Luncheons

NO. 171. COCOANUT-CREAIt CAKE. NO. 172. LOAF or CAKE DECORATED WITH POWDEEED SUGAR AND STAR OF POWDERED COCOA. .jr-~- NO. 173. LOAF OF CAKE DECORATED WITH ICING IN TWO SHADES OF WHITE. COCOANUT CKEAM-CAKE Use any cake mixture for the layers. The orange-cake mixtures are recommended. Make a filling as follows : put in a saucepan, 1 cupful of milk, 1 cupful of sugar, |- cupful of cocoanut, A piece of butter the size of a nutmeg. Mix them and let them come to the boiling-point, then add slowly a heaping tablespoonful of cornstarch, moistened with a tablespoonful of milk, and stir until the mixture is thickened. Remove it from the fire and add the beaten yolk of an egg. When it cools and is beginning to set, spread it over the tops of both layers of cake and place one on the other. Trim the edges. Sprinkle the top with powdered sugar or with grated cocoanut. The cake in the illustration has in the center a confectioner's rose. Various kinds of sugar flowers can be bought at bakers' supply stores. CAKE DECORATED WITH STAR Paint the surface of an inverted loaf of any kind of cake with white of egg, then sift over it while it is moist enough powdered sugar to whiten it. Place a star stencil on top, get it exactly in the center, and sift powdered cocoa into the opening. The star could be made of granulated sugar, colored pink, if preferred, or a space could be filled with small candies called ' ' hundreds and thousands. ' ' TO MAKE STENCIL Place a piece of stiff paper over the bottom of the inverted pan in which the cake was baked and crease it enough to in- dicate the circle. Outline the circle with a pencil and draw inside of it two other circles, the first half an inch and the second one and a half inches inside the outer one. Draw two lines across the circles at right angles, then two more lines at equal distances between the others, then draw pointed lines in the eight spaces between the second and third circles. CAKE DECORATED IN TWO SHADES OF WHITE ICING The illustration shows a simple pattern for decorating a loaf of cake. The cake can be made of any mixture. It is first covered with icing No. 3, page 192, which gives a clear icing and makes a good background for the white lines. If it does not run evenly dip a knife in water and smooth it. Most irregularities can be smoothed out with a clean, wet knife. The lines are made of decorating icing, which is white (No. 16, page 195), pressed through a pastrybag with tube of small opening. Each one of the center figures of the pattern holds a small silvered pellet of candy. ICED CAKE DECORATED WITH PINK BOW-KNOT Cover the cake with a smooth, hard icing (No. 2 or No. 4). Put decorating icing ^(No. 16), colored pink with cocliineal, into a pastry-bag with tube of plain, small opening, and trace a bow-knot with it. Pill the space between the outlines with pink icing, and flatten it, to look like a ribbon, with a wet knife. If the icing is not satisfactory, take it off with a knife, wipe the cake with a dry cloth, and make another trial. A little practice with a pencil, drawing a knot of the right size on paper, will enable one to trace more easily the outlines on the cake. NO. 174. RED CAKE DECORATED WITH PINK BOW-KNOT. v., r^-^t?^^p 'I NO. 175. 1. ICED CAKE DECORATED WITH CANDIED ROSE-LEAVES. 2. ICED CAKE DECORATED WITH CANDIED VIOLETS. NO. 176. LOAF OF CAKE COVERED WITH TCTTI FRUTTI ICING. NO. 177. CAKE-BASKET holding MERINGUE MUSHROOMS NO. 178. 1. JELLY-ROLL. 2. DAISY CAKES. 3. MEDALLION FRUIT-CAKES. CAKES DECORATED WITH CANDIED VIOLETS AND WITH CANDIED ROSE-LEAVES No. 1. Cover a loaf of cake with icing flavored with rosewater or extract. Scatter over it candied pink roseleaves.