The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1891-12-18

ihriy.ht tlls season oil tne year, DC care
full to break each one separately and re-
ject all those that are not perfectly
good. One slightly musty egg will rem
der n batch Of eggs unfit to cat.
An iced cake always makes n very
pretty table ornament and Is especially
appropriate for Christmas. A pretty
fancy Is to leo tho cake with puro white
and decorate the sides and top with II
running vine OF very pale pink. A fun.
mel, made from stiff writing paper with
II very small hole In the bottom, can DO
mnde In the hands OF n clever cook to
decorate u cake beautifully, a littlo
practice on q board or u sheet OF paper
will sometimes enable the amateur to
achieve II wonderful success. Tho pink
icing Is made by stirring u few drops OF
cochineal coloring into the white, add.
ing the color until the dcaircd shade is
obtained.
Icing for Cakcs--put one pound Of
contectioncr's Tor very fine powdcred)
sugar into n howl, with tho whites OF
two eggs and IL few drops OF lemon juice.
STIR vigorously till II forms 4 smooth,
thick paste. Cover the top aud sides OF
tho cake thinly, and when the first coat
OF icing is sct apply another until the
desired thickness Is obtained.
Almond icing Is nice for Christmas
or brides cake. A thick layer should
be spread on top Of the cake only before
tho sugar icing Is applied. 1t Ia pro.
pared MS follows:
Almond Icing-Put whites OF three
eggs into n bowl with three.quartcrs OF
n pound OF powdered sugar. Mix thor
oughly, then add threo.quartcrs Of n
pound OF blanched and pounded or
ground almonds (tho ground are tho
best and Il teaspoontul OF orange flower
water or brandy. Mix till perfectly
smooth.
Christmas Cukc.-Tako one pound
fresh butter, squeeze 1t we'll to extract
the salt. beat 1t to n cream with the
hand; add one pound siftcd, powdered
sugar, mix well, then drop in ten eggs,
one at Il time, beating well between
each additional; add one pound OF flour
and stir lightly till it is we'll mixed in,
and lastly, IL pound well-cleaned cur
rents, one pound r~aisins, stoned and
halvcd, Il little chopped citron or lemon
peel, n pinch OF ground mace, a little
grated nutmeg, o%ne-quarter pound OF
almonds blanchod and sliced and half a
tumbler of brandy. Stir all well to-
gcther and place tho mixture in n large,
round cake pan, lined with three or four
t~hicknesscs OF thick buttercd paper.
Have the oven moderately hot for the
first hour; after that let it cool down
gradually till the cake is done, which
will be in from two to three hours. II
the cake begins to get too brown before
that time lay q sheet Of clean paper
lightly over the top.
Almond Cake-Work four ounces OF
butter to 4 cream, add six ounces pow
dered sugar and six eggs, mixing in the
cggG one at 4 time. Lastly add six
ounces OF flour and six ounces ground
almonds. Great care must be taken to
beat the cake well before adding the
flour, after which a gentle stirring will
suffice. Flavor with a few drops OF cs-
sence OF vanilla; bake about fifty min
utes in n rather hot oven, using a we'll
creased fancy mold.
Ground Rice Cake-Beat one pound
butter to n cream, add one pound DOW.
dercd sugar and nine eggs, one at a
time. Stir in eight ounces flour and
eight ounces ground rice, seasoned with
q pinch of mace and q little grated nut
meg or q few drops OF almond tlworing.
This will make two large cakes and is
truly delicious. Bake in round or
square cake pans, lined with buttercd
paper, from one to n and n half hours.