Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-07-08
AN Al FRISCO TREAT
Small and Toothsome Cakes
Are Best.
MACAROONS ANDKISSES
WISE HINTS TO FOLLOW IN MIX
ING AND BAKING.
Rolled Waters That Melt in tho
Mouth - Good as
Bonbons. !.
MACaROONS ANDKISSES
Written for The Evening Star.

with it an al frescO entertainment of some
sort-a picnic, lawn party. porch party or
evening dance. The housewife to whom
falls the pleasant task Of providing suitable
fare for the function may take heart from
the thought that for this one day the fire.
crackers the thing. and the young people
and many of their elders-think more of
noise and flames than of something to eat.
Moreover, the day is pretty sure to be
warm one. when delicate refreshments will
be appreciated.
Punch and ices are most welcome offer
ings at any hour of the afternoon and even
ing, and a variety of small cakes should be
prepared to serve with the frozen mix
lures. Particularly will they appeal to the
jaded city appetite, upon which bakeshop
mixtures bearing most alluring but decep-
tive names have been foisted.
The simplest of cakes baked in small
patty pans or odd-shaped tins, and daintily
iced, take on new charm when served
with ices, but the housewife who has been
accustomed to baking these same receipts
in large pans must allow for the difference
in the size of her molds For instance, II
she is baking small sponge or pound cakes
after the same receipt that she uses for
large-sized cakes. she must have quicker
oven. If she uses an oven thermometer.
she will find that the best results for small
cakes are secured at a heat of go degrees
Fair. A gas oven is best of all for cook
ing small cakes. as it does not require
changing and testing between each fresh
batch of small pans. 1t is remarkable
haw many times these little pans must be
refilled before a sufficient supply is secured.
Takes Great Care.
The charm of the small cake Is its deli
cacy, and it should be eaten with excep-
ional care. Use an agate or earthenware
bowl and wooden or agate spoon. Do
not use tin. as it Is sure to yield some dis
coloration during the vigorous beating to
which the mixture is subjected.
Do not mix the process of baking and
icing. Let all the cakes cool thoroughly
before applying yourself to the somewhat
intricate task of icing them, If you want
them to rival in daintiness and fancifuness
the mixed small cakes displayed in the
cases of smart caterers.
Use pastry flour and the best of butter
ana eggs, and, to secure a very fine grain
IN the cake. employ confectioner's sugar
1t Is much finer than pulverized sugar and
Is unrivaled for icing
The following receipt is most dependahIe
for small sponge cakes:
Beat the whites of ten eggs to a froth
IN large earthern bowl In another bowl
beat the yolks Of six eggs to a cream. then
pour them into the whites and add two
cups of granulated sugar and beat hard
for five minutes. Add the strained Juice
and the grated rind of one lemon, sft two
teaspoonfuls Of baking powder into three
cupfuls of pastry flour, and stir the mix.
ture into the very heart of the batter in
the Dig bowl Around the outer edge
OF the batter. where it will not touch
the hour. gently pour a cupful of boiling
water. Mix quickly but lightly beat brisk
~. fill gem pans with the mixture. and
bake In moderately quick oven.
Patty Pans.
Patty or gem pans for these cakes come
vi md ;,,,
shapes. The latter cause considerable trou
BILE, which is not repaid by the appearance
of the cakes when finished The most de-
sirable mOlds are small gem pans in the
obiong shape. deep half-conicaI shane
ana smaller mold which gives a short
cyiindrica! cake the size of small pound
cakes sold by bakers
pure white batter that can be used for
rilng these same pans is the receipt en-
ployed for brides cake. Beat together one
scant cupful of the best butter with threa
CYPRUS or confectioner's sugar Add care
whites Of twelve eggs. beaten to stir,
roth. MIX one cupful Of cornstarch with
three cupfuls OF pastry flour, and stft
through the mixture three teaspoonfuls of
ian oasi ~ po"oer. Beat this into the batter.
and flavor with almond. Bake in iron gem
pans. well buttered. Half this mixture will
make good supply Of small cakes
II dark cake Is wanted for the founda
t t"a' , mere IS nothing more toothsome than
.he receipt used for DEVILS food. usually
baked In layer form. This comes from The
kitchen OF a famous Ohio cook
An Ohio Receipt
In one bowl. cream a cupful OF sof,
brown sugar with half cupful of butter
and add the beaten yolks of three epps and
the white of one. two and one-fourtb cum
luis OF flour. one teaspoonful of soda and
half cupful of sweet milk The sod,
should be dissolved in hot water and add.d
at last. Have the following mixture ready
in another dish: ie"u'
Dissolve three-fourths of a cupful of
one cupful of brown sugar and one-h.It
cupfui of sweet milk. Beat the dark
mixture into the light. flavor with vanilla
icing. VAIN "''e
These receipts will afford three fonda
lions Tor fancy cakes that are light and
pa'atable In summer Heavy cakes like
pound cake and fruit cake, are most tndi-
tic u.s. ~
White and pink icings are appropriate to
independence day. but patriotism should
not induce the cook to try experiments In
coioring the icing blue. Tiny blue candies
can be bought and stuck into the white ic-
ing In a design. or candied violets may be
used to finish of the center of each small
Whitehead cake
For an Unboiled Icing.
good receipt for unboiled white icing ia
the following:
Into china bowl drop the whites of two
very fresh eggs. add small pinch of
cream of tartar and a tablespoonful of
water. Beat lightly. and then add slowly.
beating all the willie. two cupfuIs of con-
PETITIONERS sugar. Beat hard for not less
than ten minutes until 1t is smooth as vel
vet. and spread on the little cakes at once.
Ice them on all sides but one, and set them
far apart to acquire a gloss. Bits Of can
died cherries or candled violets may be
used to set of the white icing. To tint
this icing the crimson color desired for In
dependence day substitute home made CO.
clinical cOlorfng for part of the cold water
To make this, allow twenty grains of cochi-
neal to fifteen grains of cream of tartar.
Boil them with piece of alum the size of
a pea and a gill of distilled water for half
an hour, using porcelain vessel. Strain
through muslin. add a little alcohol, and
keep In corked bottle.
A variety of rolled waters can be evolved
from common receipt. and these make a
pretty garnish for the table, tied in bundles
with red. white and blue ribbon. Baking
sheets OF sheet iron are best for these II
you are ordering them made select a
square between ten and twelve inches