Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-04-13


of hotter Fat, when they will ut once puff
up in n most astonishing and gratifying
| manner. Cook until n golden brown,
drain on brown paper and serve hot.
ROLLED BREAD AND BUTTER.
There is knack about preparing the
dMnty bread and butter rolls for lunch-
con or the five-o'clock tea, that not every
housckcepcr possesses. TO roll easily the
bread must not be more than day old,
while the loaves should not be more
than five or six inches in diameter. Cut
the slices very thin with a sharp knife,
buttcring each time before slicing. Trim
off the crust and roll lightly, pressing
just enough to have the folds adhere. IF
preferred. the bread can be spread with
fine paste of shrimp anchovy. chicken,
cream cheese. salad or fig before rolling.
| For childrcn's parties or occasions when
| frils seem desirable. these little rolls are
tied with bcbc ribbon but as ribbon adds
nothing to their toothfulncss. It is best
dispensed with under ordinary crcum-
stances.
SIMNEL CAKE
Though the old Bury Simncl cake be-
longcd originally to the middle Sunday
| in Lent. IL may now he found on hand
ut the cOnfoctioncrs from tho beginning
| of Lent until Easter. Tho modern rc-
| arrangement of the old-timc Simnel is as
follows: Bake as a foundation fair
sized round pound or Madeira cake. flaw
oring with essence of almond and color
| ing n rich yellow by the liquid extracted
| from a little saffron dropped in boiling
| water and squeezed through n piece of
| chccsecloth. When the cake is perfectly
cold huld wall of frosting on top of
| the cake around the edge. leaving n good
| sized hole in tho centre for the canded
| fruit TO make the frosting, blanch Il
half pound Of fine almonds tprcferahly
the Jordan) and pound to n paste in u
| mortar. moistcnng with a tablespoonful
| of orange flower water. Add to the al
monds the whites of two eggs. and con-
| fcctioncrs' sugar to make n stiff frosting
| that will stand of itself. Having built
| the wall on the cake, place in a slow oven
| until the almonds have dried thoroughly.
| like almond macaroons. When the cake
is cold again, fl! the well in the centre
with a mixture of candicd fruits. plums.
pears. orange slices. cherries or straw
berries intcrsperscd with banchcd whole
almonds. Almonds already pounded tn a
paste can now be obtained at any first
class grocery, if one wishes to save time
and strength
| ANGEL FOOD.
Angel food and sunshine cake are other
lnpproved favoritcs for Easter tide For
the former have in readiness one cup
full each of graduated sugar ana -four.
measured after sitting once. Then sift
both together five times. Also sft by
ha tons mi Of tar
and beat tho whites of nine large eggs or
ten small ones to n stiff froth. adding ia
tho eggs n salt teaspoonful of salt. Use a
wire heater for this purpose, and whip on
a large platter. When the whites arc
foaming. add the cream of tartar, then
beat until so stiff that the platter turned
upside down will still retain the egg
Now slip the eggs into the bowl of sifted
sugar and flour, and cut and fold the
whites in very carefully so as not t.
break the air cells. Flavor with little
almond. This is the critical moment
Have the cake tin in readiness: if YOU
haven't a regular angel cake pan use any
brick shaped pan. or one with IL tube in
the centre. but buttering very lightly
A lining of oil paper is hest. Do not
stop the folding until the cake is almos,
, in tho oven. which should he very slow
If there is danger of its being too hot
leave the oven door open while the cake
is being mixed. This gives the cake &
, chance to heat gradually and rise slowly
like n souffle. After - minutes the heat
may be increased little. 1t will requir.
. 40 or 30 minutes to bake. 1t is important
that the cake should not be Jared Will,
: baking. When done. invert To cool. A
, boiled frosting is usually considered hes
. for this cake.
SUNSHINE CAKE.
For sunshine cake. sift the flour ant
sugar the same as for angel cake. onl!
lesscnng the flour to threc-fourths of
cup: and a pinch of salt to the whites o
seven eggs. and beat until stiff and dry
) Beat the yolks of five eggs until lemon
, colorcd and thick add the sugar anC
; -four to the yolks, stir in lightly tn,
whites of the eggs and half teaspoonfu
| of cream of tartar, flavor with Orange
, extract and bake the same as angel cake
, Frost with yellow icing. favored will
/ orange. and decorate with bits of can
died orange peel and leaves cut from
4 angelica
BIRDS NEST PUDDING.
. An ideal dessert for Easter is birds
nest pudding. The nest is made of lemon
, or orange jelly. using either n ring mould
or round basin with Il smaller bash
set insid. that can be easily removed
when the nest is turned out. The egg!
are made of blanc mango that is made
stiff enough to hold it's own when re
moved from the egg shells in which it i!
, moulded. TO prepare the shells elbow
the requisite number of hens eggs b.
punching II tiny hole in each end anC
blowing steadily through until the con
tents of the egg are removed The small
cr eggs are the dainticr for this purpose
cut one end large enough to ill will
blanc mango while still hot. then Sc
away to cool and stiffen. Prop the egg
, up in n basin Of corn meal. This SHOULD
be done the day before the pudding il
to he served. When ready to use. picl
off the shells and turn the eggs into tn
jelly mould, which has been loosencd b,
wrapping for a moment a cloth wruns
. out of hot water about the form. Deco
rate the nest with bits of shredded orang
, peel to initiate straw, and partially cove
with whipped cream as suggestive O
fea hers. Some Of the curious little Jap
anese feather chicks that may be obtain
ed very reasonably at any cOnfectioner
or department store may accompany TIL
dish to the table as bit of realism at
. tractive to children.
h ROSE JELLY.