The Savannah morning news. (Savannah, Ga.) 1900-current, 1904-12-11
CHRISTMAS CAKES
FROM MANY COOKS
BY MRS. OLIVER BELL BuNCE.

corn starch little by little and finally
the vanilla Beat all thoroughly, then
add the whites of the eggs which
have been whipped TO a stiff froth and
whip lightly into the mixture. But
ter lightly sheet of white paper and
spread over an ordinary baking pan.
Press the cake mixture through a
pastry tube to form rounds about
the size of silver half dollar. Bake
In a moderate oven until firm and al
low the cakes to become cold. Then
cut all of one size with a small round
cutter spread the fiat side of half tho
number of cakes with peach MARINA
lade and cover with the other half
Put ! cupful of graduated sugar in
saucepan with u cup of water and
cook until It will spin a thread. Melt
an ounce Of chocolate over hot wa
ter, beat the white Of / egg until
stiff, then whip in the syrup little by
little until thoroughly mixed. Add
the chocolate and beat all until thick.
Take as many wooden toothpicks as
you have cakes and stick one into
each, and, holding the toothpck In
the hand. dip one cake into the icing,
covering 1t entirely. Turn a flour
sieve upside down on a table and place
the ends Of the sticks in the holes
supporting the cakes thus until quite
dry.
English Christmas Cake.--Allow IA
pounds each of butter and sugar,
eggs, / gill of rich cream, ponds
Of -four. pounds of currants, u
pound of sliced citron, / grated nut
meg, | tablespoonful of salt and
teaspoonfuls of baking powder. Rub
the butter and sugar to a cream, whip
the eggs thoroughly, then mix all to-.
gether. Sift the flour and mix thor
oughly with the fruit and spice. Then
add II and the salt to the mixture lit
tie by little, stirring gently until mix
ed, add the baking powder and beat
until smooth. Bake In a moderate
oven for two hours.
Southern Pound Cake Beat
pound of butter and / pound OF pow
dered sugar together until they form
a cream. Separate the whites from
the yolks OF / dozen eggs. Whisk
the whites to a stiff froth and beat the
yolks until thick, Beat the whites into
the creamed butter and sugar, then
add the yolks and stir all thoroughly
together. Sift the -four and stir in
lightly little by little, stirring only
enough to mix well and smoothly. Bake
In q moderate oven for one hour and
a quarter. BE careful not to stir or
shake the pan until the cake is well
set. The genuine pound cake is al
ways unnaVOfed, out II preferred, the
juice and grated rind of a lemon may
be added.
Hickory Nut Waters. These de-
licious little dainties hail from Yer
mont. For each egg allow Il cup Of
butter, / cupful of sugar, / cupful OF
the chopped hickory nuts. Beat the
butter and sugar to a cream, then add
the well-beaten eggs and the -four with
a pinch Of salt. Lastly stir In the
hickory nut meat. Drop In small
spoonfuls on buttered paper, fiatten
little with the back OF the spoon, and
bake in moderate oven.
Swiss Christmas Cakes. - The
whites of the eggs only are used. For
three OF these allow 2 ounces of
sugar, tablespoonsfuls OF red and
Of white wine, / lemon and -four to
make a paste. Rub the rind OF the
lemon with the sugar, then dissolve II
In the wine, add the whites Of the eggs
beaten quite stiff and -four to make
paste. Spread over buttered pan
In thin layer and cook IN a rather
quick oven. Immediately on remov-
ing from the oven, cut into narrow
strips, and while hot wind them quick
~ around small stick, and when
cold slip them off. At serving time
pile high in pretty silver dish.