Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-12-04

I two eggs until very stiff, then gradually
add sugar in the proportion of two Ia
( blespoonfuls Of sugar to each egg white
/ used, using in all four tsblespoonfuls
Add one-fourth teaspoonsful Of vanilla
beat hard until smooth and glossy, then
/ pile irregularly on the pie. meringue
! requires a slow oven for Is minutes
then it will not only be cooked on the
surface but through and through If a
meringue is put into hot oven IL
usually falls when it is removed and is
| tough.
Tarts.
Roll some short pastry very thin. Fit
over inverted muffin or atty pans.
If patty pans are use, be sure to
pless the dough firmly into the linden
tations, so that the finished shell will
be neat and attractive. Prick the bot
tom and sides with a fork Put into
baking sheet and bake for about Is
minutes. Slip the shells from the molds,
cool, fill and decorate. If It is desirs BILE
to cook the filling in the tart shells. the
pastry may be fitted inside the pans,
the filling put in and even a top crust
may be pressed lightly onto the edges,
or strips Of pastry may be put across
the top, lattice fashion. Tart shells may
be baked inside the pans and will re-
tain their shape Il dried beans are
placed in the bottom of each shell.
Tart shells may be filled with straw
berry jam and decorated with whipped
cream delicately colored and favored
with the sirup from the strawberries.
Instead OF whipped cream, a thick
marshmallow cream, or even a cream
Milling, Is delicious. Spread a thin coat
ing OF confectioner's icing over the top
Use any preferred fruit, steWed and
sWeetened. Thicker the Juice with a
little cornstarch If necessary. Fill the
tart shells and put on a cover of pastry
Bake and ice the tops with Confec-
toners icing. Sprinkle with nuts or
cocoanut Apple sauce, marmalade, or
any kind of jam may be used if thinned
with little water. Instead of using a
top crust, good variation Is to cover
the fruit with layer Of batter mixed
by recipe from little fancy cakes. Any
plain butter cake mixture will do Bake
and decorate with icing and chopped
nuts. A large patty she'll patterned
from a plate, with a fruit or cream
filling, makes an excellent dessert. Have
the top circle of dough merely a ring
around the edge to hold the filling
Spread with whipped cream just before
serving.
Icings and Frostings.
When making an ordinary unlocked
frosting, put the amount of egg called
Tor in the recipe into bowl and add a
teaSpoonful Of water fer each egg. This
makes a better mixture. Stir into the
unbeaten egg very slowly the required
amount of sugar, usually one cuplul to
one egg. This process must be done
slowly and very carefully, because in
different temperatures and different
conditions of the atmosphere, sugar will
absorb different amounts of liquid. Stir
in the sugar until the mixture is thin
enough to spread on cool pastries, but
thick enough not to run. Then add the
haVoring, which Is often given charac
ter by the addition of a lew drops Of
lemon juice. In white frcsting some
times few drops of lemon juice makes
better white color. Be very careful in
stirring not to let portions of the mix
ture harden on the sides Of the bowl
but scrape down Immediately with a
spatula, as this will prevent Jumps.
Cooked Icing.-Cooked icing with and
without eggs calls for the same care in
making as the uncooked frostings do
The mixing must be done carefully and
the sirups cooked to nicely to thread
or soft ball stage. Most cooked icings
are to a great extent bzsed upon the
boiled icing recipe, Follow all recipes
carefully, bringing to bear the direc-
tons for mixing sugar and LIQUID given
IN the foregoing. In general, use about
four parts of suar TO one of liquid
Granulated sugar, as rule, is required
for the foundation Of cooked icings, ex-
cept when brown or maple sugar Is
used. Heat the mixture to the boiling
point slowly and boil without stirring
until the sirup threads or makes a soft
ball in water. then mix in the fiavoring,
and when cool add the vanilla. When
eggs are used, pour the sirup gradually
IN flne stream on the beaten whites
until the mixture is thin enough to
spread and thick enough net to run
Do not beat too long. as 1t will not be
smooth. Lemon juice or boiling water
added will make a mixture smooth
when it has been beaten too long II
not cooked enough, let it cook slowly a
little long n. Sometimes the addition of
some ingredient, such as nuts and when
practical melted chocolate, gives a good
result
ConfectiOner's Icing.-Cream about
three tablespoonful of butter, add two
cupfuls of confectioner's sugar gradual
ly together with enough water, milk,
cream, coffee, or fruit juice to mix to
the spreading consistency. Add half a
teaspoonful Of vanilla. To make a
chocolate icing, add one square of
melted chocolate. Roll the pastry to be
covered one-fourth inch thick, cut in
strips one inch wide and five inches
long. Bake, split and fill with lemon
honey. Ice with confectioner's icing
or spread the top with meringue and
brown in the oven. With cooky cutters,
short pastry may be cut into stars
bridge club designs, and other fancy
shapes for various occasions. Decorate
with confectioners icing, made stiff
enough to put through pastry tube, and
with nuts or candied fruits.