Evening star. [volume] (Washington, D.C.) 1854-1972, 1908-01-04

TOLD
HINTS

! "a =VlaIINI0J
CHHDREN's TWELFTH NIGHT SUPPER
Cream Of clam soup In cups. with bread arn
butter crlsps
| Dreamed oysters in creustades oyster pattics.
Cold sliced chicken
Bread and butter sandwiches.
Olives and cream cheese salad in lettuce leaves.
Animal crackers.
Ice cream in forms
Twelfth night cake. Temperance punrh.
Twelfth Night Cake.
While any good pound cake recipe used.
| plain or plentifully stuffed with raislus
and .caraway seed then deliberately FROST
ed. will answer the purpose. the genuine
English cake is made in this way:
Beat to cream three-Quarters OF
pound OF butter and a pound OF sugar.
Add two tablespoonfus brandy and half
teaspoolfUl soda. Beat the yolks of ;ve
eggs until lemon colored and thick then
add TO them little grated nutmeg or ,he
grated yellow ring of 4 lemon. Add 10
| the butter and sugar mixture togct aer
with teaspoonful cream Of tartar. and
the whites OF ten eggs, beaten 20 n stft
| roth. Beat the batter vigorously before
adding the whites. which should he folded
IN with sweeping motion instead Of
stirring. Have ready n large round cake
pan lined with buttered paper, and as the
batter Is poured in add a pea a bean and
a Glove. running a straw or bit OF stiff
white paper In next them. in order TO keen
TAP on them. Bake very slowly i'm a
steady, moderate oven for at least an
hour. covering the top OF the cake with
paper, II II shows signs of baking too
quickly. When baked take out gently and
allow 1t to cool in the pan. Then Ice with
a plain white icing made from the white
of one egg. tablespoonful lemon iuice
L Ela-, 4
When slightly dried 1t is time for the or
namentatlon. which is the chief feature of
the cake. Have ready six ounces candied
cherries, TOUR ounces angelica and four
ounces each red and white candied nears.
Put the whites of two eggs, in a bowl ana
measure out two cupfuls confectioner's
sugar. freed from Jumps. Beat three or
-FOUR spoonfuls of this sugar with the
whites of the eggs for few minutes. then
ADD as many more and beat again Com
tinue until all the sugar has been added
beating thoroughly between additions
Lastly add a teaspoonful lemon Juice and
| neat until stiff enough to stand alone.
Spread a thin coat of this icing over the
cake, then with a confectioner's tube and
RUBBER bag or a stiff white paper funnel
nlled With the icing. decorate the Ike
with a geometric pattern a border of
iedNes, fancy scrolls or any other fancy
marking that taste may dictate Take
out the straws, replacing with the fancy
hsures OF king, queen and knave that
may ne obtained at any confactioner's.
and finish the ornamentation of the caka
with the angelica cut into leaves or vines
the cherries cut in halves and the candied
pears sliced In the center place "A tiny
CHRISTMAS tree. In cutting the cake tie
persons who get the beam pea and Glove
are respectively designated as king oueen
and knave. and assume those characters
Tor tie remainder of the evening.
Peanut Creams.
A little jar of the popular peanut but
ter is the first requisite This is slight
~ saltedl then shaped in any form de-
sired Have ready some melted choco-
late in one shallow dish some fondant in
another some chopped nut meats in u
third. some stoned dates and steamed
primes with the stones removed I'm n
fourth, with chopped figs and raisins in
t.ie Ilth.- Roll the peanut butter forms
IN some OF these, which will serve as de-
| lectabie covers. and insert smaller pieces
OF the butter in the dates and prunes.
Fruit Nougat.
| Chop dates. figs, raisins and mara
schlno cherries freed from juice into
bits and arrange in alternate layers in
buttered shallow pan Melt two cum
fuls sugar in a pan over a quick fire.
watching closely that it does not turn
yellow. Pour over the fruits SLOWLY and
evenly; Using only enough to bind Be-
fore the mixture is quite cold cut in
small bars;
1 - - Nut Creams.
Roll three cupfus granulated sugar
with one cup of rich cream Cook until
II reaches the soft-ball stage when
| cropped into cold water: take from the
| nre. add cupful broken nut meats
| ana stir until ii begins to thicken Turn
mto abatterea pan and when nearly cold
| In,
| rlch milk with tablespoonful of but
| ter may be used.
Nantucket Foam.
Put three cupfuls brown sugar over
the fire with one cupful boiling wafer
Stir until the sugar is dissolved. then
remove the spoon and cook without
stirring until little dropped from the
UP or a spoon spins a thread Take
from the fire and when 1t stops bub
ping pour over the whites OF two eggs
| beaten stiff. Beat with wire whip
| taste with vanilla. Add one cupful
chopped nut meats and drop from the
UP OF spoon onto paraffin paper.
Cooling Drinks for Feverish Colds.
With la grippe and feversh colds prcya-
| lent. cooling drinks are in demand.
Chilled fruit juices are always acceptable.
whether they be in the Juice of dried
| fruits soaked over night, then cooked i'm
the same water. tart homemade iellfes
dissolved in glass of cold water. allow
ing a tablespoonful of jelly to a glass OF
water. or the Juice of lemons lines
oranges or grapefruit diluted with water
and sweetened to taste. One patient finds
nothing more acceptable than the Juice of
an orange squeezed in glass the same as
lemon for lemonade. Another finds ap-
pleade the most refreshing. To prepare Il
peel and quarter a tart apple, cover with
water and cook until tender Press to a
pulp while hot: sweeten slightly, then
cool and strain into glass of cold water.
The water in which rice has been cooked
when strained. cooled and slightly sweet
ened or lightly sailed is both nourishing
and cooling. The addition of lemon Juice
makes an oriental drink greatly in de-
mand in case of cold or fever. Oyster
broth made with milk and chilled Is
often relished.
The peculiar acid of buttermlk appeals
to many palates. while with others oat-
meal water stands first. To make the
latter put one Gun oatmeal in a stone lar
with a cup of sugar. the Juice and thin
yellow rind of three lemons. Cover with
three quarts boiling water and let stand
until the sugar is dissolved Strain and