Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-06-25
Afternoon Callers.


ally to a porch function. which has not
| as yet received a definite title Afternoon
| callers ar nearly all summer homes are
| served with some cooling beverages. such
| as iced tea, lemonade or fruit punch with
which small. delicate cakes are passed.
| In summer colonies and suburban towns
there is actual rivalry in the making of
these dainty afternoon cakes. Quite fire.
quently some old-fashione9 simple recipe
| is used for the foundation and variety is
secured in the form of the icing Then.
| too, old-fashioned cookery is apt to prove
pleasant relief after the winter round of
caterers fare The following recipes Will
afford considerable variety in small cakes:
Cream Sponges.--The batter for these
cakes must be mixed with infinite care.
Slit one-quarter of . pound of flour at
least three times and slit carefully one
half pound of powdered sugar. Beat the
yolks and whites of four eggs separately.
Have ready the strained juice OF a lemon
and half its grated rind. Beat the sugar
and yelks of the eggs together hard. Then
add alternately the sifted flour and the
whites beaten stiff enough to stand alone
and last the lemon juice and rind, Have
your oven hot and number OF pans lined
with buttered paper. but not too near to-
getber. and bake the cakes delicate yellow
brown. 1t is better to try of the little
cakes first and see whether it runs" If
1t does beat the batter again for several
minutes very hard and add just trifle OF
sifted -four When these cold, put the
| fiat side of two cakes together. filling be-
tween them with. a. little whipped cream or
a gelatne substitute for whipped cream.
Then Ice all over with chocolate, rose,
pistache or white icing.
x x
The substitute for whipped cream Is
made follows: Put an even teaspoon
| full OF gelatine to soak In three teaspoon
KeH
for fifteen minutes melt in warm place
until ii is reduced TO a liquid. Whip for
five or six minutes with wire whip
| spoon and until it will become stiff
| froth. Now add five tablespoonfuls of rich
! cream, which is ice cold, one tablespoonful
| of powdered sugar and tiavoring to taste.
Boiled icing is the best to use on these
| little cakes. Put a pound of graduated
| sugar and a teacupful of water into
! porcelan-lined saucepan. Bring to the
| boiling point, but do not stir. At the end
| of fifteen minutes begin to test the syrup
| by dipping into it the tip of fork. When
the drops run from the fork slowly. leav
| ing after the last one blunt end, the
correct point is nearly reached, and the
syrup must be watched carefully. As soon
as fine hair appears on this blunt end
the syrup must be removed Immediately
from the fire. Set in cool place until a
little more than blood warm and then
beat the mixture to white mass. When
J too stiff to stir 1t may be worked with the
| hands. When it is used the vessel con-
ing water. few drops of spinach or
| other vegetable covering will make a
| delicate shade of green, little cochineal
will give an exquisite pink shade, While
melted chocolate may be added for brown
| coloring. This may be set away in jelly
| glasses until needed.
Surprise Cakes.-Beat one-half cup of
| butter to a cream with one cupful of
| brown sugar (coffee A sugar will not do;
pure brown sugar must be used). Add the
yolks of three eggs and the white OF one
beaten very light, then half cup or
sweet milk in which one teaspoonful of
soda has been dissolved and two and one
fourth cups of flour measured after 1t has
been sifted. Beat this mixture until 1t is
very smooth. In the meantime. In another
dish, melt three-fourths of cup of graf
ed chocolate, one cup OF brown sugar ana
one-half cup of sweet milk hen choco.
late and sugar are thoroughly dissolved
pour them into the other mixture and add
one teaspoonful of vanilla. Have ready a
shallow cake pan lined with creased pa
per Bake for twenty minutes In a quick.
hut hot oven. The cake when baked
should be about an inch and a half high.
When cold cut this into squares or OBJ
longs and ice thickly with pure white ic-
ing Favored with vanilla.
Golden Jumbles.-These are the water-like
cakes which, golden in the center and nut
brown around the edges. look so tempting
in a caterers case They must be made ac-
curately and good results can be secured
only through the of a pastry bag, which
Is little utensl that can be bought for
song at any housefurnishing counter weigh
the ingredients accurately. Beat one-half
pound of butter to cream and ado graou-
allv one-half pound of powdered sugar,
sifted Beat this until light and creamy.
Whip three eggs, whites and yolks togeth-
err and add them to the butter and sugar,
together with one teaspoonful of vanilla
and two tablespoonful of sherry. Last add
nire ounces OF sifted Hour and beat the
tborOnRlly ready
low baking pan lightly creased or lined
with creased paper. Drop the mixture into
the pastry bag and press 1t through the
TRANSPARENT cakes. Bake in a moderate
oven until the edges are a delicate brown
Remove carefully from the pan and do
not allow the cakes TO overlap wnlie coohng.
Fresh Cocoanut Cakes.-Crack fresh
cocoanut carefully and save the milk, to
which add an equal quantity of water.
Dissolve in this combination OF cocoanut
milk and water one pound OF powdered
sugar and simmer gently until IT becomes a
syrup which ropes Then turn out into a
buttered dish Have ready the beaten
whipped one-half pound of sifted powdered
sugar Mix with this the grated fresh
cocoanut and add, little by little, an the
while, the boiled syrup, which should have
cooled sufficiently so as not to scald the
whites of the eggs. Drop tapiespoonIui
upon buttered paper and bake In mod
| crate Ii the 50 mat IL
makes a shapeless mass the pan, beat
In a little more sugar Keep the cakes
far enough apart so that they VIII not
run together and lose their shape, and
watch carefully while they are baking, as
they should not be allowed to brown, but
be merely a rich ivory yellow.
x
Nut Cakes.-Chop cup of mixed nut
kernels until they are very fine and set
aside until needed. Cream together half a
cup of butter and one cup of pulverized or
confectioners' sugar. Add the yolks of three
eggs beaten very light and eight tablespoon
fuls of cold water. Have the whites OF the
eggs beaten stiff and just enough sifted
flour to make a thin batter. Flour and
whites of eggs should be added alternately.
and at the last moment stir in the finely
chopped nuts, plentifully dredged with -four.
Bake these in patty pans. using both the
round and oblong sets. Grease the patty
pans we'll so that the cakes will come out
In good shape When ice cold. cover with
boiled icing, for which the recipe has al
ready been given, flavor with lemon. and
stick half of nut on top OF each cake
while the icing Is still soft
Mocha and maple flavoring are very popu-
lar this season, and plain cake, cut into odd
49, 80 411rA