The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1904-07-08

The charm of the small cake is its
delicacv. and It should be beaten with
exceptional care. Use an agate or earth
cnware bowl and wooden or agate
spoon Do not use tin. as it is sure to
yield some disColOration during the Wig
orous beating 10 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 some
what intricate task Of icing them, If
you want them to rival in daintiuCss
and faucifulress the mixed small cakes
displayed in the cases Of smart caterers
Use pastry flour and the best of butter
and eggs. ana. to secure a very fine
grain IN the cake, employ coEfectioners'
sugar II is much finer than pulverized
sugar, and is unrivaled for icing.
Small Sponge Cake.
The following recipe is most depend
able for small sponge cakes:
Beat the whites of ten eggs to q froth
IN large eartheu bowl. In another
bowl beat the yolks Of six eggs to
cream, then pour them into the whites
and ada two cupruls Of grauulated sugar
and beat hard for five minutes. Add the
strained juice and the grated rind of
one lemon. sift two teaspOOufuls of Dak-
ing powder into three cupfuIs Of pastry
flour. and stir the mixture into the very
heart Of the batter IN the biz D0wI
Around the outer edge of the batter,
where IL viii not touch the hour gently
pour cupful of boiling water. Mix
quickly, but lightly. heat briskly. nh
gem pans with the mixture and bake
in a moderately quick oven.
Patty and gem pans FOR these cakes
come in various styles, and i'm some very
fanciful shapes. The latter cause con-
siderable trouble, which IS not repaid
by the appearance of the cakes when
finished. The most desirable mOids are
small gem pans in the o5long shape. 8
deep half-cOnical shape and smaller
mold which gives a short cylindrical
cake the size of small pound cakes sold
by bakers
Brides Cake.
4 pure white batter that can be used
for fliins these same pans is the -ecipe
employed for brides cake. Beat to-
gether one scant cupful of the best but
ter with three cupfuls Of confectioner's
surar. Add carefully one cupful of
sweet milk and the whites Of twelve
eggs beaten 10 a stir froth. Mix one
Cupful of cOrnStarch with three cupfulS
OF pastry Hour, and Slft through the
mixture three teaspOOnfuls of baking
flavor with almond. Bake in iron gem
pans, well buttered. Half this miXture
VIII make a good supply of small cakes
Dark Cake or Devils Food.
If a dark cake is wanted for the
foundation. there is nothing more tooth
some than the recipe used for devils
foed usually baked in layer form. This
comes from the kitchen Of a famous
Ohio cook.
In one bowl, cream a cupful of soft
brown sugar with half a cupful Of but
ter. and add the beaten yOlks Of three
eggs and the white Of one, two and
oHe-fourth cupfuls of flour, one tea
spoonful OF soda, and half cupful Of
sweet milk The soda should be dis
solved In hot water and added at the
last. Have the following mixture ready
81 another dish:
Dissolve three-fourths of a cupful Of
grated chocolate over boiling water.
add one cupful OF brown sugar and one
half cupful OF sweet milk. Beat the
dark mixture into the light flavor with
vanilla. and bake IN gem pans. Ice with
white icing
These recipes Will afford three founda-
tons for fancy cakes that are light
and paiatable iu summer. Heavy cakes
ike pound cake and fruit cake. are
most indigestiblc and uEsu!ted to hot
y Gather functions.
White and pink icinEs are approx
mate 10 Independence Day. but patrI-
otIs-n should not induce the cook TO Try
experiments iu colCring the icing blue.
Tiny blue candles can bc bought and
stuck into the white icing IN a design,
or candied violeJs may De used 20 fiu-
iced cake.