National Republican. (Washington City (D.C.)) 1872-1888, 1882-06-17
ALL ABOUT CAKES.
FROM OUR TALENTED CAKE. BAKER.
The Proper Way TO Make Pound, Sponge, Marble,
Black, Scotch, and Brides Cake--Yellow
Picklo-Psaci Ice Cream-Pad.
ding aud Other Dishes.

The designs for decorating wedding cakes ore
TAXI ng n wider range now than they have ever
done before. The Old fashioned, and rather
monotonous one, of bride and groom standing
with cla'pud hands under bower Of roses, Is sell
dom used AT present Among the new designs are
some very pretty and very appropriate ones, such
as tree about len inches high, with ladder
against 1t, aud n graceful woman upon the ladder
plucking orange blossoms from the tree,
which she losses to her lover who Is standing
below waiting TO receive them or an arbor In the
form of horseshoe, twlned with roses and
other flowers, white dove lowering beneath 1t
with white ribbon bearing an appropriate In
scription in its mouth; also the very elaborate
design Of small coach drawn by q pair Of snowy
lambs, and surrounded with orange buds and
blossoms, the ribbons held by liyered Jehu, and
u bride and groom seated within the couch. or
course these ornaments are only suitable for very
large cakes, and the stand upon which the
cake rest, can be made TO do duty IN many ways
as, for instance, a. wed ling not long since the
brides-ra cake r. cd upon stand in which were six
ribbon bow. As the bridi cut the first slice from
the cake she was surrounded by her six brides.
maids, uud they simultaneously drew out drawer
where pretty gift was found for each one.
FOUND CAKE.
Beat to q cream one pound of sweet butter and
one pound of slted sugar. Add the yOlks of ten
eggs, one ut time, beating very hard while doing
so. Flavor with half cup Of brandy, and after
whisking the whites of the eggs until they stand
alone stir them into the mixture alternately with
one pound of sifted flour. Beat the batter until
smooth and light, and bake in moderate oven,
taking care 10 line your pan with buttered paper.
FIR very large cake the ingredients can he
SPONGE CAKE.
Balance twelve eggs in the scales with powdered
sugar then remove six of them, and take their
weight in flour. Beat the yOlks of the eggs, less
two of them, with tho sugar until they are ligh,
and creamy. Flavor with the juice and gral cd
rind of one large or two small lemons. whlsk the
whiLps of all the until they stand alone md
stir them in very slowly with the flour. which
must be slted twice before using II. DO not beat
viii depend upon the care and delicaoy with
which 1t Is added. Bake In one large or two
small cakes In moderate oven.
MARBLE CAKE
For the white cake-Beat to u cream one cup OF
butter and three cups Of sifed -four. Add the
whites of seven eggs after beating them until
light Flavor with almond water and stir in
slowly four cups Of sifed flour. Dissolve q scant
teaspoonful of soda In cup OF sour milk, aud
stir it in with the -four For the black
cake-Beat to a cream half cup of butter
and one and u half cups Of sugar Add half a
cup OF molasses yolks Of four eggs md one whole
egg. Flavor to your taste with cinnamon, all.
soda In half cup of sour milk, and stir II In with
two cups of sifled -four. BE sure and make the
layers of each. Bake very slowly.
SCOTCH CAKES.
sin into q bowl one pound and three quarters
of Hour. Rub through II with the hands one
pound of butter and halt pound of sugar. Add
two eggs well beaten, and IL needed, small
quantity OF milk to make a stiff dough. Roll ou
very thin, sprinkle with caraway comts, and bake
| In small cakes.
BRIDES CAKE.
| Beat to O cream three.quartvrs OF q pound OF
| butter aud one pound OF siited sugar. add the
whites Of thirteen eggs which have been beaten
| until they stand alone. Flavor with almond
| Sft one pound of flour with half teaspoonIul OF
baking powder, and stir it very lightly into the
mixture. Bake ina pan lined with butlered paper
| ~ do lHa. fhn lNsn too hot Ia nOl IN NJ
| be enlarged by taking twice tile quantity OF each
| ingredient.
| YELLOW PICKLE.
| Take pieces of calilower, twelve tiny ears OF
| co II, one quart Of smnil onions, one dozen larg
| onions, one pint of tuJ celery, one dozen small
entu 1iGer; one Quart OF small green tomatoes ma
| to be scalded-exc1pt the lemons and ccley-
sprnkled with salt, and dried in the sun
gar add ESf pound Of mace, one He' pouni
OF ginger, ono pound of black mustard
seed, a beId or two of garlic, half cuI
of bI"ck Topper, two ounces Of nutmeg, two ounces
| of turmeric, two ounces of cloves, Que ounce o
| celery seed, and one canister of ground mustard
to be mixed with bottle of salad oil. Put all TO-
gether into large stone jar, taking care to have
sufficient vinegar to como 10 the top of the jar. Still
| thoroughly with large wooden spoon, Tie the ia
| closely, and do not open for three months.
| PEACH ICE CREAM.
| Pare and slice enough perfectly-ripe peaches t.
| fill quart measure. Bruise them and pass then
through colander. Take half gallon of swee
| cream ana make IL very sweet win loaf sugar
stir the peaches into 1t and add more sugar If nee
e,sary for 1t will lose It's sweetness in freezing
Pour into freezer aud freeze 1t rapidly, beating
| constantly during the process.
| BLACKBERRY PUDDING.
| Take ono pint OF sweet milk, yolks of three eggs
| n little salt and sufficient Hour to make u batte
| about the consistency of rich cream. Whsk tn,
STIR them into the batter. Pick carefully and fou
| one pint OF firm ripe blackberries and add then
| to the batter. Boil in n buttcred mold or in
| MI irtrh ou for ppa M half Opn chr
warm with sauce or with butter and sugar.
| POTATO sCoNEs.
| Boil and mash some potatoes with little mill
| until they are very smooth. Add salt, and worl
| in enough -four to make them hold together. Rul
out, cut into round cakes, stick each with fork
| aud bake them on griddle until they are nicei,
| Drowned. Serve hot for breakfast