Evening star., 1926-09-17
Cake Making By Experts
Suggestions Indicate Methods Which Will Save
Time and Labor in the Production of
Satisfactory Products.

dients combined make it as desirable
as whipped cream.
Quick Cake Filling-A delicious and
quickly made filling for cakes is made
of marshmallows cut in small pieces
and placed between the hot layers.
The heat causes the marshmallows to
melt and join the layers with de.
lightfully favored fluffy filling.
Soft Cake Filling.-Two or three
spoonfuls of cake batter saved and
dropped into cake filling after it has
finished cooking will keep the filling
soft for several days. This applies
to rich filings such as chocolate, car
amel. fudge and others which are so
liable to become hard candy in a
short time.
Orange Filling the juice of
one orange beat enough powdered
sugar to make a thick, creamy paste.
A few drops of lemon or tangerine
juice mixed with orange will give
pleasant taste. Spread this paste be-
tween layers and on top of the cake
and it will harden quickly and have
a beautiful appearance as we'll as
delicious flavor
Apple Filling.-Pare two apples and
CRATE them. Combine with the grated
rind and juice of one lemon. Add the
fruit mixture and two-thirds cupful
of sugar to one well-beaten egg. Cook
in a double boiler until thick Add
one-fourth cupful of nuts and one
fourth cupful of quartered marShmal-
lows Cool then spread between lay
ers of cake. Cover with plain boiled
icing.
Spice Filling.-Combine well beaten
egg yolk with one-half a cupful of mo-
laSses and two tablespoonfuls Of milk.
Add a pinch of nutmeg and one of Gin
namon. Cook in a double boiler, stir
ring constantly. Cool and spread be-
tween layers.
Date Filling.-Cut enough dates in
small pieces to make two-thirds of d
cupful and cook with one-third cupful
of water, one tablespoonful of milk
and one teaspoonful of lemon juice
until of a paste-like consistency. Stir
constantly to prevent. scorching.
Cake Icings.
When making boiled icing, let it
cook until it becomes light tan color,
then add water and cook to the soft
ball stage before pouring it into the
egg whites. This, favored with maple
extract. is very delicious, but any
flavoring may be used. The next time
you CRATE chocolate, instead of pre-
pairing the small amount needed for
immediate use, CRATE the entire cake
and seal in a glass jar for future use.
Quick Icing.-Gradually stir some
powdered sugar into two unbeaten
egg whites. When the mixture is
smooth and thick enough to spread
add one-half a teaspoonful of any
desired tlavoring. such as lemon.
vanilla. maple. orange, almond or
any other.
Tni,, fob
spoonfuls of strained grapefruit Juice
as the liquid. Add powdered sugar
until the mixture is of the right con-
sistency to spread. A pinch Of salt
will emphasize the grapefruit flavor
Coconut Orange Icing.-Using two
tabIespoonfuls Of strained orange
juice as the liquid, add powdered
sugar until the consistency is nearly
right for spreading. Then add one
tablespoonful of bits of candied
orange peel and one-third cupful Of
coconut.
Apricot Icing.--Use two tablespoon
fuls of sirup from canned apricots as
the liquid for the icing, adding a
pinch of salt. Use this icing with
cream filling. to which apricot pulp
has been added.
Chocolate -Raisin Icing.-Cream two
cupfuls of powdered sugar with one
fourth cupful of butter. Add one
tablespoonful of cocoa, two table
spoonfuls of cold water and one
fourth teaspoonful of vanilla. Beat
thoroughly and add one-half a cupful
Of chopped raisins. Add little more
water If the icing seems too thick.
Mocha Icing.-Cream one cupful Of
powdered sugar and two teaspoon
fuls Of butter together Add one and
one-third tablespoonfuls of cocoa
then add two tablespoonfuls Of hot
coffee and One-fourth teaspoonful of
vanilla favoring and beat until
smooth.