A pink lozenger cake was new to me but not, thankfully, to our readers. About two dozen readers came through with a cake recipe for Diane Roth of Herndon, Pa. The cake takes its name from round, pink lozengers, a candy with a wintergreen flavor. The candy is soaked overnight in milk and then added to a white cake batter.
This recipe is from Elaine Kolva of Elizabethville, Pa.
1/2 pound wintergreen candy, with round shape and pink color
1 1/2 cup milk
1 cup sugar
1/2 cup margarine or butter
3 cups flour
3 teaspoons baking powder
1 teaspoon vanilla
4 egg whites
Dissolve wintergreen candy in milk overnight in refrigerator. Cream sugar and margarine in mixing bowl. Add flour, baking powder, vanilla and candy mixture. Mix well. Beat egg whites until stiff and fold into batter last. Pour batter into a greased 9x13-inch pan. Bake in a preheated 350-degree oven for 30 to 40 minutes or until tests done. Frost as desired.
* Here's a simple recipe from the Los Angeles Times. It's for Rose Daniels of Baltimore.
2/3 cup orange or other marmalade or fruit preserves
1 (9-inch) square or loaf bakery angel food or sheet sponge cake
1 cup flake coconut
Stir marmalade to soften. Place cake on baking sheet and spread marmalade evenly over top of cake. Sprinkle with coconut.
Place cake under broiler one minute or until toasted. Cut into squares or slices to serve warm or at room temperature.
* Barbara Sparks of Glen Burnie wants a spinach pie recipe that uses phyllo dough.
* Roland M. Neifeld Sr. wants a recipe for German pumpernickel bread.
* Bertha Ryder of Baltimore is searching for a baked potato soup recipe.
* Katherine Goloway of Baltimore wants recipes for square blueberry and strawberry cakes, similar to those sold at bakeries.
* Lois Raney of New Market, AL., wants a recipe for rice cream. She says the recipe came off the back of Kraft marshmallow package back in 1974 or 1975. The recipe ingredients included either pineapple or orange slices.