The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-07-12

cake or canned pItim pudding Freeze
b. In bricks. slice and serve with whipped y
cream or a sauce of whipped cream
Favored with little kirsch. IL pre-
ferred TO the fruit cake already pre- 1
pared YOU may add instead to the 1
chocolate cream scant thrce-Quhr- I
ters of a pound of mixed fruit com !
posed of seeded raisins and currants !
pumped with boiling water. thin
slices OF citron and u few canded !
cherries. ~
Before putting the fruit into the
cream pour a little sherry over the
fruit and let II stand long enough to
soften. When the cream is frozen I
drain the fruit and mix with the /.
cream, turn the beater q few mo- .
ments, then remove and pack. .
And now for very simple Ice cream
that any one can afford: ~ Il,
Scald one quart of new milk. Beat
together three whole eggs and onS
cupful of sugar. Stir the scalded milk
slowly into the bowl containing tho
eggs and sugar and replace on the'fire,
using double boiler. Stir constantly I
until 1t feels thick and creamy. but. :
do not let 1t boil lest 1t curdlc. Take ,
from the fire. beat cool and flavor .
with one tablespoonful of vanilla.
Freeze. If you happen to have ~ lit
tie cream. 1t will make 1t so much the
richer, but 1t does not need It. a few,
red raspberries. sliced peaches or ba. :
nanas may also be mixed in when the :
dasher is removed. and will improve 4.
the cream
Among the cakes that go cxccllently
well with iced desserts are DEVILS
food. chocolate layer or delicate cake,
and here are the rules for their maxi
Boil together until thckened one ;
quarter cake of Bakers chocolate. the
yolk of one egg and half cupful Of
water. Take from the fire and cool
slightly before adding one cupful OF ,
sugar. onc-half cupful milk or water,
one and one-half cupfuls flour, siftcd,
with one even teaspoonful baking
powder, one-half tcaspoonful soda dis
solved in a tablespoonful of boiling
water. half teaspoonful of vanilla
and the stlfny beaten white Of one
egg. folded in at the last. Bake in 4.
shallow bread tins. or in layers. using
boiled frosting with chopped nuts .
for a filing.
DELICIOUS CHOCOLATE CAKE
IS thus baked in layers and filed with
chocolate cream:
Beat to cream one-half cup OF
sugar and a quarter cup of butter,
add one egg beaten, half cup of
milk, a cup and a half of flour and ,
two teaspoonfuls baking powder.
Spread thin on tins and bake In
rather quick oven. The filling re-
duires one and a quarter squares Of
chocolate. one cupful of sugar, three
quarters of a cupful of flour, tiny
pinch of salt. two cupfuls OF milk, two
eggs and one teaspoonful OF vanilla. .
Melt the chocolate in n basin set with
in another basin of hot water. Mix
the sugar and -four. salt and milk and
add the two eggs slightly beaten Cook
fifteen minutes add the chocolate and
vanilla, cool and spread between the
layers.
DELICATE CAKE.
Whites of six eggs, two cupfuls .
sugar, one scant cup of butter, one
cupful sweet milk, four cupfuls flour,
small teaspoonful soda. two level
teaspoonfuls cream of tartar and
teaspoonful of navoring, rose, bitter
almond or vanilla.
Cream the butter and sugar, using
an carthen bowl and wooden or silver
spoon. Add the milk. then the -four
sifted two or three times with the ,
soda and cream tartar, then the fla
vorng. Have bar cake tins ready
lined with buttered paper. After the
batter is stirred smooth and creamy.
fold In the beaten whites at the very
last. Bake in a steady moderate oven,
remembering that as much depends on
the baking as the mixing of the in .
gradients. The cake should rise first
on the edges then in the middle. open
slightly on the top. then settle to
level again, when the cracks should
come together. Do not take the cake
out until 1t has stopped singing. II
necessary to move 1t while baking do
1t as gently as possible. but never at .
the critical moment when 1t has risen .
to its full height, but is not Drowned .
or steadied.
EMMA PADDOCK TELFORD.