Evening star., 1921-10-28
NEW AND OLD-FAST1IONED O CAKES
MADE FOR WINTER FESTIVITIES

4 pound Of currants and q fourth of
pound of chopped citron that have
been thoroughly mixed. Place 1t aside
for fully half an hour. SO that 1t can
rise again, and then bake 1t In
slow but steady oven; frost with q
boiled white frosting.
Thanksgiving Silver and Gold Fig
Cake.-Use for this preserved figs
drained from their sirup and dried q
few minutes in the oven. Make two
batters one a silver" and the oeher
a gold"
TO make the "silver" batter. beat
to a cream two thirds of a cup Of
butter and two cups of granulated
sugar. add two-thirds of cup Of
sweet milk snd three cups OF -four
sifted with three teaspoonfuls of
baking powder: Lastly; fola in h. the
Bake in two square cake tins OF
equal size in a quick oven.
To make the gold" batter. beat to
a cream three-fourths of a cup Of
butter and one cup Of sugar. Add
ly measured cups of -four sifted with
a teaspoonful and a half of baking
powder, the yolks Of seven eggs and
one whole egg thoroughly beaten
together. Flavor with one teaspoon
of powdered cinnamon. Put one-half
of this gold" batter in cake tin
of the same size as that the "silver"
batter was baked in and spread over
the top one pound Of halved preserved
figs. sifted with flour. arranging them
Add the remainder of the gold" bat
ter. spreading evenly over the layer
of figs and bake. Put the gold" and
silver" cakes together while still
warm, fill with more figs and cover
the whole cake with boiled icing.
using candied figs. cherries and
halved English walnuts for the top.
This cake is delicious and will keep
for months IL wrapped carefully and
packed in tin boxes.
Black Fruit Cake.
Beat one pound of sugar and one
pound of butter to q cream, then add
the yolks of ten eggs and beat thor
oughly. Beat up the whites of the
eggs. add them with one-half tea
seeded raisins with two pounds Of
currants, add one pound of chopped
candied citron peel. one pound of
chopped English walnut meats. one
pound of -four, one tablespoonful of
powered cinnamon and two grated nut
megs. Mix and add to the butter
mixture and put together with as lit
tie stirring as possible; turn into a
large buttered and papered cake tin
and bake in slow oven.
SplCeQ SnOCOldte Sake.-1dke Two
cups of sugar. one-half cup of butter.
one cup of sour milk. one teaspoon
of soda, one-half cake of chocolate
grated into the cake, four eggs, using
the yolks of all and the whites of two
in the cake and leaving the whites
Of the other two for frosting. and one
teaspoon each of cinnamon and
cloves. Mix thoroughly and bake. To
make the froSting, beat the whites of
two eggs to a stiff froth. boil two cups
of sugar to a sirup and stir this into
the beaten whites of the eggs, and
cover the cake.
Birthday Cake.-cream together
one-fourth pound of butter and one
pound of sugar then add the yolks
of three eggs that have been beaten
until light. Sift.. together half a
pound of flour and two teaspoons of
baking powder and add this to the
butter sugar and eggs, alternately
with one cup of milk. Beat the bat :
ter steadily until it Is full Of air bub-
bles. flavor with juice and the grated
rind of one lemon and fold in the
stiffly whipped egg whites and two
small cups Of grated cocoanut. Pour