The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1897-01-11
WITH AFTERNOON TEA.
Hot Trifes to Serve at Five O'Clock
in the Drawing Room.

/ At this time of year hot cakes of all
/ sorts are very popular for the modest
afternoon tea, as we'll as toast spread
with anchovy paste 1t is well where
! one expects 4 goodly number to honor
/ the Day at Home" to have two relaps
! of hot cakes during the tea hour for
then the late corners have also the adj
vantage of everything at its best The
following cakes are among the most
popular of those used at similar func-
tons in London:
Simple Muffins-First blend one ounce
of yeast with a teaspoOnful of brown
sugar and one quart of milk. Set three
pounds of flour in basin, mix in 1t 4
teaspoonful of salt, and make a hole in
the center of the flour. Pour in the
yeast. work all into 2 soft dough, and
set to rise, covered with a cloth for
three hours. Then mould the mullins
into shape and put on Toured baking
tin and set to rise for an hour Bake
t-a mullins in creased rings and let it
Use before baking.
London Tea Cakes-Rub four ounces
of butter into two pounds of -four. add
a pinch of salt and six ounces of sugar
when all is mixed thoroughly make
hole in the middle for the yeast. Dis
solve three-quarters OF an ounce OF yeast
in a quarter of pint of warm milk. then
pour il into the flour, etc. and make UP
into a light dough, adding more milk if
necessary. Stand this dough in a warm
place for an hour, scatter picked Sultanas
over it and divide into small portions of
the tops, set on creased baking sheets.
and again let them rise for half an hour.
Bake in d warm oven, and set on a
seive. Serve warm, spit open and
buttered. If spice is liked ada enough
cinnamon to flavor.
Berkeley TrifieS-Whisk three or four
eggs with five ounces of sugar to a stiff
batter and flavor with a few drops of
vanilla essence, then sift in five ounces
of pastry flour. With this batter half
fill some fancy-shaped bun tins which
are thoroughly creased with butter. and
bake in a sharp oven from ten to 20
minutes. Meanwhile prepare the icing as
follows: Dissolve one ounce of butter
in a double boiler and add to it beaten
egg. Mix in a basin six ounces of
pounded sweet almonds, a desert spoon
full of pounded bitter almonds. four
ounces of grated chocolate and four
butter and eggs should be gradually adj
ded to the dry ingredients till the icing is
of the right consistency, spread this all
over the top and sides of the little cakes
smooth with a knife dipped into boiling
water and set in a cool oven to harden a
little. Afterward set each cake in a
small fancy paper doiley-
Almond Cake-Pound in a mortar half
a pound of ground sweet almonds. and
half a pound of powdered lump sugar.
After mixing thoroughly together add
sufficient beaten white of egg to make
into a soft batter. Flavor with a little
rose water But the batter on to rice
paper spread on baking tins in cakes two
inches across. Ornament each cake with
strips of citron, dust powdered sugar
over and bake in steady oven till firm.
Rice Biscuits-Mix together a teacupfuI
of ground rice, one pound and a half of
flour and three-quarters OF a cup OF
powdered sugar. Into these ingredients
rub four ounces of butter and mix all
into dough with one egg Flavor with
lemon. ELSIE SMITH.