Evening star., 1915-05-23
BAKING THE WEDDING CAKE

have not a regular angel cake pan, use
tube in the center. Butter It lightly;
A lining of oiled paper is best Do not
stop the folding until the cake is al
most in tho oven. which should be very
slow II there 10 danger of its being
too hot. leave the oven door open while
the cake is being mixed. This gives
the cake q chance to heat gradually
and rise slowly. like a souffie. After
slightly increased. 1t should require
forty or fifty minutes to bake. and 1t
| should not be Jared while baking:
When done, invert to cool. A boiled
frosting is usually considered best foF
| this cake.
Boiled Icing.
Boil one cup of sugar. with fve ta-
ble.poonfuls of water until ii threads
J While boiling whip the white of a per-
fectly fresh egg to a stiff froth, and
. when the sirup threads beat rapidly
and evenly into the whipped whites.
stir until rather thick and spread
over tho cake as quickly as possible
| II NAV be favored with grated orange
or lemon peel or any extract desifeo.
half cup of chopped almonds or Two
| tablespoonfuls OF powdered choeo.ase
NAV be added to this frosting for some
axes
Brides Cake Icing.
Beat the whites of three eggs to .
stiff froth. then add gradually enc
pound of confectioner's sugar, beating
all the time Beat until the mixture
will not run when spread. then aod
hayoring and few drops OF ultra
marine or indigo blue. Mix careruiiy
se il will not streak. The blue is harn-
less. and not only makes the briae
cake a snowy white, but II keeps u
from taking on that yellowisn tihso
that fresting is apt to get In time.
Petits Fours.
The foundation for these 10 a simple
light sponge cake baked an inch In
depth In a shallow tin lined with
paper. It is not necessary to grease the
paper. When done. turn out on bread
board and with a sharp knife cut into
diamonds, dominoes and squares Split
each of these through the center,
spread half with Jelly. frosting or rich
preserves; then put the other half on
ton and ice with variously tinted ana
favored icings-white with almond,
pink with rose. green with pistachio,
yellow with orange, brown with choce-
late. Decorate the brown domino shaP pes
with white dots of frosting. the pink
cakes with preserved rose leaves. the
green pistachio with candied cherries
and the white with candied orange
blossoms.
Candied violets.
Gather the required quantity OF per-
feet sweet v1olets. white or blue. II
possible, pick in the early morning
while the dow is still on them. Spread
~ "
air until slightly dried. but not crisp.
Make = sirup, using q half pound OF
ppre sranulated sugar and a half pint
Of water. Cook without stirring until
It spins q thread. Take each violet by
the stem end. dip into the hot sirup
ana return to the sieve. which should
be slightly oiled. Leave for several
hours.
clear they will not require second
dipping. but If they apear dry. as
were not properly saturated, dip again.
Now have ready a half cup of melted
fondant. Add a drop or two of violet
extract and a few drops OF water 70
reduce the fondant to a thin, grayfsh
paste-Iike consistency. Dip the flow
ere in this, one at time. dust with
powdered crystallized sugar and lay
on oiled paper to harden. Rose leaves
may Do CanQleQ IN tnS same way suU-
stituting essence of rose for the vio-
let and a drop or two of coohinea1 TO
make the required color A candy dip
per or fine wire can be used for dipping
the rose petals.
Lemon Ginger Punch.
Make q very strong lemonade. allow
ing FIVE lemons and a cup OF sugar to
every quart OF water. Roll the lemons
and slice. cover with the sugar and
let stand an hour before adding the
water. To every quart of the lemon
ade, allow one quart of ginger ale.
Turn the mixture into the punch bowl.
which has its block of ice. Have ready
a number of sprays of mint. Bruise the
stems and lower leaves between the
fingers so as to bring out the mint ma
vor Add these sprigs of mint to the
punch bowl about half an hour before
serving. While this is primarily sum-
mer drink. 1t finds appreciation as well
at winter entertainments
EMMA PADDOCK TELFORD.
Wings are so much in fashion. and II
is so easy to select hat of good lines
and nut the wings on at becoming
langle that every woman can auorQ "a