Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-11-29
Delicious Plain and Rich
Cakes for the Holidays
Requisites for Achievement of Satisfac-
tory Results in Cooking.

juice mixed, or water and orange juice
or water and cream and flavoring to
| spread well. This foundation will not
crack. Spread 1t as foundation, then
| decorate. If you want to pipe rosettes
or ornaments on it, make more froSting
| of confectionerS' sugar and white Of egg.
Beat until thick, flavor, and pipe onto
| the cakes, using small paper cornu-
copias or pastry tubes for the purpose.
How to Frost Large Cakes.
Always pour frosting on the center Of
the cake, let 1t spread, or spread it with
q knife. Either frost the sides or not
as you choose. If soft filling Is used
for a cake, sprinkle the top with pow
dered sugar instead of using frosting on
1t. To decorate large frosted cakes, use
candied fruit, angelica, colored citron.
tiny candies, orange peel, preserved gin
ger, or nuts, or some of the froSting
may be forced through a pastry tube,
forming fancy decorations. Any kind Of
frosting may be used as a filling for
cake To make it less sweet. thicken
1t with cornstarch or -four or add fruit
cooked to paste.
49,. Fruit Filings.
Orange cream filling-Put one-fourth
cupful Of sugar with one and one-half
tablespoonful of -four and one-fourth
teaspoonful of salt into the top of
double boiler and mix together thor
oughly. Add two tablespoonful of
grated orange rind and half a cupful
Of orange Juice. Add two teaspoonfuls
Of butter and one egg yolk and cook
until smooth and thick. Remove from
the fire, then add one teaSpoonful Of
lemon juice. Spread between cake lay
ers and frost the top and sides of the
cake with quickly made frosttng."
which is described above. Crate little
orange rind on the frosting before 1t
cools.
Mixed fruit filling-Boil two cupfuls
of granulated sugar with two-thirdS
cupful Of boiling water without stirring
until the syrup spins thread. Beat
the whites of two eggs until dry and
add the syrup gradually, beating con-
Stantly. When cool add one-fourth cup
full of chopped nuts and one cupful
Of chopped mixed figs, raisins, citron
fine. Spread between layers Of cake.
Fruit and Spiced Cakes.
Frosted fruit and nut cake-Cream
three-fourths pound of butter and add
seven or eight well beaten eggs little
at time. Beat thoroughly. Blanch
and chop one-fourth pound of sweet
almonds. chop l pound Of Seedless
raisinS, pound of currantS and one
fourth pound of candied peel, mixing
with three-fourths pound OF flour and
half an ounce of mixed spice. Add the
dry ingredients gradually to the beaten
eggs and creamed butter and sugar and
as much milk as Is necessary to make
a stiff dough. When we'll mixed turn
into q paper-lined tin and bake for
four hours in q moderately heated oven.
To make almond froSting for this
cake, mix pound Of powdered sugar
with the beaten yolks of three or four
eggs and q very little almond essence
and a few drops Of lemon juice. Add
l pound Of ground almonds and spread
thickly over the cake and bake for a
few minutes.
Now make another frosting by add
ing pound of powdered sugar to
three or four stiffly beaten egg whites
and few drops of lemon juice. Spread
this frosting on top Of the other FROST
ing and leave for one day to set, then
coat the cake again with this frosting
and finish by decorating with candied
fruit or flowers.
Yellow Fruit Cake.
Silt together three cupfuls Of -four,
three teaspoonfuls Of baking powder
and one-fourth teaSpoonful Of salt.
Slightly beat the yolkS Of four eggs.
Cut enough citron into small pieces to
make half q cupful and chop enough
candied lemon and orange peel to make
one-fourth cupful Of each. Mix the
fruit together and dredge it with lit
tie Of the -four. Cream together two
thirds cupful of butter and one and
one-half cupfuls of sugar. then beat in
the egg yolk. Add part Of one cupful Of
milk, then some of the -four mixture
and alternate until both are used. Add
the fruit. beat the batter we'll, then pour
it into a creased and Toured loaf tin
and bake it slowly in a moderate oven.
An orange favored frosting made yell
low with egg yolk makes a good FROST
ing for this delicious cake, or If you
wish darker effect use chocolate FROST
ing.
White Fruit Cake.
To make this, use the same materials
and the same amounts as described
above for yellow fruit cake, except that
you must use the stiff1y beaten egg
whites instead Of the egg yolkS, and in
place of the lemon and orange peel
use one-third cupful each Of chopped
candied cherries. candied pineapple and
blanched almonds Frost this cake with
white frosting, and before it Is hard
sprinkle it with chopped citron and
candied cherries.