The Savannah morning news. (Savannah, Ga.) 1900-current, 1904-06-26
SMALL AND TOOTHSOME CAKES
FOR INDEPENDENCE DAY


ment 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 firecracker's 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 refresh
ments will be appreciated.
Punch and ices are most welcome
offerings at any hour of the afternoon
and evening, and a variety of small
cakes should be prepared TO serve
with the frozen mixtures. Particular
ly will they appeal to the jaded city
appetite, upon which bakeshop mix
lures bearing most alluring but decep-
tive names have been foisted.
The simplest of cakes. baked in
small patty pans or odd-shaped tins,
and dainty iced, take on a new charm
when served with ices, but the house
wife who has been accustomed to bak-
ing these same receipts in large pans
must allow for the difference in the
size of her moulds. For instance, if
she is baking small sponge or pound
cakes after the same receipts. that she
uses for large-sized, cakes, she must
have a quicker oven. If she uses an
oven thermometer, she will find that
the best results for small cakes are Sc
cured at a heat of $50, degrees Fair.
A gas oven is best Of all for cooking
small cakes. as it does not require
changing and testing between each
fresh batch of small pans. 1t is
remarkable how many times these lit
tie pans must be refilled before
sufficient supply is secured.
The charm of the small cake Is its
delicacy, and it should be beaten with
exceptional care. Use an agate or
earthenware bowl and a wooden or
agate spoon. Do not use tin, as 1t is
sure to yield some discoloration dur
ing the vigorous beating to which the
mixture is subjected.
and icing Let the cakes cool thor
oughly before applying yourself to the
somewhat intricate task of icing them,
IL you want them to rival in daintiness
and fancifulness the mixed small cakes
displayed in the cases of smart cater
ers.
Use pastry -four and the best of but
ter and eggs, and, to secure very
fine grain in the cake, employ confec-
toners sugar. II is much finer than
puIverized sugar and is unrivaled for
icing.
The following receipt is most de-
pendable for small sponge cakes.
Beat the whites of ten eggs to
froth in a large earthen bowl In an
other bowl beat the yolks of six eggs
to a cream, then pour them into the
whites and add two cups of graduated
sugar and beat hard for five minutes.
Add the strained juice and the grated
rind of one lemon, sift two teaspoon
fuls of baking powder into three cup
fuls of pastry -four, and stir the mix
ture into the very heart of the batter
in the big bowl. Around the outer
edge Of the batter, where 1t viii not
touch the -four. gently pour cupful
of boiling water. Mix quickly, but
lightly, beat briskly, fill gem pans
with the mixture, and bake in mod
erately quick oven.
patty or gem pans for these cakes
come in various styles. and in soma
very fanciful shapes. The latter cause
considerable trouble, which is not re-
Maid by the appearance of the cakes
when finished. The most desirable
moulds are small gem pans In the ODD
long shape, deep half-conical shape
and a smaller mould which gives a
short cylindrical cake, the size of
small pound cakes sold by bakers.
a piire white batter that can be
used for filling these same pans Is the
receipt employed for brides cake.
Beat together one scant cupful OF the
best butter with three cupfuls or con-
sugar. Add carefully one
cupful of sweet milk and the whites
Of twelve eggs, beaten 10 sim irotn'
MIX one cupful Of cornstarch with
three cupfuls of pastry -four, and sitt
through the mixture three teaspoon
fuls of baking powder. Beat this into
the batter, and flavor with almond.
Bake in iron gem pans, well buttered.
Half this mixture will make a good
supply of small cakes.
II dark cake Is wanted for the
there is nothing more
toothsome than the receipt used for
devils food, 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
butter. and add the beaten yoiks OF
three eggs and the white Of one, two
and one-fourth cupfuls Of -four, one
Of soda and half cupful
Of sweet milk. The soda should be
dissolved in hot water and added a.
the last. Have the following MIXTURE
ready IN another dish:
Dissolve three-fOurths Of a cupful