The Barre daily times. (Barre, Vt.) 1897-1959, 1917-08-04
A Cake in Variations.

The following cake recipe will be foun
both delicate and economical, and cal
be varied to suit the most fastidious
Two thirds of cupful of sugar, piec
of butter size of large egg, cream to
gether; add one egg, and a pinch o
salt, beat until light, and then add two
thirds of cupful of sweet milk, anC
one and two-thirds cupfuls flour int
which has been sifted a heaping tea
spoonful baking powder. Bake in tive
round tins or a long, inch deep "cooky'
tin, in quick oven. Not too quick. how.
ever, or the cake will not be so light
and delicate. Cut in two, and spread
icing or any nice filling between the
layers and ON top.
If you wish to make lemon custard
filling, use the whites of two eggs for
the cake, reserving the yolks for custard
Another way is to use yolks of two
eggs, and one teaspoonful lemon extract,
ice cream.
For another change, season the cake
with about one-quarter of nutmeg
grated, and add one. half cupful or more
of seeded raisins.
Warm teacakes are made after the
same fashion, only using one cupful ma
pie sugar, sour milk, and soda. Sea.
son with ginger or nutmeg. Bake in
gem pans in quick oven.
No matter how nice cake is, it will
be spoiled if the icing is hard and crum-
bly,. II should be soft and creamy. like
confection. For this take one cupful of
graduated sugar, add five tablespoons of
water; boil until it hairs" or threads
Pour, very slowly at first into the beaten
white of one egg; do not beat the egg too
stiff, as it win make the icing harder
Let stand few minutes to partially
cool, then beat fast-do not stir-until |
thick enough to spread on the cake,
Shave nearly square of Bakers choc-
plate into saucer, and place in hot |
water to melt. Beat this and one -half |
.easpoonful vanilla into icing just be-
ore spreading on cake. This is deli
,ious.
A caramel icing is made in exactly the
anne way, only using maple sugar in
tead of graduated, Chop a handful of
aisins, and stir very carefully into ic-
ng just before spreading on cake If put
n before, they viii make icing thin and
iscolor it.
The addition of butternut meats make
very rich frosting. Crush the pieces,
nd sprinkle over frosting on first layer, !
hen put on a little more icing, so the ,
lyers viii not separate when being !
srved. Arrange the whole meats on -,
,p of cake, in rows. !
To make delicious orange cake, take 9
vo oranges, the grated rind and juice /
one mixed together Put tablespoon
this mixture into the cake, and tea :
,oonful or more, if preferred, into the
ing Peel the other orange, being care
Il to get off all the white peel possible
ithout breaking the thin skin which
rrounds the pulp. Divide into sections,
Id, after icing the cake, arrange so
at each section will come in the cen
r of a piece of cake. More oranges
ay be divided in the same manner, and
It on in a more artistic way, according
ones fancy.
Dominoes are very pretty for chill !
ems parties. Bake cake in long tin, 4
t into oblong pieces, frost top and :
les, and when icing becomes hard, :
Ike lines and dots with small brush \
,ped in melted chocolate A wooden
1thpiek will do for this purpose if
y brush is not handy. b
tut cake into squares, place on dessert a
ties, and while Yet warm pour over
following sauce; Ticken one pint of
ling water with one tablespoonful of
ar rubbed to = smooth paste in a lit
cold water; add a small lump Of but
, a scant cupful graduated sugar. and
teaspoonful lemon extract. The re-
I is q rich and delicious dessert, and
which is easily prepared. -,
Dorothy Dexter. ~