Show LITTLE FROSTED CAKES ARE EASILY MADE ta 46 I 1 various shapes may be used in making cakes Pr pred by the th united states department of 0 Arri culture the united states department of agriculture has tested the cake recipe and fro frostings frostl stings given below tills this cake if baked in il a shallow pan about 9 inches square is well adapted to cutting up into small fancy shapes at lest leist 20 diamond shaped cakes indies inches wide can be cut with little wate waste from the amount given other ollier fancy shapes may of course be used these little cakes may then be entirely covered with white or tinted icing and decorated with bits of I 1 candied cherries or cranberries angelica angell ca jellied grapefruit peel or tinted watermelon rind preserve citron or nuts cooked frosting white while of I 1 egg 4 tablespoons u I 1 a I 1 cupful sugar fugar cold water I 1 i tras teaspoonful p 0 0 n u 1 salt place all in a double boiler and beat with an egg beater until it holds its shape add salt and beat until thick enough to spread add one half teaspoonful vanilla or other oilier desired flavoring chocolate frosting can be made in the same nay by adding 21 2 6 squares of ca chocolate melted to the sugar mixture when it starts to hold its shape the frog trotting ting Is beaten until stiff and then spread vanilla may be used or omitted with the chocolate clio according to taste for a caramel icing halt half a cupful of sugar ifould be caramelized carameli caramell zed Led or irow browned d in a pan and an equal amount of b boiling ili water added substitute two tablespoonfuls tuble spoonfuls of this in place of 0 two babl of wat water r and continue as in the foundation icing plain cake 3 tablespoonfuls tab lespo 0 n f u 1 a 2 teaspoonfuls tat rat baking baiting powder cupful franu 1 cupfuls pastry sugar flour 1 egg flavoring as de 23 2 3 cupful milk sired 4 teaspoon ta p 0 0 n ful u 1 salt t tilt the tat fat may be butter or any good cooking fat or oil it it Is butter or margarine tin an extra one halt half tablespoonful of 0 it should be used cream the ane tat with the sugar add the eggs well beaten the milk and flour alternately sift the baking powder and salt with one fourth cupful of the flour and fold in last just after adding the flavoring bake in a nine inch square pan in a moderate oien about P F for about 30 minutes or until the cake Is brown uncooked orange icing 2 ea e s K g w whites h I 1 t a s 3 tablespoon f u I 1 s beaten stiff orange juice 3 cupfuls confect aa teaspoonful teas p 0 0 n f u 1 tio ners salt sugar tablespoon fu ul I 1 grated rind of 4 lemon juice lare arge orange add the water beat the egg whites with an egg beater until stiff add three cupfuls ot of sugar nery ery gradually beating continuously with a spoon add the grated rind and juice of the orange the lemon juice and remainder of the sugar heat beat until smooth enough to spread tills thir amount should cover five miles of over 25 little cakes cut as above described |