Evening star., 1915-05-23

NMHIIH JUNG stHnuIHg raCHe pr1Hcep5
WV as the approved month for we'd
w dings there is scarce a family
in the land that is not touched in some
way by this ever widening matrimonial
current While we can't all have wed
dings in our own homes, and we 90 not
long for that distinction too often, we
are all apt to be interested in some other
affair. and the last week in May mas
wedding news, wedding gifts. wedding
refreshments. wedding gowns and Gus
toms the topic par excellence All the
world loves a lover" and every one
stands ready to give young couple
good send off. The housewife who is
noted for good cooking in neighbor-
hood is often implored for her recipe for
wedding cake, for special sandwich or
salad, and SO here are some that may
be depended on.
The Wedding Cake.
This comes first. in that it Is far bet
ter II allowed to stand for a week or
two to "ripen" after its baking.
While the fruit cake plays less i'm
portant part at the wedding OF today
than it formerly did. many still feel that
the wedding is not quite all 1t should De
without the cake made at home ana
after some time -honored family recipe.
A good recipe for the wedding cake is
the following: Cream scant pound OF
we'll washed butter in a large bowl. Add
little by little a pound of fine gran
ulated or powdered sugar, the grated
rind Of two lemons and the juice Of half
a one Knead well for ten minutes, us
ing the hands or A fiat wooden spoon.
Break in. one by one, ten eggs, continu-
ing the stirring and mixing. Add now
half a cup of confectioners' moasses,
with a teaspoonfu each of cloves. cinna-
mon and mace, half grated nutmeg
and two teaspoOnfuls of all-Splce mixed
in Beat thoroughly. sift a pound Of flour
three times and add 1t to the cake bat
ter, stirring well.
Finally stir in two pounds Of currants
well washed and dried. two pounds OF
raisins seeded and chopped. one pound OF
finely sliced candied citron and gill each
mix thoroughly for fifteen or twenty
minutes and then set away over night to
"ripen." After the breakfast is out of
the way next morning. prepare the fire
for a long slow baking. Have good
body of coal in the stove to start with in
order that 1t may not need replenishing
while the cake is in the oven. Turn off
all the draughts to deaden the heat and
keep small dish Of cold water in the
oven. replenishing it as it evaporates or
grows hot.
Butter and line with paper a round
cake mold holding about five quarts.
If the tin is merely buttered the salt
may give the cake a noticeable taste.
Hence the paper. Pour the mixture into
the tin and let 1t bake about five hours.
The secret of success in making black,
moist, delicious cake lies not so much
in the ingredients as in the manner OF
baking, which must be extremely slow.
When done. leave undfsturbed In the
pan to cool for several hours. Then
turn out, take of the paper and place
on a baking sack upside down until
ready to ice. Many people prefer the
wedding cake without frosting, but that
is a matter Of taste.
Angel Food.
For each loaf have ready one cup
each of granulated sugar and -four
measured after sitting once. Then sift
both together Ave times. Also sift by
itself a half teaspoonful of cream OF
tartar and beat the whites OF nine
large eggs or ten small ones to a stiff
froth, adding to the eggs a saltspoon-
full of salt. Use a wire beater for this
purpose and whip on large platter.
which gives more space Tor the en-
tanglement of air.
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 sifted sugar
and flour, and cut and fold the whites
in very carefully, SO as not to break
the air bubbles. Flavor with = little
almond. I his IS the cfitica. n1Eent.
Have the cake Tin IN readiness. If you