Emulsifier
Dalton Lanier
Description
Homemade Cake Mix
9 c. sifted Farm flour 1/3 c. double acting baking powder 4 tsp. salt 6 c. sugar 2 c. emulsifier type Shortening for quick-mix cakes Sift flour, baking powder, salt and sugar together into gallon mixing bowl or round bottom container. Cut in shortening with pastry blender until crumbled and well blended. Store in covered jar in cool dry place. Do not refrigerate. To use - spoon lightly into measuring cup and level off with spatula.
Prize Italian Frosting
5 tbsp. flour 1 c. milk 1 c. sugar 1/2 c. vegetable shortening (emulsified type) 1/2 c. butter Mix flour and milk to a smooth paste in saucepan. Cook over low heat until very thick, stirring constantly. Remove from heat and cool. Put sugar and shortening into bowl and beat at highest speed for 10 minutes. Must be beaten so smooth that sugar isn't noticed.
Parmesan Potatoes
6 potatoes 1/3 c. melted butter 1/4 c. flour 1/4 c. Parmesan cheese Melt butter in jelly roll pan. Peel and quarter the potatoes; rinse well and coat with flour Parmesan cheese mixture. Salt and pepper to taste. Bake at 350 degrees for 1 hour, turning once. Emulsifiers are used in such foods as mayonnaise, butter, or salad dressings to prevent the separation into water and oil layers. Lecithin is a commonly used emulsifier found in egg yolk.