New-York tribune., 1897-12-20
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kr "A TALKS



There has been tendency in the LAST dozen
years toward serving food I'm individual forms.
After the adoption OF the diner la Russo. for
formal occasions. this change In the service Of
food became inevitable While families prefer. on
family occasions, TO their dishes In the old
fashioned way, the change has had some effect
even on the everyday table. The hrge. eaborateiy
decorated loaf OF cake Is not often to-day
as the small cakes In the special and dainty deco
rations OF jelly, chocolate, or pink white sugar.
Sometimes these cakes are baked in a sheet. ana,
after they are baked. cut into individual cakes
with ornamental cutters and then decorated.
ms u the way the tiny jelly cakes. cut In trf:
dipped into pink. white or chocolate frcstng. and
individual pans. 1t Would hardly be possible to
keep such small cakes moist and delicate and
good rule for these tiny cakes. when baked in
yoks Of six eggs. Then stir them into the cresmed
parts OF milk and water In the e. mean @ time tn Sit
four suptals Of -four with four teaspoontus OF
Tines Then gradually % stir the sern hour is earefuy ' and
slowly & into , the mixture Of eggs, butter. sugar
OF TWO eggs whipped to a stir froth. Bake in
saayeG hay square are h,t tins about ten inches in ,as
the cake separates from the sides OF the pans.
b ~ Ss % bsr dTs m St snS S
then split each layer in two when cold. This will
eey other he ap side with
Jelly cOcoanut icing chocolate or whatever prep
aration Is used for nlllng. Lay the cakes that
II the layers are baked separately, spread them
In the same way and put two together. They
SHOULD make even. square sheets, only about an
into small cakes with ornamental cutters an inch
and half or a trhe less in size. They can be cu'
only with keen-edged knife. into diamonds. small
squares and other geometrical shapes. without any
waste. II the sheets are square Dip the i-dv:duai
cakes one by one into lcings. and then ornament
them a little with decorative icing. .
1t gives a pretty effect 10 have icings OF different
coors. Make some in pale green some IN de.;caio
pink. in yellow. in white and in chocolate brown.
Decorate the colored cakes with white icing and
the white with colored icing. An ordinary
boiled icing coiored by adding little cochineal for
pink, OF saffron or lemon for yellow, or spinach
green for green. will do dip the cakes In II you
desire 10 mark them In decorative icing. IL VIII be
necessary to make some royal icing This is some
trouble. Il takes about hours beating Break
An ordinary bowl with a rounded place on the bot.
using a tablespoonful OF confectoner's powdered
sugar to the whites OF four eggs. Continue for
Ave minutes: then add another spoonful and con.
t!nue beating FOR five nutes more. When half
4 cup OF sugar is slowly added In this way,
spoonful Of sugar may be beaten In every two or
three minutes. Finally. when cupful OF con.
fectioners sugar has been thus beaten IN. the
Icing should be very glossy and firm enough to
stand wherever II IL put
bag in decorating the cakes with this icing. A
novice may soon learn TO do very pretty work With
these cOnfectioners tools after some practice.
Meringue shells are made OF different degrees
Of sweetness. A cup of sugar to six eggs does not
IL apt TO melt when 40 much Is used and the shell
falls Nat. This is caused by beating the sugar In
too rapidly. Beat the sugar into the egg as
slowly you do FOR royal icing. In the recipe al
ready given.