Evening star., 1933-03-17

IF you have one satisfactory recipe
for q standard cake, and smooth
icing sufficiently stiff to hold its
shape when spread, you have the
foundation for Q fine assortment Of
attractive cakes. Molds for shaping
cakes may be bought In square. round,
diamond, heart, spade or club forms
for card party entertaining. Tiny muf-
fin tins, small paper baking cups and
fancy cutters may be used to give
variety.
You can make attractive cakes by
cutting stars out of a thin sheet of
angel cake or pound cake, dipping them
in white fondant, and covering the tops
with the tiny silver or gold coated stars
that you can buy at confectionery
store Squares of cake dipped In fon-
dant and decorated with halved wal
nuts, pecans or almonds, with preserved
ginger, candied cherries, or bits of
candied citron or orange, are all as
pleasing in appearance as they are in
taste. The variety that you can obtain
by combining shapes, filings, havorings
and decorations is almost unlimited. It
is interesting to use ones ingenuity IN
devising attractive novelties for special
entertaining, such as Easter.
How to Mix Cake.
Always mix cake In an earthen bowl
and use a wooden spoon to mix with,
as iron and tin will discolor the mix
ture. When it is necessary TO make sew
eral cakes at one time, you can save
yourself the tiresome beating Of the
batter by putting the required ingredi-
ents in their usual order into small
ice-cream freezer. A few minutes Of
turning the crank will result in fine,
smooth batter that Is necessary for q
successful cake This is a great i'm
provement over beating with q spoon
in the old way.
When following directions in q recipe
for putting ingredients together, 1t is
important to do 1t correctly. To Stir
a mixture means to stir 1t round and
round, thoroughly mixing and blending
the materials and gradually increasing
the circle Folding" or cutting in"
is lighter sort of mixing. 1t means
to turn the mixture over, cut down
and lift up, folding the mass so as just
to blend the materials, but not break the
air cells. When beating" in, the OBJ
ject is to get all the air possible into
the ingredients, so as to make the mix
ture lighter. This Is best done by con-
tinuously lifting the mixture up in the
same way getting into 1t all the air
possible. 1t should not be stirred round
and round. but lifted up with quick
strokes from bottom to top. By Stir
ring" ingredients are mixed, by beat
ing" lots of cir is inclosed, by folding"
or cutting" air introduced is prevented
from escaping.
Three Egg White Cake.-Cream half
q cupful of butter with one and one
fourth cupfuls Of white sugar. Sift two
and two thirds cupfuls Of cake flour,
measure and sift with half teaspoon
full Of salt and three teaspoonfuls of
baking powder. Add alternately with
one cupful Of milk to the first mixture.
Beat until smooth. Add half tea
spoonful each Of orange f1avoring and
vanilla flavoring. Carefully fold in
three stiffly whipped egg whites. Pour
into q shallow well oiled pan Bake in
a moderate oven for about Is minutes.
Cool. Cut in the desired shapes Deco
rate with any desired icing.
Apple and Date Layer Cake.@Cream
half a cupful of shortening with one
cupful OF sugar, then add two we'll
beaten eggs Add three -fourths cupful
of diluted evaporated milk alternately
with one and three -fourths cupfuls Of
pastry flour which has been sifted with
three teaspoonfuls Of baking powder.
Flavor with one teaspoonful of lemon
extract. Bake in two layers In q mod
crate oven for about 20 minutes. When
cool, put together with the following:
Mix four tablespoonfuls Of sugar and
one and one-half tablespoonfuls Of -four
Add to mixture of one cupful Of
canned or fresh applesauce and one