The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-06-10
IcINes FOR CAKE.


Pound to fine paste almonds, with
little sugar; then add whites of eggs,
rest of sugar, and extract; pound few
minutes to thoroughly mix. Take up
in bowl and use as directed.
Chocolate Transparent lcing.-Melt
OF. fine chocolate with small quantity
water in pan over fire (stirring con-
stantly) until it becomes soft. Dilute
this with " gill of syrup; work until
perfectly smooth. Then add to boiled
sugar as above.
Clear Icing, For Cake.-Put 1 cupful
sugar in a bowl, with tablespoonful
lemon juice and white of eggs. Mix
together smooth and pour over the
cake; if the cake is not hot enough to
dry it, place 1t in the mouth of a mod
erately warm oven.
Transparent lcing.-Place 1 pound
pulverized white sugar in basin with
70 pint water. Boil to consistency of
mucilage, then rub sugar with wooden
spatula against sides Of pan, until it
assumes white milky appearance.
Stir in two tablespoonfuls extract va
nilla; mix we'll together. Pour this
while hot over top of cake, so as to
completely cover it.
White lcIng-The whites of 4 eggs,
IL pounds white sugar dust, n tea
spoonful acetic acid Tor the juice of
half a lemon), "A OF. extract rose.
Place the whites with the sugar in a
bowl with the acid and extract. Beat
with a wooden spoon until, letting
some run from the spoon, it maintains
the thread-like appearance for several
minutes, when use as directed.
CHEESE CAKES.
Cheese Cakes (cocoanut) Paste,
No. 5; 1 cupful cocoanut, 1 cupful
milk curd, cupful cream, yelks
eggs, 1 cupful sugar, teaspoonful ex-
tract rose. Place cream, curd, eggs,
sugar and cocoanut on fire in thick
saucepan, when thick, remove, add ex-
tract when quite cold; use it to fill
pate pans, lined with the paste, bake
in steady oven 10 minutes.
Cheese Cakes (Regent) Paste, No.
5; quart milk IL pint white wine,
yelks 6 eggs, cup sugar, " cup al
monds, blanched and pounded to
paste, " cupful butter, 1 teaspoon
full extract orange, 2 tablespoonfuls
brandy. Boil milk, then add wine;
suffer to stand until it curds then
strain through fine sieve; add to curds
butter, melted, cream, almonds, paste,
extract and brandy; mix smoothly,
use to fill pate pans, lined with the
paste; bake in moderate oven 10 min
utes.
Cheese cakes.-Pie Paste, No. 8;
2 cupfuls milk curd 1 teaspoonful ex-
tract Nutmeg, II cupful cream, yelks
two eggs, tablespoonful of brandy, 1
cupful sugar. Put quarts clabbered
milk to drain in fine sieve; when it
furr Np,,1e aII b.,
brandy, egg yelks, extract, and cream;
mix smooth, and use it to fill pate
pans, lined with the paste; bake in
quick oven 10 minutes.
Cheese Cakes (Lemon) Paste, No.
3; l tablespoonful butter, u cupful
milk curd, yelks eggs, 1 cupful
cream, u cupful sugar, 1 teaspoonful
extract lemon. Place on fire in small
stewpan, with butter, sugar, curd, and
cream; stir until little warm, add
eggs, soon as thick remove, when cold
add extract; use it to fill pate pans,
lined with the paste; bake in hot oven
8 minutes.
SHORT CAKES.
Peach Short Cake.-1 quart flour, 1
teaspoonful salt, 2 heaping teaspoon
fuls baking powder, 2 tablespoonful
butter, pint milk. Sift the -four salt
and powder together, rub in the butter
cold; add the milk, and mix into a
smooth dough, just soft enough to
handle; divide in half, and roll out to
the size of breakfast plates; lay on q
creased baking tin, and bake in hot
oven 20 minutes, separate the cakes
without cutting, as cutting makes
them heavy. Have two dozen peaches
peeled and cut in slices; use half oil
them to cover the bottom halves oil
short cake; sprinkle plentifully with
sugar and cream; lay on the tor
halves with the crust downwards; use
the rest of the fruit over them, anC
sugar plentifully.
Strawberry Short Cake. - Proceed
as directed for Peach Short Cake, sub
shutting strawberries for peaches.
Blackberry Short Cake.-Proceed as
directed for Peach Short Cake, sub
shutting blackberries for peaches.
Raspberry Short cake.-Proceed az
directed for Peach Short Cake, sub
shutting raspberries for peaches.
Huckleberry Short cake.-Proceet
as directed for Peach Short Cake, sub
shutting huckleberries for peaches.
DUMPLlNGS.
Apple Dumplings, No. Paste, No
z; 8 apples, peeled, cored, and sliced
l cupful sugar. Line cups, vel
creased, with the paste rolled out thin
wet edges, fill with apples, some of the
sugar, cover with more paste, put in
shallow stewpan, large enough to con
tain them, with boiling water to reach
halfway up the cups; steam thus 45
minutes; turn out on dish, sift sugar
over them; serve with Spice Sauce.
Apple DumpIings, No. 2.-Paste, No
8; apples, peeled and cored, l cup,
full sugar. Roll out the paste thin,
cut into squares of inches, lay on
each an apple with sugar in aperture
made by removing core, wet four cor
ners of paste, and bring them to top
of apple and fasten, sift sugar over
them, lay on baking sheet and bake
in hot oven 20 minutes; serve with
Hard Sauce.