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Show Effective Sunday, October 1st Street Cars will only stop on the near side of the street. Cakes I have decided to make an appeal to the kiddies this time, and will dwell upon the subject of cakes. This has always been a tpnrlor snhi'w me. In fact, where in the person that does not remember childhood days, when, after a busy day at play, wo would return to find mother engaged in the finishing touches to a pan of the most tempting cakes, and then wait expectantly for the first "sample." "sam-ple." In this Installment I will give you three recipes that my "mother used to make" for mo and ones that I consider of special value owing to their associations. Nut Cake. The white of one egg, one cup of brown sugar and one cup of chopped nut meats are the materials mate-rials used for this very delicious nut cake. Beat the white of egg until it is stiff, stir It in sugar thoroughly, then add the nuts and mix well. Drop In pans on greased paper and bake iur i.o niimues in a moaerate oven. I am sure you will find the results very gratifying. Pan Cakes. The following list of ingredients are used In the pan cakes: Four eggs, one cup of milk, three-quarters three-quarters of a cup of sugar, three-quarters three-quarters of a cup of flour, one-quarter of a pound of melted butter, ono table-spoonful table-spoonful of wine, and a little nutmeg. Beat the four eggs thoroughly and stir In sugar, then add the flour, milk, butter, wine and nutmeg. Butter the pan for first cake only and run the batter very thin. Chocolate Cake. Three cups of bitter bit-ter chocolate, ono cup of boiling milk, four eggs, two small cups of granulated granu-lated sugar, one cup of flour (unsifted), (unsift-ed), ono teaspoonful of vanilla, and one teaspoonful of baking powder. Break the chocolate in small pieces, pour boiling milk over It, then lot It stand until it dissolves and cool. Beat the yolks of the egg light with sugar, then add the chocolate and mix well, stir in flour and baking powder thoroughly thor-oughly and lastly, add white's of eggs beaten to a stiff froth and vanilla. Bake In three layers in a moderate oven. At a recent tea given in honor of Miss Ulrich's departure for the east tho above dainties were served. They prove to be very tempting when served with tea. Wheri my friends at the studio learned about the cakes they would not let me rest until I had made another batch and gave each a generous helping during tho lunch hour the next day. |