The Guide

Father's Day Cake Is Holiday Fare

PICTURES AND STORY By LOWIS CARLTON They celebrate Father's Day a dozen times a year at the Al Marx home, every time Gerrie Marx serves her husband and three children their favorite chocolate frosted devil's food cake. "We call it Father's Day Cake, because I first baked it for that occasion 10 years ago. Now it is such a favorite that we have it at least once a month," said the pretty homemaker. She is the mother of Don, 12; Janis, 9; and Gail, 5. In her pink and aqua kitchen at 1715 SW 83rd Ct., Gerrie prepares some 1095 meals a year, spending about one-fifth of her days in the kitchen. Yet she has never lost her enthusiasm for cooking. She keeps a recipe clipping file, a well-thumbed row of cookbooks and tries new dishes regularly to avoid monotony. Raised in the North but now a confirmed Southerner, her cooking combines the best from both areas. Today, Gerrie Marx is an excellent cook but this was not always true. When she married insurance agent Al Marx 13 years ago, Gerrie could not cook at all. She remembers one dreadful day when she had struggled to bake a birthday cake for her mother. She placed it, beautifully frosted, in the kitchen window to cool. A strong breeze whipped the curtain and down when the cake into the dishwater in the sink below. So she tried again. This time, there was no chocolate so she substituted cocoa. The cake was like rubber but her mother ate it with a brave smile. Steak is the favorite food, although Al is almost as fond of liver and onions. Like most homemakers, Gerrie has to urge that vegetables be eaten. But in one case—spinach—she has found a dish that always brings the children back for more. She takes ground meat, frozen spinach, macaroni and white sauce and cooks them separately, then combines them in a casserole with seasonings. Finally, it is browned in the oven. "It takes time but it's really delicious," said Gerrie. Birthdays and other happy events call for a home-baked pie or cake. Frozen rolls and biscuits get Gerrie's approval, but she mixes her own cakes and pie crusts. Luckily, she enjoys baking because the faimly always expects a dessert. The most cherished appliance of this good cook is her home freezer. Buying on a budget, she takes advantage of sales to buy food in quantities and freeze it. When baking, she usually doubles the recipe, serving one pie or cake and freezing the other. School lunches are prepared ahead and frozen. Shortening cans are saved and used for storing food in the freezer. The five Marxes take part in many activities and cooking usually comes into the picture. Gerrie bakes cakes for PTA meetings; cookies for her children's youth group; covered dishes for the dinners at a square dance club she and Al attend twice a month. High spots on the family calendar are their popular barbecue dinners, served informally, when guests enjoy chicken that bubbles with fragrant juices, so tender it almost falls from the bone. The chicken is cooked over charcoal for about 11⁄2 hours, turned regularly and basted with the special Marx sauce. The couple experimented with many barbecue sauces before they found this combination, which they consider a perfect blend of flavors: Marx Barbecue Sauce 1 cup catsup 2 T. vinegar 2 T. Worchester sauce 1⁄2 teaspoon Tobasco 1⁄2 cup chopped onion 1 teaspoon dry mustard 1⁄2 teaspoon salt 3⁄4 cup water 1⁄4 lb. margarine (or 1⁄2 cup cooking oil) Bring to boil; simmer 10 minutes; keep warm till used. Father's Day Cake 1⁄2 cup shortening 21⁄4 cups sifted cake flour 13⁄4 cups sugar 11⁄2 teaspoon soda 1 teaspoon salt 1 teaspoon vanilla 11⁄3 cups sour milk or butter-milk (or use 11⁄2 tablespoons vinegar 2 squares melted chocolate 2 eggs Nuts and red coloring Place shortening in bowl. Sift flour, sugar, soda, salt in bowl. Add vanilla and 1 cup sour milk. Beat 2 minutes. Add melted chocolate, eggs, rest of sour milk. Beat 2 minutes. Add nuts and few drops of red coloring. Line pans with waxed paper and bake at 375 degrees 30 min. or until cake springs back when touched with finger. Chocolate Nut Frosting 4 squares unsweetened chocolate 3⁄4 cups brown sugar 3⁄4 cup butter (1⁄2 of 3⁄4-lb. stick) 1-3 cup water 1⁄4 teaspoon salt 2 cups sifted confect. sugar 2 egg yolks, unbeaten 3⁄4 teaspoon vanilla Combine chocolate, sugar, butter, water and salt in sauce-pan. Stir over medium heat till chocolate and butter melt. Simmer 2-3 minutes or till slightly thick, stirring occasionally. Cool 5 minutes. Add confectioner's sugar gradually, beating after each addition. Add egg yolks and vanilla. Beat well. Use for filling and frosting cake.

Wedding Plans For April 15

Mr. and Mrs. Frederick Thorne Sterling, 3911 Ponce de Leon Blvd., announce the engagement of their daughter, Judith Lucina, to Augustine Calvo Jr., son of Mrs. Marie L. Calvo of New Madrid, Miss., and Augustine Calvo of Cartegena, Colombia. A spring wedding with the date April 15 has been chosen by the couple. The bride-elect attended St. Theresa's High School and was graduated from St. Genevieve-of-the-Pines, Asheville, N. C. She was a student at Sophie Newcomb College in New Orleans where she pledged Alpha Delta social sorority. Her fiance also attended St. Theresa's High School and was graduated from high school in New Madrid, Miss. He has served four years with the United States Naval forces and is now with Remington Rand Univac Division in Memphis, Tenn.

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