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Show owto Entertain at Home-Tips on Celebration of Independence Dav liilfl , Id Baking of Delicate lL,? Boiled Wafers Which Melt' h? f1 Jlouth-Kacaroons and ifij' Jfl2ls.H Sponge Cpkcs and ai s wtu cakes ifl bring with It an al fresco "JI-1-nlnmcnt of sonic sort-a ple-I'nrty. ple-I'nrty. Porch party or A Zee The housewife to whom VVrlrUt tn,k of piovWhig i ' fare for the function may Uilf 'uthc thought that for this one f Tmcrs the thing, and the ;; f I of noise and names than of 2 iffto cat. Moreover, the day ,1 I 4la.,r to be a warm one, when 1 I jglfrStJeshmcnts will be apprecl- t V- . ires arc most welcome of-l of-l ' Kt .ny hour of the afternoon n2 nd a variety o small 3 S ef,5d'b? prepared to serve with wK Particularly will I ',1 to the Jaded city appetite. .J rf5ffl bakcshop mlxturos bearing 'i Scaring but deceptive names have fClest of cakes, baited in I $5? J" or odd-shaped tins. '3i ffllr iced, take on a new charm aff nid with Ices, but the house-(S'Sf house-(S'Sf Vn has been accustomed to bak-f bak-f Ijt,S in? recipes in large pans WL ifow for the difference in the B?rf r moulds. For Instance, if K fi.Uklwr small sponge or pound filler ' the same recipe that she Kr large-size caUcs, she must E t nulc&r "e- If she uses an fctormbmcter. she will find that 1 Jfre'ults for small cakes are se-jLf!, se-jLf!, a heat of 230 degrees Fahren-Er Fahren-Er f rlS oven Is best of all for cook-KWl cook-KWl cakes, as it does not require KScrand testing between each nv'bitch" of small pans. It is re-trtabl re-trtabl how many times these little Etsitat be refilled before a sufficient fercharmUofd"the small cake is its L--1CV and It should be beaten with fcSlsMl care. Use an aSate or i In spoon. Do not use tin. as It is X to yield some discoloration dur- lie vigorous beating to which the S Is- subjected 7 rot mix the process of baking and ? ir Lit all the cakes cool thorough-ej thorough-ej I 'applying yourself to the some-M some-M ibat Intricate task of lclnc them, If wnt them to rival In daintiness d finclfulness the mixed cakes dls-Q dls-Q -hiii In the cases of smart caterers. J ftt pastry flour and the besi of but-4 but-4 erialeggs, and, to secure a very fine 4 cj'j cike, employ confectioner's su-li su-li re. It Is much liner than pulverized V rat anil Is unrivaled for Icing. K3J Tie following recipe Is most depend-in depend-in for small sponge cakes: f Kit the whites of ten eggs to a rfl In a large earthen bowl. In an-' an-' "rla towl beat the yolks of six eggs 'a a cream, then pour them Into the r- iitts and add two cups of granulated h r.n: and beat hard for five minutes. ii lii lb strained juice and the grated iJl ::I i)i one lemon, sift two teaspoon- I rCs tfbaking powder Into three cup-&cf cup-&cf pastry flour, and stir the mlx-tn mlx-tn Islo the very heart of the batter jfebl?bowl. Around the outer edge itbi hatter, where it will not touch ifiour, gently pour a cupful of boll-y boll-y rater. Mix quickly but lightly, i.tj fet briskly, fill gem pans with the rlbicre, and baks In a moderately Aiik ovin, "i'i'htly gem pans for these cakes I In various styles, and in some I rr fanciful shapes. The latter cause R bJ-Jrable trouble, which is not re-j)I re-j)I ?M by the appearance of the cakes rtia finished, The most desirable I idds are small gem pans In the ob-I ob-I a? shar. a deep half-conical shape 1 cJ a smaller mould which gives t fct. cylindrical cuke the size of I caJl round cakes. if a dark cike is wanted for the foun-I foun-I ti)a, there Is nothing more toothsome )J ta the recipe used for devil's food, Klllr baked In layer form. This comes iatbe kitchen of a famous Ohio cook, b. cne cup, cream a cupful of soft JBn sucar with a half a cupful of cjr, and add the beaten yolks of 7 eggs and the white of one, two enefourth cupfuls of flour, one ' tyoonful of soda and halt a cupful 'ttrtt rnllk. The soda should be dls-fid dls-fid In hot water and added the last. e the following mixture rendy in Mfcr dish- Kfsolvtj three fourths of n cupful paled chocolate over boiling water, cn& cupful of brown 3ugar and bilf cupful of sweet milk. Beat the mixture Into the light, flavor with Inl