New-York tribune., 1911-12-12

full at a time Fold I'm next part of the egg
whites. which should be beaten so sun tina |
they will stick TO the inverted dish. Add
the rest of the -four, then the last of the
egg white Stir in the lemon extract last
of all. Pour into thiokly buttered DagS OF
very thin tin moulds thlckly butered sea!
the loaded bags and set on triVet In the
oven Put moulds inside creased bags, seal
and put on the grid shelf Have the oven
hot enough to turn Wnlte paper NellC" III
five minutes If the paper scorches IT Is too
hot: cool il by setting a very shallow pan
of cold water upon the floor just before
putting in the cake. Take out the pan after
q few minutes, OF course. first turning down
the gas flame or pushing in the campers
TO reduce heat Cook al moderate neat
until done through. 1t will take an hour 20
an hour and a half according 70 tne thIck-
ness of the cakes. Midway the pakihs ihtE
should be shifted-thOse from the Srld SnSn
set low on the brOiler, those from the
broiler put high, so that they VIII COOK
evenly. Make holes in the bag tops ara
test the cakes before taking them up by
thrusting in clean straw or thln khlle
blade If the thing thrust In comes out
with no sickness clingnS TO IL the cake
is done. Bag cooking prevents crusllIIs
over and thereby facilitates rising. IL also
saves from burning and avoids the FISK OF
iarring by too much opening or the oven
door. Baking powder can be used IN place
of soda and cream OF tartar. Du' 10 NY
thinking the old way is the best.
Raisin cake is made almost the same as
pound cake but takes little longer ana
slower baking. Use eight eggs for II ana
scant pound of sugar. Save out hal cup
from ihe pound of flour for dredging the
fruit The rasins. after seeding. should De
soaked in cider or fruit syrup overnight
putting on barely enough to cover them III
any remains unabsOrbed, II can go III lhe
cake. Two cups of raisins suffice, or you
can use one cup Of raisins soaked thus, ana
one cup of either figs or dates cut small
and steamed tender. In that case 90 not
add the remnant of the soaking liquor as
The steamed fruit will be wet. Use half q
Mound of butter mix the same as pound
cake. only putting in the Toured frult az
the last minute, after peatihs al 'ile o'''s'
things very well together 1900. ,o,.ort.o
Every bousehould has its own faVoIlte
gingerbread and tea cake Make thenl ~
your own way. but remember 10 MAKE
them festive You can do this easily by
cutting them out in all manner or 1ancy
sbapes besides those already suggested,
froSting them in many colorS- "hl'e, pin,
green. yellow and brown, and sprlnkiing
them before the frosting haIdens win UNI uny
colored candles. or chopped nuts, or can
died peel. or CitrOn very hnely shredded
Make stars, creSCents, crosses, trahsles'
what nOt-the more. certainly the meIIler
when YOU come 70 set them on your dish.
Pound cake and raisin cake baked IN
naner bags can be cut in cubes, rounds,
fingers, or any shape desired, frosted az
over, and be more than ornamental;
centrepiece for Childs party can De puIIi
i'm the shane Of log cabin, using alternate
lv long strips frosted white and other Strips
OF chocolate brown. Or ii may be white
and pink, or all white. with root OF
frosting snow and candy lclcles hanglhS
along the caves. Vegetable colorng. which
is cheap and perfectly wholesome can be
bought from any first class grocer. But
lacking it, you can get fine pinks and red
with fruit juices-especially those or straw
berries. blaCkberrieS, raspDerIles anu CieI
ries. Spinach juice. expressed after boiling
the vegetable without salt, and mixed with
a little grain alcohol, gives delicate green.
Deep colored orange rind, finely grated
supplies a yellow, and for creamy brown
other than chocolate you can depend on
caramel nj, !.
Use boiled frosting made thus: Bon 10
a thick syrup two cups sugar with one
cup water-it must drop heavily from me
spoon Heat the syrup by spoonfuls into
| the whites Of four eggs beaten very sun,
and set in a deep dish over pan OF hot
water Let the syrup cook as you peat IL
! init will not get too thick. Flavor WIN
| lemon. vanilla or rose water aGding a NJ
| tie lemon juice but not enough 70 soften
Beat over hot water until well mixed ahd
spread while soft
| Copyright. 1911, by the Associated Literary
! BTcEs.)