1979
Kitchen Krafts
October 1979

“Kitchen Krafts,” Friend, Oct. 1979, inside front cover

Kitchen Krafts

Spooky Cake

1 (18 1/2 ounce) package yellow cake mix

1 1/3 cups water

2 eggs

1 (7.2 ounce) package fluffy white frosting mix

1 cup water

2 sugar cubes

licorice string

1 teaspoon lemon extract

  1. Heat oven to 350°. Generously grease oblong baking pan. Sprinkle a little flour into pan and shake gently from side to side until flour coats bottom and sides. Empty remaining flour.

  2. Prepare cake mix as directed on package. (Save two best egg shell halves.) Bake 35 to 40 minutes or until wooden toothpick inserted in center comes out clean. Cool cake 10 minutes on rack, then remove from pan to tray.

  3. Measure across one short end of cake and mark center with a toothpick. Now measure 4″ down both long edges and mark with toothpicks. Prepare frosting as directed on package.

  4. Cut cake between center and side toothpicks in a curve to make rounded head for ghost. For arms, slide cut corners down sides to center of cake. Attach arms to sides of cake with frosting.

  5. Frost cake, then place 2 egg shell halves empty sides up on cake for eyes. Place 1 sugar cube in each shell half. Shape a licorice string mouth.

  6. Just before serving, pour 1/2 teaspoon lemon extract over each sugar cube. Ask someone older to light them for you.

Apple Punch

3 (3-ounce) packages orange gelatin

2 quarts apple juice

1/2 cup lemon juice

1 (30-ounce) bottle ginger ale

  1. Dissolve gelatin in 2 cups boiling water. Add 2 cups cold water.

  2. Add apple and lemon juices and ginger ale. Add ice. Makes 1 gallon.

Illustrated by Julie F. Young