Evening star., 1924-12-05

4 cake, but it keeps it fresh
and moist, preserving 1t three
or four times longer than il ii were
not incased in this air-tight covering.
When it is necessary to make cake
economically the frosting adds rich
hess and flavor.
TO frost a cake evenly to the very
edge and prevent the frosting from
running down the sides, double
piece of stiff waxed paper and pin 1t
around the cake closely, letting the
hand come about half an inch above
the top of the cake. Spread on the
frosting thickly and evenly, Do not
remove the paper until the frosting is
set.
To change boiled frosting: Some
time when YOU are making boiled
frosting, let it cook until it becomes
light tan color then add water and
cook it to the soft-baIl stage before
pouring il into the egg whites. This,
favored with maple extract, is very
delicious, but any fiavoring may be
used.
If you have allowed your boiled
fTostinG to cook a little too long, and
IT has become rough and crumbly, add
q piece Of butter the size of a wal
nut and beat the frosting and it will
become smooth and creamy, with a
delicious. rich flavor
Soft white frosting: Add pinch of
baking powder to the whites of the
eggs that you are going TO use to
make your white frosting for cakes.
This should be done before beating
them. Then pour the boiling hot
syrup over the beaten whites of the
eggs in the usual way. and your FROST
ing VIII not get hard. 1t Will keep
soft and creamy for a much longer
time than 1t would without the bak-
ing powder.
Stiff White Frosting-To the white
of an unbeaten egg add one and one
fourth cupfuls of pulveriZed sugar
ana stir until smooth, then add three
drops OF rose water, 10 drops of va
nilla extract, and the juice of half a
lemon. This frosting will at once
hecome very white and will harden
in about six minutes. 1t Is very good
for frosting cookies and other small
cakes.
Sample Frosting.-Take one cupful of
brown sugar, moisten it with water,
and boil it until a little dropped In
cold water forms a soft ball Re-
move from the fire and allow to part
y cool Beat the white of one egg
10 stiff froth. add one teaspoonful
of vanilla, and pour on ii the warm
*irup in thin stream, beating It
INTO the egg, then spread it on the
cake.
Canned Furit Frosting.-Crush one
"upful of canned or fresh berries of
good color add one-third cupful of
sugar, and let stand for an hour or
more, then pass through a sieve Add
a tablespoonful Of lemon juice and
enough confectioner's sugar TO make
u paste that Will spread and remain
On cake
Quick t'rosting.-pake a quarter Of
4 pound of large chocolate creams,
put them in a double boiler and as
they melt add hot milk, a tablespoon
ful at time, until the mixture is of
the right consistency TO spread.
FIavorings and Filings.
To pulverize orange or lemon peel.
dry the peel in the warming oven
or the range, then put the peel
through the finest plate of your food
chopper, sift it, then put the powder
away to flavor cakes, pudding sauces
and cake fllings. This is a fiayoring
much superior to lemon or orange
extract, and much more economical
When you use lemon extract, how
ever, mix it with vanilla extract,
using twice as much vanilla as lemon !
This will give a new flavor to q cake
or pudding, which is really more de- |
licious than using either extract |
alone.
coloring: Melt three pounds of su-
gar on the fire, stirring constantly, |
or boil in a kettle with one pint of
water until the sugar turns yellow |
and begins to smoke. Watch closely, |
and when the sugar turns a very
dark brown, add about three pints of |
water. Let boil until dissolved. !
Strain and bottle for use.
Chestnut ard chocolate filing for /
cake: Remove the shells from half I
u pound of roasted chestnuts. Sim /
3ner until soft drain. then rub .
smooth with a little cream. Mix this /
with the same quantity of rich pas
try cream or butter cream. Add !
some melted chocolate and flavor |
with vanilla. Stir until cold and firm
and use in a white layer cake with |
caramel frosting.
Mocha filling: Cream one-haIf a |
pound of unsalted butter with three
fourths pound of frosting sugar and |
the yolks of two eggs. Then grad
ually beat in one-half a cupful of