Evening star., 1922-04-28
Health and Thrift in the Home


to dissolve. Add this to the straw
berries and beat until 1t IL df the con-
sistency OF custard. Then add the
whites Of two eggs, well whipped.
and pour the mixture into q mold.
Serve with whipped cream. :,
Of sugar and the Juice Of two lemons to
one quart Of stemmed strawberries. Let
them stand for one hour, then mash
them through colander. Add ono quart
Of water and stir until the sugar 10 dis
solved. Pour the mixture into freezer
and turn slowly until frozen. To serve
frozen strawberries. heap them In tall
parfait glasses and garnish the tops with
whipped cream. chopped almonds or
grated macaroons.
Strawberry Sherbet.-Add two quarts
Of fresh ripe Strawberries we'll crushed,
to one quart Of water or, better still.
strawberry Juice, one tablespoon OF gela-
tin and the Juice Of one lemon. Let stand
one hour, then strain through . cloth:
Of sugar and stir until tho sugar dis
solves. Strain again and freeza
Strawberry BeveraSe.-Take ono quart
Of sweet ripe berries and crush them IN
a bowl. Add three pints OF water. the
Juice Of one lemon and one tablespoon.
three hours then strain Through a cloth
into bowl containing three-fourths Of
a pound Of granulated sugar. Stir we'll
to dissolve the sugar. Strain again and
put on ice to cool. This Is delicious.
Cakes With Strawberries.
Angel Cake.-To make a good sized an
gel cake separate eleven eggs, beat the
whites until they are light, but not dry !;
add a level teaspoonful Of cream Of tar
sprinkle over. mixing carefully and con-
stantly. a cup and half Of granulated
sugar that has been sifted. Then add
one cupful Of pastry -four that has been
sifted nve times and a teaspoonful OF
nayorinE. MIX this thoroughly but
mixture. Turn into an angel cake pan.
put into moderate oven and bake slow
ly for three-fourths Of an hour. To cut
angel cake or sponge cake. hold two
forks with the backs Of the tines to-
gether and gently separate the cake into
cry than when tho cake fs pressed down
by cutting 1t with a knife.
Chocolate Sponge Cake.-Cook to z
strup one and one-half cupfuls OF
sugar and f1ve tablespoonfuls OF boil
ing water; separate six eggs. beat the
white for ten minutes. beat the yoiks
very light. then mix and beat to-
gether for FIVE minutes: add the sirup
q little at time and beat all for
ten minutes; add slowly two cupfuls
OF pastry flour. a pinch Of salt. a
teaspoonful OF vanilla and two tea
spoonfuls of baking powder: bake
for forty-five minutes in a moderate
oven. Do not look in the oven for
about twenty minutes
To make the chocolate icing for
this cake melt over a kettle two
squares OF bitter chocolate, add a
cup Of sugar and add boiling water.
one tablespoon at q time until dis
solved. but do not add more than
three tablespoonfuls: spread on the
cake while the icing is warm.
Cream Layer Cake.
Cream together one tablespoonful
OF butter and one and ne-half cups
Of sugar; sift together two and one
half cups OF -four and ono and one
half teaspoonfuls of baking powder;
beat one egg. mix the ingredients.
bake in layers and spread between
the layers q filling made as follows:
Take one cup of milk, let 1t come
to q boil, add one beaten egg. one
tablespoonful OF sugar, ono heaping
tablespoonful of -four. stir until
smooth. put into q double boiler and
when cold spread between the cake
layers.
Frosted Cup Cakes.-Rub to a
cream one cup OF butter and two
cups Of sugar:s add four eggs. the
whites and yolks beaten separately.
one cup of sweet milk. in which has
been dissolved a teaspoon Of soda
and three cups Of sifted flour; bake
in creased muffin pana and when
cold, frost each little cake with a
thick icing.