Cooking for Daily Living
Cakes Plus

Cake: She's Everybody's Favorite

And all the better for an occasional change—let the gathering be formal or high jinks, let her come resplendent or unadorned, she gets special billing and a reserved seat. Plus, is quite acceptable that she should cozy up to the coffee pot, the punch bowl or a pitcher of milk.

Some of us like to make our cakes from scratch and consequently once in a while someone adds a new gimmick to keep the subject interesting. Cake, also, along with other baked goods, can be a problem to the uninitiated low cholesterol cook.

Dieticians are munificent when listing foods that the cholesterol patient cannot have, but are quite reticent about what he can have unless, as one young lady brightly stated to me, “he can have radishes!” The dietician frowns upon ready-made mixes, listing among the ingredients, vegetable shortening.

Most “vegetable” shortenings are made from cocoanut or cottonseed oil, which are saturated fats and not for the low cholesterol dieter. Corn and safflower oils and margarines are approved shortenings for this diet and can be used in any type of baking.

I prefer the solid margarines as they most closely resemble butter. The few cents difference in cost of the finished product is minimal, considering that you, your doctor and your dietician are working to prevent a heart attack or maybe a recurrence. Granny’s low egg or no egg recipes are a great help, because egg yolks are limited in the diet, also.