Evening star., 1920-04-02
Recipes for These Delicious
Cakes-Many Kinds of Gin
ger Bread-How to keen

The increase in the number of good
, patisserie shops where French pastries
can be purchased probably accounts
for the increased serving of French
pastries for dessert at the home table
just as they have been served for
years in the big hotels and restau-
rants. There a special boy goes around
with a huge silver platter filled with
concoctions that make the mouth wa
ter. When the diner chooses the kind
desired, the boy deftly removes it
with a wide-bladed silver knife Now
adays the home hostess has the maid
pass French pastries at luncheon and
dinner.
Many of these French pastries are
Simply boat-shaped shells of puff
paste filled with fruit or preserves of
some sort. Grapes. covered with a
rich sirup. are sometimes used for
filling. and Strawberries, luscious and
ripe. or any other fresh berries. COM
bined with sirup. may be used.
Some Of these pastries are made in
layers of puff paste with an appe-
tizing and delicate cream. almond
paste or fruit filling between. These
pastries really help to solve one of
the housewives worries. for they con-
stitute a dessert that is easily made
usual dessert.
French Pastry for Two-Place in a
mixing bowl one cup of baking pow
der and one-half teaspoonful of salt.
Sift to mix. then rub in three table,
spoonfuls of shortening and mix to a
dough with three tablespoonful of
water. Pour the water in the flour.
then turn onto the pastry board and
roll out one-quarter of an inch thick.
Use for tarts and turnovers. Brush
with milk or sirup and water and
bake in a moderate oven. Fill with
fresh fruit, preserves or cream paste.
Other Cakes.
French Chocolate Cake.-Cream
one-h half cup of butter with one cup
of sugar. add one beaten white and
three beaten yolls of eggs. one cup
of sour milk, one teaspoonful of soda
dissolved in a tablespoonful of hot
water and two cups of -four. Mix
one-half cup of sugar with two-thirds
of cup of grated chocolate, add just
add to the mixture. Bake in layers
and put together with boiled white
frosting.
Chocolate Rolls.-Whip the white
of an egg to a stiff froth and beat in
icing sugar to make paste to mold.
Shape in long. narrow rolls and dip
into melted chocolate that has been
favored. While they are rather soft
roll in cocoanut. Leave until per-
fectly cold. or. better still, until the
following day.
Apple and Raisin Strudel.-Pare
one quart of apples and chop very
fine. Place in mixing bowl and add
two cups of brown sugar. one table
spoonful of cinnamon, four table
spoonfuls of shortening. one teaspoon
full of nutmeg, one half package of
seeded raisins. the grated rind and
juice of one lemon. Mix thoroughly
and then place in mixing bowl
three cups of -four. one teaspoonful
of salt, one tablespoonful of baking
powder, three tablespoonfulS of sugar
and one teaspoonful Of cinnamon.
Sift to mix and then rub in two
thirds of a cup Of shortening thor
oughly and mix to a dough with one
half cup of ice-cold water. Place on the
ice for one hour and then roll out
lightly one-quarter of an inch THICK
on a Toured pastry board. Spread
with the prepared mixture evenly
Roll like Jelly roll, place on baking
sheet and bake in a slow oven forty
knife into two-inch slices.
Peanut Rolls.-Work two teaspoon
fuls of shortening into three plnts
of flour. add one teaspoonful OF SAT-.
two tablespoonfuls of sugar, one-half
cake of compressed yeast dissolved
in a little lukewarm water, enough
to make soft dough; let rise until
light and spcngy; then work little
more -four into this and roll out
about three-quarters of an 1nch
thick. cut with a biscuit cutter and
spread with thinned peanut butter;
dent with the back of a knife through
the center. fold over and placed in a
creased pan. Place in a warm place
to rise. When light. bake in a quick
oven. When served warm they make
fine sandwiches
Raisin Bread that Children Like
When baking bread. just before form
ing into loaves take enough dough
for one small loaf. Add one table,
spoonful of shortening and two table
spoonfuls of sugar. Knead and pat
cover with raisins. about one. haIi
cup Of sugar and sprinkle with GIN
namon. Roll up like rolled jelly
cake; let rise and bake.
Gingerbread.
Cingerbread can be made without
any of the ingredients that add cos.
to a cake, such as eggs, butter ana
cream. and still 1t Is as delicious as
some Of the more expensive cakes II
it is generously favored. Variety in
the manner of serving adds much to
it's desirability. 1t may be baked
as Individual cakes. served plain or
garnished with whipped cream or
low may be placed on top when the
cake is nearly baked. and the marsn-
mallow will melt and become slight
ly brown. Raisins also are a ia
vorite addition
Apple Gingerbread-Taket three ap-
tablespoonful of corn sirup and a soft
gingerbread dough. Peel, core and
cut the three tart apples into efghths
Place in a saucepan with the corn
sirup and water; cover and cook un-
til tender. take from the sirup and
place in a creased baking pan; cover
them with soft gingerbread dough
and bake for half an hour.
Gingerbread Muffins.-One-half cup
of sour milk, one-half a cup of mo-
lasses. one-haf cup of sugar, one and
three-fourths cups of -four one-halt
cup of shortening. one egg, One-half
a teaspoonful of soda. two teaspoon
fuls of baking powder. two teaspoon
fuls of ginger. one-half a teaspoOnful
of cloves, one-half a teaspoonful OF
! cinnamon and One-half cup OF chopped
raisins. Stir the soda into milk, sift
together all the dry ingredients and
add: mix all ingredients well and pour
into creased muffin rings; bake in a
moderate oven for fifteen minutes.
Cheese Gingerbread.
One-half cup of molasses. three
quarters of a cup of grated cheese
| one-half cup of sugar. two cups OF
-four. one teaspoonful of soda. two
| teaspoonfuIs of ginger, one-half tea
!, spoonful of salt and three-quarters
| of a cup of water. Rub together the
cheese and sugar and add molasses.
Sift the dry ingredients together and
add, alternately with water. to the
mixture. Pour into creased muffin
| pans and bake for fifteen minutes in a
moderate oven.
Eggless Gingerbread.-One-q
! or cup of shortening, one cup of mo =
lasses. one-half cup of boiling water.