Evening star., 1932-07-08

really want, as the cream becomes
lighter after freezing.
Molasses- candy ice cream.-This is
popular and is often served with
chocolate sauce. To make the ice
cream. scald a pint of cream and cool
it, then add half pound of molasses
candy well crushed. Leave until al
most dissolved. then flavor delicately
with one drop of oil Of peppermint and
freeze.
Pineapple lime ice cream.-This is
cool and refreshing. To make, cook to-
gether one and one-half cupfuls OF
sugar and one cupful of water, making
thin sirup which requires about five
minutes of boiling. Stir in one ana
one-half cupfuls of shredded pineapple
and three tablespoonfuls of lime juice.
Chill thoroughly and just before freez-
ing add gradually to one and one-fouTth
cupfuls Of evaporated milk.
Strawberry ice-DissolVe two tea
spoonfuls of gelatin in two tablespoon
fuls of cold water Add the gelatin to
sugar sirIp made by boiling together
one cupful of water and one cupful OF
sugar for five minutes. Add one quart
of iuice strained from fresh strawberries
and two tablespoonfuls of lemon juice
Cool and place in an electric refrigerator
to freeze. After it has begun to freeze
stir and beat we'll When partially
frozen add one stifIly-beaten egg white
and continue freezing.
For Weddings.
Have a tinsmith make heart-Shaped
tube about two inches wide through the
broadest part and about six inches long.
Take a thoroughly clean and water
tight cylindrical coffee can. place the
tube in the center pack the white ice
cream firmly around it and the colored,
preferably pink, inside of it. Then re-
moved the tube, cover the can and pack
in the usual way. When the ice cream
is sliced each circle will have pink
heart in the center Other simple
shapes may be used for the tube, but in
order to have the result neat be sure
that YOU have few corners or points in
the form.
Cake With Ice Cream.
Cherry-flled sponke cake. - Beat
two egg whites until stiff, add gradually
one-fourth cupful Of sugar and beat
until light. then beat two egg yolks
with one teaspoonful Of vinegar and
two teaspoonfuls of water until thick
and lemon-colored, and add one-fourth
cupful of sugar gradually, beating until
light. Pour on top of the egg whites,
sift in half a cupful of pastry -four,
one-fourth teaspoonful of baking pow
der and pinch Of salt, and fold to-
gether gently. Put in two layer cake
pans or in an angel cake pan, and
bake in a moderate oven for 20 min
utes. When cool, put a filling between
two layer cakes, or if baked in an
angel cake pan split the cake, put a
layer Of filling between the layers OF
cake and the remaining filling in the
center. Beat one egg white until stiff,
beating in gradually sifted confectlon-
er'S sugar to spread, flavor with few
gratings of lemon rind and cover the
top of the cake. Garnish generously
with whole pitted cherries.
Delicious cake.-Take a cupful and
a half of sugar, half a cupful of but
ter, half cupful of milk. two and one
half cupfuls Of flour, three eggs and
two teaspoonfuls of baking powder.
Cream the butter and sugar together
then add the well beaten eggs and
milk, then stir in the -four, baking
powder and little salt. Separate one
third of this mixture and add to it one
teaspoonful of mixed ground spices
two tablespoonfuls of molaSses and half
a cupful of raisins. Put this into a
one layer cake pan and the light mix
ture in two layer cake pans. After
baking put together with any desired
filling, placing the dark layer in the
middle. Use a cream nut filling and
cover with icing.
So many times, especially when using
shell pans, you will have trouble with
your cakes sticking, and coming out
with rough sides or in crumbs. To
prevent this, pour cold water in the
pans, emptying, but not wiping them,
just before greasing them for the bat
ter Your cakes will then come out
perfectly.
Cake filling.-melt one cupful of
sugar IN one-fourth cupful of water,
letting the sirup simmer until it
threads. Add half cupful of walnut
meats, half a cupful of raisins, one
tablespoonful Of coconut and two figs,
all being chopped together. Let the
mixture get hot. remove it from the
fire, then stir into it the white of an
egg well beaten Spread this filling
between two cakes baked in layer cake
tins. This makes a rich and delicious
loaf Any good recipe for a fine
grained white layer cake may be used