Evening star., 1930-10-24

Small dainty cakes are especially
adapted for party menus like Halloween
and other occasions, not only because
they are delicious but because they flt
IN with almost any combination of
foods, and In many cases fill a de-
ficiency, making the refreshment plate
complete. Many varieties of small cakes
are year-round favorites because they
are good with either cold or hot drinks,
such as tea, chocolate, coffee or fruit
punch. They are a good accom-
The following little fancy-shaped
cakes, made from rich butter cake
mixture, may be ofnamented with icing,
nuts or candied fruits: To make, cream
three-fourths cupful of butter with one
cupful Of sugar added gradually and
working it in thoroughly. Add five
well beaten egg yolks, one and one
half cupfuls of -four sifted with one
teaSpoonful Of baking powder and one
fourth teaspoonful Of salt, and half a
teaspoonful of vanilla. Beat the egg
whites stiff and fold them gently into
the mixture. Drop the batter into
small muffin tins or individual fancy
shaped pans. Bake in a medium oven
for 20 minutes. If preferred, bake In
. shallow pan, and when cool cut into
the. desired shapes. Cover the sides
icing, using cream for the moisture
Other ways to make the cakes are as
follows:
/. Bake the cakes in small. rather
deep muffin rings. Cool, cut slice
from the top Of each one, remove a
very small portion Of the center and
flll with lemon honey. Replace the
top and decorate with icing.
3. Spread the sides Of small, round or
odd-shaped cakes with chocolate icing
and roll In coconut Decorate the tops
with chocolate icing that has been put
through Q pastry syringe. To make
roses, begin In the center and work
round and round to the edge. Finish
With Ir1araschino cherry in the center
Of. the top.
MarshmaIlow icing makes an orna-
mental and attractive covering for
small cakes, and Is a very nice icing for
any kind of fine cake. To make, pour
half a cupful of hot water over two
cupfuls of granulated sugar and let
stand until dissolved, then boil until the
sifup spins q heavy thread. Mean
while, beat the whites Of two eggs TO
Q fine, firm froth, pour the boiling
eirup over the egg whites, beating con-
stantly; then add two teaspoonfuls of
gelatin which you have suftened in one-
fourth cupful OF cold water, then dis
solved over hot water. Beat the icing
until it Is cold and very fluffy, flavor
with pistachio or almond, and tint with
vegetable coloring. This icing may be
piled high on small cakes, making them
very delicious.
Closely related to small cakes are
mAcaroons, which are often classed as
confections. They consist chiefly Of egg
whites and sugar, with the addition Of
ndts, cc1onut or candied fruits. They
are dropped from o spoon or shaped
With pastry bag and baked in q very
slaw oven. A low temperature during
baking is very necessary, for when
baked In a hot oven the surface browns
quickly before the heat has chance to
penetrate to the center, and the inaca-
ROBINS fall when removed from the oven
and are tough. In slow oven they
not only cook on the surface but also
through and through, being 50 COM
pletely dried out when done that they
remain crisp, as they should.
To make, beat the whites Of two eggs
until very stiff, add two-thifds cupful
OF sugar gradually, and beat constant
lys Fold In one-fourth pound of al
fiabnds. chopped fine, or one-fourth
pound Of almond paste, and q few drops
of! almond extract. Drop by teaspoon
Aals or force through q pastry bag onto
D baking sheet covered with wet or
buttered paper. Sake in B slow oven
tok 80 minutes, 800 degrees r. being
al3out right. one cupfSfl ot powdered
lated sugar II desired. Some variations
Of macaroons are as followBs
!. In place Of chopped almonds use
enc cupful Of coconut for D change.
MA chocolate flavor Is liked, add one
eqhare Of melted chocolate before fold
ht1k IN the coco11ut.
,. For Q brown sugar flavor use one