Evening star., 1921-05-06
Health and Thrift in the Home

thumb and forefinger and the seeds
will come out easily. Add chopped
nuts, raisins, figs dates and currants
TO bread dough, and you will have
delicious fruit bread. Always
sugar instead Of flour and they will
not sink to the bottom of the mix
ture. Set cookies to bake on the
bottom of pans turned upside down.
scorching. When. making ginger
cookies use. cold coffee in, place OF
water. The substitute makes a de-
1icious coeky-t. If sponge cake is
niXed with cold water II vii! De
water it will be white. -
Frostines and FintnSs.
much superior to lemon extract and
much more economical. If you do
use lemon extract. however. mix it
with vanilla extract in equal guam
titles. 1t will give a new flavor to
the cake. which is really more de.
alone.
To frost a cake evenly: to the very
edge and prevent the icing from run
ming down the sides. double a piece
Of stiff ,waxed paper and pin II around
the cake closely: letting the band
top of the cake. Spread on. the icing
| thickly and evenly; do mot remove
the paper until the icing is set.
Strawberry Frosting.-Mash some
| TONERS sugar until stiff fsfenough to
, spread. This is like fondant from
which candy is made and keeps softer
| than the ordinary frosting.,
Raspberry Frosting.-Crush one cur
of raspberries. add one-third cup OF
| nd lat ,fn nd a
then pass through a sieve. Add q
tablespoonful of lemon juice anG
enough confectioner's sugar to make
a paste that will spread and remair
on the cake. &. .-
Stiff White .Frosting-To the whit.
fourth cups of pulvefiZed sugar ant
stir until smooth, then add three
drops of rose water, ten drops of va
nilla and the juice Of half a lemon
This frosting will at once become
very white and will harden in five o.
six minutes.
Soft White Frosting.-Add a pincl
of baking powder to the whites o
! the eggs that you are going to use II
your white frosting for cakes. Thi
Then pour the boiling hot sirup owe
the beaten whites of the eggs in th
usual way and your icing will not ge
hard. 1t will keep soft and cream.
for a much longer time than it doe
without the baking powder.
Quick Frosting~-Take a quarter
of pound of large chocolate creams
Put them in a double boiler. and a
they melt add hot milk, a tablespoon
full at a time. until the mixture is o
the right consistency to spread.
Strawberry Filling. - Beat tn
whites of two eggs until very stiff
Add a teaspoQnful Of vanilla and thel
lslowly beat In two tablespoonfuls o
the filling between the layers and OF
top and let it stand until the to]
glazes over. Raspberry filling ma,
be made this way also.
How to Keep a Cake Fresh.
Cakes that contain a great deal O
fruit and spice or nuts develop a fin
flavor as they are kept; in fact. a nu
cake is not at its best for at least
week after baking and cake tha
contains much fruit and spice is bet
ter when. it. is. at least a month ole
If yQu pack a-Icake fresh from TIL
oven in brown sugar it will kee
Ifresh almost as long as you wish. 70
1.-TWO months or even longer. Anothe
plan is to take cake still warm fror
1.-The oven and ice it lignlIy with an,
simple, quickly made icing JUS
l'scraped over the surface. or brush
over with heavy sugar sirup thel
tset it in the cake box with a jell,
fglass or other small vessel half-fille,
with water. or two or three green ap
pies cut into halves or quarters. Tn,
4 water or the moisture from the ap
pies keeps the cake from becomin n