Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-01-23
BY SALLY MONROE.

FOR afternoon tea, for luncheon, for
= card party refreshments something
besides the conventional cup cakes or
layer cakes is sometimes most attrac-
| tive. Toasted English mullins and nut
bread sandwiches go well with the Win
| ter afternoon cup of hot tea. When
Ice cream is served with some rich
sauce, sponge cake is far better than
chocolate layer cake. And there are all
sorts of other interesting goodies to
make and serve for these refreshments.
Here are recipes for some of them:
RaiSin Cake.-Mix four cups Sifted
pastry flour one level teaspoon soda,
two level teaspoons mixed spices Except
cloves, one-fourth level teaspoon salt
and two cups seeded and quartered
raiSinS. Add also one-half cup nuts
| chopped fine. If you like. Blend one
half cup shortening with one cup brown
sugar and one cup white sugar, add one
cup molasses, one cup milk and then
the flour mixture Beat we'll and bake
in two pans. This keeps well for a
long time if carefully covered, and Is
delicious sliced, with tea.
| English Tea CakeS.-Cream three
quarters of cup of butter with one and
a half cups of sugar and add four eggs.
Mix together two and a quarter cups
of flour, a dash of salt, three teaspoons
Of baking powder, three-quarters of
cup VI CuII dLItS anu q QudI OCdSDOOII
OF nutmeg. Stir into this quarter cup
of milk and add to egg and butter mix
| ture. Beat well and bake in little pans.
Serve as soon as cool.
English Muffins-These should be
made the day before and then split and
toasted before eating. Scald a pint of
milk and add q teaspoon of salt and
tablespoon of sugar and when mixture
| Is cool one yeast cake dissolved in a
half cup of tepid water. Beat into this
about two cups of -four to make batter
and let the mixture rise about three
| hours or until Spongy. Now add
| quarter cup of melted butter, the well
beaten white OF one egg and enough
| more -four TO make a stiff batter. Let
| rise again until double in bulk-two or
three hours. Have ready creased. warm
muffln tins and fill each two-thirds full
Of the mixture. sprinkle with q little
sugar, II desired, and bake in moder-
ate oven. Split, toast and butter. Eat
hot.
Almond Slices.-Half pound short
| pastry, four ounces confectioners' sugar,
three ounces ground almonds, one egg,
one ounce shelled almonds. Blanch and
chop finely the sweet almonds. Rub the
sugar through fine sieve and mix 1t
with the ground almonds. Add enough
beaten egg 20 form a paste, reserving
| little of the white of egg for glazing.
Roll the pastry thin, cut it into strips
about one inch wide, and spread these
with the almond paste. Brush over the
| white of egg, sprinkle with chopped
almonds and bake in a moderate oven
for about Is minutes.
CornStarch Cake.-One cup butter,
two cups sugar, one cup milk, seven
eggs, whites only; one cup cornStarch,
two cups -four, one-half teaspoon soda,
one teaspoon cream of tartar. Cream
butter and sugar together. add the milk
alternately with the dry ingredients
sifted together. Flavor to taste. Fold
in the whites Of the eggs, beaten to a
stiff froth. Bake inaR moderate oven.
tumble Jam Cakes.-Delicious cakes
can be made by making rich tumble
paste, rolling out and cutting in any
desired shape; cut some paste in thick.
narrow strips and lay around your cakes
so as to form a deep, cuplike edge;
place on a well buttered tin and bake.
When done, Ali with jam.
Sponge Cake.-Beat six fresh eggs
and a cup of sugar together with wire
beaten, or beat with silver fork. Whip
In long strokes until the mixture is
perfectly creamy. light and white. This
takes time. Add teaspoon vanilla or
lemon and two tablespoons of cold
water, and beat again. Lastly, fold-in-