Evening star., 1901-06-08
Table and Kitchen.
Practical Suggestions About What to
Eat and How to Prepare Food.

pOuNO CAKE, SuCn us STdnQmOt0erS uSeQ
to make, the plain, uladorned loaf cake is
not much in evidences, and very great
variety of icings and filings have been in
vented in order to give richness as well as
variety 2
Icings and filings increase the amount Of
sugar used in this class of Dishes and for
his reason, plain, simple cake recipe is
| best used for layer cakes. The same mix
| ture may be used for icing and filling the
cake. By adding fruits, nuts or different
f1avorings and colorings to portion of the
| icing we may use 1t for the filing, while
| the plain mixture is used to ice or cover
the cake.
Plain Icings.
There are several kinds of what NAV ne
| termed plain icings, which are composed
simply of sugar and water or sugar and
milk with white of eggs, or sugar and fruit
juices or wine. Water icing is the simplest,
but not much of favorite with home cake
bakers. 1t is made by moistening confec-
TONERS sugar with enough boiling water to
make paste that will spread easily, add
| ing havoring and spreading smoothly over
the cake with flexible knife dipped into
hot water. A little lemon juice may be
used instead Of the boiling water This is
called confectioners' frosting or icing.
To Prepare the Cake for Icing.
| Cakes can be iced when warm, but it is
better to let delicate cakes cool first Fruit
cakes should not be iced until they are to
be used, as the icing will turn brown from
long standing. When whites of eggs are
to be used in the frosting, have them per-
fectly fresh and very cold. Allow two
whites Of eggs for a large cake
Scrape and trim off all brown and loose
particles from the cakes to be iced, and
dust Well with flour. Shake off all that will
not cling to the cake.
| LOFT
| very good plan is to cut piece of
| pasteboard two inches larger than the
! cake. Cover this with white paper place
your cake this and fill and ice In this
| way you have a smooth, fiat surface for
| your cake and the margin of pasteboard
Will catch the icing that may run down or
| drip from the cake, besides the cake will
keep nicely on the pasteboard and is easily
| handled
When filling icing a cake place the
mixture by spoonfuls in the center and
work out toward the edge, working swiftly
| and deftly with a flexible knife For
| smoothing the icing dip the knife into hot
| water to prevent it from sticking
Set the cake in cool place to harden the
| icing.
The cake may be ornamented with mining
If desired. This can be done by pressing
the stiff icing through little tubes made of
stiff white paper.
| White of Egg Icing.
| Wet three-fourths of cupful of confec-
| TONERS sugar with the white of an egg
and two tablespoonfuls of cold water Beat
| until it is firm and white, then add a little
| lemon juice or cream of tartar
Plain Boiled Icing.
| Put one and one-half cupfuls of sugar
| in a saucepan with half a cupful of water
| Stir until the sugar is dissolved and then
do not disturb. Let boil until it will thread
| when dropped from a spoon. While sirup
| is boiling, beat the whites of two eggs to
stiff froth and when sirup is ready pour
| it gradually into theaeggs, beating briskly.
| Continue to beat until thick and glossy
| Add f1avorng. To this icing may be added
| shredded cocoanut, chopped nuts. almond
| paste or chopped fruits. little cocoa
with vanilla fiavoring will make a delicious
| icing.
| FOndant Icing.
| This is very dainty icing and requires
no eggs. 1t keeps well and cuts smooth. 1t
| is made by boiling the sugar as for plain
| boiled icing, but until it will form a soft
ball between the fingers when dropped IN
| ice water Pour this out on an oiled marble
| pastry slab cold platter, and when cold
| enough to show the impression of the fin
| ger, stir it rapidly with a wooden paddle
until white and firm. Knead few min
utes like dough. Put into a saucepan,
stand over boiling water and stir until it is
soft enough to run, then pour quickly over.
the cake. If too stiff, add very little
|
careful not to make it too thin.
Opera Caramel Icing.
Put one and one-half cupfuls Of brown
sugar In a saucepan. Add three-quarters
of cupful of thin cream and level table
spoonful of butter. Boil until a soft ball
can be formed by dropping a little of the
sirup into ice water Then remove from
the fire and beat until it is stiff enough to
spread nicely.
Ice Cream Filling.
Soak quarter of a package of any gela-
| tine preparation In quarter of a cupful of
cold water until tender. Whip a pint of
sweet, double cream very stiff, lifting off
the froth it forms and placing it on a
fine wire sieve. Place sieve in a basin and
set in the refrigerator or very cold place
to keep the cream stiff. When all the
cream is whipped, sprinkle over 1t half a
cupful of powdered sugar Fold in careful
ly. Flavor with a teaspoonful of vanilla
or tablespoonful of wine. Dissolve the
gelatine in quarter of a cupful of boil
ing water and strain into the cream, then
stir until the gelatine is thoroughly mixed
| through the cream and the mixture stiff
enough to drop, then spread between the
layers of cake
Coffee Filling.
Make a cupful of strong, black coffee.
Heat to boiling point. Add a tablespoonful
of cream and half a cupful of sugar.
Moisten two tablespoonfuls of cornstarch
with little cold coffee and stir into the
coffee. Cook a few minutes, then pour
gradually into two well-beaten eggs. Stir
rapidly and If not thick enough to spread
place over hot water and stir until the
eggs are set, but not long enough to cur
die. Spread between the layers of cake
and ice with coffee icing.
Chocolate Caramel Filling.
Add half a cupful of water or milk to
two cupfuls of brown sugar; butter the
size Of an egg and half cake Of chocolate
grated. Boil until thick enough to spread
between the cake layers. Chopped nuts
and raisins may be used in this filling.
Paprika.
This is a sweet red pepper Of very mild
taste and in New Orleans 1t is known as
coloring pepper 1t is also known under
the various names of Hungarian pepper,
chilli colorado and pimento dulce. 1t is of
a deep. rich red and can be used in the
same quantities as white pepper, but has
one peculiarity-it loses heat and flavor
with over-much cooking. Paprika takes
the same place in creole cookery as curry
holds n CHI n Ind