Text 28627, 58 rader
Skriven 2009-09-11 23:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: rainchecks 157
======================
 NB> Generally, there IS a time limit, but as you say, if one takes the
 NB> trouble, the raincheck can be extended, if one still doesn't find the
 NB> item available, and brings it to the retailer's attention before the
 NB> original expires...  I've done that before...

Out east here, I believe that it must be extended. Some might
consider such endeavors beyond the purview of government, but
I think that consumers should be protected to this degree.

 NB> The other thing that happens here is that we are often a test market,
 NB> and items show up for a while and then disappear, sometimes never to
 NB> return, so the raincheck does one no good at all... 

Well, then, there's not a bunch that you can do about that.

Scented Geranium Angel Food Cake
cat: Arkansas, dessert
servings: 6

1 c sifted flour
1 1/2 c sifted scented geranium granulated sugar
- (see instructions below)
12 lg egg whites
1 ts cream of tartar
1/4 ts salt
1 ts vanilla extract
6 rose-scented geranium leaves

*Two days to one week before you bake the cake, place a
layer of rose-scented geranium leaves in jar and cover
with about one inch of sugar. Repeat process until you
have 1 1/2 c of sugar in jar. Cover tightly and set
aside until ready to make cake.

Preheat oven to 325F. Have ready an ungreased
10" angel food cake pan (tube pan) with removable
bottom. In a small bowl, combine flour with 3/4 c
sugar. Whisk together flour and sugar mixture until
well combined. In a large, grease free bowl, beat egg
whites at low speed until just broken up and beginning
to froth. Add cream of tartar and salt. Beat at medium
speed until soft peaks form. With mixer running, add
remaining 3/4 c sugar, 1/4 c at a time. Add vanilla and
beat until stiff. Sift flour and sugar mixture into
bowl. Gently fold into egg whites about 1/4 c at a
time. Place scented geranium leaves in bottom of pan.
Pour cake batter over leaves. Bake in an ungreased tube
pan for 50-60 min until golden brown and springs
back when touched and a straw comes out clean when
inserted in cake. Invert pan on rack and let cool
completely before removing from pan. Remove geranium
leaves and serve.

Phyllis Speer for Arkansas Game and Fish Commn.

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