The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-07-26

ice cream and the cakes that come on
the French pastry trays at the hotels.
But real cake OF the kind called home
made Is rarely sent to the table as IL
used to be. although there are women
who keep up the custom and have a
standing order at the women's ex-
changes. where very excellent produc-
ton, OF this sort are to lie had.
Cakes and hot breads are popular
feature Of the English tea, which is a
substantial meal always served outdoors
during the summer at country houses
where entertaining Is the rule. Rugs
are spread upon the grass beneath
trees or awnings. wicker chairs. hang
ing settees and wheeled tables make the
furnishings. while pretty girls in white
trock. and men In fianncls constitute a
picture similar to those seen on the
magazine covers.
The English tea appetite is keen
owing 10 the climate, the constant out
door life md sport participated in by
young and old and the fact that the
dinner hour Is later. Jams OF all kinds
ore in evidence, served in their original
bottles. which are sometimes slipped
/ INTO silver holders.
The English Jam habit has much to
| recommend II. New brands OF jam have
come 10 market that far outclass the
( old ones and make a piquant addition to
/ the breakfast. at which meal. of course,
! this sweet Is an English tradition. sent
/ on with toast, hot. freshly made and
VOL huttercd. In America Jam Is often
placed among the nursery foods, but
there IL no d:spu,!ne its quality when
spread on hot toasted mullins, crumpets
and Scotch scenes
The Scotch bread or short cake Is
very good. 1t is simply made from
-four, two pounds; butter Uhe besO,
one pound: powdered sugar half a
pound. TIC flour and butter are
chopped together, the butter first being
softoned. The sugar is worked in with
a wooden spoon and the dough rolled in
a sheet ha,f an inch think. then cut in
shapes. Place on "A huttcrcd paper and
bake N a shallow tin until golden brown
and crisp.
An old Southern recipe for buckle.
berry cake calls for a cup OF butter
TWO cups OF sugar, three cups NJ -four
i've eggs. one cup of sweet milk, one
teaspoonful OF soda dissolved in no
water, one teaspoonful' each Of rutmei
and cinnamon, one quart OF ripe fresi
huckleberr!es (some call them blue
bcrries).
Stir the butter and sugar to n cream
add the beaten yoll<s OF eggs. then TIL
milk. the flour and spice, the egg white
. beaten stiff the soda. The buckle
! berries should he heavily dredged witt
2 nour and stirred in last of all with
wooden mixer; be careful not 10 brea'
g them. Bake IN "A loaf, This is dc
II licous cake, not To he had at hotels
= ard well worth the making,
American cookies are quite ms dis
Q tinctlve and GOOD as tho Engis
: mullins. There are dozens Of variation
n in tho cookies, hut a very excellent on
= is made from a cup of butter, two cup
j. Of molasses. a teaspOOnful of cloves,
It tablespoonful of ginger. half a teaspoon
d full of soda. Enough -four is added
10 these to make a rather soft dougl
which is moulded dclicately into sma
Is cakes and baked In a steady hot oven
% Crullers. ginger bread Of various sort
n some of 1t with fruit; jumblos. ging'
10 snaps, waters and old time cream puff
20 are all making their temperance no
le under the Chapcronage of the tea ur
III They can be had at the exchanges
n ordered in advance, Of such fine quail
ID that only few ardent and economic
housekc cpers will make them at hon
le Exchange prices are hGh--unnece
nd sarily so II would seem, for these simi
I'll homo made daintics cost more thi
in the confcCtions Of the French caterer