and bake In Bern pans. Ice with 't' king, Ttuj recipes will afford three foun-f2s foun-f2s for fancy cakes that are light I palatable In summer. Heavy cakes, iWund cake and fruit cake, are "i todtaallblc and unsulted to hot' ivli r runctlo3 j jsjte and pink Icings are approprl- Ha Independence Day, but patriot-aould patriot-aould not Induce the cook to try v-rtrecnts la coloring the-Icing blue. blue candles, can be bought and J!l thfe wl,lte lcl"t' in a- design, 'Med violets may be used to fin-' l j center of each small whlto- ' iu' rccPe for unboiled white 1c- the following-. following-. a china bowl drop the whites of I i jy fresh eggs, add a small pinch IJl or lai'tnr and a tablespoonful IfcS Betlt "Shtly. and then add J?'; beating all the while, two cup-Bi cup-Bi t "f'-ctioner's sugar. Beat hard ? k-vi.i."3 tnun ten minutes until It I a3 velvet. and Bprcad on the Urikn. & 0I1CC- ICC them 0, Ql1 , J? wt one, und set them far apart juire a gloss. Bits of candled iJ ".'dled violets m;iy be used G ,k lho wnlle I01" To tint this .r;, crIriMn color desired for In-N.u(.er.Ce In-N.u(.er.Ce Day substItutc home-made 1 Htr ' colorIng for part of the cold i w5; n; "lake this, allow twenty )Ik-i!m ; cehlneal coloring to fifteen of cream of tartar. Boll them (mii o alurn lllc slze of a pea WW o distilled water for half an ,Vf"ig a porcelain vessel. Strain muslln, add a little alcohol, iVL. a corked botUo. y'jty of rolled wafers can be irom a common recipe, and ?f a pretty garnish for tho ' . " bundles with red, white re CS0" Baking sheets of sheet ii,. for these- JC you ao o'--'tln ?ude- select a square be-ien be-ien ana twelve inches. Have at rty knife sfoel or cleah mat thlcknosB, and of airtooth l1 Mi A surface for rolling the wafers. To grease the pans, use the finest of oil, brushing it on lightly. "With these initial suggestions, beat one-half cupful of butter to a cream, and add gradually one cupful of aranulated sugar, beating lt In gradually gradu-ally and thoroughly. Dissolve one even teaspoonful of soda in a little water, add it to one-half cupful of milk, and stir them both into the batter. Beat in two cupfuls of Hour and spread it In the thinnest possible layer on the baking bak-ing sheets. Bake them in a moderate oven, and as soon as they are a delicate deli-cate color and baked through, draw tho baking oheet to the edge of the oven, brace it, and roll your wafers before, removing them from reach of the warmth. To do this -cut the square of thin cake Into four parts or smaller parts with a knife. Roll each wafer quickly over the steel or stick of wood, pinch the edges just a bit. and they will cool in this shape. They nrc very delicate and must be handled lightly when stacking them for tying with ribbons. Vanilla added to this batter makes vanilla wafers, and the grated rind 'of lemon or orange makes the most delicious de-licious of fruit wafers'. A drop of cochineal coch-ineal and u teaspoonful of rose, water will give a dainty cake of the coloring decired for this patriotic feast. For email, very sweet cakes, make macaroons and kisses. Use the baking bak-ing sheets covered with oiled paper for all of these. Almond pasto Is the foundation of macaroons, and can be bought ready for use. To one pound of almond paste add the beaten whiles of three eggs. "When creamy add one-half pound of pulverized sugar, working lt in gradually and smoothly. Beat hard for not less than ten minutes. Pour a teaspoonful at a time on the oiled paper pa-per antl bake fifteen minutes In a moderate mod-erate oven. Macaroons must be removed re-moved from the pan with care, or they will crumble. Lift the paper from the pan, and rest It for a second on the table. Then, with a thin, flat knife, lift the macaroons from the paper and set far apart to cool. Cocoanut kisses are delicate sweets and simply made. The whites of six eggs are beaten to a froth with a pound and an extra cupful of confectioner's confec-tioner's sugar. Then is added a piece of citric acid no larger than a small pea, and a 'cupful of finely grated cocoa-nut. cocoa-nut. Drop In tcaspoonfuls on pans covered cov-ered with butted or floured paper, and bake fifteen minutes in a moderate oven. |