Evening star., 1933-08-25
Cake and Bread Methods
Approved Means of Keeping in Most Desirable
Condition Preparing Rolls
Pancakes and Tarts.

are laid side by side on q platter,
sprinkled heavily with powdered sugar,
and sent to the table with q sirupy tan
gerine sauce, which adds a delicious.
zestful flavor. To make, mix together
two cupfuls of -four, three -fourths cup
full Of confectioner's sugar and a dash
Of salt. Add two cupfuls Of milk rather
slowly. Add five wen-beaten eggs and
half a teaspoonful Of lemon extract.
Mix thoroughly. Fry on hot griddle.
These cakes should be very thin and al
most crisp. When brown on one side.
turn and brown the other side. Serve
with tangerine sauce made as follows:
Work six tablespoonfuls of fat until
creamy, then slowly add one cupful Of
confectionery sugar. Slowly add the
Juice of two tangerines and the grated
rind, stirring constantly.
You can also serve these pancakes
large, piled five or six to the serving
Place jam or marmalade between the
layers and top the whole with whipped
cream.
When beating ingredients in a bowl
with one hand and adding material
with the other hand, the bowl is in
clined to slip around on smooth table
top. This can be prevented by placing
the bowl on folded towel. Fine salt
rubbed on the griddle will prevent pan
cakes from sticking.
Cakes and Tarts.
Cake remains fresh longer If kept in
dry ice box. Failing in that, use q
tin cake box with several compartments,
or two tin boxes, one for fresh and the
other for less fresh cake. Put cake Of
different degrees of freshness and dry
ness into different compartments or
into different boxes. This will prevent
any danger Of one piece of moldy cake
communicating fresh batch.
sliced can be served in q boiled-cus-
tard pudding, or if it is only slightly
dry, it Is good served with a moist
chocolate or lemon sauce An extra
good pudding may be made by using
dry crullers or cake in place Of bread
In a pudding like bread pudding.
Doughnuts or light bread and bis
cults may be freshened by sprinkling
with water, putting them in q paper
bag, twisting the end of the bag and
laying it on the CRATE in a hot oven.
When making cookies 1t is not nee
esSary to use board and rolling pin.
Drop the dough by spoonfuls onto a
well-greased pan, and then grease the
bottom of measuring cup, dip 1t in
flour and f1atten the dough, giving the
cup slight twist With little prac-
tice. nicely shaped cookies can easily
be made.
When making cookies which call for
chocolate and nuts, If there is still a
considerable quantity Of chocolate that
cannot be removed from the saucepan
with a spatula or knife, If you pour
the chopped nuts into the saucepan and
stir them around well. the remainder
Of the chocolate will be saved and the
pan will be left almost clean.
II cookies and cake have become
hard or dry, place them in box with
the bread and they will quickly soften.
Lemon apple-flled cake: Cream one
fourth cupful Of butter and add one
cupful Of sugar gradually, while beat
ing constantly. When the mixture Is
very creamy, add two eggs. well beaten,
and one-half cupful of milk. Mix and
sift one and two-thirds cupfuls Of flour
with two and one-half teaspoonfuls of
baking powder, and add this to the
first mixture. When baked, cut the
cake In halves and put together with
lemon apple filing, made as follows:
Put three-fourthS cupful Of sugar and