Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-10-23

bottom Of the tin and another layer
is put on top after the cake has been
poured in. Time and trouble can be
saved by using waxed paper when pre-
pairing tins for cake baking. Place
sheet of waxed paper over the pan and
press 1t into shape with another pan.
When the required number have been
shaped, trim the surplus paper of at
one operation.
To prevent jelly roll from cracking
when rolled, turn the cake out Of the
baking tin onto a cloth wrung out of
cold water, then spread with Jelly. and
as it is rolled. the steam from the wet
cloth will prevent the shrinking and
cracking of the top crust.
Pineapple Pie--Drain the juice from
one No. 2 can Of crushed pineapple
Mix two tablespoonfuls Of cornstarch
with one-fourth cupful Of sugar and
one-fourth teaSpoonful Of salt, stir into
the juice, and cook until thickened
| Combine with the fruit and add two
| tablespoonfuls Of butter. Pour into .
| pastry-lined tin, moisten the rim, and
place twisted strips Of pastry across
lattice fashion. Bake in q moderate
oven for about Is minutes, or until the
crust is brown
Fruit Filling for Cake.-Delicious fill
ings for cake may be made by adding
chopped fruits and nuts to vanilla
frosting as described below Add to
the frosting one cupful Of any Of the
fruit and nut combinations described as
follows: Either chopped raisins, dates
figs. candied cherries, candied grape
fruit or orange peel, or candied pine
! blanched almonds, pecans, or other
nuts, and two teaspoonfuls of lemon
juice. Spread the mixture between
layers of cake and ice the top with
| plain vanilla frosting. Before the
frosting hardenS sprinkle more Of the
candied fruit and nuts over the top.
To make the vanilla frosting, put into
the upper part of double boiler one
cupful of sugar, four tablespoonfuls of
cold water. a pinch Of salt and one
unbeaten egg white. Have the water
in the lower part boiling. Commence
beating the mixture at once, and beat
constantly while it cooks for about 10
minutes. 1t should then look like
ordinary boiled icing and should be
almost thick enough to spread. Take
it from the stove. add half q teaspoon
full Of vanilla, and continue to beat
| until it has thickened and holds It's
shape on the beaten. II the frosting Is
not sufficiently cooked. place 1t in the
time. or II it Is too stiff, add small
quantity Of water and cook again. This
IS enough to ice two-layer cake and
should not be put on until the cake Is
cold. After the vanilla frosting has
set. unsweetened chocolate may be
melted and poured over the top in a
very thin layer. Double the quantity
of this frosting will be needed II you
wish to mix it with the fruit for q fill
Preserved Fruits.
! To make grape jam choose grapes
that are not quite ripe. pick them over,
remove all unsound fruit and wash
carefully. To three pounds of grapes al
law one and one-half pounds of sugar.
and put the fruit and sugar in alter
| nate layers in preserving pan. Bring
to a boil and continue boiling steadily
! for about three-quarters of an hour.
Stir often. as this kind Of jam burns
easily. and remove all scum. Pour into
warmed jars and seal. So
Pears may be preserved in vinegar for
use later on. Take two pints Of vinegar
to four pounds, OF pears. two dozen
cloves. one and one-haf pounds Of sugar
and two sticks of cinnamon. Peel,
egar. sugar and spices for ten minutes,
put in the pears and simmer until Just
soft. Remove, drain and put into jars.
Boil the strip until thick, let get quite
cold and pour over the fruit. Cover
and store like jam.
Jellies are greatly improved by the
addition of little unsweetened, con-
densed milk. Make the jelly in the
usual way. with little less water than
usual. When nearly cold and just about
to set add enough milk to make I'D
the required liquid. Beat hard until
the jelly sets into light sponge.
Fruit Salads in Season.
Often a good fruit salad can serve
the purpose Of both dessert and salad,
making 1t unnecessary to serve dessert.
When making salads be very particu-
lar about the quality and freshness Of
the lettuce that you use, as 1t Is the
foundation Of 80 many salad combtna-
tons. To help in keeping 1t clean and