Evening star., 1936-07-29
ooes and Cakes Add Much Beverages and Fruit Desserts
Home Economics Bureau
Suggests Various Types
Using Simple Recipes
Quick Baking Advisable at This Time of
Year-Differences in Mixtures
Explained

recipe, four tablespoons OF grated
orange rind and one-half cup of
orange juice.
REFRIGERATOR (CRISP)
COOKIES.
Crisp cookies, which are richer
than drop cookies, are made from
stiff dough which is rolled thin, cut
and baked in a moderately hot oven
(375 to 400 degrees FahrenheiD. Or
the dough is nodded into q roll, wrap
ped in waxed paper and put in the
refrigerator, sliced OF thin and baked
when desired. 1t takes but 10 minutes
to bake these cookies.
"Pin-wheel cookies are Of this kind
made with a layer of vanilla-ha-
vored dough, and similar layer of
chocolate-aavored dough, the two lay
ers rolled up together like a jelly roll,
chilled in the refrigerator, then sliced
very thin and baked in q moderate
oven. In this richer and also sweeter
dough. the proportions are one cup Of
fat, two cups of sugar, two eggs, one
fourth cup of milk or less, four cups
of sifted soft-wheat -four, four tea
spoons of baking powder, one-half
teaspoon of salt, two teaspoons Of
favoring. Mix according to direc-
tions for drop cookies. For the choc-
olate layer, add two squares Of melted
chocolate (unsweetened) to one-half
the dough.
"Sand tarts, one of the crispest kind
Of cookies, are made by emitting the
liquid from the above recipe, substi-
tuting brown sugar for white, and
using a little less of it zone and one
half cups of brown sugar.. This
dough also is shaped into roll,
chilled in the refrigerator and sliced
wafer-thin with sharp knife,
sprinkled with cinnamon and sugar
(two teaspoons of cinnamon to six
tablespoons Of granulated Sugar)
With a nut "a blanched almond or .
pecan kerneD pressed into the top
of each cookie, they are baked for
ABOUT III minutes IN moderate oven.
HOT CUP CAKES.
plain cup cakes are the simplest
and least rich of the cakes that are
made with fat, which is another rea-
son why they are good in Summer
time. These cakes are made from
what is really just rich muffln bat
ter sweetened one-fourth cup of fat,
one cup of sugar, three cups of flour,
one egg, and one cup of liquid, with
four teaspoons baking powder, one
fourth to one-half teaspoon salt, one
half to one teaspoon favoring. And
this batter is mixed as simply as muf-
fin batter-i e., melt the fat and. mix
it with the liquid and the egg. Sift
the dry ingredients together. combine
them with the other mixture, and stir
until all ingredients are smoothly
blended.
Because these cakes are easy to
make and contain so little fat, they
are often served hot, and they go well
with fruit or other desserts. Or the
batter may be baked in layer, split
to hold a filling Of custard or cream
and served as Washington pie or Bos-
ton cream pie. Or, again, with a
filling of sliced fresh peaches or other
fruit, this batter makes good short
cake. For cup cakes. blueberries, dried
fruit. or nuts are often mixed in the
batter.
SPONGE CAKES.
THE sponge cakes-plain sponge,
sunshine cake and angel food-contain
no fat. They are, essentially, beaten
eggs sweetened, favored and combined
with flour. They depend on the eggs
to hold the air which is their only
leavening, SO the proportion of eggs
is high. For plain sponge cake: Four
or 5 eggs, cup of finely granulated
sugar, l cup of sifted soft-Wheat -four,
tablespoons of lemon juice, tea
spoon of grated lemon rind, half a
teaspoon of salt. Separate the egg
yolks and whites, beat the yolks, beat
| in the sugar, lemon juice and rind,
then the flour, sifted with half the
salt. Add the rest of the salt to the
egg whites, beat stiff, and fold into
the mixture. A sponge cake should
bake slowly because it contains so
many eggs, and the oven temperature
should be very moderate (325 degrees
Fahrenheit). When the cake is taken
out of the oven, turn the pan upside
down on a rack and let the cake drop
out itself when it is cool, without any
handling. Do not cut sponge cake.
Break, or pull it apart with forks"