Five even tablespoonfuls: sugar; even tablespoonfuls melted butters jeveam together with 2 eggs not beaten, Then add 2 cupfuls sifted flour; 3 teaspoonfuls baking powder 1 cupful milk; a little flavoring. Beat very well, Pour into a shallow and sprinkle over the top the following mixture: 5 table spoonfuls: sugar tablespoonfuls bu cinnamon to ax Cake Shells.
Instead serving cut fruits, fee evea and ieee, custards ggelatines in sherbet glasses PARTY ROSSES FoR OF on plates 'THE YOUNGEST with cake passed separately, the newer thing is to serve them in Jeake shells. Cake is very much im= proved by the softening and flavors ing given it by the absorption Mavored cream and juices, and the fillings achieve more character when combined with a cake of fine texture and harmonious or contrasting flavor, They become less flimsy.
ud" frippery, amd—although nts and whatnot may be aulded as topping they are not cloyingly sweet ae when served without the cake.
Any recipe can be used for the hatter and the cook who understands the sere art of combining flavours will find it, interesting to deform what cake foundation should be used for the various fillings. An almost, inexhaustible number of variations possible with a few materials, Fruit short cakes ave excellent in these forme.
The shells are to be hud in tw styles, one a single pan which will torve eight people liberally, the other fect of six individual pons," They fare made" of continuous. picees of nlumninain and they bute eventy and impart a uniform colour. Cleansing is easy been use there are no seams, crevices solder or routh places where food could stick. With good ente, [these shell ts are. almost indes: tructible both in real wearing quality [and tu freshness of appearance,
Text read from the printed page and cleaned; old type leaves the occasional error.