New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-05-07
LITTLE CAKES.
ARTS OF TIE GOOD CAKEMAKER.

The supreme art of the good cakemaker lies not
much In her loayes OF cake In the many delicious
small cakes Of various kinds and havors. The loaf
OF cake Is not as common In foreign shops as The
small cakes, In which French ana Belgian con-
PETITIONERS especially excel. The tendency OF modern
cake-bakers Is toward special excellence in these IN
dvdual cakes lust Ii is toward the fashion oil serv
Ing Ices In individual moulds. From The one prep
araion of spongecake the French baker makes dozens
Of fancy cakes, icing them with various colored
icings, adding bits Of Jelly tOOhsomc connexions
Tie weli-known lady fingers, the biscuits III
cuiliere, are only preparation OF spongccaKc "hich
owe their peculiar dclicacy merely to the manner In
which they are spread in the pan ana baked. Inc
less known "bOuchees dcs Danes are uny cakes
about the Size OF silver dollar, which are made also
of spOnge-ca@e. little cavity is dug out OF the
bottom OF eacn one and II Is iled with narmaaue'
Jelly or preserves, with cream such as cream
cakes are filled with. TO make This cream put pint
OF cold milk Into saucepan to boil. Add tea
spoonful OF cOrnstarch and TWO teaspoonius OF
-four linked with little milk) to the milk In The
saucepan when 1t boils Add at the same Tine two
well beaten eggs, mixed with little OF the hot milk
TO prevent their curdling. Put the whole In double
boiler, beating II thoroughly all the lime, untI II
bells again. Then 1t with vanilla or any
other havoring you like, and add small pinch Oi
salt. 1t should cook about two minutes after the
ingredients all In, and should be stirred all the
that 1t is cooking This is excellent hlllnS
for eclaircs, cream cakes and the dainty little Cakes
of the ladies'
Princess cake" is simply nice angclcakc Part
OF it may be tinted pale pink by using little pink
sugar or adding few drops OF cOlOring matter Ill
this 1t is often favored with almonds or rose
water, II you like It, and iced with rosccolored
Icing Little white cakes covered with snowy icing
look pretty in the basket with cOored cakes
Pale green cakes, the color OF pistacl0 nuts, may De-
made OF the same cake batter, cOlorcd with htte
spinach green These are iced with yellow icing, 10
which few chopped pistachc nuts may be added.
An excellent batter for golden cakes may be made
from seven whites OF eggs, the yoks of five cup OF
granulated sugar, twOthrds OF cup OF iiour an
eighth OF a teaspoonful Of cream o. tartar ana Il
pinch OF salt St the -four two or three times, add
the sugar and set them aside. Beat the yoikS oi the
eggs very thoroughly. Beat the whites uh'h 'hey
are not quite stilf enough TO stand Then adu me
cream o. tartar and beat as stiff as possible. linen
add the sugar and the beaten yoks OF the eggs ana
finally the -four. Beat again, being careful not 10
beat down the whites. Bake this cake in little patty
Dams and ice each one with yellow icing. very
delicate flavor and attractive yellow tint may De
Given to a boiled white Icing by adding the grated
yellow rind of Valencia orange to the syrup oi
which the icing Is nude. The best rule ior ms Is
a cup of graduated sugar, IA quarter of a cup OF
boiliug water and u fourth OF ieaspOOnul Of cream
o. tartar. Crate the yellow peel OF one Naichca
orange the boiling water and sur the sugar III
counting from the moment IL b. GINS 10 D'Doie an, anu
taking care not to stir II after II begins TO boil four
lie boiling syrup the moment II II ready over lie
beaten white of egg, which must be rs sun rs
possible. Pour the syrup on IL In stream naa, u
rs Won pour Use IL while IL Is hot. This icing mus
be made exactly according To directions a moment
more or less boiling may ruin ii. boiled ICING Is
always softer and for that reason better cake
icing than made simply of sugar ana the "h'e
of egg though the latter is easier To make
Orange quarters very often made oil ms yeiiow
cake, favored with orange peel ana lced WIN n os
icing but they very much better made Oi mce
cScoanut cake. For this purpose beat 10 cream
Mound of granuated sugar and hall pound Oh butter.
Add the yolks OF six large eggs well oeaten sa a.,
tea pooufui of cream o. tartar ana a hall easPoohlu
Of soda With threequarters Of pound OF Hour nree
or four times and add this TO the rest OF lne cah;
fnaliv stir In the meat OF fresh cocoanut gratea
fine Beat the cake well and fold IN the whites h Oh
Six eggs beaten to very sun ifOth. hahe Wv
orange 1uarters I'm the pans that come for this pur-
pose. or in the little pans used for lady finger you
Are moi particular about the shape Dip them one
nv one In the boiled. orange Icing and lay them on
reased papers TO dry Till the next day. never u.s.
nrenared cocoanu for these cakes. There are gr.st
many delicate cookies, fried cakes OF various kus,
but these do not belong strictly among dainty cahes
Of this kind.