Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-01-09

sandwich q layer of white and layer of
brown bread, butter and put together with
cream cheese and chopped nut mixture.
or layer of apple sauce. sprinkied with
nutmeg or cinnamon and moistened with
very little whipped cream.
Animal Twins-Buy the animal crackers
and put two of kind together, with bit
of chocolate icing between TO hold them.
Frosted Afternoon Teas.-Make a stiff
meringue, allowing two tablespoonfuls of
powdered sugar to each white OF egg and
beating until very stiff. Add half a cupful
of chopped nuts and spread lightly on aft
ernoon tea biscuit or any fine crackers,
then place in a moderate oven to set and
brown very lightly. A change may be made
by coloring some of the frosting pink or
red with cranberry or currant juice. In
this case leave in the oven only enough to
set" but not to brown.
Patty-pan Cakes-Beat one cup of sugar
and a half cup of butter to a cream, add
one egg beaten light, one cup of milk, two
cups of flour measured after sitting, then
sffted again, with two teaspoonfuls of bak-
ing powder, or one teaspoonful cream of
tartar and a half teaspoonful of soda and
a teaspoonful of vanilla or orange. Bake
in patty-tinS or muffin pans, frost, and
trace each child's initials on it's cake with
small colored candies or little frosting
colored pink or red. If you have no con-
fectioner's tube for putting on the frost
mel shape and press the frosting through
it.
: Birthday Cake.-Beat to a cream one cup
of butter and two Of sugar Add one cup
of sweet milk and four cups of sifted
flour, sifted again with two teaspoonfuls
of cream of tartar and one small teaspoon
full of soda. Flavor with vanilla or rose,
and lastly fold in the stiffly beaten whites
of six eggs. Bake in round pan, lined
with buttered paper. When cold, Ice IN
a<.ln a0Y
dies to correspond in number with the
child's years, place them In the nttie TN
standards that come on purpose, ana may
be used year after year, and group them
the child's birth or his name may be traced
In the center Of the cake, either in the col
>ored frostings or in candies
Ice Cream for the Party-For the aver
age child the form in which the cream
Is served is more important than tle
kind of cream. The childish palate is not
hypercrtical. If one lives in the city, the
caterer stands ready at a moderate price
to supply any kind of individual molds de-
sired, from a ''really-truly" Santa Claus
up or down. If the cream is made at home
and with snow on the ground to use IN the
freezing. It is a very simple operation to
prepare It, 1t may be nodded In small
cups after 1t is frozen and packed IN sno"
until ready to serve; or simply dlshed care
fully into the pretty little paper cases that
come on purpose for creams and SALADS.
Failing these, take from the freezer with
large spoon, using a rotary motion to give
It a smooth oval foim A Candied cherry
or cranberry laid on top or bit of anglica
cut i'm leaf shape with a candied violet. will
give it the desired festive appearance.
An inexpensive Chocolate Ice Cream
Put q quarter of a pound of unsweetened
chocolate in a saucepan over the fire with
a cupful of milk, and let it simmer gently
until the chocolate is dissolved Re
move from the fire. and add quart OF rich
milk, half q pint of cream, cup ana a
half of sugar, two teaspoonfuls Of vanilla
and a half teaspoonful of cinnamon. Set
one side to cool until just lukewarm.
Meanwhile, dissolve one and one-half Of
rennet tablet in teaspoonful of cold wa
ter, pressing it with the fingers until per
fectly free from Jumps. Add to the milk
when 1t has reached the lukewarm stage,
and stand in a warm place until it thickens
like custard. Then set in cool place
until quite cold when 1t is ready to be
turned into the freezer and frozen.
A Simple and Delicious Vanilla Cream
Put pint of milk in a double boiler, and
when 1t reaches the scalding point stir in
two tablespoonful of arrowroot dissolved
in a little cold milk. Boil ten minutes, STIR
ring until 1t is perfectly smooth. Add one
cup of sugar, a quart of cream and tea
spoonful of vanilla; cool and freeze.
If hot beverages are In order, and at this
season they are usually preferred, serve in
small cups.
Hot Chocolate.-Chocolate is very simple
affair, to make, and always finds favor.
Break up a quarter Of a pound of unsweet-
ened chocolate, and put in the bottom of
double boiler with cup of sugar, a level
saItspoon of salt and four tablespoonfuls of
hot water Cook until smooth and shiny,
then add gradually a quart of hot milk
and scant quart of boiling water. Cook
until smooth and flavor with cinnamon and
a teaspoonful of vanilla. When ready to
serve whip with a revolving egg beaten,
which makes it light and frothy. A spoon
full of whipped cream placed in the bottom
of the cup, and the chocolate poured over
It, adds to its delights. Do not be afraid
of cooking too long before adding the milk,
as 1T prevents its settling in the cup or
getting greasy.
If prepared cocoa is used instead of choco-
late cook first in little boiling water, the
same as the chocolate, before adding the
hot milk.