Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-02-06
FOOD AND THRIFT IN THE HOME

| Of vanilla and one cupful Of sour cream
or buttermilk, and continue beating
and stirring. Have ready sifted to-
gether two teaspoonfuls Of baking soda.
one-fourth teaspoonflll Of nutmeg or
ground spices, one and one-half tea
1 spoonfuls Of ground ginger, and three
cupfuls Of -four, then add to the frst
mixture. Beat until all air bubbles
disappear. Leave to ripen for 10 min
| utes. Stir and bake in three layers.
| Put a cream filling between as for
| layer cake, or bake in two layers. Cut
| into squares, top each square with
whipped cream, and serve with conee.
To make the cream filling mix thor
oughly one cupful of sugar with three
tablespoonfuls of flour, one egg, one
tablespoonful of butter and one tea
spoonful of vanilla. Add boiling water
and cook over slow fire. When 1t
comes to q boil add q well beaten egg
and cook until the mixture becomes a
thick custard. Place the desired guam
tity between layers of gingerbread the
same as you would for layer cake.
| Orange Shortcake.-Take one cupful
of sour cream, one-fourth teaspoonful
of salt, four oranges and one teaspoon
ful Of baking soda Dissolve the salt
and soda in tablespoonful OF warm
this enough -four to make a rather Stih
dough. Divide in two parts, butter
both sides, and put them together and
bake in a moderate oven. When done,
put between the layers sliced and
sweetened oranges, and cover the
whole with whipped cream.
Nut-Jam Cake.-Cream one cupful Of
sugar and three-fourths cupful of but
ter until smooth. Add four we'll
beaten eggs and one cupful Of your
favorite jam When well mixed, pour
in one cupful of buttermilk, adding to
it slowly three cupfuls of well sifted
-four into which has been sifted two
level teaspoonfuls of baking soda. Now
stir in one teaspoonful each of CHINA
mon and allspice, and one cupful of
nut meats. Bake for about 80 minutes,
or until the edges leave the pan.
Cookies and Waters.
These cakes keep well and can be
made in large quantities. They are con-
venient to serve for lunches and with
desserts that need the addition of cake.
It Is easy TO serve variety by dividing
the batter, then adding different ma
terials or fiavors to each part. Cooky
cutters are made In both plain and
fancy shapes, such as hearts and dia-
monds, and with crinkled edges. Cookies
can also be cut into fancy shapes with
q Toured knife.
ANY sweet material that viii bake well
may be put on top Of cookies before
baking, such as q raisin, nut meat, q
slice Of citron, strips of angelica. cur
rants, date, fig, or a piece of candied
fruit or fruit peel, some grated cocoa
nut, chopped nuts, sugar or sugar and
cinnamon sprinkled over, or glaze Of
egg white or unbeaten yolk with sugar
sprinkled over. Red sugar Is attractive
for light-colored cookies. Place cookies
TO bake on the bottom OF pans turned
upside down. This win prevent them
burning or scorching. When making
ginger cookies use cold coffee in place
Of water. This makes delicious cooky.
Cookies should be moist and rather
soft to suit most people. They are
best kept in stone jar with Q slice
Of fresh bread to help keep them moist.
An orange kept In the jar win irns
part q delicate and delicious flavor
to the cookies. Waters should be kept
crisp. so are best kept in tightly closed
tin receptacles. If they soften, dry
tAA~AA4 O4b AL q AAAOACA&OC OtCAAs O00AAOo
may be made hard in the same way.
Waters may be put together in pairs
with q thin coating of icing, with
cream cheese, marshmallow filling, or
with q nut and raisin filling. I'm
sweetened waters are good put together
with jam or jelly or any of the other
nIlires Add TO vanilla waters or brown
sugar waters some almonds blanched
and chopped rather fine, or omit the
nuts from the mixture and sprinkle
the waters before baking with half q
cupful Of chopped nuts mixed with two
tablespoonfuls Of sugar and two tea
spoonfnls Of cinnamon. Finely
chopped nuts may be added to ginger
snaps.
For marshmalloW waters use any
unsweetened wafer or cracker and put
q marshmallow on each one. Place
in q hot oven until the marshmallows
pun up. II liked, spread the waters
or crackers first with cream cheese.
A bit Of butter may be put on each
marshmallow. When cold, Q bit Of red
jelly may be put on the center Of