Evening star., 1936-05-19
Mammoth CONNECTIONS
Were Made in Elaborate
And Fantastic Forms
King of Prussia Sent His Arny's Dessert on
Great Wagon Drawn by Eight
Straining Horses.

OF WHICH IOSc lIlc EOydl std1lQaAO va
England The cake was finally cut
up and distributed to the children
who came to see the sights at the
palace.
In 1889, also in England, an enor-
nous cake. that almost touched the
ceiling of the confectioner's shop, was
placed on display. 1t was made in
the image of a fortress and weighed
more than 1000 pounds. Into its
composition had gone 600 pounds Of
flour. 400 pounds Of butter, 400 pounds
Of sugar, 800 pounds Of sugar for the
icing, 800 pounds of currants, $50
pounds of sultanas, 800 pounds of
candied peel. 200 pounds of almonds
and 5000 eggs. History doesn't tell
us what became of this colossus. so
one can only assume that it shared
the fate of its predecessors and was
distributed among the people Of the
neighborhood.
IF YOU can come back to earth
and small quantities. after that
little depression, have for you today
special pound cake recipe, which
fills all the requirements of light,
delicate cake for Summertime after
moons, to accompany tall, cool drinks.
And 1t is so digestible that it won't
set you to dreaming about all the
mammoth concoctions Of which I
have just told you!
This butter-made loaf, rich in
flavor, chock full of raisins, Is glori-
GUS cake that is greeted with cheers
with or without creamy brown butter
icing. Unfrosted, you might serve 1t
cut in thin slices and put together
with stifly beaten whipped cream
for dessert sandwiches. Like other
butter cakes, pound cake retains its
freshness for several days.
You will find it easy to cream the
butter if you leave it out of the re-
frigerator for time at room tenn
perature. Use a medium sized wooden
spoon and a convenient mixing bow
of good size to make effective STIR
ring possible. Rinse raisins in hot
water, drain and dry on towel.
Fresh eggs left out Of the refriger-
ator at room temperature will beat
more satisfactorily and give greater
volume than very cold eggs, even
though the latter separate easily
Separate eggs when you take them
from the refrigerator. Beat yolks
until light and lemon-colored. The
batter depends upon well-beaten eggs
for lightness.
7 SUGGEST that you follow the rule
in making butter cakes, to add q
portion of the flour before adding
any liquid. to avoid curdling the bat
ter. Cake is always better if the
mixing process is continuous from the
moment the first portion of -four is
added until the batter is poured into
the pan. This recipe makes good
sized loaf. 10x5x3 inches.
RAISIN POUND CAKE.
1l2 cups raisins.
2 cups butter.
2 cups granulated sugar.
teaspoon cinnamon.
2 teaspoons mace.
9 eggs. separated.
Al cups sifted all-purpose flour.
Cream butter, add sugar and spices
and cream thoroughly. Add egg
yolks, beaten very light, and mix
Add half Of -four and blend. Add
raisins and remaining flour and blend
thoroughly. Mix in the stifly beaten
egg whites. Bake in q well-buttered
loaf pan in a moderate oven 1925 de-
grees F.) two to two and one-Quarter
hours. Cool on cake rack before
frosting.
Brown butter frosting tastes ever
so good on a creamy yellow pound
cake. The flavor of Drowned butter
is delicious in icing.
BROWN BUTTER FROSTING.
tablespoons butter.
1l2 cups confectioner's sugar.
teaspoon vanilla.
tablespoons cream.
Melt butter until golden brown, add
sugar and vanilla. Stir in cream
until right consistency to spread
smoothly on cake.