New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-01-29
TITO GOOD CAKES.
AND HOW TO MAKE THEM

AND HOW TO MAKE THEM
A fine Mocha cake Is one OF the ,riumphs OF French
cookery but Is seldom served in perfection outside OF
a French household. 1t Is in no way related TO inc
inexpensive coffee cake OF the German bakeshop-
genuine cake Is usually thin cake OF about tne
quality Of a rich pound cake, we'll iced with cohee
clacc and garnshcd with ornamental Icing. when IL
is served for a dessert It IS surrounded by whipped
cream and some rich compete like Strawberries or
peachcs To make this cake. weigh out half pound
Of butter beat It 10 a cream adding gradually half
pound OF granulatcd sugar. when Inc mixture mas
become a cream, add the Hnd bf half lemon gra'ed
fine Add now the yOlks of five eggs anu 'heh
half a ponnd Of flour. which has been dried ana twice
siftcd When all the ingredients are stirred 10 d
smooth PASTE fold into the cak" the whites Oh ,ne
five occs which should have been beaten to SUM-
dry fro;h. Stir the cake only enough 10 ihoorpo,"
tho whites OF the eggs thoroughly III the na"T' wv"
pour the cake into shallow cake I'm "hieh mas pc"
well lined with buttercd paper. The cake shouiu I'VE
about two inches thick when II Is done BAKE ~ Il"
an hour and n quarter In comparatively "'ou." -.
oven Turn It out on a pastry rack. or leave !"
tho nan until 1t i, perfectly cold then prepare cones
glaze. -, .,,,.,on
Put in saucepan about pound oil grah"'a'eu
sugar. Add a gill OF cold water. Let inc sugar oo''
for about six minutes, then test II by rohs "'.0
between your fingers. II it becomes rather na'u'
ro,mv hall II IS done and should be removed from
tho fire Pour II at into a shallow ear'heh
howl or on TO a marble slab. When II coos n'".'
bccin stirring II and finally knead III WIN 'he """u'
a. r,nid,v as possiblc Work into it by degrees two
,bes noonfus of coffee essence, mixing IL thorous"y
in. until the preparation becomes quite hari' Le'
| .ho olace rest for half hour, then put IL OIL
sauccn,u or bowl, il in pan OF BOILING "h'er anu
| let II gradually melt out. lheh sp'e'u ''~.
over the cake. 1t makes soft, glossy pare oo""
| icing You can decorate the cake when IL Is quite
| cold with white and pink icing In any design 'hat
you please. You may hahc '"e '
buy II.
| TO make It, put an ounce OF Mocha co"e'' srounN
| .,o :, A., cun OF cold water and let IT Doll down
| slowly until It Is reduced to two tabiespoohNu's
Strain II while 1t is hot squeezing out All 'ne eA"''
| that YOU can into a fine cloth pae'
| mandarin cake 4, a new form OF an Old-time caks'
:. rou,res border mould TO serve this cake In per-
,ection Line the sides OF the mould careiWy WIN
creased paper. Prepare an oid''ashoheu spun '
| Wcch five eggs Add 10 the egg, their "'iea' "
| susar and measure out half their weight III nou''
which should be dried and sifted AT least ioui '''
pu . hmm az sugar over two Mediterranean orahses'
| ., oh.orh all the zest, pungent OIL. crush 'ni'
sugar and add to the other. Beat the yoihs oi 'no
eggs thoroughly with patent beater' aud 'ne M
.nd heat them again. Then add the whites vi ,"'
ccs heoten TO stiff roth, little at n r;n vii" I'M
$50 49,, Ecd them In with pastry wIl,K. ria , ous
| m"nld Make "A rich orange Jelly. II VIII ,dH a. v"m
mint and half for with this cake: H au' rs ~
pir . Two Two abespoonuls OF champagne ana Scs 90 ,
orange pulp stir the liquid sy %ysr the p centre Of
nnui J, viii with r. At once Garnish 1t, when me
n,r, T. hard with "A border OF the ley anu Why ih
cream Glaze Orange, also an apprU ppinnd cream
an with oranges and served win pv nrion
Whipped cream when IT b,com nd an Gtaabespooniui Of
m,chna or two of sherry. well - t i, S', Vii,
pcel of an orange. to the film II II make E~ very
S %pp yercake using the pulp OF oranges ns inner
have been freed from their skin anu nip IS cut
pderTm1I OF pon Is sweecned and II You pe fr
Favored with it'll sherry w white ase eocoanat cakes
hch ho,d each about three-qlarters ob al thic;
thick The upper cake Is then aed pee" Of one
Grange wr,i and half cup OF grated cocoanu' "''
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