Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1922-03-27
FIVE DELICIOUS CAKE RECIPES

Old-fashioncd cakes arc not used
AS much today as in former years.
Lighter and more fancy cakes have
taken their place. yet they are good
to know about. especially where
there are children. for they are ex-
ceiicnt TO use In the school luncheon
or for at-home luncheon dessert
| cakes. There are number uf sim
pie sauces which may he used with
the cakes when they are used for ocs-
sert dishes.
A home made vanilla or spIced
syrup may be favored with lemon.
orange or any other handy fruit
juice. and VIII make an excellent
rich for nursery folk to enjoy.
Home Made Vanilla Syrup.
Take one cupful OF sugar and pur
&. in "A saucepan with three quarters
OF cupful OF water. Cook gently
until the syrup forms "a soft ball
when "A little Is tried in cold water.
then remove from tho fire and add "A
tablespoonful OF fruit juice and a
saltspoonful OF mixed spice dissolved
in little of the syrup. \ small
spice bag boiled in the syrup is the
best. Remove 1t when the syrup rs
taken from the fire. This syrup Is
good hot or cold and children love II.
Angel Cake.
Slit one cupful OF -four and one
cupful Of sugar together five times
Beat the whites OF ten eggs until
very stiff and dry, then sift into them
half teaspoonful of cream OF tar
tar. slit in the sugar and flour and
mix carefully and lightly with a
spatula 80 as not to break down the
TcgS cells. Flavor with teaspoon
fui of almond or orange navoring.
Pour into n chimncy-pan lined with
n fitted oiled-papcr lining. and bake
in SLOW oven. After twenty to
twenty-five minutes increase the heat
and bake In all about forty-five min
utes. Do not Jar or move the cake
about during the baking. Invert over
plate to cool. Frost with soft
frosting favored the same as the
cake.
Fancy Apple CRke.
Beat the yolks OF four eggs. Mix
three-quarters of n cupful OF butter
with half-cupfui OF sugar, ana
when creamed divide in half Add
to one-half teaspoonful OF pow
dered cloves the same amount az
mixed spices and teaspoonfuI OF
vanilla. Work in, also. a half-cup-
full OF brown sugar. quarter cup
ful of milk, cupful and quarter
OF sifted flour. saltspoonful OF salt
and half -teaspoonfsil of baking
powder. Beat In the egg yolks, then
turn into buttered, square pan. Add
a quarter-cupful of sugar to the white
batter, quarter-cupful each OF milk
| and sugar, a teaspoonful of vanilla
n cupful of sifted Hour. haIf-tca-
spoonful of baking powder and the
whites OF the eggs stifhy beaten
Cover the top of the brown batter
| with thinly sliced tart apples, pour
over II the white batter, and bake
until done when tried with a straw.
Serve hot with n sauce.
Plum Cnke.
Cream three-quarters of n cupful
Of butter with two cupfuIs OF sugar.
Add the beaten yolks of four eggs,
three quarters of a cupfuI of milk,
tablespoonful OF salt, teaspoonful of
| vanilla and two cupfuls OF sifted
-four with three tcaspoonfuls of bak
ing powder. Beat well and add a tea
spoonful OF mixed spices, half tea :
| spoonful OF grated nutmeg and the
stiffy beaten egg whites. Add n
cupful OF stoned raisins. a haif-cup-
full OF washed currants aud n half
cupful OF sliced citron. Pour into a
well-buttered chimney-pan and bake
In medium oven. Invert the cake
over n plate to cool. This cake may
be served warm with a good sauce
or 1t may be steamed like a pudding
IL 1t lasts long enough to get stale.
Hot MoIasses Cake.
Cream together three-quarters OF
cupful OF sugar. and n half-cupful
or butter. Whom creamed, add a
peaten egg half-cupful OF mo-
ifasses, o half-cupful or sour milk, a