The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-05-27

Der cold fruit requires cold jars, hot
fruit hot jars.
Weights and Measures.
1 cup, medium size, II pint or II
pound.
2 cups, medium size of sifted flour
weigh about 1 pound.
1 pint of sifted flour weighs about
pound.
1 pint of white sugar weighs about 1
pound.
2 tablespoonfuls of liquid about 1
ounce.
teaspoonfuls of liquid about 1
ounce.
1 gill of liquid " lb) about 4 ounces.
1 pint of liquid Il lb.) about 16
ounces
CAKE.
Cakes.-An earthen basin is best
for beating eggs or cake mixture.
Cake should be beaten with wooden
spoon. 1t is well in making cake to
beat the butter and powdered sugar
to light cream. In common cakes,
when only a few eggs are used, beat
them until you can take a spoonful up
clear from strings. To ascertain
whether a cake is baked enough, pass
a small knife-blade through it; if not
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dough will be found sticking to it; if
done, it will come out clean.
Angels Food.-Dissolve u box gel
atine in 1 quart milk; beat together
yelks eggs; 1 cupful of sugar, and
juice of 1 lemon; stir into gelatine
and milk, and let barely come to a
boil; flavor with extract vanilla.
When nearly cold, whip whites of
eggs to stiff froth, and stir through
custard. Pour into moulds and set
away to cool.
Apple Jelly Cake.-1 cupful butter,
2 cupfuls sugar, eggs, 3 cupfuls
flour, / p teaspoonfuls baking powder,
1 cupful milk, 6 apples, 6 ounces SUI
gar, 1 teaspoonful butter. Rub to-
gether butter and sugar to fine light,
white cream, add eggs 2 at a time,
beating 10 minutes between each adj
dition. Sift -four and baking powder
together, add to butter, ETC., with
milk, and mix into rather thin batter.
Bake in jelly cake tins carefully
creased. Meanwhile have apples
peeled and sliced, put on fire with SUI
gar; when tender remove, rub through
fine sieve, and add butter. When cold
use to spread between layers. Cover
cake plentifully with sugar, sifted
over top.
Bath Buns.-Half cupful butter, 1 u
cupfuls sugar, 2 eggs, " teaspoonfuls
baking powder, u cupful candied
lemon peel, cut in small thin slices,
u pints -four, u pint milk. Rub the
butter and sugar to a smooth light
cream; add the eggs, beat a few min
utes longer; then add the -four, with
the powder sifted in it, the lemon peel
and milk Mix into a moderately firm
batter. Lay creased muffin rings on
creased baking tin and put large
spoonful into each. Sift sugar on
them, and bake 10 minutes in a hot
oven.
Chocolate Cake.-Proceed as di-
rected for Cream Cake No. 2, spread
ing between the layers of cake the
following: Chocolate cream, l pint
milk, tablespoonful good butter 1
cup sugar; One-half cup grated choco-
late, 2 teaspoonfuls corn starch, yelks
3 eggs, 1 teaspoonful extract vanilla.
Bring the milk to boil, stir in the
chocolate, the sugar, and corn starch,
boil minutes; take from the fire, add
the egg yelks, stirring rapidly the
while; return to the fire to set the
eggs, add the butter cool, and then
add the vanilla.
Caraway Cake.-Proceed as direct
ed for Currant Cake, substituting Ia
blespoonfuls caraway seeds for the
currants.
Chocolate Cream (GIace Proceed
as for Chocolate Cake and finish by
glazing with the following: Set on
the fire 1 gill of water IL cupfuls
sugar, u cup grated chocolate in a
small saucepan; boil until it gets
thick and looks velvety; take off the
fire, and add the whites of 2 eggs,
without beating; use it hot, covering
the top and sides of the cake. AS it
cools it grows firm.
Cocoanut Cake. - Proceed as di-
rected for Cream Cake No. 2, spread
ing between the layers grated cocoa
nut and pastry cream in proportion of
a cupful of the former to two of the
latter. Sift sugar over the top
Citron Cake.-112 cupfuls butter, 2
cupfuls sugar, eggs, 1 teaspoonful
baking powder, i pint -four, l cupful
citron, cut in thin large slices, tea
, spoonful extract nutmeg. Rub the
butter and sugar to a smooth, light
cream, add the eggs, 2 at time, beat
= ing minutes between each addition.
Slit the Hour and powder together,
which add to the butter, ETC., with the
citron and extract nutmeg. Mix into
firm batter, and bake carefully in
paper lined shallow fiat cake pan, in a
= moderate oven, 80 minutes.
Cocoanut Meringue Cake.-Proceed
as directed for Cream Cake No. q;
when finished cover the top and side
with a meringue as follows; Whites
of eggs, l cupful sugar, l cup of co,
: coanut. Beat the whites to a dry
, froth, then add the sugar mixed with
the cocoanut all at once; stir very
gently, but mix thoroughly together;
( use as directed; sift sugar over When
} the cake is masked, put in a very
: slow oven until a fine fawn color.
: Coffee Cake.-1 cupful very strong
coffee, / cupful butter, 2 cupfuls SUI,
oar 2 eggs II hints dOur Il taa.