Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-07-06
CAKES FOR SUMMER.
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Some Of the rich and heavy cakes
which winter finds wholesome and appe-
tizing are neither in summer. Simpler,
lighter cakes should be the order ef warm
days. Pound cake. which for some time
has beer considered a bit passe, is COM
ing into it's own again. 1t is now served
at dinner. where formerly little cakes
were served with ices and creams. 1t is
made in a big loaf, and Is gorgeously
frosted. An old recipe for this cake says
to cream a pound of crushed loaf sugar
with three-quarters Of q pound Of fresh
butter. Salt butter can be freshened by
cutting it into small pieces and putting
them in a pan under running water. Put
strainer over the top of the pan. or a
wire rack. SO that the butter will not run
away with the water, and In half an
hour the butter will be much, almost
completely, freshened. When the butter
and sugar are creamed add the yolks of
eight eggs well beaten, a grated nutmeg
and half pound of sifted -four Then
add the stih whites of eight eggs and an
other half-pound Of sifted -four Bake
the cake carefully in a moderately hot
oven.
Cocoa cake is delicious. Cream half a
cupful of butter and beat into it grad
ually cupful of granulated sugar. Add
three eggs, one at time, and beat until
the batter is smooth and creamy. Add
half a cupful of milk and cupful and a
half or two-thirds of flour sifted with
two teaspoonfuls of baking powder. half
a teaspoonful of salt and half a cupful
of cocoa. Bake in muffin rings and frost
with white icing. Place half a pecan
nut on each cake.
Cream sponge cake is made with six
eggs, their weight in powdered sugar
and half their weight in flour, half a
teaspoonful Of baking powder, salt
spoonful Of salt and the grated rind Of a
sweet orange. Beat the yolks of the eggs
and the sugar until they are creamy and
add with the dry ingredients, sifted to-
gether Then lightly fold in the white
of the eggs. stiff and light, and the rind
ers and put together with orange cream
filing. Orange filing is made in this
way: Mix cupful and a half of confec-
toners sugar and the pulp and juice Of
half an orange. If this Is not thick
enough add more sugar. For the icing
mix cupful and half of confectioner's
sugar and four tablespoonful Of clear
orange juice. with few drops of lemon
juice.
make. but it Is worth the pains 1T costs.
Make plain sponge cake and bake it in
two round layers. Put the layers to-
gether with mocha cream and spread the
CTcdiu OH Tic oulSiut VI TIC Cdhe. Mdhc
the mocha cream in this way-wash a
cupful of butter in cold water until it
is free from salt or else use fresh butter.
Pat it dry with a clean cloth and then
cream it. Add an egg yolk and cream to-
gether. Boil cupful and half of gran
ulated sugar and half cupful of strong.
black coffee together for ave or six min
utes, taking care not to burn, and when
cool add to the butter cream. Decorate
the icing with little pipings and dots OF
icing applied after the whole cake has
been smoothly covered.
Mixed layer cake is made in this way:
Cream, half cupful of butter with a
cupful and half of sugar. add the yolks
OF four eggs, half cupful of milk, two
cupfus Of flour sifted with two tea
spoonfuls of baking powder, add little
salt and the whites. stiffiy beaten, OF
three eggs. Separate the cake batter
into three parts. Add to one-third a
of cinnamon, half tea
spoonful of cloves and half teaspoon
fui of nutmeg. TO another third add
half cupful Of chopped. seeded and
floured raisins. Put together with white
icing.s