The Hangar Queen Diner 

The Hangar Queen Diner is the culinary center in the virtual town of Propwash.  Owned by Kate Mulligan, the Hangar Queen Diner, in addition to being the unofficial meeting place of the Propwash Modellers Club, is a clearing house of recipes for cybercooks.  For example, a favorite dessert at the Hangar Queen is "Klingon Blood Cake", the recipe for which follows:
 
 

• "Klingon Blood Cake"/A dessert recipe by Kate Mulligan
•  Ingredients:    1/2  cup shortening                         1-1/2  cups sugar
                                    2  eggs                                            2  ounces red food coloring
                            2  tablespoons cocoa                        1  cup buttermilk
                            1  tablespoon salt                             2  teaspoons vanilla extract
                            1  tablespoon vinegar                       1 teaspoon soda
                            2-1/2  cups cake flour
 
• Directions:  Cream Shortening, eggs and sugar until light and fluffy.  Make a paste of

                       the red food coloring and cocoa, then add paste to the creamed mixture
                       above.  In a mixing bowl, stir salt into the flour.  Next, begin to add the flour
                       and buttermilk into the red mixture.  Alternate adding the flour and butter-
                       milk, ending with flour.

                       In a separate container, mix the soda and vinegar together.  The mixture will
                       foam enthusiastically if the 2 ingredients are fresh.  Add this foaming mixture
                       to the batter, mixing at slow speed.

                       This is a large cake.  For a single layer, use at least a 9" x 13" pan.  For a layer
                       cake, use 2 round cake pans, no larger than 8" or 9" diameter.  Grease the pan(s)
                       on the bottom and sides, then dust with flour.  Shake out excess.  Pour in the
                       batter and bake in a preheated oven for 35 minutes at 350F, or until done.

                       Remove the cake from the oven and let cool for some time before icing.
 
 

• Frosting:     While the cake is deep red, the butter cream frosting is snow white.  Using
               5 tablespoons of flour, 1/8 teaspoon of salt and 1 cup of milk, cook in a
       sauce pan stirring constantly until thick.  Set aside to cool.

       Next, cream 1 cup of sugar, 1 cup of butter, and 1 tablespoon of vanilla ex-
       tract about 15 minutes until light in color.  Then continue beating until the
       mixture is thick like cream.  Add the cooled flour mixture to the sugar/butter
       mixture 1 tablespoon at a time until the frosting stands up like whipped cream.

       With a half pound of butter in the frosting, it is important that the cake be very
       cool before icing.  After frosting, the cake must be refrigerated for storing.
 

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