Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1911-08-08
Sweets for Children.

SWG0lS tVt SutosVos
Itis often difficult to find just ths
right combination OF sweets to serve d
child's birthday fete, whore We wish Il
have all the food-simple and wholesome
With ordinary care In preparation, tn
following dainties should ill tho need tc
our satisfaction. None Of the materials
is hard to procure, and tho labor entail
ed in preparing and serving 10 com
paratively slight.
THE BIRTHDAY CAKE.
To one and half cups Of -four take
one cup of sugar, three rounded tea
spoonfuls of baking powder, and pinch
of salt. Sift all these Ingredients to
gether FIVE or six times and add the
stifly beaten whites of two eggs, with
selected favoring. Bake In an ange
cake tin. It 10 not necessary to grease
the tube. II the cake is inverted q
soon as taken from the oven, as 1t co0ls,
it will loosen.
Frost with stiff whipped cream OF
with a water icing, made BY sitting one
cup of powdered sugar, and adding
water and flavoring slowly until 1t will
spread. Use pastry tube to purl the
edges. Stick peppermints all over the
Trusting while 1t is soft. Place the large
| life candle in the centre, where the tube
was removed, and surround II with al
many lighted tapers as the number Of
wears completed. Encircle the cake will
sumo simple floral decoration, such al
ferns combined with pansies, forget.me
nots, or carnations.
To serve with the birthday cake pre-
pare a simple but delicious grape gela
tine: Soak ore package of gelatine In
pint of cold water for five minutes; Their
add three pints of hot sweetened grape
juice. Stir until it is thoroughly dis
solved. Pour into small individual
moulds to harden, and serve ice cold
with whipped cream. Garnish with
whole grapes seeded and dipped in boil
ing sugar syrup.
PINEAPPLE LEMONADE.
This is easily made by allowing fol
each person one-half cup of grated pine
apple, the juice of one lemon, two table
spoonfuls of sugar, and one-half cup OF
boiling water. When cool, add cup o.
cold water for each person, strain, ant
chill thoroughly before serving. Thi'
drink can be prepared early in the morn
ing, and set upon ice until needed.
BROWNIE STICKS.
Make some plain pastry by any gooC
rule; roll very thin, cut into narrow
strips, and roll into straws. Bake In {
moderate oven, and, when cold, Goa
them thickly with melted chocolate
which has been slightly sweetened and
favored with vanilla.
EDIBLE FROGS.
These are easily fashioned from
marshmallows by q little pinching anC
cutting. A little water icing is treated
with harmless coloring sold under pure
food guarantee. The heads and shout
ders are tinted light green, tho eyes and
lower parts of a much deeper tint. KeeI
the two shades in separate cups, and ap
lply with separate cancels hair brushes
CHOCOLATE EGGS.
The jellied eggs can be bought ready
made for this purpose, or the ordinary
sugared almonds, which are a very harm
less sweet, can be dipped into the sweet
ened chocolate mixture used for tht
Brownie sticks. A little Of the pal'
green coloring used for the frogs will
transform sugared almonds into YER!
presentabls robins eggs.
The marshmsllows which enter init
the composition of these recipes can b
made at home If for any reason they art
not easily obtained from the confection
er. Dissolve one-half cup Of gelatne IL
ten tablespoonfuls of water. Dissolve
two cups of graduated sugar in the sam'
amount of water, and let the mixture
stand over the stove until 1t Is clear. d.
not boil. Add this to the gelatine, ant
beat until it becomes stiff. Dust q por
celain pan with powdered sugar, ant
pour the mixture into it. Let 1t stanG
Overnight, and then cut and roll II
powdered sugar. These may be cut any
size you wish-to make frogs, mice, Of
rolled round for eggs. The top of thu
birthday cake may be decorated will
them.