The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-06-03

Ginger Gake.-A Cuplul DuJJeTB
cupfuls sugar, 4 eggs, IL teaspoon
fuls baking powder IL pints flour,
cupfll milk, 1 tablespoonful extract
ginger. Rub the butter and sugar to
a light cream; add the eggs, two
at a time, beating five minutes be-
tween; add the flour, sifted with
the powder, the milk and ex-
tract; mix into a smooth batter; bake
in a cake tin, in rather hot oven 40
minutes.
Ginger Snaps cupful lard, y
cupful butter, / large cupful brown
sugar, cupful water, tablespoonful
extract ginger, 1 teaspoonful each ex-
tract cinnamon and cloves, 1 quart
flour, " teaspoonfuls baking powder
Rub to a smooth paste the lard, but
ter and sugar; then rub it into the
flour and powder sifted together. Mix
into a firm dough with the flour and
extracts. Roll out the dough thin on
a Toured board, cut out with a round
biscuit cutter, and bake on creased
pan, in a hot, steady oven minutes.
Honey Cake.-1s cupful butter, 1
cupful sugar, 1 cupful honey, 1 pint
flour, teaspoonful baking powder, 2
eggs, 1 teaspoonful caraway seeds.
Mix the honey with the sugar; add
the butter melted, the eggs slightly
beaten, the -four, sifted with the pow
der, and the seeds; mix into smooth
batter of the consistency of Sponge
Cake, and bake in a fairly hot oven
35 minutes.
Jelly Cake.-Beat eggs well,
whites and yelks separately; take a
cupful of fine white sugar and beat in
we'll with yelks, and cupful sifted
flour, stirred in gently; then stir in
the whites, a little at a time, tea
spoonful baking powder and l table
spoonful milk; pour it into 3 jelly
cake plates and bake from 8 to 10
minutes in a well-heated oven; when
cold spread with currant jelly, place
each layer on top of the other, and
sift powdered sugar on top.
Lemon Cake No. IL cupful butter,
2 cupfuls sugar, eggs, IL pints
flour, teaspoonful baking powder,
teaspoonful extract Of lemon. Rub to
a light cream the butter and sugar;
add the eggs, 2 at a time, beating
minutes between each addition; add
the -four, sifted with the powder, and
the extract; mix into medium bat
ter; bake in paper lined tin, in mod
crate oven, 40 minutes.
Lunch Cake (Boston).-2 cupfuls
butter, 2 cupfuls sugar, III pints
-four, 1 teaspoonful baking powder, 6
eggs, 1 gill wine, teaspoonful each
extract rose, cinnamon and nutmeg.
Rub the butter and sugar to a very
light cream; add the eggs, 2 at time,
beating 5 minutes between each addi-
ton; add the flour, sifted with the
powder, wine, extracts; mix into a
hot mt n q fhipk1U
/ pered, shallow cake pan, and bake in
moderate oven n hours. When cold,
ice the bottom and sides with white
icing.
Chocolate Cream Cake.-1h pounds
each butter. sugar and flour, IS eggs.
Beat the yelks separate with sugar
and butter. Beat the whites sepa-
rately, and add to above. To " OF
the dough mix "A pound chocolate
and bake of each part (the dark and
Light 6 cakes. In place of jelly put
~ pint of cream and yelks OF eggs
Sugar to taste, flavor with extract va.
nilIa. Put on fire and stir until II
thickens, then put between the cakes
Mountain Cake.-1 cupful butter
21b cupfuls sugar, whole eggs, and
8 yelks, pint -four, IL teaspoontulf
baking powder, 1 cupful milk, tea
spoonful extract vanilla, l cupful rec
currant Jelly, 2 cupfuls sugar, 3 whites
eggs. Rub the butter and sugar to
light white cream; add the eggs l a
a time. and the yelks all at once, beat
ing & minutes between each addition
add the -four sifted with the powder
the milk and extract; mix the whole
into a smooth light batter; put in
shallow, square pan, bake in a modeI
ate oven 40 minutes. When cold
cover the top with the following
Beat UP the jelly with the whites Q
eggs and sugar, until light and stln
then use as directed.
Molasses Cake.-1 cupful butter,
cupful brown sugar, u cupful me
lasses, l cupful milk, III pints tloul
~ teaspoonfuls baking powder,
egg. Rub smooth the butter and 81
gar; add the milk, egg and molasse
stir in the -four, sifted with the poV
der; mix into a consistent batter, an
bake in cake tin, 40 minutes.
Orange Cake No. IL cupful bu
ter, 2 cupfuls sugar, eggs, 1 PHI
flour, IL teaspoonfuls baking powde
/ teaspoonful extract orange, l cupt'
milk. Rub the butter and sugar to
cream; add the eggs, at tim
beating minutes peIWSSn 0aCl ''ue
ton; add the -four, sifted with Il
powder; the milk and extract; m
into a smooth, fine batter, put IN
paper-lined cake tin and bake in
moderate oven 80 minutes. Wh'
cold, cover the top with the followi1
preparation: Whip the whites of
eggs to a dry froth; then careful
mix in 4 cups sugar, the juice, graft
rind and soft pulp, free of white pi
and seeds, of 2 sour oranges.
Apple Butter cake.E2 cups brow
sugar, 4 eggs, pint -four % cup
water, ~ teaspoonfuls of bakil
powder, l tablespoonful of extract
ginger, l teaspoonful of extract
lemon. Beat the eggs and sugar
gether for 10 minutes, add the wat
the flour, sifted with the powder a
the extracts. Mix into smooth o.