HOME SCIENCE SERVICE

Gisborne Herald, Volume LXVI, Issue 20054, 28 September 1939, Page 13

HOME SCIENCE SERVICE

LARGE PLAIN CAKES SATISFACTORY RECIPES I have had a number of requests lately for recipes for large plain cakes. The following ones have all 'been tested and prove very satisfactory. Hints to remember when making cakes:— (1) Always be particular about measurements. (2) Mix the ingredients as stated. (3) Have a good steady oven in which to cook large cakes. (4) Always paper tins for. large cakes. 05) Keep the cake mixture nice and soft. Do not add too much flour at a time and then have to soften it down with milk or egg. Once the mixture has 'been made too stiff the texture of the cake is apt to he spoilt after it is cooked. (6) A large cake is always better if left a day or so before it is cut. PERFECT CAKE Jib. butter. 1 cup sugar. 3 eggs. 13 cups flour. 2 teaspoons baking powder. J cup milk. 'Beat the butter and sugar to a cream. Add beaten eggs, then flour, baking powder and lastly milk. Bake for three-quarters of an thour in a moderate oven, 400 degrees, top off, bottom low. LADY SMITH CAKE The above mixture makes a very nice cake if a good teaspoon of spice is added to half the mixture, the plain half put in a tin, and raspberry jam spread on top, then the spiced mixture put in. When cooked ice with chocolate icing. GOOD SULTANA CAKE Jib. butter. Jib. sugar. 4 eggs.

(By Margaret Ambridg«)

2 breakfastcups flour. 1 heaped teaspoon baking powder. Boz. sultanas. Cream butter and sugar, add eggs one at a time, beat well, then add flour, etc. Bake at once in a moderate oven, 400 degrees, top off, bottom low, for one to 1J hours. ECONOMICAL FRUIT CAKE Boz. butter. ' Boz. sugar, lib. flour. 2 eggs. A cup milk. 1 good teaspoon baking powder. Fruit as required. Cream the butter and sugar, add beaten eggs, then flour, milk and fruit. Bake in a steady oven, 425 degrees, top off, bottom low, for 1 to 1J hours. VICTORIA CAKE 2£oz. flour, ljoz. cornflour. 4oz. sugar. 3oz. butter. 2 eggs. 2 tablespoons cold water. 1 level teaspoon baking powder. Cream the butter and sugar, beat the eggs with water. Add flour and eggs alternately, add essence and baking powder. Put the mixture into a greased and floured tin. Bake in a moderate oven, 375 degrees, for 20 minutes, top off, bottom low. Ice with lemon icing. WATER-MELON CAKE 3 cup sugar. 1.3 cups flour. , •jib. butter. 1 teaspoon cream of tartar, j teaspoon soda. 3 cup milk. Whites of three eggs. Lemon essence. Cream butter and sugar well, add milk and flour into which has been sifted cream of tartar and soda. Add stiffly-beaten whites and flavouring. Take three-quarters of . a cup of the mixture and add one small teaspoon of pink colouring and half a cup of raisins. Put the pink mixture in the bottom of a tin and the rest on top and bake about one hour in the oven, 375 degrees, top off, 'bottom low. • * MADEIRA CAKE lib. butter. Alb. sugar. Jib. flour. 4 eggs. 1 teaspoon baking powder. Cream the butter and sugar well, add beaten eggs alternately with flour, add baking powder last. Bake in it moderate oven, 400 degrees, top off, bottom low, for one hour. END SLEEPLESS NIGHTS Take MARSHALL’S FOSPHERINE. The mighty nerve tonic. Formulated for New Zealanders. MARSHALL'S FOSPHERINE. Restores health —enery. only 2/0, 100-dose bottle. • \ U ehernlt ts and stores.*

RICH GINGER CAKE 1 cup treacle (warmed). ' • 4 eggs. 1 pkt. spice. 1 teaspoon soda. Jib. butter. 2 cups flour. loz. .ginger, 1 cup sugar. 1 cup milk (warmed). Cream the butter and sugar, add eggs one by one, then treacle, flour, ginger, spice, milk, with soda dissolved in it, last. Bake in a moderate oven, 425 degrees, top off, bottom low, for 1J hours. CANADIAN DATE CAKE 2 cups flour. 1 cup dates. 1 cup sugar. 1 cup walnuts. Jib. butter. ’ 2 eggs. 1 teaspoon soda. 1 tablespoon golden syrup. J cup cold water. Use a breakfast cup for measuring. Cream butter and sugar, add beaten eggs. Dissolve the soda in water and pour over the dates. Let stand for one hour. Add this to creamed sugar, etc. Mix in syrup and flour. Bake 1J hours in a moderate oven, 400 degrees, top off. bottom low. PRUNE CAKE Jib. prunes. .1J cups flour. - soz. butter. jj teaspoon soda. soz. sugar. J teaspoon cinnamon. 1 egg. \ teaspoon spice. Pinch salt. 1 teaspoon baking powder. Pinch gr. cloves. Soak the prunes overnight. Next day cook until soft, then stone and let drain. Cream butter and sugar, add egg and beat well, then add dry ingredients, well sifted, then prunes previously dredged with flour. Mix all well. If the mixture - is too stiff add some prune juice. Put in a wellgreased tin and bake for about one hour in a moderate oven, 400 degrees, top off, bottom low.