Medart's: Macaroon Cake Bill and Blossom Medart opened a hamburger stand at 7036 Clayton Road on October 9, 1930. By 1949 they had expanded by adding the Olde Cheshire, the Great Hall and the Rose and Crown. In 1960, Medart's was sold to a corporation headed by Stephen J. Apted, vice president of Hulling's Cafeterias, and reopened under the name Cheshire Inn.
Macaroon Cake Source: Symphony of Cooking, 1954 Yield: 1 cake Ingredients
Preparation Heat powdered sugar, egg whites and cream of tartar until quite warm to touch, stirring constantly. Add macaroon cocoanut (or finely chopped shredded cocoanut) and flour. Spread mixture in a greased and paper lined pan 8 by 8 by 1 1/2 inches. Use any good white or yellow cake mixture and fill on top of cocoanut until pan is half full. Bake in 325 degree oven until firm to touch. Place in refrigerator until chilled through. Warm pan slightly, turn cake out and ice with pink or white butter cream icing. Copyright © 2018 LostDishes.com |
