HOME RECIPES

Bay of Plenty Beacon, Volume 9, Issue 38, 11 January 1946, Page 6

HOME RECIPES

SOME HOLIDAY DISHES

Nut Cream Take 1 packet vanilla jelly crystals 2oz blanched, almonds, 12 glace cherries small tin unsweetened condensed milk, 2oz dessicated coconut. Dissolve the jelly crystals, making up to only three-quarters of a pint, anti allow to cool. Chop the almonds and cherries finely. Whip jelly until stiff then add condensed milk gradually, followed by chopped almonds, cherries and coconut. Set in a mould rinsed out with cold water. When ready turn ut and decorate to taste Christmas Cake

Take 111) flour, %lb butter, G eggs, 14 tablespoonful vanilla essence, 3oz mixed peel, lib currants, 2 teaspoons treacle, pinch salt, 2 teaspoons baking powder 2 teaspoonfuls rose water, pinch salt, %lb brown sugar, % gill made coffee, lib raisins, 1 level teaspoonful mixed spice, % tea spoonful ground mace.

Sift flour, salt, baking powder, mace and spice into a basin, soften blitter and sugar in a basin,, not melting butter too much. Beat to a cream, add well-beaten eggs and flour, mixing alternately to butter and sugar till eggs are used up and flour nearly so. Add remainder of flour coffee and treacle alternately till all are mixed in. Beat well after each addition. Lastly stir in prepared fruit finely minced peel, rose water and vanilla. "Place in a greased tin lined with two folds of buttered paper. Make a slight hollow in the centre witli the. back of a wooden spoon. Bake in a moderate oven for about two and a half hours. Test with a skewer to see if cake is ready. Mince Pies

Take 1 cupful flour, one-third cupful butter, pinch salt, 2 a /2 tablespoonfuls of cold water, mincemeat. Sift the flour and salt together and. rub in butter. Add water to make a mealy-looking dough. Turn on to a lightly-floured board, roll out thinly and cut into' rounds. Line buttered pastry tins with rounds, fill up with mincemeat, and wet the edges slightly with water. Cover with another round of pastry, make a cut in the centre of each, and bake in a quick oven for about 2U minutes. If wanted glazed, brush pies with beaten egg or water, and dredge with castor sugar when half cooked. Another method is to cover the mincemeat with tiny strips of pastry and bake in the usual way. To Vary Mince Pies Make either a large pic or individual ones using flaky pastry or short crust as preferred. Cover them before baking with a criss-cross' of marzipan paste instead of a pastry cover. Another way is' to cut out rounds to cover pics, already halfprepared in tartlet tins —pastry lined and filled. Take a smaller cutter and mark but do not cult; through the pastry rounds, leaving an edge about one-eighth of an inch wide. Cover, and finish off pies as usual. Bake, and when ready to serve gently remove the marked.off centres of pastry covers but two heaped teaspoonfuls whipped cream,, sweetened and flavoured with vanilla, in centre ol each. Serve at once.