Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-06-15
For the JUNE W@ddimg

measured after sitting once Then sift
both together five times. Also sift by IT.
self half a teaspoonful of cream Of tar
tar and beat the whites of nine large
eggs or ten small ones to a stiff froth.
adding to the eggs tablespoonful OF salt
Use wire beater for this purpose and
whip on large platter. When the whites
are foaming add the cream of tartar.
then beat until so stiff that the platter
turned upside down will retain the egg.
Now slip the eggs into the bowl of slit
ed sugar and -four, cut and fold the
whites in very carefully. so as not to
break the air cells.
Flavor with little almond This is
the critical moment. Have the cake tin
I'm readiness. If you haven't a regular
angel cake pan use any brick-shaped pan
or one with a tube in the center. Butter
it lightly. A lining of oiled paper Is best.
Do not stop the folding until the cake Is
almost in the oven. which should be very
slow. If there is danger of its being too
hot. leave the oven door open while the
cake is being mixed. This gives the cake
a chance to heat gradually and rise slow
ly. like a scuffle. After twenty-five min
utes the heat may be decreased little.
1t will require forty or fifty minutes To
bake. 1t is important that the cake
should not be Jared while baking. When
done invert to cool. \ boiled frostlnS is
usually considered best for this cake.
Rose Cake.
The materials required for this dainty
cake one heaping tablespoonful OF
butter creamed with two-th birds cupful
pulverizcd sugar, One-half cupful or
sweet milk, one heaping cupfUl of Hour,
one level teaspoonful of baking powder.
one-half teaspoonful of liquid colorinG.
the white of one large egg and rose eN-
tract to flavor. In mixing sft the baS-
ing powder well with quarter OF the
-four to add at the last. Beat the first
four ingredients to a Satiny smoothness,
then add the balance of the flour. the
f1avoring and the stiffly beaten white of
egg Drop by spoonfuls on the cake tins.
in irregular fashion until half the batter
Is used, then add the liquid coorinS and
fill the empty places.
Bake in a moderate oven until spIint
inserted comes out dry. This amount
will fill pan an inch and "a half deep.
seven and a quarter inches square and II
will serve six people. For the icing have
ready the stiffly whipped white of one
egg. Boil one cupful of graduated sugar
with water to cover until the slrup
grains when dropped in cold water. Pour
the hot strip over the white of egg and
beat until thoroughly mixed. AdG
scant half teaspoonfui II baking pow
der and tlavoring. whip lightly AID
spread quickly over the to , and sides or
the cake Serve on pure white late
and IL, long-stemmed PINK rosa over
the cake.
Lady Fingers.
Beat the volks of four eggs until lemon
colored and thick Add one-half cupful OF
fine sugar. a pinch of salt and a half tea
spoonful of vanilla. and beat until very
light. Whip the whites of the eggs until
stiff and dry. and mix with the yolks.
S!ft in three-quarters Of a cup Of pastry
flour. already sifted before measuring,
and fold in lightly. Put the mixture into
a pastry bag. and press the batter
through into strips about an inch wide
and three inches long, OF a tin sheet or
an inverted dripping pan, covered with
white paper. Sprinkle with powdered SUI
gar, and bake in d moderate oven
Cocoanut Macaroons.
Sft together a scant cupful of -four
and one of graduated sugar Add two
cupfuls of best shredded cocoanut, mix
thoroughly and fold the whites of three
large eggs whipped to stiff froth Roll
into a sheet cut in small fiat cakes and
bake in A moderate oven until crisp and
golden brown.
Chocolate Chips.
Melt four tablespoonfLls of cocoa.
sweeten to taste. add as much corn
starch as will cover the tip of tea
spoon. spread the mixture on Saline, and
bake a few minutes in the oven.
Frosted Tea Crackers.
Beat the whites of two eggs light, add
one large cup of powdered sugar, one
of vanilla, and then beat
Add one-half pound OF
chopped walnuts spread on crackers. and
put i'm the oven to brown. This viii make
rrosting for thirty-five or forty waters.
EMMA PADDOCK TELFORDe