color paste. Stir and mash over hot water until soft and creamy, then coat the sides and top rim of the cake and put aside until quite firm. In the meantime put into a saucepan the strained juice of one lemon and two large juicy oranges, the grated rind of one orange, one cupful of sugar, four whole eggs and four yolks beatefi together, one cupful of white wine and one-half of a cupful of water in which is smoothly mixed two scant teaspoonfuls of corn starch✪ Orange Flip Cake. Stir this over hot water; as it heats use a flat wire beater and whisk without stopping until the mixture is light and sufficiently thickened to cling to the wires of the beater. Now add the whites of three eggs whipped to a stiff froth, beat over the fire for two minutes more, then set aside for five or ten minutes. Fill the pre- pared cake with this cream, shaping it up to a pqint. When cold decorate with orange carpels dipped into a little of the melted fondant. DEMONSTRATION. TWO NEW CAKE FORMS ARE ON THE MARKET. ORANGE SLICES AND GOLDEN ROD PANS. THE FORMER CAKES ARE COVERED AFTER BAKING WITH OIANCB FLAVORSO XCZNC. THE GOLDEN ROD CAKES ARE ICED IN WHITE AND DECORATED WITH FANCY CANDIES AND CITRON. 144 TABLE TALK'S ILLUSTRATED COOK BOOK DEMONSTRATION— MERINGUES AND WHIPPED CREAM. PASTRY BAGS AND TUBES. The housekeeper who knows how to manipulate a pastry bag and tube can serve many attractive cakes and desserts. The ordinary pastry tube is of tin and comes in a number of sizes from one-quarter of an inch to more than an inch in diameter, and with a plain or serrated edge, the latter being known as a rose-end tube. Confectioners' tubes are much smaller and can be had in a variety of fancy shapes. Bags with which to use these tubes are made of rub- ber cloth, duck or ordinary heavy muslin. For all home use they can be made of closely woven heavy muslin, one yard making four. Cut the material into squares and from each piece make a three-cornered bag or cornucopia, felling the long seam, rounding off and hemming the top. From the pointed end cut off a piece sufficient to allow the tube, when dropped into the bag, to protrude about half of its length. For use, the meringue or other mixture is dropped into the bag and pressed downward toward the point. Careful study of our illustration will show how the bag is held, downward pressure being made from above with one hand, while the other directs the end of the tube in order to fol- low out the design. cJ^^.

AI-modernized reading of the original text

color paste. Stir and mash over hot water until soft and creamy, then coat the sides and top rim of the cake and put aside until quite firm. In the meantime put into a saucepan the strained juice of one lemon and two large juicy oranges, the grated rind of one orange, one cupful of sugar, four whole eggs and four yolks beaten together, one cupful of white wine and one-half of a cupful of water in which is smoothly mixed two scant teaspoonfuls of corn starch. Stir this over hot water; as it heats use a flat wire beater and whisk without stopping until the mixture is light and sufficiently thickened to cling to the wires of the beater. Now add the whites of three eggs whipped to a stiff froth, beat over the fire for two minutes more, then set aside for five or ten minutes. Fill the prepared cake with this cream, shaping it up to a point. When cold decorate with orange carpels dipped into a little of the melted fondant. DEMONSTRATION. TWO NEW CAKE FORMS ARE ON THE MARKET. ORANGE SLICES AND GOLDEN ROD PANS. THE FORMER CAKES ARE COVERED AFTER BAKING WITH ORANGE FLAVORS ICING. THE GOLDEN ROD CAKES ARE ICED IN WHITE AND DECORATED WITH FANCY CANDIES AND CITRON. DEMONSTRATION— MERINGUES AND WHIPPED CREAM. PASTRY BAGS AND TUBES. The housekeeper who knows how to manipulate a pastry bag and tube can serve many attractive cakes and desserts. The ordinary pastry tube is of tin and comes in a number of sizes from one-quarter of an inch to more than an inch in diameter, and with a plain or serrated edge, the latter being known as a rose-end tube. Confectioners' tubes are much smaller and can be had in a variety of fancy shapes. Bags with which to use these tubes are made of rubber cloth, duck or ordinary heavy muslin. For all home use they can be made of closely woven heavy muslin, one yard making four. Cut the material into squares and from each piece make a three-cornered bag or cornucopia, felling the long seam, rounding off and hemming the top. From the pointed end cut off a piece sufficient to allow the tube, when dropped into the bag, to protrude about half of its length. For use, the meringue or other mixture is dropped into the bag and pressed downward toward the point. Careful study of our illustration will show how the bag is held, downward pressure being made from above with one hand, while the other directs the end of the tube in order to follow out the design.

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Orange Flip Cake

Table Talk's illustrated cook book