Evening journal., 1899-06-19
SOME NEW CAKES.
Directions for Preparing Several
Very Nice Wintertime
Dninties.

LIE most QelclOuS cakes can Dt ulaOt ]
with nuts, and now we have a fresh I
supply Of walnuts and flberis the
fancs Tor them can be INDUCED. Wal |
nut cake is good, either with chopped |
nuts mixed in the cake when is 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 we'll mixed. sift
in seven ounces of -four and good tea
spoonful of baking powder If more
moistening is necessary, use milk OF
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 oil. Bake
the mixture in buttered tin for about
an hour, and ice. il 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 OF thick cream, add ten
ounces Of icing sugar, wineglassful of
liqueur, and work until quite smooth.
then add ten ounces OF peeled aud
chopped walnuts.
A good kind Of sandwich cake, which
is nice eaten hot. may be made with
bananas. Make the cake as follows.
using fat, 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
lavoring vanilla or rosewater TO taste,
half a teaspoonful of baking powder
and a spoonful of cocoanut.
Have rather quick oven, and bake iii
a light brown. For the filling put some
fully ripe bananas through sieve.
and TO two tabespoonfuls of the puree
add a tablespoonful of apricot jam.
with sugar to taste. a little lemon juice
and a teaspoonful Of some liquor, II
liked. These cakes. II 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 well in the CEN
ter. Cream half an ounce of German
Yeast with a little sugar, and half .
pint of tepid milk. Mix this into the
four in a sponge. and leave all night
, Next day add the rest of the yeast. dis
solved in about half pint more milk
good pinch of salt, three ounces oi
, sugar. four ounces OF dissolved butter
> three eggs. well beaten, and the grated
rind of one lemon. Beat the whole wei
o with the hand, and put in some raisini
= and currants. two ounces of each. But
e Ter a tin mold and sprinkle in SOM
e fnely-ohopped almonds. fill it thre
!. parts full of the cake mixture; let th'
n latter rise in warm place till 1t fill
= the tin, then bake in good oven for al
hour. If the eggs are large the who'll
e of the second half a pint of milk vii
not be required, so that IL is goo'
plan only to dissolve the yeast in q lit
tie of the milk, and TO add the rest i
the cake appears too dry. 1t should b
a good deal moister than the dough 70
n bread, but not so moist for baking
powder cakes, OF the fruit will fall q
= the bottom while the dough is raising
l. The orange cake is a well-establishe
h favorite, but an orange-almond cake
q novelty. Cream the yolks of fou
eggs with four ounces of sugar I'll
thick and white. sift in six ounces @
y flour. five ounces of ground almonds
the rind and juice of one orange, ant
:. lastly. the whites of eggs beaten TO
II stiff froth. Bake in a fiat tin in moo
q crate oven for half an hour.-Philade
L phia Times.