The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1891-07-01
Half Dozen Angel Food Recipes.

FOUNDATION FOR ANGEL Food
Whites of eleven eggs, which have been
kept in cool place, on ice II possible,
for couple of hours before beating.
One tumblerful and half of pulver-
lied sugar Granulated will do if the
former is not procurable. Three-fourths
tumblerful of flour. One level tea
spoonful of cream of tartar. One tea
spoonful of extract of lemon, almond or
vanilla. First-Get all ingredients con-
veniently together before beginning
Sift -four four times with the cream of
tartar in it. / add pinch of salt The
drecipes say; Beat the whites to
stiff froth on large platter" But an
egg beaten, of course, does the work
nowadays much quicker and better.
Supposing your eggs have been beaten
not only till they will not run, but till
you can cut an enclosing cleft in them
with a knife, now add quickly, but
gently, the sugar, in the same manner
the -four; lastly, the flavoring. Sec
Ond-Don't, as you would for pound
cake, bestow a final vigorous beating.
Simply mix in sugar, flour and flavor
ing with a gentle, lifting, motion, and
no more than is absolutely necessary of
even that. Then you need not fear
having angel food that is tough or
sticky. Third-Have your oven very
cool; much cooler than for bread. The
cake, if cooked in brick, should not
be done in less than forty minutes; and
do not open the door of the oven to
look in for fifteen minutes after you
have submitted your cake to its mercies.
Do not forget, just after you have
poured the batter in the pan, to sift
sugar lightly over the top.
ANGEL BANANA CAKE.-For this,
pour your batter in three jelly or White
Mountain cake pans. Bake as you
would any ordinary layer cake, but in
slower oven. When cold, remove from
pans. Spread lowest layer with whipped,
sweetened and favored cream; cover
this with layer of sliced bananas; put
on another cake; repeat the cream and
bananas; then top these with the third
and last layer, and completely mask all
with the cream. In serving, cut sharply
down in wedge-shaped pieces.
ANGEL PEACH CAKE is made in pre-
cisely the same way, except that sliced
fresh peaches are used instead of
bananas. Canned peaches, drained
from syrup, will also answer the pur-
pose.
ANGEL ALMOND CAKE.-Blanch
one pound of almonds. Unless you
want it very rich, half a pound will be
sufficient. The blanching process con-
sists of removing the shells and miners
ing the nuts for a minute or two in
boiling water; pour this off, dash cold
water on, then the brown skins will
readily rub off. Cut in small pieces
and mix with the cream. Reserve some
for the uppermost layer, where they
must be thrust whole and upright in
the whipped cream.
ANGEL SURPRISE CAKE.-Bake your
angel food batter in a round, brick
shaped or oval pan. DO not attempt to
remove from the pan till cold, then
loosen the edges, and very gently re-
verse; then turn right side up. With
sharp knife cut off the top, about half
an inch in thickness. Cut around the
lower crust, within about fourth of an
inch of the crust, till all the soft and
snowy interior is removed. Then, if
you use wine, dash the inner walls with
sherry or whiskey and water. But it is
very good without either. Now take
your pint of thick and ce.cold cream
and whip till it is stiff-but not buttery.
Add teaspoonful of any preferred
! flavoring; pour into the cake and re-
place the lid. When, after dinner, the
dessert on a napkined dish, with twist
of smilaX half around it, or a scattering
of carnations about it, is placed before
you, your guest will be surprised to re-
ceive, instead of slice of cake (Which
is all it appears to beg, dessert that is
as novel as delightful. The pOssibili-
ties of this dish will suggest themselves
to any woman of taste and adaptability.
For instance, you may mix with your
cream candied cherries, pounded maca-
rooms, blanched and chopped almonds,
fresh or canned fruit, drained, OF
course, from juice,) or even squares OF
firm, tart, bright-colored jelly.
ANGEL PINEAPPLE Russo. - This
dessert is delicious as elaborate, and un.
known as delicious. The angel food
batter is baked in dripping-pan. When
quite cold, remove, and cut in strips tC
suit your mould. A two. quart melon
mould is preferable. Line the mould
completely with the strips, then whiI
solid one pint of thick, cold cream. Sci
cream on ice. Dissolve half package
of gelatine in half a cupful of colo
water, When we'll softened, add equa
quantity of boiling water. Strain, ant
when cold, but not actually stiff, whiI
only sufficiently to blend with the cream
When all are firm, add canful o.
grated pineapple and the juice of {
lemon. If you use fresh pineapple, you
will require a heaping pint, and half {
pound of sugar With the canned pine
apple (grated) you will require little
if any sugar. 1t is matter of taste
Turn all into your lined mould, and Sc
away to harden. When very cold, re
verse on long or oval dish, pill
whipped cream in border around tn,
base, and dot all with cubes of candiec
pineapple.
ANGEL CUsTARDs.-Bake the ange
food batter in mufiin-pans or muffin
rings. When cold, cut off the tops AM
remove deity the inside. Have read,
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