Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-12-28

with candied fruits, cherries, apricots, cit
ron, peaches, angelica, etc. well stepped in
warm kirschwasser strip. Over this
spread your pistachin cream, then finish
filing the mold with the vanilla cream mix
ed with a gill of Eirschwasser and candled
fruits cut small Close the mold tightly,
putting a layer of paper between the mClj
and the cover, ard inbed in salt and ice
for at least two hours before serving.
In this season of good fellowship ex-
pressed in countless teas" and receptions,
the small cake plays no 1nconSiderabie part.
and the hostess who can furnish something
new and homemade i'll this line may be
sure of scoring a success. Ginger pound
cake is an old Nantucket dainty that has
never lost its prestige On the island, but IS
little known outside. Cream together one
pound of sugar and a half pound of butter,
ada one pound OF flour, one teaSpoonful of
ginger and six eggs, whites and yolks beat
en- separately. Bake very thin in square
cornered pans. As soon as taken from the
oven sift fine sugar over it and cut into
squares and diamonds.
Peanut waters, while not especially new.
are always welcome. Make ready two
quarts of peanuts, sheiled skinned and
chopped or pounded. Beat to a cream one
cUpful of sugar and one-half cupful of but
ter. Add three-quarters of a cup of milk,
two small cupfuls of sifted -four, and one
and one-half teaspoontuls of vanilla. Butter
tin sheet, the bottom (outside) of
dripping pan, and spread the dough over it
in a thin layer, using a knife or spatula.
Sprinkle thickly with the nuts and bake.
AS soon as removed from the oven, cut in
squares and take from the tin.
Almond macaroons are made in this way:
Beat together the whites of three eggs and
a half cup of powdered sugar adding the
sugar little by little. Then whip in half
a pound of almonds, banched, dried and
pounded to paste, with one teaspoonful
of rose water and a half teaspoonful of
,t p,,I - @NI
add tablespoonful of flour and roll into
balls the size Of a walnut Flatten with
a spoon. line a broad baking pan with but
tered white paper, and place the macaroons
on it some distance apart to prevent their
running together. Sift powdered sugar over
them, and make to a delicate brown.
Here is a reliable recipe for the spice
fruit cake you ask for: One cupful Of butter,
two cupfuls of sugar, four eggs, whites and
yolks beaten separately: one cupful of cof-
fee, three and one-half cupfuls of pastry
flour, one and one-half teaspoonfuls of bak-
ing powder one cupful of currants, one-half
cupful of raiSins, seeded and chopped; one
quarter cupful of citron, sliced thin (all the
fruit must be Toured to prevent it's sink
ing); two teaspoonfuls of molasses or melt
ed chocolate; to color. two teaspoonfuls of
brandy; one teaSpoOnfui each of nutmeg,
cloves and cinpamon. Rub the butter and
sugar to a cream, add the yolks of the
eggs; coffee and flour sifted with the pow
der. Beat well. Then add the whites of
the eggs, the Toured fruit and spices and
mix into smooth, rather firm batter; put
into a paper-lined cake tin and bake in a
SLOW, steady oven. Anise cakes or sprinkleS
call for a cup of butter and two cups of
sugar, beaten to a cream; three tablespoon
fuls Of sweet milk and two tablespoonful
of anise seeds Sift two cupfuls Of flour
and two even teaspoonfuls of baking pow
der together three times: then beat into
the butter, sugar and milk. If the batter
is not as stiff you can beat 1t, add little
more flour, and turn out Toured board.
Dredge lightly with flour and roll out until
almost as thin as wafer. Cut into round
or oblong cakes, sprinkle with seed. and
bake Caraway seeds may be substituted
for the anse.