Cooking for profit

The same as Neapolitan, No. 227; which see for directions and use of molds. The bill-of-fare writers get tired of of having the same thing over and over instead of repeating Neapolitan they call It panachee, it being like panachee jelly, which is of three colors in layers, and named after the tri-colored feather which used to be worn in the hat as the sign or badge of the French republican. To save trouble on the occasion of this party supper, the 2 quarts of white ice cream frozen with the dinner cream in the morning was divided, and half of it colored with caramel and cinnamon and frozen again in a small pail set in a washtub of small ice and salt. The red was cherry juice taken from the preserving kettles and mixed with water, then frozen the same way and all three kinds put in brick moulds and packed down for 3 hours. Cost 67 cents for 3 quarts. 702— Florentine Meringue. Roll out a sheet of puff paste thin and cover a baking pan bottom with it, spread jelly or preserves upon it and bake. Whip up some meringue and mix in chopped almonds or desiccated cocoanut and spread that on top of the florentine, sift sugar on top and bake. It is like the fruit meringues in a general way but ought to be thin, to cut in large, bat flat strips. The meringue can be made with gelatine instead of white of eggs if so needed. 703— Neapolitan Cake. The new fashion for it is to make layer cakes of three colors, white, yellow, (or pink) and chocolate, spread jelly and build up to 6 layers high; trim tiie edges and ice it all over. Three kinds can be made without eggs, by using Nos. 655 and 632 ; and making pait of the latter pink with raspberry juice. The old fashion was to make pound jelly cake 6 or 8 layers high and ice it and ornament. 704— Ornamented Fruit Cake. Cut a pound of citron in strips and add to the mixture No. 68i. Bake in a large round mold previously lined with buttered paper. Put on two coats of icing, a border around, and if for a birthday party put up the initials of the person's name m letters of lace-work icing 6 or 8 inches high according to plan to be found described in succeeding pages. 705— Cake Frosting That Will Not Break Off. Our birthday cake was required to be cut in pieces and sent hither and thither, a piece or two to Basswood City and some more to Lakeport, and it would have been extremely annoying had the frosting all broke away on the first attempt to cut it, and yet that is just what the common raw icing will always do if made with white of eggs alone. But if you dissolve a little gelatine in hot water in a cup, have it like thick mucilage, then use it and one or two whites of eggs mixed in to beat up the sugar with; the frosting will stay on the cake and cut as easy as a piece of cheese. For a rule, take : 2 tablespoons dissolved gelatine. 2 whites of eggs. 2 cups sugar. Put all in a bowl and stir with a wooden paddle. ^ To making icing or frosting easily it is best to have it as thick as dough at first, it soon turns thin as the sugar dissolves, when it becomes too thick with long stirring it can be reduced with warm water by the teaspoon full, or with white of egg. A few drops of acetic acid, or lemon juice, or cream of tartar added to icing whitens and stiffins it. Add lemon or vanilla extract to flavor.