Evening star., 1932-05-06
Special Desserts or Cakes
Attractive Selections and Accompanying Features
Frostngs and Flavorings of Approved
Types-Caramel Flavor

sugar is all added, CRATE the lemon
rind directly into the mixture. Make
sure that you use only the yellow
surface. as it contains the fiavorlng oil
Now add tablespoonful of the Juice o.
the lemon, beating it in thoroughly VIII
the other ingredients.
For the egg whites, use WhlsS
rather than rotary beater, as ms tns;
/ incorporates more air. Beat until stln
! but not dry. Turn half the beaten
whites into the cake mixture and folo
the batter from the bottom of the bow
up over them. As soon as the whites
are entirely covered, cut and fold TO-
| gether, mixing only until no streaks OF
white remain. Then lightly fold in the
| flour, sitting in over the top only O
thin film at a time. Keep making
quarter turns with the bowl at the same
time, as this helps in thorough mix
! ing. Last of all, cut and fold in the
second half of the egg whites, beaten
stiff but not dry.
Never use a pan that has been oiled
! for sponge cake. as the cake will stick
/ if you do. Rinse the pan kept 1or
sponge cake with cold water, then shake
/ free from clinging drops, which would
make hollows in the cake. When
ready to bake, the mixture should be
I IRDI anu 1u11y. TIL IIlC pan NAA-J
slightly more than half full to allow
space for rising. Bake in the center oil
a moderate oven for one hour or longer
It will shrink from the edge Invert to
cool and its weight will pull 1t free
Regular pans have an extension tube
on sides.
Frostings and Fiavorings.
| The SUCCESS of a cake depends very
much upon the frosting and favoring
used. Both liquid and paste food COL
orings are perfectly harmless. Paste
rather than liquid colorings are best TO
use for such foods as frostings. Often
a frosting that stands up well and
seems most tempting is crusty and
rough and cracks when cut. Such dis
appointments are unnecessary. What
qualities does one look for in perfect
froSting? First. there is the matter OF
fine flavor, which means not only the
use of good materials, but perfect
blending of the favor of the frosting
with that Of the cake The frosting
must hold its shape, have glossy sur
face, and at the same time remain
moist after standing, cut without crack
ing and feel fne-grained and creamy
on the tongue.
Every cooked frosting has as its
foundation sugar and water. The sur
est and most simple method of securing
a fine-grained smooth frosting is to use
light corn sirup with the sugar and
water, then no acid will be needed. The
corn sirup inparts no flavor to the
frosting, but simply makes and keeps
it soft and smooth. Make the meas
urements level and scrape the sirup
from the bottom of the spoon, as too
much sirup makes the froSting gummy
and too soft. While the mixture is COM
ing to the boiling point it should be
stirred constantly to help dissolve the
sugar crystals thoroughly. After this
plain sirup requires no stirring, but
one which contains chocolate or milk
should be stirred occasionally 70 pre-
vent sticking and scorching.
AS soon as the sirup has reached the
required temperature lift 1t from the
fire and while very hot pour 1t IN flne
stream onto stifiy beaten egg whites,
beating all the time. Spread at once
on the cake and you will have a
smooth. glossy frosting which will re-
main moist for several days. If not
beaten enough, these frostings will be
sticky, and when put on the cake they
will run instead Of remaining in place
in the desired shape. II beaten too
long, they will dry out, but should this
over-beating occur, few drops OF hot
water stirred in will restore the gloss
and smoothness.
Real Caramel Flavor.
Real caramel flavor is secured only
from caramelized sugar, which, If made
! into a sirup, may be kept for months
| For a small quantity made from one
cupful of sugar, lightweight pan may
{ I--.A L. n
smooth surface. Put the sugar in a
pan over a very low fame and keep it
! in constant molten so that it will warm
through evenly before beginning to melt,
! then continue the stirring until entirely
melted, being careful TO keep the whole
mass in motion so that it does not cling
! to the pan and Scorch.
Even with the greatest degree of care
! the sugar may still form into large hard
| Jumps when it begins to melt. Do not
| let this trouble you, however, for they
will melt completely in a short time
| If you will Just continue the stirring
and make sure that the fame is turned
very low. Gradually the melted sugar
will become a light brown, and as soon
| as every grain has disappeared pour
| into the pan half as much water as
sugar used. Either hot or cold will do.
If the sugar hardens in a sheet, 1t will
soon dissolve again. Now boil the
mixture down quickly TO a thin sirup,
which will thicken to the consistency
of an ordinary sirup when cool. It
| should then be stored in a tightly COW
cred jar and used as 1t is needed to
flavor sauces, ice creams, custards, and
other foods.
When used to flavor custards, the
sirup may be stirred right into the
mixture, or the custard baked on it.
In the latter case, to keep the caramel
sirup and custard from flowing together
in the cup. pour in a tablespoonful of
sirup rest the spoon over it, then
| slowly pour the custard onto the
| spoon rather than directly onto the
| surface of the sirup. Custards put
| together in this way are baked in a
! pan of water just as usual at medium
| heat until set but when cool and turned
! out the caramel sirup flows over them,
| forming delicious sauce
Sea Foam Frosting.- together
two and one-half cupfuls of brown
sugar, half a cupful of water, and a
pinch of salt, stirring long enough to
dissolve all the Jumps of sugar. When
the temperature reaches 252 degrees
! F., lift from the heat, whip two egg
whites quickly to a stiff froth. then
| pour on the sirup, beating constantly
like other frostings Add one teaspoon
ful Of vanilla and continue beating
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