August 28, 1948 Baking in the Heat, Getting Ready to Move, The Fine Flowers and Cocoa Chiffon Cake

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Dear Mother & Daddy,

"Happy Birthday, Daddy.  I hope your package got there yesterday.  Are you all melted there?  It has been awful outside but we keep the house closed & with the fan going it is fairly comfortable.  It rained yesterday afternoon so things have cooled off.

Thanks for the dime but you shouldn't have bothered with it.

School was out yesterday so B will have two weeks of vacation before the fall term begins.  Most of the schools are starting Monday.

We are beginning to think about the move.  We will be here till next Fri. or Sat. so after that write to 308 North Street, Normal.  We're getting anxious and are going to be plenty busy all next week.  The grapes are ripe and we want to make jelly this week, too.  I picked a few this morning & have them stemmed.  If we can get the stuff in the house, we're going to take most of our things out of storage.  We'll have to leave the refrigerator, breakfast set & a couple chests of drawers.  I'd sure like to use my own refrigerator but there isn't room in the kitchen for both.

Have you seen the cocoa chiffon cake recipe in the new Journal?  I couldn't resist it so have one in the oven.  It sure smells good & I hope it will be. 

Bobby has been so good today.  He gets along fine with his egg and potato now.  They take the place of meat and soup every few days and it gives him more variety.  He is growing up--doesn't take a morning nap unless I push him in the buggy.  Then it's real short.  But he naps right after lunch and goes to sleep right after supper--sometimes 5:15 or 5:30.  He still has breakfast at 7:00 and doesn't waken till 6:30 or 6:45.

My flowers are fine.  The Oxalis is real thick & blooms constantly.

Are you rested, Mother?  I hope so and hope it has cooled off some.

Bobby sends a big smile with a hug & kiss for you both."

              Lots of love,

                      B, Bonnie & Baby

Cocoa Chiffon Cake

Preheat oven to 350 for an 8 or 9" pan.  Stir until smooth and then cool, 3/8 c. boiling water and 1/4 c. cocoa.  Measure and sift together into mixing bowl, 7/8 c. sifted Softasilk flour, 7/8 c. sugar, 1-1/2 tsp. baking powder and 1/2 tsp. salt.  Make a well in the center and add in order, 1/4 c. cooking oil, 4 unbeaten egg yolks, 1/2 tsp. vanilla and 1/8 tsp. red food coloring, if desired.  Beat with spoon until smooth.  Measure into large mixing bowl, 1/2 c. egg whites and 1/4 tsp. cream of tartar.  Whip until whites form very stiff peaks.  They should be much stiffer than for angel food or meringue.  Pour egg yolk mixture gradually over whipped egg whites-gently folding just until blended.  Do not stir.  Pour into ungreased pan immediately and bake for 30 - 35 minutes.   Immediately turn pan over and rest edges on top of 2 other pans until cool.  Prepare icing:  Place bowl in ice water, beat until spreading consistency 1 c. sifted powdered sugar, 2 egg yolks, 1/4 c. milk, 3 sq. unsweetened chocolate, melted, 1 T shortening and 1/2 tsp. vanilla.