The Savannah morning news. (Savannah, Ga.) 1900-current, 1904-06-26

one-half cupful of sweet milk. Beat
the dark mixture into the light flavor
with vanilla and bake in gem PINS.
Ice with white icing
These receipts will afford three
foundations for fancy cakes that are
light and palatable in summer Heavy
cakes, like pound cake and fruit cake.
are most indigestible and unsuited 70
hot weather functions.
White and pink icings are appropri-
ate TO independence Day, but patriot
ism should not induce the cook to try
experiments in coloring the icing blue
Tiny blue candles can be bought and
stuck into the white icing in a design,
or candied violets may be used to fin
ish off the center of each small white
iced cake.
A good receipt for unbolled white
Icing is the following:
Into china bowl drop the whites of
two very fresh eggs. add a small pinch
OF cream of tartar and tablespoonful
of water. Beat lightly and then add
slowly, beating all the while, two cup
RUS OF confectioner's sugar. Beat hard
for not less than ten minutes until il
is smooth as velvet, 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 candied
cherries or candied violets may be used
to set off the white icing. To tint this
icing the crimson color desired for In
dependence Day substitute homemade
cochineal coloring for part of the cold
water. To make this, allow twenty
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 a porcelain vessel.
Strain through a muslin, add a lit
tie alcohol, and keep in a corked bot
tie.
variety Of rolled waters can be
evolved from a common recipe, 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 or
dering them made, select a square be-
tween ten and twelve inches. Have at
hand an ordinary knife steel or clean
stick the same thickness. and of smooth
surface, for rolling the waters. To
grease the pans, use the finest of oil,
brushing it on lightly.
With these initial suggestions, beat
one-half cupful of butter to a cream,
and add gradually one cupful of gran
ulated sugar, beating it in gradually
and thoroughly. Dissolve one even
teaspoonful of soda in a little water,
add 1t to one-half cupful of milk, and
stir them both into the batter. Beat
in two cupfuls of -four and spread it
in the thinnest possible layer on the
baking sheets. Bake them in a mod
crate oven, and as soon as they are a
delicate color and baked through, draw
the baking sheet to the edge of the
oven, brace II, and roll your waters
before removing them from reach of
the warmth. To do this, cut the
square of thin cake into four parts or
smaller squares with a knife. Roll
wa 70 he .fa
stick of wood, pinch the edges just
a bit, and they will cool in this shape.
They are very delicate and must be
handled lightly when stacking them for
tying with ribbons.
Vanilla added to this batter makes
vanilla waters. and the grated rfnd of
lemon or orange makes the most de-
licious Of fruit waters. drop of CO.
clinical and a teaspoonful of rose water
will give a dainty cake of the coloring
desired for this patriotic feast.
For small, very sweet cakes, make
macaroons and kisses. Use the baking
sheets covered with oiled paper for all
of these.
Almond paste is the foundation of
macaroons, and can be bought ready
for use. TO one pound OF almond paste
add the beaten whites of three eggs.
When creamy. add one-half pound of
pulYeriZed sugar. working 1t in grad
ually and smoothly. Beat hard for not
less than ten minutes Pour a tea
spoonful at time on the oiled paper
and bake fifteen minutes in moderate
oven. Macaroons must be removed from
the pan with care or they will crumble.
Lift the paper from the pan and rest 1t
for a second on a damp. clean cloth
spread on the table. Then, with thin,
fiat knife. lift the macaroons from the
paper and set far apart to cool.
Cocoanut kisses are delicate sweets
and simply made The whites of six
eggs are beaten to froth with pound
and an extra cupful of confectioner's
sugar. Then is added a piece of citric
acid no larger than a small pea, and
cupful of finely grated cocoanut. Drop
in teaspoonfuls on pans covered with
butter or Toured paper. and bake If
teen minutes i'm a moderate oven.