Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-01-05
Table and Kitchen.
Very Delicious and Toothsome Cakes.

Very Delicious and Toothsome Cakes.
The winter holiday season seems a par
ticular cakey one. and every one feels dis
posed to nibble at these goodies, for the
time being putting aside all considerations
other than the enjoyment of the feeting
pleasures OF their blended ingredients.
Whether We would be happier os' not with
out these commodities habit and custom has
made essential for all ceremonial occasions,
we certainly would avoid all unhappy mo-
ments If we refrained from too free an in
diligence in these sweet snares to lead us to
utterly disregard hygiene
But who, having put away childish things.
does not still cling to youthful infatuation
for some particular kind Of cake. although
pleasure in ali else culinary fails?
Think what glory 1t was, before the taste
began to pail and grow critical for the
childish appetite to riot in all the sugary
confectfons-sweet cakes, buttery cakes,
creamy cakes. soft cakes. snappy hard
cakes, nut cakes. spicy cakes. cakes which
make ones mouth water to renew &C
quafntance with their delectable qualities
Cakes made with wholesome Ingredients
In their proper proportion and well baked
are certainly nutritious, being a combina-
ion OF eggS. sugar. butter. milk and -four.
When one cannot indulge in both. 1t Is bet
ter to substitute cake for pie. and the sx-
pense IL no greater to produce q simple
cake than the more indigestible food
Always sift your -four before using for
cake and use one that has the moisture
well dried out.
Use only pure cane sugar for cake maxi
ing. not beet sugar or glucose sugar Do
not attempt to practice economy by using
poor butter in cakes 1t not only spols the
flavor Of your cakes, but makes them arti-
cles quite unfit for food. Sweet milk is
preferable to sour in most cakes and must
Do used with most baking powders.
70 % Ix1
baking may be mixed with water IL a large
quantity OF butter Is used Follow closely
directions given In cake recipes II you
have reason to doubt their correctness do
not use the recipe.
Remember that there Is considerable dif-
ference even in flours known as cake f1ours,
ana allowance must be made for this fact
IN using new recipe, which may have been
formulated In q section OF the country
where a very different flour was used or
climatic and atmospheric conditions may
be very different
If you have a good -four you must be abls
order to determine whether the amount of
flour used Is sufficient or too much
Baking powder Is tho best raising ma
teriaI for cakes Yeast is not very salts
kinds
While much care Is necessary In meas
uring and putting the ingredients together
In making cakes. the success largely de-
ponds on their baking.
For cakes that are rolled out and out use
only just enough -four to make stiff enough
to roll, keeping the dough very cold: too
much flour will make them dry and brsady.
As soon as the dough Is mixed It Is best to
set 1t In a cold place for an hour, then cut
OF piece from which you can cut suffi-
clent number OF cakes for ono baking. In
this way you will be able to handle the
dough without adding more flour than the
recipe calls for, and therefore have your
cakes nicer.
Remainder that molasses cakes burn
easily and have a slower oven for these.
Remember that ovens differ from ono an
other in some slight degree and for this
cannot be given. 1t Is only by personal
application that the housewife can deter
mine just what is meant by a quick, or
moderate or slow oven.
The time required for sugar cookies and
cakes Of this class Is about fifteen minutes
In good. hot oven.
Do not use too much flour on your board,
merely enough to keep the dough from
sticking while rolling 1t out. Keep the
board and pin perfectly smooth and free
from dough.
Chocolate Fruit Cookies.
Cream together gradually half cup Of
butter and one cup of sugar; mix two to-
blespoonfuls Of grated chocolate with one
tablespoonful of sugar (taken from the cup
fuD, dissolve these in one tablespoonful Of
hot water; place over hot water IL the mix
ture does not become smooth readily; add
this to the butter and sugar; stir in two
well-beaten eggs: sift together two cupfuls
OF flour and one teaspoonful of baking
powder: add to the other ingredients with
half a cup of stoned and chopped raisns
If the dough Is not stlff enough to roll out
add more flour; roll out quarter of an inch
In thickness, cut in fancy shapes and bake
about ten minutes.
Peanut Cookies.
One PIN Of shellei peanuts. Rub of
all the skins and either chop very fns or
put through the meat chopper. Cream one
cup of sugar with two tablespoonfuls
Of butter. add to this three eggs, two table,
spoonfuls of sweet milk. one-quarter of a
teaspoonful of salt. the chopped nuts and
flour enough to make a soft dough. Roll
out. cut in diamonds and bake in a mod
crate oven.
Sugar Cookies.
Cream half a cup of butter with one
cup Of granulated sugar. add half a CUP
of sweet milk and a little grated nutmeg;
add sufficient flour to make a dough firm
enough to roll. sift two level teaspoon
fuls Of baking powder and half a tea
spoonful Of salt into the -four before add
Ing to the other ingredients. Roll out very
thin, cut in circles and dust with sugar
Bake In q quick oven until brown. Serve
with preserves. jam or jelly.
Hermit Cookies.
Cream one and half cups Of Iight-brown
sugar with one cup Of butter, add to this
three eggs well beaten, half teaspoonfuI
Of soda dissolved in two tabiespoonfuIs of
water, pinch Of salt, half a nutmeg one
and half cups of chopped raisins, three
and half cups of flour in which has been
sifted one teaspoonfm Of cream of tartar.
Drop the dough from the spoon ON buttered
pans and bake.
Plantation JumbleA
Rub together one-quarter Of a pound of
butter with one pound of -four, beat one
pound Of sugar with four eggs, flavor with
nutmeg and rose water. Cut out with
doughnut cutter, dust with sugar and bake
In a quick oven.
Yolk Rings.
One-eighth pound Of butter. one-fourth
pound Of sugar. little mace and a tea
spoonful of grated lemon peel. four eggs
and a scant pint of flour. Boil the eggs
hard and remove the yofks, rub these into
the butter. Add the sugar, mace and lemon
rind and mix adding the flour a IittIa OF a