Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1905-06-13

two OF warm water, wnen Ine sugar ID
dissolved, the icing is ready to use.
FRUIT CHARLOTTE RUssE.-Lady-fin-
gers can be used for it, but they must
be large ones; or better still, use the thin
cake which is used for jelly cake, cutting
it in the form required. Fill the center
with fruit Strawberries or raspberries)
and the whipped cream prepared as
usual for charlotte russo. Chocolate
icing is piped around each cake which
gives dark line. A little mound of the
cream is placed on top. Use fork and
spoon when serving in order not to dis
turb the contour of the cake.
EcLAIRs.-Make a mixture similar to
cream cakes: Put one cupful of water,
one tablespoonful of sugar and two table
spoonfuls of butter in saucepan on the
fire. Remove it when the butter is
melted, and add one and half cupfuls
of -four and beat it until very smooth
paste; then return to the fire again for a
few moments until the paste leaves the
sides of the pan; take it from the fire and
let it partly cool, when add four eggs a
little at time, continuing the beating
until the batter is no longer stringy. 1t
should be consistent enough to hold its
shape without spreading when dropped
from the spoon on the tin; make the
cakes in strips three and half inches
long and little distance apart like lady
fingers. Brush egg over the top and
bake in slack oven about thirty min
utes. Cut open one side and I'LL with a
cream filling or whipped cream. Make
a chocolate icing and dip or spread the
top of the cakes.
ROSE ALMOND WAFERs.-Sift to-
gether one tablespoonful each of flour
and powdered sugar and add half a
saltspoonful of salt. Beat the white of
one egg only slightly and add as much
of it to the flour and sugar as it will take
to make creamy batter, flavor with a
few drops of almond essence. Drop a
half teaspoonful of the paste on the
creased pan and with wet finger spread
it into thin round wafer. Bake in a
moderate oven until the edges are slight
ly Drowned, and then Immediately turn
them around stick; this must be done
while they are very hot as they stiffen
very quickly. When cold they will re-
tain the shape of a small hollow tube
and are very delicate.
VENETIAN CAKEs.-Rub to a cream
half cupful of butter and and the same
amount of powdered sugar, then add the
well-beaten yolks of three eggs. Blanch
and cut in strips one cupful of almonds
and mix thoroughly through the cake
mixture and also one teaspoOnful of
vanilla. At the last stir in lightly one
and half cupfuls of pastry flour. Take
out small piece OF this dough at time
and drop it in powdered sugar, then roll
it between the hands into ball one inch
in diameter. If you can get it, put a
piece of pistachio nut on top, If not, a
large raisin. Place the balls little dis
lance apart on the tin and bake in a mod
crate oven ten to fifteen minutes, or un-
til they assume pale color. They will
flatten in baking and take the shape Of
macar0ons.
HONEY AND ALMOND CAKEs.-Melt
over the fire half pound of honey and
two ounces of butter. Just at the point
of boiling, remove from the fire and turn
into dish to cool. When cold stir in
slowly half pound of flour, two ounces
of blanched and pounded almonds, the
grated peel of half lemon and scant
teaspoonful of powdered cloves. Dis
solve ono teaspoonful of soda in little
water and stir in the mixture at the last.
Cover all this with cloth and stand in
a cool place. In the morning lay the
paste on the board and sprinkle with
-four. Roll out half an inch thick and
cut in squares of an inch and half.
Put split almond in each corner, and
bit of thinly shredded candied citron in
the center of each cake. Lay on but
tered paper. cover with white paper
and bake in a moderate oven. When
cold keep in tin box.
VIRGINIA POUND CAKE.-Beat one
pound of butter and one pound of sugar
(powdered) together until creamed.
Separate the whites from the yolks of
one dozen eggs. Whisk the whites to a
stiff froth and beat the yolks until thick.
Put the whites first into the creamed
butter and sugar and then add the yolks
and stir all thoroughly. Sift one pound
of flour and stir in lightly little by little,
stirring only enough to mix we'll and
Pour into pans lined with
buttered paper and bake in moderate
oven for an hour and quarter. Take
care not to stir or shake the pans until
the cake is we'll set. This is genuine
pound cake and is usually unflavored,
but, If desired, the juice and grated rind
Of a lemon may be added.
CHINESE SPONGE CAKE.-Beat the
yolks of eight eggs until lemon colored
and thick, adding one pint of sugar lit
lie by little, still beating. Whisk the
whites to stiff froth and add to the
yolks and sugar. Put in very gently
.hree gills of flour, 80 as not to break the
sir bubbles; now add the juice OF one
emon and pour into shallow pan lined
With buttered paper. Bake about
twenty minutes in steady oven.
NEW ENGLAND ELECTION CAKE
Beat one and three-quarters pounds of
sugar, three pounds Of -four and three
quarters of pound of butter and half
pound of lard together, add to this one
md half pounds of raisins (seeded),
our nutmegs (grated), one teaspoonful
If cinnamon and one pound of currants.
Beat three eggs and add. Take two
quarts of milk and put in it three tea
poonfuls of soda and six teaspoonfuls
# cream of tartar; beat them In the milk
Until it foams and add slowly to the cake
mixture. If your family is small, you
lad better halve this amount as this will
make two or three large cakes.
SpICED DROP CAKEs.-Cream half q
upful of sugar with the same amount
4 butter, adding one cupful Of molasses
md mix we'll. Dissolve one small tea
poonful of soda in q little boiling water
md mix it in cupful of sour milk. Add
his to the butter and sugar, together
nth one teaspoonful each Of cinnamon.
loves and ginger and four small cupfuls
4 -four. Beat all this we'll and drop on
uttered pans In large spoonfuls. letting
hem be high In the center. Bake In