The Chickasha daily express. (Chickasha, Indian Territory [Okla.]) 1899-current, 1906-09-05
CATERING FOR TWO
MAY BE ACCOMPLISHED WITH
OUT "skIMPlnc" OR WASTE.
Many Delicious Cakes Sufficient for
Couple, and Some Over for the
Chance cuest-For Bis
cults and Pie Crust.


This cake is delicious" sighed a
young housekeeper at friends
table. Il never make cake. OF biscuit.
or pies, because they are only the two
of US, and ! don't have good luck
when / split rules-I don't know how
TO make little enough. And just as
soon as l 'skimp' We are sure TO
have an unexpected guest"
The cake question can be easily
and satisfactorily settled by using the
following rules" replied her hostess.
1T is easy, economical and eatable-
three Els not always found together.
Into a mixing bowl put one cup
of sugar, one whole egg and the yolk
Of another; two tablespoonfuls Of soft
butter, and one OF lard; one small
teaspoonful of salt, one heaping tea
spoonful of baking powder-all the
spoon will hold; two cups OF sifted
-four and one cupful of sweet milk.
When everything is in beat very
hard for five minutes; flavor with bit
ter almond, nutmeg or vanilla. The
white of the egg makes a frosting.
This makes one medium-sized
cake, or two layers for any kind OF
hlling-cream, chocolate or cocoanut
-or about 25 small cakes baked in
patty tins. A few raisins, seeded and
cut in half. improve these small cakes.
and where spices are liked, teaspoon
full OF cinnamon and a trihe of all
spice and cloves give the idea of
much richer cake"
The peach season is now on. Isn't
there some way to use peaches ?"
Certainly. Two layers Of this cake
with sliced peaches between, well
sprinkled with powdered sugar,
makes a most delicious summer des-
sert Bake the cake just long enough
before serving for 1t to cool-not to
become cold. Don't put the peaches
in until the last moment; they turn
brown so very quickly. This cake
has the further merit of keping fresh
for week or ten days"
John is fond Of biscuits" sug-
gested the other.
We'll, a good biscuit rule for two
is a pint of flour sifted with a half
teaspocnful of salt and two scant tea
spoonfuls of baking powder; an even
tablespoonful of soft butter or lard,
and a half pint of milk. Cut the
lard or butter into the -four with a
sharp knife, then mix the milk with
spoon. Turn out on a Toured mold
ing board, and with as little -four as
possible. roll or pat the dough with
the hands TO an inch in thickness; cut
with a biscuit cutter and crowd to-
gether in baking dish. Bake in a
quick oven.
pie crust sufficient for one pie is
made by this rule: Into a cup and
half of -four sifted with scant half
teasponful of baking powder and the
same of salt. cut a very scant half
cupful of butter and lard. When well
mixed with the -four and without
Jumps, add half cup of icewater
Stand the mixture in a refrigerator
or cold place for an hour, then turn
on the Toured molding board one-half
the crust at a time and with two or
three quick motions roll to the size of
the pieplate. This is for the under
crust. Fill with fruit or the desired
material. and roll out the rest OF
the crust. Fold in half. and with a
knife cut several gashes. Wet the
edge of the lower crust with cold wa.
ter, lay the top crust over, and pinch
together"