Evening star., 1925-10-09

| baking powder. Use any flavorinE de-
sired. Put in slow oven for IL min
utes. 1t will rise gradually and brown
when done. Prick once with d fork.
When pineapple is expensive and
apples are plentiful. substitute apple
sauce for one-fourth to one-half of
the pineapple called for in your favor
ite pineapple pie recipe. little pine
apple added to other fruits when max
ing pipes makes delicious variations.
You can make a lighter cake if you
cream one half the required amount of
sugar with the butter used, then add
the other half to the stitfiy beaten
whites of the eggs, to be added to the
cake batter the last thing. This en-
abables you to cream the butter and
sugar better, as there is less sugar
for the amount of butter. A cake made
by this method is almost like angel
food
AS there is often quite a difference
in the size OF eggs. counting them is
not sufficiently accurate when making
angel cake. where the measurements
must be exact for success. TO deter
mine the amount of flour needed, meas
ure the egg whites before beating
them, III 4 cup. and use the same cup
for measuring your flour, using eN-
actly the same amount of each.
Inexpensive Cake DeCoratlon.-lce
the cake in the usual way. Pop some
corn and choose the prettleSt noWef-
shaped kernels, and with a little brush
tint them with pink fruit color1ng.
Place, as desired. around the edges or
the cake, and at intervals put tiny
candy leaves, or tiny green Jelly Deans
The effect IS attractive
Delicious Boiled F'roStinE.-N hen
making boiled frustinG, let it cook
Then add water and let 1t cook
until il becomes a light tan color
Then add water and cook TO a Sott-pali
stage before pouring 1t into the egg
whites This Favored with maple eN-
tract is very delicious, but any fiaNor-
ing may be used.
Cocoa to Serve 80
Put one and three-fourthS cupluis
Of boiling water into double hollef
Add three -fourthS cupful of cocoa ana
let stand undisturbed until the cocoa
is moiStened. Stir thoroughly, then
add one and three-fourthS cupfuIs OF
boiling water and stir again. Let COOK
for one hour, then add two and one
half cupfulS of sugar, stir until dls-
solved, and let cook for half an hour.
When cold, add half an ounce of
vanilla extract and strain through
checSecloth. There will be one quart
of cocoa Sirup. This may he used az
once or il may he set aside Tor use
when needed. To serve two people,
divide one-fourth cupful of the Sirup
between two cups and pour three
fourthS cupful of hot milk into each
cup. Stir and it is ready. For so
people Scald six quarts of milk IN
large double boiler, add the quart OF
cocoa Slrup. beat with spoon or egg
beater. and serve al once.
To serve cocoa to % people use one
pound of cocoa. five pounds OF gran
ulated sugar. three and one-haf
quarts of boiling water, and two
ounces of vanilla Prepare as descrih
ell above, putting half Of the boiling
water into the boiler at first. y spoon
full of whipped cream or two marsh
mallows. floating on the top OF the
cocoa in each cup, are additions gen
orally liked.
Rules for Jam-NIaIling.
Where have | made a mistake?
Why is the result 50 diScouraging?
asks many a housewife when her jam
has refused to set or has fermented
after a short time. or is a bad color.
The answer is in sticking to the
following rules:
The fruit and everything used in
making jam must be very dry. espe-
cially the Jars or glasses into which
it is to be poured when made.
Always use a wooden spoon, as tin,
iron or pewter will spoil the color.
The sugar should not be added until
the fruit has been on the fire long
enough to soften it. unless otherwise
specified. and only u small amount OF
sugar should be poured in at Il time
with each boiling.
To keep jam good color and to
preserve the flavor, it should boil
rapidly before the sugar is added. and
quickly after, unless otherwise
specified.
Remove all the scum. but do not
mistake the froth that rises in the be
ginning for scum. The scum which
rises later is very thick.
Jam is sufficiently cooked If il
jelies when a little is poured into
saucer and allowed to cool.
The jars should be heated in the
oven before the Jam is poured into
them. They must be absolutely dry
and clean.