If you are a traveling salesman for 33 years but enjoy eating out, then quit your day job and eat out seven times a day. Write a book about eating out called Adventures in Good Eating. Who knows? Your book might sell over 5 million copies and you just may become “one of the most respected food critics in America.”

        It happened to Duncan Hines, who, I've just discovered, was not always a cake mix. Born in Bowling Green, Ky., in 1880, Mr. Hines worked as a salesman until 1938, when he quit to follow his true passion, “professional eating.” In 1950 Mr. Hines loaned his name to packaged foods and it remains synonymous with cake mix to this day. So much so that most recipes sent in for today's cake requests specify “Duncan Hines.”

        It takes some gumption to completely change careers at age 58 like Mr. Hines. If life ever gave Mr. Hines lemons, he probably just whipped up a lemon cake.

        Sheila Minor in Blue Ash is looking for a lemon cake with an orange juice glaze and I appreciate the many that were sent in. Lois Fennen of Fairfield says of this version: “I have had this recipe for many years and it is delicious.”

Delicious Lemon Cake

        1 package Duncan Hines yellow cake mix

        1 package Jell-O instant lemon pudding mix

        5 large eggs

        3/4 cup oil

        3/4 cup milk

        2 teaspoons vanilla

        GLAZE

        5 tablespoons (scant cup) fresh orange juice

        3 tablespoons fresh lemon juice

        2 cups confectioners' sugar

        Grease and flour a 10-inch tube or bundt pan. Preheat oven to 350 degrees. In large bowl, mix together cake mix, pudding mix, eggs, oil, milk and vanilla. Beat on medium speed 10 to 12 minutes, scraping sides frequently. Turn batter into prepared pan and bake 45 minutes or until cake tests done. Leave oven on.

        Make glaze while cake is baking. Mix together juices and sugar. With two toothpicks held together, punch deep holes all over cake while still in pan. Pour glaze over cake, return cake to oven 5 more minutes. Let cake cool at least 30 minutes before removing from pan. Makes 8 to 10 servings.

        Ula Corsi in Bethel saw Sheila Minor's request and asks for a similar lemon pound cake using lemon pudding. Barbara Milliken in Evendale recommends this recipe from her mother, Alberta Fey. It's a Milliken favorite for special days.

Lemon Cake

        1 box Duncan Hines Supreme Lemon Cake mix

        1 small box instant lemon pudding mix

        1/2 cup Crisco Oil

        1 cup cold water

        4 eggs

        GLAZE

        2 cups confectioners' sugar

        2 tablespoons water

        1/4 cup fresh lemon juice

        Preheat oven to 350 degrees. Combine cake mix, pudding mix, oil, water and eggs in large bowl and mix until blended. Pour batter into greased and floured 13-by-9 inch cake pan. Bake 35 minutes or until cake tests done. Let cool at least 10 minutes before glazing.

        To make glaze, mix sugar and juices. Prick top of cake all over with fork and pour glaze on top of cake. Cut into squares. Makes 12 servings.

        Alas, no responses to Randi Eastland in Anderson Township, who is requesting a salad she tried in Charlotte, N.C. But the Internet comes to the rescue with this decidedly Southern salad from www.allrecipes.com.

Pineapple Cheese Salad

        1 (15 ounce) can pineapple chunks

        1 egg

        3/4 cup sugar

        2 tablespoons flour

        1 pound cheddar cheese, cubed or shredded

        Drain juice from pineapple into a medium saucepan. Set pineapple aside. Stir egg, sugar and flour into juice. Cook over medium heat until thickened. Let cool completely.

        In medium bowl, combine pineapple chunks and cheese. Pour juice mixture over pineapple mixture and mix well. Refrigerate. Makes 6 servings.

Can you help?

        Barbara Johnson in Loveland sent lemon cake recipes but also wants to know if anyone will share a sweet-and-sour salad dressing recipe like that served at the Fore & Aft Floating Restaurant in Saylor Park.

        Send food questions, tips, recipe requests and recipes to Saucy Cook, c/o the Enquirer, 312 Elm St., Cincinnati 45202; fax: 768-8330; e-mail: saucycook@zoomtown.com.

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