Evening star., 1922-01-27
The Stars Household
Expert Offers Wash
ington Women Many
Tested Recipes for
Dainties To Make
Gingerbread and Jam
Biscuits.

| DlSNullSs
| Frosted and decorated cakes and
cookies. which are a great help IN
entertaining, are expensive to- buy.
but easy to make If one has a. good
standard cake recipe. The following
recipe is an excellent one to use as
lstandard for small cakes, as 1t ad-
mits of many variations:
| Work one-third cup Of butter or
butter substitute until soft and
creamy. Add one cup Of sugar grad
ually and when well blended stir IN
two egg yolks. Beat until smooth Slit
together two cups Of pastry nour,
! two and one-half teaspoons Of bak-
[ ing powder and one-eighth teaspoon
of salt, add alternately with the milk
to the. egg mixture. Fold in the stiff
ly beaten whites of the two eggs and
ing extract. Bake in well creased
small tins or in shallow cake pans in
a hot oven for about fifteen minutes.
Turn out to cool. Cut into any desired
shape and cover with an icing and
decoration.
Icing is not only decorative, but 1t
is very useful. 1t adds to the flavor
OF cakes and cookies, and keeps them
fresh and moist, preserving them
| three or four times longer than when
| lHSy are HOt .lHCdSeO IN tHlS dlT-tlBnt
| covering. When 1t is necessary to
make cake economically, the icing
adds richness and flavor. Uncooked
icings are especially economical be-
! cause they save time and labor.
| To Make Ieinss. -.
Boiled Icing.-Mix one cup Of sugar.
! one-efghth OF a teaspoon of cream
! Of tartar and one-third cup Of boil
ing water and stir until the sugar is
dissolved. then heat slowly to the
| boiling point and boil without stir
ring until a little Of the mixture
spins a long thread when dropped
from a spoon; this takes about eight
and pour slowly into the stifiiy beaten
white of one egg. beating the mix
ture constantly. Flavor as desired and
continue the beating until the icing is
stin enough to spread without rum
ming. If it gets too stiff. add a few
| stin enough. cook over hot water
until 1t grains around the edge and
then beat again until nearly cold.
i Uncooked Icing.-The uncook ed icing
cessful. Mix together the white Of
one egg and one or two tablespoons
Of cold water. milk, coffee, or fruit
Juice. beat in sifted confeetioner's
ngar sugar until the mixture is stiff
tinted with vegetable coloring and
havored to suit the taste. An excel
lent orange icing is made by using
orange juice as the liquid and one
half teaspoon of grated orange ~riRd
/ Garnishes for Cakes
II cakes or cookies are to be gar
nished after icing. cover them first
with a thin layer Of the uncooked
icing and let it harden. then spread
with a.second layer and garnish as
desired. The garnishing IL not difi-
cult II a supply of coloriug pastes
lemon, orange. vanilla. almond. rose,
| strawberry or raspberry are kept on
hand large variety of fsicings may be
quickly prepared. The color pastes
! most in use are red. yellow and green.
| will last for years, as a very. small
amount is used at one time. A cake
| Of sweet chocolate. shelled almonds,
walnuts. pistachio nuts. candied
cherries, angelica. citron. crystalitzed
! rose or violet leaves. cocoanut and
small colored candles ALI help to make
cakes and cookies more decorative
! and therefore better to. eat.
Colored sugar is easy to make. and
when sprinkled over white or COL.
ored icing is quick and easy. way
of applying added color Use rather
! course granulated sugar and rub a
! very little color paste into 1t with the
! fingers. Make up several colors and
keep in small bottles or jars to auss
: whenever wanted. Sweet chocolate
melted and cooled until lit begins to
stfffen may be used as an icing. In
vert the cakes, spread with the choco-
late and roll in chopped cocoanut,
[ sprinkle with colored sugar or finely
| chopped pistachio nuts or place half
a fresh marshma1low on top. Lemon
! or orange favored icing colored with
! Grated with b1anched almonds split
)! in halves and put on the cakes in the
| form; of daisy petals, or with pieces
of candied orange peel. It is always
! better to invert the cakes, cutting
| small piece off them Unnecessary to
make them stand upright. and then
cover them over with tht fcih -
-Deee4a4lons for ~
/ Cookies should be iced on top and.
decorated fu any way desired. Cocoa
/ nut balls are made by cutting q sheet
! Of cake into small rounds. covering
! with white icing and rolling in
! toasted chopped cocoanut. Use the
dried cocoanut, spread 1t In pan.
/ sprinkle withs little milk or water
! to moisten 1t and with little sugar.
Bake In a moderate oven, stirring oc-
! casionally, until it is a golden brown.
| Cool and chop coarsely before put
| ting it on the cakes.
! Small Cakes for Parties and Special
! Occasion.-TO make cakes for card
| parties, bake a rich cooky mixture
in the form Of hearts, clubs, spades
and diamonds, or cut a thin sheet Of
| plain cake into the same shapes. Ice
! the spades and clubs with dark choc-
oIafe froStinT and the hearts and