The Cape Girardeau Democrat. (Cape Girardeau, Mo.) 1876-1909, 1899-01-28
SOME NEW CAKES.
Directions for Preparing Several
Very Nice Wintertime
Dainties.

The most delicious cakes be made
with nuts, and now we have a fresh
supply of walnuts and filberts the
fancy for them can be INDUCED. Wal
nut cake is good. either with chopped
nuts mixed in the cake when it is made,
or with a layer of walnut cream be-
tween two slices of cake. For the
first, cream four ounces of butter, add
six ounces of sifted sugar, and cream
again; then put in the beaten yolks OF
three eggs, and, when we'll mixed, sift
in seven ounces Of flour and a good tea
spoonful of baking powder. If more
moistening is necessary, use milk or
cream, but the whites Of the eggs, beat
en to a stiff froth, will. of course.
moisten the mixture. To this quantity
Of ingredients half . pound of peeled
walnuts, which have been roughly
chopped, will be required, and they
should be mixed in last Of all. Bake
the mixture in a buttered tin for about
an hour. and ice, if wished, with white
soft icing, g~arnishing with the halves
of walnuts. The mixture for the layer
cake may be made in the same way.
When it is cold cut in half or thirds,
according to the thickness of the cake;
then spread the following filling be-
tween the slices. The top car be
garnished as liked: Cream foul ounces
of fresh butter or thick cream, add ter
ounces of icing sugar, a wineglassful Of
and work until quite smooth,
then add ten ounces of peeled and
chopped walnuts.
A good kind of sandwich cake, which
Is nice eaten hot, may be made with
bananas. Make the cake as follows.
using fiat, shallow tins to bake in:
Cream four ounces CT butter with four
of sugar, add three eggs al
ternately with four ounces of flour, and
f1avoring vanilla or rosewater to taste.
half a teaspoonful of baking powder
md a dessertspoonful of c%ocoanut.
Have rather a quick oven. and bake till
n light brown. For the filling put some
fully ripe bananas through a sieve.
md to two tablespoonful of the PURGE
add a tablespoonful of apricot jam,
sugar to taste, a little lemon juice
a teaspoonful Of some liquor, if
liked. These cakes, if served hot, +
better for standing a few minutes
turned out of the tins. otherwise
hey are apt to be heavy if the fruit
mixture is put on at once.
Some people are fond of yeast cakes,
,ut they are not often met with, ex-
,ept very plain ones. The following is
/ more ~pretentious kind, and should
De very light. Sift a pound of fine flour
n a basin. and make a well in the CEN
er. Cream half an ounce of German
with a little sugar, and half a
,int of tepid milk. Mix this into the
lour in a sponge. and leave all night.
Iext day add the rest of the yeast, dis
olved in about half a pint more milk,
good pinch of salt. three ounces Of
ugar. foul ounces of dissolved butter.
hree eggs. well beaten, and the grated
ind of one lemon. Beat the whole well
With the hand. and put in some raisins
nd currants, two ounces of each. But
er a tin mold and sprinkle in some
.nely-chopped almonds, fill it three
u VI tHC SahC Z y
utter rise in a warm place till it fills
he tin. then bake in a good oven for an
our. If the eggs are large the whole
( the second half a pint of milk will
OF be required, so that it is a good
Ian only to dissolve the yeast in a lit
lie of the milk, and to add the rest if
he cake appears too dry. 1t should be
good deal moister than the dough for
read. but not so moist for baking
cakes. or the fruit will fall to
he bottom while the dough is raising.
The orange cake is a well-established
but an orange-almond cake is
novelty. Cream the yolks of four
ggs with four ounces of sugar till
lick and white, sift in six ounces of
our, five ounces of ground almonds.
he rind and juice of one orange, and,
the whites of eggs beaten to a
.if froth. Bake in a fiat tin in a mod
oven for half an bour.-Philadel-
L.. W..