The midland journal. (Rising Sun, Md.) 1885-1947, 1899-02-10
SOME NEW CAKES.
Directions for Preparing Severa
Very Nice Winiertirse
Dainties.

The most delicious cakes can 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 well mixed. sift
in seven ounces of flour and good tea
spoonful of baking powder. If more
moistening is necessary, use milk OF
cream. but the whites of the eggs, beat
en- 10 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 buttered tin for about
an hour, and ice, if 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
oarnished as liked: Cream four ounces
of fresh butter or thick cream, add ten
ounces of icing sugar, wineglassful OF
lioueur, 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 ;;cs to bake in:
Cream four ounces Of butter with four
ounces of sugar, add three eggs al
ternately with four ounces of -four, and
iavoring vanilla or rosewater to taste.
half teaspoonful of baking powder
and a dessertspoonful of cocoanut.
Have rather quick oven, aud bake till
a light brown. For the filling put some
fully ripe bananas through sieve,
and to two tablespoonfuls of The PURGE
add tablespoonful of apricot jam.
with sugar to taste, 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 little sugar, and half
pint of tepid milk. Mix this into the
-four in sponge and leave all night.
Next day add the rest of the yeast. dis
solved in about half pint more milk.
a good pinch of salt, three ounces OF
sugar, four ounces of dissolved butter,
three eggs. we'll 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 tin mold and sprinkle in some
finely-chopped almonds, fill il three
parts full of the cake mixture; lei the
latter rise in warm place till II 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 good
plan only TO dissolve the yeast in lit
tie of the milk, and to add the rest if
the cake appears too dry. 1t should be
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 well-established
favorite. 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 to a
stiff froth Bake in fiat tin in mod
crate oven for half an hour.