Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-04-15
House
HOLD
HINTS

Simmer Cake.-ThOugh the old Bury SIM
mel cake belonged originally to the middle
Sunday in Lent, it may now be found on
hand at the confectioners from the begin
ming of Lent until Easter The modern re-
arrangement of the old-t time Simnel Is as
follows: Bake as foundation fair-sized
round pound or Madeira cake, fiavoring
with essence of almond and colpring rich
yellow by the liquid extracted from little
saffron dropped in boiling water and
squeezed through a piece of cheesecloth.
When the cake is perfectly cold build
wall of frosting top of the cake around
the edge. leaving good-szed hole in the
center for the candied fruit. To make the
frosting, blanch a half pound Of fine al
monds preferably the Jordan and pound
TO paste in a mortar, molStening with
tablespoonful of orange flower water. Add
to the almonds the whites of two eggs and
confectioners' sugar to make a stiff FROST
Ing that Will stand of itself. Having built
the wall on the cake. place in slow oven
until the almonds have dried thoroughly,
like almond macaroons. When the cake is
cold again fill the well in the center with
mixture of candied fruits, plums pears
orange slices, cherries or Strawberries III
terspersed with blanched whole almonds.
Almonds already pounded to a paste can
now be obtained at any first-class grocery
II one wishes to save time and strength.
Angel Food.-Angel food and sunshine
cake are other approved favorites for Eas-
ter tide. For the former, having in readi-
ness one cupful each of granulated sugar
and Hour, measured after sitting once. Then
SIT both together five times Also sift
by itself half a teaspocnful of cream
or tartar, and beat the whites of nine large
eggs or ten small ones to stiff froth add
ing to the eggs salt spoonful of salt Use
wire beater for this purpose and whip
on a large platter. When the whites are
1oaming add the cream of tartar. then peat
until so sim that the platter turned UPSIDE
down Will still retain the eggs Now slip
the eggs into the bowl of sifted sugar and
nour and cut and fold the whites in very
carefully. so as not TO break the air cells
flaVor with little almond. This is the
critical moment. Have the cake tin in readi-
ness II you haven't a regular angel cake
pan use any brick shaped pan, or one with
a tupe In the center. but buttering very
nightly. A lining of oiled paper is best Do
not stop the folding until the cake is almost
IN the oven, which should be very slow
II there is danger of its being too hot leave
the oven door open while the cake is being
mixed This gives the cake a choncs 70
heat gradually and rise slowly like sou;f,e
After twenty-five minutes the heat NAV he
increased little. 1t will require eorty or
ntty minutes TO bake. 1t is important that
the cake should not be Jared while baking.
When done, invert to cool. A boiled FROST
Ing Is usually considered best for this cake.
the -four and sugar the same as for angel
cake. only iessening the flour to three
fourths OF cup; add pinch of salt to the
whites OF seven eggs. and beat until stiff
ana Dry Beat the yolks OF five eggs until
lemon colored and thick. add the sugar and
nour 10 the yolks. stir In lightly the whites
OF the eggSand half teaspoonfui of cream
OF tartar. navor with orange extract and
bake the same as angel cake Frost with
yellow icing. favored with orange, and dec
crate with bits OF candied orange peel and
leaves cut from angelica
Birds Nest Pudding-An ideal dessert for
Easter Is birds nest pudding The nest ia
made OF lemon or orange jelly, using either
ring mold or a round basin with a
smaller basin set inside that can no on s,Iy
removed when the nest is turned out Ths
eggs are made OF blanc mango that is made
SUN enough TO hold its own when removed
from the egg shells In which II is nodded.
To prepare the shells blow the requisite
number of hens eggs by punching a tiny
hole in each end and blowing steadily
through until the contents OF the egg are
removed. The smaller eggs are the daintier
for this purpose. Cut one end large enough
to fill with blanc mango while still hot, then
set away to cool and stiffen. Prop the
eggs up In basin of corn meal. This
should be done the day before the pudding
Is to be served. When ready to use. pick
of the shell and turn the eggs into the
jelly mold, which has been loosened by
wrapping for moment cloth wrung out
OF hot water about the form. Decorate
the nest with bits OF shredded orange peal
to initiate straw. and partially cover with
whipped cream as suggestive of feathers
Some of the curious little Japanese feather
chicks that may be obtained very reason
ably at any confectiOners or department
store may accompany the dish to the table
as a bit OF realism attractive to children
Rose Jelly.-Another pretty and effective
dessert for Easter is made by using ordi-
nary lemon jelly to I'LL individual cups or
molds. In the bottom OF which has been
laid single rose and its leaves. The Jelly
must be cooled somewhat before pouring
into the mould. If preferred. little glass
cups may be used. then the jelly does not
have to be turned cut. but Is served IN the