 1/2 cup additional frosting over top of cake and spread quickly to smooth layer. Cover sides of cake with second layer of frosting. Dip marshmallow quarters in remaining frosting to coat both sides and set randomly over top and sides of cake.

Coconut Filling

1/4 cup butter or margarine

16 large marshmallows, quartered

1 tablespoon white wine

1 cup flake coconut

Combine butter, marshmallows and wine in top of double boiler. Set over boiling water and stir occasionally until marshmallows are melted. Remove from heat and stir in coconut. Cool until thick enough to spread.

Fondant Frosting

1 pound powdered sugar

1/4 cup light corn syrup

1/4 cup water

1 1/2 teaspoons vanilla

Dash salt

Few drops almond extract

2 to 3 drops red food color, optional

Sift sugar into top of double boiler. Add corn syrup and water. Stir over boiling water until smooth. Blend in vanilla, salt and almond extract. Stir in food color. Keep frosting warm while using so it spreads smoothly.

Dear SOS: Do you have in your files a recipe for chow mein? Recipes I have seen in my cookbooks or from other people just don’t seem to be the right ones.

--MRS. J.B.

Dear Mrs. J.B.: We like one from Wan-Q restaurant in Los Angeles, which we have printed several times since 1971.

WAN-Q RESTAURANT

BEEF CHOW MEIN

2 tablespoons peanut oil

1 clove garlic, minced

6 ounces thinly sliced beef tenderloin or chicken breast

1 1/2 cups sliced celery

1/2 cup thinly sliced water chestnuts

1/2 cup Chinese pea pods, thinly sliced lengthwise

1/2 cup shredded carrots

1 cup shredded bamboo shoots

1 teaspoon salt

2 tablespoons soy sauce

1 teaspoon Sherry

1 cup chicken broth

1 tablespoon cornstarch

1/2 cup water

Hot cooked rice

Heat oil in skillet or wok. Add garlic and meat and quickly brown meat. Remove meat and set aside. Add celery, water chestnuts, peas, carrots, bamboo shoots, salt and soy sauce and cook and stir until vegetables are tender-crisp. Add Sherry and broth. Cover and bring to boil. Mix cornstarch with water, then add to broth. Cook until slightly thickened. Serve with rice. Makes 4 servings.

Only recipes of general interest will be printed. We are unable to answer all requests. Please include restaurant address when requesting recipes from restaurants. Send your letter with self-addressed, stamped envelope to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053.