Evening star., 1914-06-07
FOR JUNE WEDDINGS

morning You can finish mixing the cake,
then set away overnight in a cold place
to ripen, or bake the same day, as pre-
ferred.
A wedding cake baker in Boston always
mixes her cakes the day before baking
And just here let me caution you ABOUT
the baking itself. No matter how rich the
ingredients are and how carefully put To-
gether, Improper baking spoils every
thing If baked too fast the cake will De
an ugly brown instead of black Do not
try to bake fruit cake in the oven OF a
gas range if you can possibly AVOID ~
the heat is too intense. Five hours SLOW
baking is about the time required for the
proper baking of wedding cake IL
should not rise quickly, like a cup or
sponge cake. but slowly swell Whlie tne
rich fruit juices permeate the "ho,e,
There must be slow baking to have the
cake as it should be. black, moist ana
richly fragrant If you find Yourself lin
tied to the gas oven. steam the cake ~ a
steamer until three-fourths done. then nm
ish in the oven with one burner turned
half on.
For coal fire. bank il to last SIN hours
| with the addition from time to time or
shovel of coal. Do not put on enough 10
reduce the oven heat which shouid os
slow and uniform. If il shows signs OF
| baking too fast cover with paper and set
| a little dish of cold water on the floor OF
| the oven changing for cold again as IL
7 gets hot.
/ And now to return 10 tHe iiiAihS- <A'A"
! first. the dry ingredients.
| Into one pound of sifted pastry noui
| mix thoroughly two teaspoonfuis each of
! cinnamon and mace, one teaspoonfui each
| of nutmeg and allspice. half teaspoon
| full each of salt and cloves.
Next beat to very light cream one
pound each of butter and soft coHee su-
gar. When light add twelve eggs, one al
| a time beating hard between each al
| dition. 1t will be much easier to 40 thls
1,o Nd
! do, instead of with a spoon. When these
are well blended add the sifted flour mix
| ture, alternating with the moisture which
| should include two tablespoonfuls OF
strained honey or molasses as preIerreo'
| two ounces of rich fruit sirup from pre-
served cherries, peaches or tutti frutu
and the juice of one orange and one
| lemon. Mix thoroughly and smoothiy,
| then set away over night in cold place
The next morning, when ready to bake
mix again. turn into pans lined with sew
eral thicknesses Of oiled paper. Do not
make over three inches in thickness, as
| the batter swells in the slow baking Ihe
| citron may be put in with the other fruit
| or saved out and put in rows across the
| width Of the pan in the batter. II pre-
| ferred, a few figs, candied cherr1es OF
chopped dates may be used in place Of SO
many currants Watch the cake faithiui-
| " all during its baking, not allowing IT TO
| brown too rapidly. The oven must be kept
at a proper heat by an intelligent use OF
| the stove dampers. When done, take from
| the oven carefully, set out OF DRAFT OUT
| let it stand in the tin until quite cold
AS rich wedding cake improves Win
age, it is desirable to make it some tme
| in advance of the ceremony. II for any
reason, however. its baking has been de-
layed, the loaves may be pierced win
a skewer or knitting needle and little
brandy poured in to hasten its ripening.
Brides Cake Icing.
Beat the whites of three eggs to stiff
froth then add gradually one pound of
confectioner's sugar. beating all the time.
Beat until the mixture will not run when
spread and then add iavoring and few
drops of ultramarine or indigo blue Mix
carefully SO it will not streak. This blue
is harmless and not only makes the
brides cake a snowy white. but keeps il
from taking on that yellowish tinge thar
frosting is apt to get in time.
Olive Sandwiches.
Place dozen large olives in bowl and
pour over them enough boiling hot water
to cover. Let stand five six minutes,
drain and set on the ice until cold. Stone
and nlince fine. Mix with three level ta-
hlaspoopfllls mayOnnaise and table,