Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-04-17


parish with cakes on Easter Sunday
afternoon. This endowment is de
rived from a parcel of lands, ant
Is known as the bread and cheese
lands. All those who attend serv'
ices Easter Sunday receive a loaf oi
bread weighing nearly four pounds
one-half pound of cheese and a Bid
denden cake.
This cake is made from an Ole
3 English recipe as old as the endow'
ment.
Biddenden Cake3
Place in a bowl
One and one-hdlt cups Of scGidco
and cooled milk,
TaUo tablespoons of sugar.
One teaspoon Of salt.
Now add one yeast cake crumbled
into tiny bits, and then stir well
until dissolved. Now add three cups
of sifted flour. Cover the bowl
closely and let rise for two and one
half hours. Now place in a separate
bowl
One-haT cup Of shortening,
One cup of broWm sugar,
Cream until light and fluffy, add
ing
Taco aVhole eggs.
When this mixture is light and
fluffy add to the yeast-raised dough,
together with
One and one-halt cups Of four.
One-half cup Of finely chopped
y citron,
One-hulf cup Of finely chopped
futs,
One teaspoon Of nutmeg,
One teaspoon of cinnamon,
One tablespoon of caru1cay seeds
One-quarter teaspoon Of baking
soda.
Beat the mixture thoroughly to
blend, and then pour into we'll
creased and Toured pans, filling the
pans just half full. Let rise until
within one-half inch of the top.
Place in a moderate oven and bake
forty-fve minutes. Cool. Ice with
y water icing, and decorate with strips
Of citron and maraschino cherry.
English Lords
Place in mixing bowl
One and one-hdlt cups OF -four,
Three-qudrters cup of sugar,
One-half teaspoon OF salt,
One teaspoon Of baking porder.
Sift to mix and then rub in seven
tablespoons of shortening, and mix
& 10 a dough with one egg. Roll
on Toured pastry board, and cut
with small cookie cutter. Bake in a
moderate oven for eight minutes
Now place in bowl
Four tablespoons Of butter,
One tablespoon of lemon juice.
Beat to a cream and then add
One teaspoon OF rose ertract
and sufficient sugar to make mix
ture that will spread. Pile into a
steeple form on the cake and
sprinkle with finely chopped nuts
Decorate with tiny bits of mara
= schino cherry.
Charlotte Russe-Parisian
Place in a bowl
Three-quarters cup Of sugar,
YolEs of three eggs.
Cream until light and then add
F'our tablespoons OF qUater,
One cup of four,
Ti0o lerel teaspoons Of baking
potcder.
Beat to blend, and then cut anC
fold in stifly beaten whites of thre,
eggs. Pour into CREASED and foure;
muffin pans and bake for twelv,
minutes in moderate oven. Cool
Now cut slice from the top, with {
spoon remove the centers and ther
fill with Russia. cream.
Russian Cream
Soak two tablespoons of gelatin il
three Tablespoons of cold water, t,
soften, for ten minutes. Now plac,
the cup containing the gelatin in I
hotwater bath to melt the gelatin
Then lift out and while it is coolin,
place.
One cup of ichippipg cream,
Tkyee tablespoons of sugar
b bowl and beat until stiff. Ad,
the gelatin and then beat again t.
thoroughly blend. Now place in an
other bowl
White OF one egg,
qne-half glass of jelly, apple.
Beat until the mixture holds it
shape. Blend this fruit whip will
4 the whipped cream. Place in ,
pastry bag and fill into the prepared
charlotte shells.
Easter Crullers
Place ia bowl
ple-ka s,.p II snsays