Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-09-02

oven a coat of aluminium paint and
notice how much lighter 1t makes 1t.
Your baking will then be much easier
to watch. Cakes made with dripping
have too distinct a flavor IL mutton
instead of beef dripping is used, also
if teaspoonful of lemon juice has
been omitted. Make cakes with beef
dripping and add the lemon juice, and
no one will know that butter has not
been used.
Cream one-half the amount Of sugar
called for in q recipe with shortening,
then add two tablespOonfuls OF boil
ing water before adding the remaining
half of the sugar, deducting this from
the amount of liquid called for in a
recipe. If these directions are follow
ed your cakes will be light and fine
grained Sometimes try making a
cake with cream instead of butter.
If your recipe calls for one cupful of
butter, use two cupfuls OF cream in
stead The cake will have a better
texture than il butter were used. ac-
cording to some cooks. and this
method will save the trouble of cream
ing the butter and sugar.
When making angel food or other
sponge cakes, it is sometimes diff
cult to fold in the beaten whites of
eggs evenly. If an ordinary wire egg
beater is used, you will find the
blending of the materials to be per-
feet. To insure a fine grain angel
food cake, after you put your dough
in the pan. take the pan and pound
it up and down on the table. All the
large air bubbles will then come to the
top and break, and your cake Will
not have those large holes in 1t.
fAx Ia ttNFN n
cream. place three teaspoonfuls of
sweet milk or thin cream in two
tablespoonfuls of fast boiling water.
Let the milk heat, then add six
marshmallows. When the marshmal.
lows have melted, remove from the fire.
When almost cool, whip as you would
cream. Chill before serving. This
is delicious with chopped nuts or
fruits added just before whipping.
Whenever you want stiffiy whipped
cream but have only thin fresh cream,
which you are almost certain will not
whip. add a little lemon juice and 1t
will then whip and be as stiff as you
want it to be This will not fail II
you use enough Of the juice, nor will
it change the flavor. Add sugar and
fiavoring as your recipe calls for.
Scorched or burned spots on cakes
may be removed easily without in
iuring the appearance or structure of
the cakes. II you will spread a thin
slice of butter over the scorched or
burned place while the cake is hot,
and allow the butter to melt, you may
then with sharp knife easily lift of
the burned part. This is especially
useful when making loaf cakes which
require a good deal of cooking.
Cake Icings and Filings.
When in hurry for good stiff
icing for a hurryup cake, try a
meringue made of the white of one
egg and ,one-half cupful of plum
jelly. Put the egg white and the
jelly together in a bowl and beat with
an egg beaten until stiff. This will
save sugar also.
To make cocoa icing. mix two cup.
fuls of sugar with four tablespoon.
fuls of cocoa and two tablespoon
fuls Of -four. Add one cupful of sweet
milk and one tablespoonful of butter.
Place the pan over the fire and boil
until the icing begins to thicken.
Take from the fire and add one tea
spoonful OF vanilla. Beat until cool,
and spread between layers and over
the top of a cake. Adding -four will
prevent the icing from crumbling
when the cake is cut.
Caramel icing may be quickly and
easily made as follows: Mix one and
one-half cupfuls of sugar with a pinch
of salt and one-half cupful of sweet
milk. Put 1t on the fire. and while it
is coming to a boil melt a lump of
butter the size of a walnut in a small
frying pan. Put one-half cupful of
sugar in the pan and stir until it he
comes a golden brown. AS soon as the
mixture has come to a boil pour the
Drowned sugar slowly into it, stirring
constantly. Add one teaspoonful OF
vanilla and cook until a bit dropped
into cool water hardens instead of dis
solving. Remove from the fire and
beat until creamy. Butter prevents
the sugar from forming Jumps.
Melt one-fourth pound of sweet
chocolate over hot water, then remove
from the fire. Drain six slices of
canned pineapple well, then dip one
slice at time in the chocolate. Place
these on rounds of cake slightly larger
than the pineapple. Fill the centers
with whipped cream.
To make a good cream-nut cake fill.
ing, whip onehalf a cupful of thick
cream. To this add one cupful of
ground nuts tpecans preferred) and
stir in confectionery sugar until of