Evening star., 1920-11-19
Health and Thrift in the Home
CAKES FOR ALL OCCASIONS.


Flowerins ALMONDS srs fnads frosn
the same foundation q the treasure
cakes and ars h.ksd tr the same
s sssf sfpDsd IL. In sri,;.ss sT,.s
blanschsd blanc sa' aimsnds srrsas.d around
pink candy center. Still another
variation Of this cake preparation iss
roses. Bake the mixture in small
gem pans. Hollow ont the nttie
icing and in the center OF each place
tall. pink bonbon enctTcled oy
candied vle1etR.
Chcrry sqwares.
These are made from leftover loaf
cake cut into one-inch cubes and
heated for q short time In a hot oven.
when the oubcs are crisp enough
dip them into Icing or melted cnoco-
late and ornament each with tresh
or = oandisd cherry. ..
Cinnanon Flats.
slit together nins heaping table.
spoonfuls Of -four. two tahlsspeon9uls
Of baking powder and one cup OF
sugar. Add one heapinv tablespoon
ful Of butter. chopped, ana one egg
mixed with one cup OF sweet mix.
After spreading the mixture with .
little more butter ana :prin1n,ane !, 1n,n So. ..
row rectRngles. Cinnamon ROUNDS are
not, properly speelslnR. cakes. but
.hcy serve as q good substitute Wnen
the calSe sT"piy runs snort. ana 10y
require little time and troueie. 70
make them, spread round slices OF
bread with outter add cinnamon an"
sugar. and toast tie covered slices.
Decorated Fruit Cake Slices.
Cut the fruit cake into slices about
<xsy0 frNhAN
wide and three-quarters Of an inch
to the occasion for which it - to be
used. Make ready q crystal safup,
always three parts of sugar 20 one
Of water. Cook the sirup to 22b de-
grees. Upon the slices OF cake pace
a rose decoration. II liked. wnicn 1 y
It ia made with angelique and cher
ries,lswith sugar-tinted yellow Tor
stanen and pollen. Cut the petals OF
the flowers from candied cnerries %
that each petal curves over ano
touches the cake at the eGses Cn,s; ~
green angeiique that 10 to form the
center of the flower. Cut the leaves
and the stems from angeiique: ar
range them and fasten upon the CAKE
with the sirup. AS before. pour the
from the sirup, allow the siices to
dry, and push aside any sirup that
NAV have gathered in the hollow
| formed in the center Of the nowef.
t, The blunt end Of an orange stick can
well be used for this Win the snasp y
sugar-colored pollen yellow with
vegetable co1oring-round the green
fcenters of the roses.
Er..it Jelly CONNECTIONS.
To make two and a half pounds OF
mint-jelly waters, steam one-half a
pound of apples and press them
through a fine strainer. II fresh
lfruit cannot be obtained. substitute
one-half pound Of evaporated apples
soaked overnight in a cup of water.
and then treat in the same way. Boii
to a sirup one and one-Quafter
pounds of granulated sugar and two
thirds of cup OF water. Add the
apple pulp and let the mixture SIM
mer; it must not boil. When IL has
cooked until it will drop from the
paddle in thick masses, add one and
one-half ounces of leaf gelatin that
has been soaked in a cup of water
for at least two hours previous to it's
use. Each leaf must be completely
dissolved before the next Is added.
Let the mixture come to boil; 1t will
then leave the paddle in long trans
parent pencils. Then add two table
spoonfuls Of garden mint, cut very
fine, or IL preferred, teaspoonful of
essence of peppermint. II the herb
itself is used. it must be in pieces so
small that they will nsS separate the
mixture. Remove the mass from the
fire, and using q narrow spoon. drop
inch waters on waxed paper or cold
marble When the waters are set.
press them together In pairs, base to
base, dredge with granulated sugar
and dry, perfectly on wire trays. SO
supported that the air can circulate
underneath.
Apricot jellies are similar to mint
waters. but there are important points
Of difference to be observed in the
making. One-han pound Of apricot
pulp 10 the basis. II 1t cannot be pur-
chased substitute one-half a pound of
dried apricots, soaked overnight and
then cooked Until soft. Force them
through dne sieve. Boil together
one pound Of sugar and one-half Q
cupful Of water: add the apricot pulp
and cook as directed for mint jslly
waters. but use only one ounce of
gelatin. When done. this mixture
can be dropped or 1t may be poured
out into a tin previously rinsed in
cold water. and the next day turned
out and cut AZ desired. The method
nrst described. under most atmos-
pheric conditions. gives better re-
suits. although 1t requires moro ef-
fort.