New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1907-07-05
APPROPRIATE CAKES.

If one desires to take a supply of cake it IS
well to select a kind that does not deteriorato
with age. But for the sake Of change loaf or
two of some lighter kind that Will not keep so
well may be taken at first. II Is also
necessary to select cakes that not soft
enough to become sticky, Ike most layer cakes.
and not so delicate in texture that packing with
other foods viii injure them. Cookies and jun
b!es are apt to be broken in moving, but when
carefully packed generally welcome at such
times \ simple dark fruit cake is just the
thing for camping parties, because II does not
deteriorate but actually improves with keeping
and can be packed with other food without
becoming sticky, sOggy OF heavy. The following
simple rule IS ideal one and the breezeS or
the mountains the seashore win whet the
appetite for the spices and fruit it contains. 1t
calls for three and half cups OF flour, two
teaspoonfuls Of soda, two Of powdered CHINA
mon, TWO Of cloves a grated nutmeg or any kind
Of spice desired. two cups OF sugar, cup Of
butter, four eggs, u cup of cold water four
cups Of raisins and citron If desired Cream
the butter and sugar, add the yoks Of the eggs
and the cold water Then stir in the -four, soda
and spices, which should have been sifted to-
gether several times. Add the fruit and finally
the whites Of the eggs beaten until very stiff
Bake in a slow oven for an hour and half or
until a splinter pressed into the cake comes ont
clean. Ice thickly with boiled icing 1t will
keep Indefinitely.
A loaf cake that will keep nicely for about
week, or even longer, If wrapped up in a napkin
so that the crust viii not dry may be made
according to the following rule: Have on hand
a cup Of butter. one and three fOurths cups OF
sugar one sCant cup of hot water, four eggs
two large cups Of flour and an even teaspoon
ful of baking powder Proceed in the usual
way, creaming the butter and sugar. separating
the whites and yoks of the eggs and beating
the former in last Of all.
Cup cakes, though they do not last indef-
initely, will keep at least several days if baked
in muffin tins and completely covered with frost
ing Individual cakes of this kind made
follows are delicious and Will not become stale
nearly If the recipe were used in
loaf form: Cream one and half cups of sugar
and half a cup OF butter Add two egg yolks
and scant cup OF milk, then slft two cups Of
-four and two teaspoonfuls of baking powder.
Finally fold in the whites of the eggs and bake.
II makes a variety 10 ice them in different
ways-some with chocolate others with cocoa
nut plain boiled icing; whatever kind Of icing
is used. however. ii is most important that it
should be hard that in travelling il will not
become sticky crumbly,
The following is a loaf cake that though il
viii not keep well as the others, may be
served at the beginning OF the outing will be
easy 10 carry and need not be frosted ut all
Cream one cup of sugar and half a cup of but
ter add four egg yoIks and half cup Of strong,
cold coffee in which one and half squares of
batter with one and a half cups Of -four sifted
with two teaspoonfus of baking powder. Bake
the cake in the usual way.