New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-09-18

uiiOs0oV hAAhB CinB. Alter the my0tB orc COLO
trim them so Is to lit nicely on top Of the other
and II too much Drowned In places shave of the Oh
jectionable outer crust. Spread thin layer q
fruit Jelly or Jam. or some other filing between each
layer Of cake and finish the top witt icing the latter
covering the sides as well.
II not OF Jelly or jam the following may be made
| Of whipped cream with various navorings. or you
might for a filling any or the creams described
last week. But, these Filings only for ready
use, since they will turn sour II kept longer than
day. You might ill your cake also with the icing
you mean to use for the top.
For Nut Filling" which is very good. take two
ounces Of sugar and make syrup Of 1t with three
tablespoonful Of water which add three Of
walnuts peeled and pounded fine in mortar with the
| addition Of tablespoonful Of cream Add then
hall easpoOnful OF vanilla essence and one ounce
| Of candied lemon peel. minced STIR until thick
simple icing is made By taking two ounces Of
finely powdered sugar and the white OF one egg stir
ring both together for fifteen minutes. During this time
add either lemon, orange, any other kind OF fruit
Juice or sirup. to color flavor. chocolate
icing is easiest made thus: Take quarter Of
pound OF chocolate, break In pieces and soften In
warm place. Mix with two of sugar, stir well,
and add gradually the whites Of two eggs.
To ornament your cake after 1t is iced you may
take one or more kinds of preserved or candied
fruit, which you arrange In tasteful ways.
Here are some recipes for small cakes. First Of
all, you may use the recipes for sponge and sand
cake, and bake the batter In pretty little tin or
copper forms, which come for this purpose, thus OBJ
tanning small cakes or tarts. The only difference In
the recipes would counsel Is to take for the snow
the whites OF all the eggs used. 1t will make the
tarts lighter. For this reason you must fill the
forms no more than three quarters full. After these
cakes are turned out Ice them, and II you like, dust
over the icing before 1t hardens some chopped
almonds.
For chocolate farfs N nj "a q
sugar, and a half OF grated chocolate and
the yolks Of six eggs Stir for quarter Of an hour,
then add three ounces Of cornstarch and the whites
Of the eggs beaten TO q snow.
Portuguese Cakes-Tnko butter, eggs, sugar and
-four OF equal weight Feat the butter to cream,
add the eggs, then the sugar and at last the flour.
Stir half hour and drop in little heaps the Size
Of walnut, a sheet iron pan, which. you have
slightly busted with -four. Take preserved
cherries and place in the centre OF each cake,
pressing 1t down to steady IT. Bake in moderately
hot oven.
sugar wafers-Take sugar the weight Of two eggs
and -four the weight Of one egg. Stir the three eggs
and the sugar for quarter Of an hour; add the flour
and half teaspOOnl OF minced orange peel, or can
died orange flowers and put little heaps OF 1t on
very thnly bered sheet iron pan three inches apart
Dust them over with granuhted sugar. and bake 10
moderately hot oven. After they are done remove
them while hot, and bend them rounded stick
IN the shape OF a scroll. Or shape them like cornu
coplas, and Ill them with whipped cream.
To make macaroons take half pound OF Almonds
blanched and skinned with three or four bitter ones
among them. Pound them fine In a mortar, with the
whites Of three eggs Add ten ounces OF sugar, and
stir for quarter Of an hour. Put in little round or
Obong heaps sheet Of white paper, busted over
with -four. Sprinkle sugar over the macaroons. and
bake in slow oven.
For "Flet de Vent" take six ounces Of sugar and
the white OF egg. Stir and add the grated peel
Of half lemon. When like thick icing drop 1t in
little heaps n sheet OF white paper and bake In Q
slow own.
Kissesnke one tablespoonful Of sugar to the white
Of one egg Flavor with vanilla, and beat with O
spoon until quite light. Drop in little heaps white
paper and bake In a cool They must not get
brown, nor even yellow, but must be hard on top.
For mer.neuCs proceed In this way Take the same
proportion Of sugar and white OF egg above. Beat
the whites to a stiff SNOW, then mix with the sugar.
Tut paper In oval heaps the size Of half an egg.
Have board underneath the paper, and place In
very slow oven. After the mering1ies get glazed on
top, which will be in about twenty fve to thirty min
utes, remove them from the paper. II not hollow in
side take all that Is soft from the underde. Then
I'LL the space left with either fruit Jelly whipped
cream favored with vanilla Join two and two and
serve.
Little bits Of cake or confectionery called bOu-
cheese (mouthfuls They make nice show. and are
nov difficult to get up especially If you should happen
to have some remnants Of sand cake, or any other
kind OF n rather solid texture. Cut them into slices
three-quarters Of an inch thick spread with MARINA
lade other filing place two and two together
then cut into squares diagonals about inch and
half In diameter. Cover with Icing sprinkle
with minced almonds, garnish with preserved fr,iA
They very nice filed with raspberry Jelly, and
cred with raspberry icing. which you make by mix
Ing raspberry syrup with sugar syrup Dip into
II the tops and sides Of the bouchees and set them
into a moderately hot for about two minutes to
dry.
l would count candied fruit also as bouchees II
Is easily made and very snowy, both by itself as
well as for Orameniing cake. Tnke any kind Of fresh
fruit, halve that which is too large, and boil in
until tender. Drain and make syrup-a pint OF
water to pound Of sugar-whlch cook until by Dip
ping wooden skewer into cold water then into the
boiling syrup and back Into the water you whirl
syrup sticking the a giobule. which
will crack ia breaking 1t of. In this syrup you drop
your fruit. allowing it TO boil up few times Then
remove from the fire and let II stand fruit in syrup In
cool place for twenty four hours After that remove
the fruit with SKINNER TO wide colander, dust It
over with powdered sugar. and place into lukewarm
oven over night 10 get dry. To candy nuts, oranges
and chestnuts you do somewhat differently. The
oranges you divide into sections, the wanuts into
halves the chesinuts yon boil and peel and like
the other. you merely immcrsc in the syrup when talo
ont again, and put away for the sugar to dry. To
candy orange pccls, take the whole thickness OF tho
latter. Peel II of IN quarters boil II in water until
tender; then put into cold water to soak for two or
three hours. Drain. and for pound OF peel taxa
one and quarter pounds OF sugar. Mosten the latter
with water. and toll for about five minutes then pour
over the peel and let stand night On the fol.
lowing day boil peels and syrup until the former get
Transparent and the latter thick. Dry the peels on
paper. You may also put them in glass Jars, pour
the syrup over them, and keep them alright.
PRINCESS LOUISE As 4 SALMOy-INGLER.