Table Talk's illustrated cook book

becomes fairly thick. Add gradually one tablespoonful of strained lemon juice and continue. When so thick that a clean cut can be made in it with a sharp knife, cover closely and set it aside for a couple of hours. Dust the cake slightly with flour, brushing and fanning off as much as possible. Spread a thin layer of frosting over top and sides and put away until next day. Add STRAWBERRY CAKE. A LOAF CAKE TINTED PINK AND FLAVORED WITH FRESH STRAWBERRY JUICE IS ICED WITH A DELICATE PISTACHIO OR PINK ICING AND MARKED TO CUT INTO SLICES. LARGE UNHULLED BERRIES DIPPED INTO UNBEATEN WHITE OF EGG AND THEN IN FINE RED SUGAR ARE USED FOR A GARNISH. a little more sugar to the icing in the bowl and give the cake a second coat, somewhat thicker than before. When this is dry add a little more sugar to the remainder of the icing, if needed, and use it with pastry bag and tubes to ornament in any preferred patterns. VIOLET CAKE. A SIMPLX SPONGC CAKE BAKED IN* A SQUARE PAN, ICED AND DECORATED WITH CANDIED VIOLETS AND LEAVES CUT FROM ANGELICA. THIS WOULD BE EXTREMELY APPROPRIATE FOR A VIOLET LUNCHEON. CREAM SPONGE CAKE. Separate the whites and yolks of three eggs. Beat the' whites to a stiff froth, add the yolks and beat again for a minute and a half. Gradually beat in one cupful of sugar; when all is in, beat steadily for five minutes longer. Add the grated rind of one large lemon and one cupful of thick sweet cream and beat for another five minutes. Stir in lightly one cupful and a half of sifted pastry flour which is thoroughly mixed with a pinch of salt and two scant teaspoonfuls of baking powder. Divide between two shallow pans lined with buttered paper and bake for about twenty minutes in a moderate oven. GELATINE ICING. Soak one teaspoonful of granulated gelatine in two tablespoonfuls of water. When soft set over hot water until dissolved, flavor and add one cupful of powdered sugar, beating well. This icing does not crumble when cut. VIOLET CAKES. BAKE A WHITE BATTER IN SMALL CUPS, AND WHEN COLD DIP INTO WHITE BOILED ICING FLAVORED WITH VIOLET. WHILE YET MOIST DECORATE WITH CRYSTALLIZED VIOLETS, STEMS OF DARK GREEN CITRON AND MINT LEAVES. AT THE BASE OF EACH PLACE A ROW OF VIOLET FONDANT PRESSED THROUGH A STAR TUBE; OR SMALL VIOLET CANDIES MAY BE USED. CHOCOLATE TEA CAKES. Cream well together two heaping tablespoonfuls of butter and one scant cupful of fine granulated sugar. Grate or cut fine one square of unsweetened chocolate, melt over hot water and add to the creamed mixture. Drop in, one at a time, three unbeaten eggs, beating very hard after each is added. Mix together, then sift one-half of a cupful each of pastry flour and corn starch, onequarter of a teaspoonful of salt and one teaspoonful and a half of baking powder. Add this to the batter alternately with one-half of a cupful of milk. Lastly, add a scant teaspoonful of vanilla, fill muffin pans two-thirds full, sprinkle some chopped nuts on the top of each and bake in a quick oven. CHERRY CAKE — [illustration: description on opposite page] A WISH BONE OR MERRY THOUGHT CAKE — [illustration: description on opposite page] CHERRY CAKE. A cake iced and garnished with cherries is very striking. A pound cake makes a handsome loaf, though any plain or layer recipe may be used. When cold it is iced with boiled or royal icing, and when this is firm any fancy design may be laid on it with red icing, adding here and there a candied cherry and garnishing with artificial cherry leaves. WISH BONE CAKE. A pretty cake may be prepared by ornamenting any kind of rich loaf cake with red and white icing, arranging gilded wish bones on top and on the sides, and a wreath of holly or leaves around the base. MUSICAL BARS.