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Show are cakes for every occasioa, birthday, birth-day, Christmas, wedding and christening chris-tening cakes. With cake for dessert there is an infinite variety from which to choose. A square of gingerbread with whipped cream flavored with a bit of chopped preserved ginger and sweetened with its sirup there is nothing equal to it, if you like ginger. gin-ger. Chocolate cakes seem to hold the preference, they may be rich and luscious, full of soft rich Ailing of fruit and nuts, or plain, covered with a fudge frosting, any kind, if chocolate, is welcome. Cup cakes filled with various fillings fill-ings are always popular. Scoop out the center, leaving a shell thick enough to hold a chocolate nut filling of sweetened and flavored whipped cream and topped with a maraschino cherry. Chocolate cup cakes filled with a mocha or a caramel cara-mel filling are especially tasty. After all the care In ingredients, exact measurements and careful mixing, comes the baking. The oven should be slow for fruit cakes and those with molasses and brown sugar. Divide the time the cake should bake into quarters. The first quarter it should begin to rise; the second, finish rising and begin to brown ; the third, finish browning and begin to shrink from the pan ; tha last quarter, test with a toothpick tooth-pick and be sure the cake is baked to the center. Cool on a rack to avoid a moist and pasty bottom when the cake is cut. If no rack is at hand use anything any-thing to keep the bottom of the pan free from the table. Too much flavoring is like too much perfume in poor taste. It Is better to blend a few drops of vanilla, va-nilla, lemon and almond or two of any desired flavoring extracts. by Western Newspaper Union. riollflpBoolr CAKE WISDOM FROM the lowly gingerbread to the luscious melting sweetness of the Lady Baltimore, there are cakes and still more cakes. There |