Evening journal., 1899-02-24
SOME NEW CAKES.
Directions for Preparing Several
Very Nice Wintertime
Dafnties.

The most delicious cakes can be made
with nuts, and now we have a fresh
supply Of walnuts and flberts The
fancy for them can be INDUCED. Wal
nut cake is good, either with chopped
nuts mixed in the cake when tits made,
or with 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 well mixed. sift
in seven ounces of -four 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 a 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, II wished, with white
soft icing, garnishing 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 can be
garnished as liked: Cream four ounces
of fresh butter or thick cream, add ten
ounces Of icing sugar, wineglassful of
liqueur, 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 Of butter with four
ounces of sugar. add three eggs al
ternately with four ounces of -four, and
flavoring vanilla or rosewater to taste,
half a teaspoonful of baking powder
and a dessertspoonful of cocoanut.
Have rather quick oven, and bake till
n light brown. For the filing put some
fully ripe bananas through a sieve,
and TO two tablespoonfuls of the puree
ndd a tablespoonful of apricot jam,
with sugar to taste, a little lemon juice
and a teaspoonful of some liquor, If
liked. These cakes, if served hot, are
better for standing a few minutes
when turned out of the tins, otherwise
they are apt to be heavy if the fruit
mixture is put on at once.
Some people are fond of yeast cakes.
but they are not often met with, ex-
cept very plain ones. The following is
more pretentious kind, and should
be very light. Sift pound of fine flour
In a basin, and make a we'll in the cen
ter. Cream half an ounce of German
yeast with a little sugar, and half a
pint of tepid milk. Mix this into the
flour in a sponge, and leave all night.
Next day add the rest of the yeast. dis
solved in about half a pint more milk.
a good pinch OF salt, three ounces of
sugar, four ounces of dissolved butter,
three eggs, well beaten, and the grated
rind of one lemon. Beat the whole well
with the hand, and put in some raisins
and currants, two ounces of each. But
ter a tin mold and sprinkle in some
fnely-chopped almonds, fill it three
parts full of the cake mixture; let the
latter rise in a warm place till it fills
the tin, then bake in a good oven for an
hour. If the eggs are large the whole
of the second half pint of milk will
not be required, so that it is a good
plan only to dissolve the yeast in q lit
tie of the milk, and TO add the rest if
the cake appears too dry. 1t should be
a good deal moister than the dough for
bread, but not so moist for baking
powder cakes, or the fruit will fall TO
the bottom while the dough is raising,
The orange cake is a well-established
fayorite, but an orange-almond cake is
novelty. Cream the yolks of four
eggs with four ounces of sugar till
thick and white. sift in six ounces OF
flour, five ounces of ground almonds,
the rind and juice of one orange, and,
lastly. the whites of eggs beaten 10 a
stiff froth. Bake in fiat tin in a mod
crate oven for half an hour.-philadel-
phia Times.
INQUIRY SOON ABANDONED.
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