Evening star., 1924-12-05

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and use. Frost the cake with maple
| frosting. To make this, use maple
| flavor. and caramel color with fond
ant, or heat maple sirup and mix 1t
with frosting sugar.
Whipped cream filing: Nothing
| is daintier than a white cake filled
with whipped cream. Such a filing
is made by whipping a cupful of
cream until II Is almost ready to be-
come butter. Then beat three table,
spoonfuls of powdered sugar into 1t
and spread the mixture between the
layers of white cake. 1t is not nee
essary for the cake to be white, but
it is pretty.
Date or fig filling: This filing
may be spread between the layers
of any kind OF cake. Take two cup
fuls of dates or figs and run through
| a food chopper. Add one-half cup
| full of powdered sugar, two table
| spoonfuls of lemon juice and one
half cupful of beaten cream. Mix
the ingredients and spread on the
cake.
Jam filling: To make a delicious
| cake filing, beat the whites of two
eggs until very stiff. Add tea
spoonful of vanilla and then slowly
beat in two tablespoonfuls of rather
thick jam of any preferred flavor.
Put the filling between cake layers
and on top, and let stand until the
top glaZes over.
Cake filing or frosting: Add one
eighth of teaspoonful of baking
powder to two cupfuls of sugar and
your filing or frosting will never
go back to sugar. Stir the baking
powder into the dry sugar before
adding the water.
Lemon pie filling: Cook a supply
of lemon filling and seal 1t in jars
while hot, to be ready for emergency
use When ready to use, make some
pastry and bake. Then fill with the
prepared filing. Make a meringue
of two egg whites, return the pie to
the oven and bake a nice brown.
Fruit and nut filling: Melt one
cupful of sugar in one-fourth cupful
of water, letting the sirup simmer
until threads. Add one-half a cup
full of walnut meats, one-half cup
full of raisins, one tablespoonful of
cocoauut and two figs, all being
chopped together. Let the mixture
get hot, remove it from the fire. then
stir into 1t the white of an egg well
beaten. Spread this filing between
two cakes baked in layer cake tins
This makes rich and delicious loaf
Any good recipe for a fine-grained
white layer cake may be used.
Orange filling: Into the juice of one
orange beat enough powdered sugar
to make a thick creamy paste.
few drops Of lemon or tangerine
juice mixed with the orange will
give a good taste. Spread this paste
between layers and on top of cake
and it will harden quickly and have
a beautiful appearance, as well as
delicious flavor
Cake and Pudding Sauces.
Caramel pudding sauce: TWO cup
fuls of sweet milk. two cupfuls of
sugar, two tablespoonfuls of butter,
md two tablespoonfuls OF flour. Nix
one cupful of sugar with the flour.
Add the milk and cook. Caramelize
one cupful of sugar, and stir this into
the sauce. This sauce is excellent to
serve with bread pudding.
Molasses sauce: One cupful of mo-
lasses, one and one-half tablespoon
fuls of butter, two tablespoonfuls of
lemon juice OF one tablespoonful of
vinegar. Boil the molasses and but
ter for five minutes, remove from the
fire, add the lemon juice or vinegar.
and serve hot with pudding.
Sauce for fruit pudding: Cream to-
gether a rounding tablespoonful of
butter and a cupful of granulated
sugar. Mix to a smooth paste two
rounding teaspoonfuls of flour and
ABOUT CupI III oI GOld
water. Stir into a Cupful of boiling
water, to which has been added a
pinch of salt. Stir until 1t is the con-
sistency of starch, and when time to
serve pour it over the creamed but
ter and sugar. Flavor to taste.
Chocolate sauce: Stir half a cake
of grated chocolate into cupful or
hot cream or rich milk and dissolve
four heaping teaspoonfuls of arrow
root in a gill of cold milk. Boil to-
gether a cupful of granulated sugar
and pint OF water until clear. Add
the chocolate and cream. the arrow
root, and the milk. Cook, stirring
steadily, for about seven minutes. !
Remove from the fire and add small |
dessertspoopful of vanilla extract.
Jelly sauce: This is an excellent !
sauce to serve with a bread, rice, or |
cottage pudding. Put a glassful OF !
jelly in one-fourth cupful of hot !
water and melt It on the stove. While |
this is melting, heat one tablespoon |
full OF butter In a pan, stir one table, !
spoonful of -four into 1t, and then |
stir the melted jelly into this until it !
is smooth. Serve hot with pudding, |
cake, or custard.