Evening star., 1933-10-06

w YHEN making shortcakes, Work
A | the shortening into the flour
NV lightly and well. Don't
skimp on shortening. Crush
the fruit before you put 1t
between the layers Of shortcakes, ana ana
cut the fruit for the top. Wnippeo
cream Is good on shortcake, but plain
cream is best. Sugar the fruit and chill
It for q while, before you finish max
ing the shortcake. Split the cake while
hot and use plenty Of butter. Have
the layers more crusty than doughy
Use fresh or canned fruits. Canned
peaches or apricots are good to use.
Prize Sponge Cake.
This requires six eggs. their weight
in sugar, one-half their weight In nour,
and the grated rind and juice OF one
lemon. Separate the yolks and whites
of the eggs Beat the whites stin, nuI
not dry. Beat the sugar and yolks 70
and beat the mixture well until tnick.
Then add the rind and juice OF the
lemon. and lastly fold in the -four which
has been sifted four times. Bake Tor
about IS minutes in a moderate oven.
The success of this cake depends upon
following directions accurately, and the
ingredients must be weighed. An even
quantity of eggs must also be USED.
This uuSntity will make two cakeS'
four eggs are enough for making one
cake.
Fairy Gingerbread.
One cupful of butter, two cupfuls OF
white sugar, one cupful OF mAK, 1our
cupfuls Of white flour. tnree-1ourtns
teaspoonful Of baking soda and one
tablespoonful Of ginger. Beat the bat
ter to a cream, add the sugar gradually
and when very light add the ginger and
milk, into which the baking soda has
been dissolved, and finally the dour.
Turn the baking pan upside down ana
wipe the bottom very clean. Butter the
nan and spread the cake mixture very
thin on 1t. Bake In warm oven until
brown. While still very hot, cut into
squares with case knife and slip
from the pan. Keep In tin box. Tne
cake mixture must be spread on the
pan as thin as possible, and cut the
minute it comes from the oven.
Filings and Frostings.
One cupful of maple sugar, one-half
pint of sweet cream, one cupful OF
granulated sugar. Heat these ingred1-
ents slowly, stirring occasionally until
the boiling point Is reached. Boil
steadily without stirring until little
tried in very cold water forms very
soft ball Take at once from the f1re
and stir in cupful of chopped walnuts.
Let stand for five minutes, then stir
slowly until the mixture begins to
thicken, when 1t can be spread between
layers and on top Of cake.
The following recipe for frosting never
hardens or crystallizes: To one cupful
$Ah n
cold water and the white Of an egg
dropped in without beating it. Put
these into the upper part Of double
boiler and have the water In the lower
part boiling. Beat for 8 minutes.
Flavor to taste. It is about the con-
sistency Of whipped cream, and can be
used as filling also.
To use leftover icing, butter some
crackers and spread them with the left
over icing. Sprinkle with nuts, raisins,
or dabs Of peanut butter. Put into a
very slow oven to brown. These will
make delicious little cookies for lunch
con or supper.
Quickly Made Cookies.
Go to tinsmith and have him make
for you sheet Of thick fiat tin Just q
half inch smaller than your oven. Have
him put ring on it to hang it up by.
When your cooky dough is ready put the
tin on the molding board and roll the
cooky dough out right on the tin until
1t covers it almost entirely. Then take
your cooky cutter and cut out the
cookies as close together as possible.
Slide the tin into the oven and bake.
When you remove the tin the cooky
rounds will easily come out. The few
spare corners remaining you can easily
dispose of to the children while thev
are fresh and warm. This not only
saves time, but 1t makes the cookies
uniform, for, as every cook knows, every
time the cookly dough is rolled over for
an extra cutting. little more flour has
to be added, thus making the consist
ency Of each tin Of cookies differ.
Several tablespoonfuls Of peanut but
ter creamed with the shortening will
give spice cakes or cookies, or any dark