No. 3. Marble cakes. Drop any cake mixture from a spoon on to a floured baking-sheet, using about a dessert- spoonful of mixture for each cake, and leaving enough space for the cakes to spread. Place on the flat sides icings of three colors and let them run together irregularly to give a marble-like appearance. No. 4. Hemispheres. Make a cake mixture, using, |- cupful of butter, i cupful of powdered sugar, I cupful of pastry flour, I teaspoonful of vanilla, Yolks of two eggs✪ Hemispheres. 188 LUNCHEONS Cream together the butter and sugar, add the yolks and flavoring, and then the flour. ]\Iake it into balls one inch in diameter, by rolling small portions of the mixture between the hands. Roll the balls in powdered sugar and place them on a floured tin. They will flatten in baking and leave the shape of hemispheres. Bake them in a moderate oven ten to fifteen minutes. Cover the flat sides with icing of different colors and ornament with decorating icing pressed through a tube of small opening. In the illustration some of the cakes have only the deco- rating icing in rings with a spot of jelly in the center, others have pistache with decoration, and others have plain icing with a spot of jelly in the center. CREAM-CAKES To a cupful of hot water add a tablespoonful of butter, a tablespoonful of sugar, and a dash of salt. AVhen the sugar is dissolved and the butter melted add a cupful and a quarter of flour. Cook it, stirring all the time, until it is a smooth paste that leaves the sides of the pan. Let it cool a few minutes and then add three or, if necessarj^, four eggs✪ Cream-Cakes, beating in well one at a time. The paste should have suf- ficient consistency to hold its shape without spreading Avhen dropped from a spoon. Put the paste into a pastry-bag with a plain tube of half- inch opening and press it through into balls from three quarters of an inch to two and a half inches in diameter, according to the size of cakes wanted. Brush the tops with egg and bake in a slow oven for thirty to forty minutes, or until the cakes are puffed and -feel light. If they are to be used for plain cream-cakes, open them on one side and put in ft spoonful of cream filling made as follows : NO. 181. CREAM CAKES, ICED. NO. 182. CREAM CAKES WITH JAM AND WHIPPED CREA.M. NO. 183. MERINGUE MUSHROOMS. LOAF CAKES -SMALL CAKES — FANCY CAKES 189 CREAM FILLING Beat together the yolks of five eggs, half a cupful of sugar, and a heaping tablespoonful of cornstarch, add a pint of scalding milk and stir over the fire until it is well thickened, then add half a teaspoonful of vanilla✪ Cream Filling or other flavoring. CREAM-CAKES, ICED Make cream-cakes two inches in diameter, fill them with charlotte russe filling, or with apricot or other jam, and whipped cream. Cover them with icing No. 1 or 2 ; or fill them with cream filling flavored with coffee and cover them with icing No. 1 made ^yith coffee. CREAM-CAKES WITH JAM AND WHIPPED CREAM Make cream-cakes one to one and a half inches across. Open and spread the inside with apricot or any jam, and then fill them with whipped cream. Boil a little sugar and water to the crack ; that is, until a little of the boiling sugar dropped into water will be brittle enough to break with a snap. Pour this over the cakes, and sprinkle them with chopped blanched almonds. LITTLE CREAM-CAKES WITH CARAMEL ICING Make cream-cakes of one inch diameter. Fill them with cream filling, and cover them with sugar boiled to the crack, as directed above. Place each one in a little paper box with other fancy cakes. MERINGUE MUSHROOMS Place meringue mixture (see page 150) in a pastry-bag with a plain tube, and press it through into shapes like mush- room caps. This is done by holding the tube still until 190 LUNCHEONS

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

No. 3. Marble cakes. Drop any cake mixture from a spoon on to a floured baking-sheet, using about a dessert- spoonful of mixture for each cake, and leaving enough space for the cakes to spread. Place on the flat sides icings of three colors and let them run together irregularly to give a marble-like appearance. No. 4. Hemispheres. Make a cake mixture, using, |- cupful of butter, i cupful of powdered sugar, I cupful of pastry flour, I teaspoonful of vanilla, Yolks of two eggs. 188 LUNCHEONS Cream together the butter and sugar, add the yolks and flavoring, and then the flour. ]\Iake it into balls one inch in diameter, by rolling small portions of the mixture between the hands. Roll the balls in powdered sugar and place them on a floured tin. They will flatten in baking and leave the shape of hemispheres. Bake them in a moderate oven ten to fifteen minutes. Cover the flat sides with icing of different colors and ornament with decorating icing pressed through a tube of small opening. In the illustration some of the cakes have only the deco- rating icing in rings with a spot of jelly in the center, others have pistache with decoration, and others have plain icing with a spot of jelly in the center. CREAM-CAKES To a cupful of hot water add a tablespoonful of butter, a tablespoonful of sugar, and a dash of salt. AVhen the sugar is dissolved and the butter melted add a cupful and a quarter of flour. Cook it, stirring all the time, until it is a smooth paste that leaves the sides of the pan. Let it cool a few minutes and then add three or, if necessarj^, four eggs, beating in well one at a time. The paste should have suf- ficient consistency to hold its shape without spreading Avhen dropped from a spoon. Put the paste into a pastry-bag with a plain tube of half- inch opening and press it through into balls from three quarters of an inch to two and a half inches in diameter, according to the size of cakes wanted. Brush the tops with egg and bake in a slow oven for thirty to forty minutes, or until the cakes are puffed and -feel light. If they are to be used for plain cream-cakes, open them on one side and put in ft spoonful of cream filling made as follows : NO. 181. CREAM CAKES, ICED. NO. 182. CREAM CAKES WITH JAM AND WHIPPED CREA.M. NO. 183. MERINGUE MUSHROOMS. LOAF CAKES -SMALL CAKES — FANCY CAKES 189 CREAM FILLING Beat together the yolks of five eggs, half a cupful of sugar, and a heaping tablespoonful of cornstarch, add a pint of scalding milk and stir over the fire until it is well thickened, then add half a teaspoonful of vanilla or other flavoring. CREAM-CAKES, ICED Make cream-cakes two inches in diameter, fill them with charlotte russe filling, or with apricot or other jam, and whipped cream. Cover them with icing No. 1 or 2 ; or fill them with cream filling flavored with coffee and cover them with icing No. 1 made ^yith coffee. CREAM-CAKES WITH JAM AND WHIPPED CREAM Make cream-cakes one to one and a half inches across. Open and spread the inside with apricot or any jam, and then fill them with whipped cream. Boil a little sugar and water to the crack ; that is, until a little of the boiling sugar dropped into water will be brittle enough to break with a snap. Pour this over the cakes, and sprinkle them with chopped blanched almonds. LITTLE CREAM-CAKES WITH CARAMEL ICING Make cream-cakes of one inch diameter. Fill them with cream filling, and cover them with sugar boiled to the crack, as directed above. Place each one in a little paper box with other fancy cakes. MERINGUE MUSHROOMS Place meringue mixture (see page 150) in a pastry-bag with a plain tube, and press it through into shapes like mush- room caps. This is done by holding the tube still until 190 LUNCHEONS

Luncheons