Evening star., 1902-03-08

or company dessert 1ue recipes given are
unusual and therefore of special value:
Delicate Coffee Cake.
Few people are familiar with coffee as a
flavoring for layer cake, yet it makes one
Of the most delicious known. For the lay
ers, cream one-half pound Of butter and one
pound of sugar. Add six well-beaten eggs,
one pound and one ounce of -four, one-half
pint of milk and two even teaspoonsfuls of
baking powder. Beat vigorously, and bake
in round jelly cake pans. To make the fling
tie two large tablespOonfulS of Well-ground
Mocha and Java coffee in piece of cheese
cloth, put the bag in the pot and pour over
ii three quarters of q cupful of boiling wa
ter. Cover closely and let simmer slowly
for ten minutes Remove from the fire and
let stand until settled. Reserve one table
spoonful for icing. Put the remainder In a
double boiler and add three-quarters Of a
cup Of sugar, pinch of salt and three
quarters of a cup of milk Thicken with
two tablespoonfuls Of flour rubbed to a
paste with little milk, and allow the mix
ture to cook for two minutes; then pour
over one well-beaten egg and spread be-
tween the layers. To make the Icing stir
one-quarter of pound Of confectionery
sugar into the tablespoonful Of hot coffee
and spread over the surface of the cake.
Black Chocolate Cake.
Cakes in which chocolate is used are ia
miliar to all households, but this cake is a
novelty and well worth a trial. Beat three
eggs, the whites and yoll.s separately. To
the yolks add one and one-Quarter cupfuls
of sugar, half teacup Of sour cream, one
large cupful Of flour. one-quarter Of
pound of unsweetened chocolate melted
with a second half cupful of sour cream,
a pinch Of salt, teaspoonful Of vanilla,
the whites Of the eggs, and, lastly, one
teaspoonful Of baking soda dissolved in a
little boiling water.
For the filling boil one cupful Of granu-
lated sugar and one-half cupful Of water
together until it spins thread. Beat the
white of one egg to q Stiff froth, and add
to it One-quarter of teaSpOOnful Of cream
Of tartar and the syrup little by little.
beating all the while. Whip evenly and
vigorously until cold. Flavor with little
lemon Juice.
Apple Cake.
Familiar as this delicate cake is to the
New Englander, 1t is but little known to
housewives in other parts Of the country.
For the layers make good sponge cake
by beating the whites and yolks Of three
eggs separately, then adding to the yolks
three-quarters Of a cupful each OF sugar
and Of -four and finally whipping in the
beaten whites. For the filing for one or
dinary-siZed cake crate one large tart
apple. after peeling. Add to 1t the white
Of one egg, one cupful Of granulated sugar
and few drops Of lemon juice. Whip all
together with egg beater until white
and foamy, when spread between the
layers and on top Of the cake
Banana Cake.
Abundant as bananas are, there are
many housewives who have little concep-
ton Of the various dishes which can be
made with them as basis. This delicate
cake makes notable example, and will be
found an addition to the family table
For the cake use the recipe for sponge
cake layers already given. For the filling
mash two bananas. which have been thor
onghly chilled through q colander and
sprinkle the juice OF one small lemon over
the pulp. Add the white Of one egg and
beat until white and foamy. Have ready
one coffee cupful Of granulated sugar boil
ed with half cupful Of water until It
forms soft bal! when dropped in water
Pour this syrup slowly over the banana
cream, beating briskly all the while. When
all the syrup has been consumed add one
teaspoonful of granulated gelatine which
has been dissolved in a tablespoonful of
water Beat until the mixture becomes
cool and begins to thicken, when spread it
lightly between the layers Of cake and
over the top.
Maple Sugar Cake.
This dainty delcacy Is at its best in
Vermont. the home Of the maple, but can
be made successfully anywhere if pure ma
pie sugar can be obtained. For the layers
which Is always satisfactory. To make
the filing scrape half a pound Of maple
sugar into an enameled or porcelain-lined
saucepan; add half cupful Of milk and
stir over the fire until 1t threads. Take it
from the fire and pour, little by little, while
hot. into the whites of two eggs which
have been beaten to a stiff froth. Whip
all together for few moments, and spread
lightly and quickly between the layers of
cake. The color should be rather deeper
than cream. approaching what Is known as
light shade Of cafe au lait. The flavor is
the delicate woodland one, which only pure
maple sugar or syrup can give.
Cake With Fruit Filling.
Make the cake for the layers as directed
in the preceding recipe. For the filing boil
one pound of sugar with enough water to
dissolve 1t until it threads Pour slowly
into the whites of four eggs which have
been beaten to a stiff froth, beating steadi-
ly all the time When all the syrup has
been consumed add one-quarter Of a pound
OF shredded citron, one-quarter OF pound
OF chopped figs, one-half pound OF ra1sins |
seeded and cut fine, and one pound Of
blanohed and chopped almonds. stirring the
fruit into the icing gradually. When all
has been thoroughly blended spread be- |
tween the layers and on the top and sides !
of the cake.