New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1912-04-12
BOUCHEES De DANES
Little Cakes Appropriately
Named by the French.

children always enjoy little cakes that
,ieSle the eye as well as the palate. and TO
.-own.ups they are equally acceptable at
Sosss klatsch or afternoon tea or with
,hocelate at a card party. As an accom-
ranIrnent to ice cream they are often pre-
,.rred 10 loaf or layer cakes. especially at
email affairs. as they are dainter in appear
.nce. Confectioners charge goodly price
a. their petts fours. and one Is unac-
cuairted with the ingredients that go into
them II is certainly cheaper 10 make
them AZ home, and the chances are that
thew will be more wholesome.
One foundation may be used for them
su-that IS. one broad and shallow cake
may be cut into fancy shapes and deco
rste5 with fancy frostings and other
ornamentations For such a foundation a
Main one or two egg cake will do very
we'll and thus. I'm spite Of the decorations.
the little cakes will not cost any more
than. II as much as. big loaf or larger
cake that is rich enough TO serve upon
occasions Of ceremony. The little cakes,
moreover. have tho advantage OF keeping
halter than the big ones AS soon as
large cake Is cut into it begins TO dry and
must generally be used up Immediately.
while the frostng. which completely covers
the little cakes, protects them from the
air. keeping the interior fresh for some
time.
Individual layer cakes were originally a
French idea, and when prepared from the
pgbtest Of sponge cake are very dainty,
Tn. Frenchman. true TO his gallant nat
pre has expressed his appreciation of
these morsels by calling them "BoucheeS
de DANES" Two very broad thin sheets
cf cake are placed one above another after
,nreading the lower layer with jelly. jam
or come other filing. The cake is then
eut into little squares. triangles, diamonds
A. other shapes, and these are dipped into
,c,ng With d flling Of raspberry Jam
cocoanut frosting is sometimes used. A
few strips Of angelica or one or two halved
pstschio nuts make a pretty decorative
note. filling Of raspberry is sometimes
used with a pistachio favored icing
colored green II may also be accompanied
nv q pale pink icing favored with rasp-
berry. or by plain white icing Favored
with almond.
Other little layer cakes may be favored
IN other WAYS: those filed with currant
islIv are frequently covered with choco-
late. and those having a peach filling with
, white icing favored with rum or almond.
orange filed cakes are OF course delicious
with eocoanut Those spread with lemon
Auing may be decorated with frosung
tinted very delicate green and favored
with grated lemon rind. Neither lemon
nor orange extract is as good for hayorins
PURPOSES as the grated rind-
Bouchees spread with an apricot hlDng
should have a chocolate Icing, accordihe
~ Couffe. and filing OF chopped candiea
t-,,,, NAV be combined with an icing
favored with rum. This is a Swiss idea
In fact. almost any filing that pleases the
..ncv NAV be used. Canton ginger minced
and mixed with frosting may be used on
soua If the little cakes, and the JUICE OF
a pomegranate viii tint the whlte irostine
70 be used on others delicate PINE gu
sc,sa7I and custardllke filings may a'So DC
used. -.
Soma Of these little individual cakes
make q nice dessert with coffee at the emu
a, q simple dinner Individual cakes win
vbinned cream, also make a delicious anu
simple dessert with coffee.
IN foreign restaurant in this city they
,.-ro q dessert Of whipped cream ana
Iaver cake. known as hazel nut tart
IJttls LAYER cakes in the form OF trlang'es
have a nlllng Of stiff whipped cream ana
minced hazel nuts. Just before serving II
/, so covered with a pyramid OF snowy
xbinped cream decorated with hazel nuts
that II can hardly be seen. Minced hich-
o-v or valnuts may take their place WIN
, few marshmallows cut in dice
Or II one prefers. thick layer OF CAKE
NAV be cut into squares and followed o .,
% form cups. and each cup filled with tne
cream and decorated on top with pi'
a, canoied fruit or a nut. or in any other
vav nreferred. Delightful surprise cahes
are made by placing two Of these CAKES
together, sandwich fashion, WIN '!e al
Of cream inside. Each cake is covered al
ovsr With a snowy covering OF white lrosI-
,ng These little CONNECTIONS arc very at