OCR Text |
Show oy,"oooooooooooo' 'yyooooooo I cThe Kitchen l Cabinet t C. W t:M"l II :,t-W nU'Ufcr l.'lllulj Tli fc I (lira, hhiin-tl ly many, that !r Ih u vain of It-ara, lu JuhI as f.ilnH ii (j tlxi lil'-ii nlmre'l hy a Hreitt ma J'ii'1 1 y, )m I'li-a to v.'hlh youth ami h'-ii 1 1 h and r lilu-s Incline you, that life la ft ptaco of entertaln-riH'iit. entertaln-riH'iit. I Ufa Id a (jlaee of i'-rvlc, and I In tlmt ri'Vlre one hui to Buifirr a ! Krt-at deal that Ih hard to bear, but mure -jf u-n fo xuerlence a 1 k "t deal of Joy. Hut that joy can be real only If people look upon their II fe an a urvlce, and have a definite object In life outHlde themmslvcH and their pc-rsonal ha ppinea. Tolbloy. CAKES AND ICINGS A ciiku Is a aliujile thing fur most cookt to prepare, provided Llipy Imve good ujiiterlitls : but the lillins und Icing are often the ruinous U u I s h I n g touch. When uiaklrm boiled frosting It Is bo easy to boil It a fraction of time too long, und ll will be hard, or too short und ll will be Btlcky or run on" the cake. When occupied with too iiitiny things, the Icing to make will be un uncooked one und there Is no certainty about It. Use any plain layer cake recipe und for an Mug use the follo-.ving : Mocha Filling. Cream one table hpuonful of butter, one cupful of powdered pow-dered sugar und Ivvo lablespoonfuls of cocoa, moisten with four tablespoon fuls- of strong coffee Infusion, adding little ut a time, adding more KUgai if needed to make of the proper consistency con-sistency to spread. Maple Sirup Cake. Cream one-halt cupful of butter and add one and one-half one-half cupfuls of firup. dissolve three lourtbs of a teaspoon! jl of soda in one-half cupful of hot water, add two well-beaten egg yolks und iwo and one fourth cupfuls of Hour sifted and one (enspoonful of baking powder and one-fourth teapoonful each of sa'l and ginger, then fold In the s-tillly beaten whites. When partially cool finer with maple sirup Icing. Doil one urid-lialf cupfuls id maple sirup until It spins a thread, then pour slowly slow-ly over lie stillly I eaten w hites of two eggs, beating until thick enough to cover the cake. Pot with halves of walnut meats and cut into squares when serving. Caramel-Caramel Cake. To prepare the caramel place one-fourth cupful of sugar over the fire In un Iron pan. add one toaspoonful of water and stir and cook until a rich brown. I'our one-half cupful of boiling water ovei It and stir until dissolved. Cream one-half one-half cupful of butter with one-fourth cupful of granulated sugar, add two well-beaten egg yolks and one-half tea-spoonful tea-spoonful of vanilla, add two cupfu s of pastry flour sif.ed with two tea-spoonfuls tea-spoonfuls of baking powder and oue-fotirth oue-fotirth toa.-poonful of salt alternately with the cooled caramel mixture. Finally fold iu the stillly beaten egg whites. Hake In two layers and put together with caramel icing: Cook two and one-half cupfuls of brown sugar with one cupful of cream to a suft ball stage, add a table.-poonful of butter, take from the lire, add a tea-spoonful tea-spoonful of vanilla and bet until thick, spoonful of vaniila and beat until thick Spread and garnish tlie top with pecan pe-can meats. Tempting Jellied Dishes. When the warm oays ot summer are upon us we will turn to our recipes to find S' me dishes which ( 1 $tv w iiico win leuipi uuu refresn us. A ieliied dish for salad sal-ad dessert or for a main dish is so easily prepared pre-pared In the early part of the day, and placed on ice It is ready at a moment's notice. For aspic Jelly we add gelatiu to seasoned stock, brown or white, or canned bouillon may be used The jelly should tie well seasoned and stiff enough to hold its shape wdien turned out Jellied Veal and Ham. Buy a shank ol veal witL plenty of meat on the boue annul four pounds. Wash and place the shank on cc stew in a pint of wa;ej for each pound and add one-fourtL one-fourtL cup! u. each of chopped carrots, minced onion and diced celery, a few sprigs of parsley, a bayleaf. one-eighth one-eighth teaspoonful of thyme, eight peppercorns and tw teaspooufuls of salt. Cook slowly until the meat falls from the bones. Remove the meat from 'ie nones unci cool under weight. Strain the liquor through a sieve and cool, remove every bit of fat. Clarify b. ud.liig crushed egg shells iind slightly beaten whites, boil up. then strain "through a cheesecloth. Add a htlle of the veal broth to a bread pan and allow it to thicken. On this place sliced veal and ham In thin slices. Cover with more broth and cool; repeat re-peat until all the broth and meat are used. Chill for several hours and turn from the mold. If the stock seems to lack gelatin add some to the broth two tnblespoonfuls will be suflicient. Sugarless Icing. This is a recipe left from the war, but is as popular as ever: Take a small can of con-den.-ed milk, which will be sweet, stir into it enough cocoa to make a paste of the consistency to spread, adding a bit of powdered sugar if short or cocoa or it is wanted more sweet. Swedish cooks thicken stewed fruit with potato flour and mold it. Serve with cream wden cold. |