Page 12 Advertisements Column 4

Gisborne Herald, Volume LXVI, Issue 20108, 30 November 1939, Page 12

1 Home Science \Service I K \ by \ MARGARET 1 AMli RIDGE a 0 ICING XMAS CAKES m POINTS FOR THE COOK When icing rich fruit cakes, 'f no almond paste is being used give the cake a coat of icing and leave it an hour or so, then coat again and leave a few hours. The cake then can have the final coating. If it is possible it is better to leave the cake over-night before adding the final coating. This process seals the cake and there is less tendency for moisture from the cake to discolour the icing. If almond paste is used on the cake, leave it overnight to dry before adding icing, otherwise the oil from the almonds will discolour the icing. ALMOND PASTE C tablespoons icing sugar. 4 tablespoons ground almonds 3 egg-yolks Mix all together into a firm mixture. More icing may possibly be used. Roll out as desired to cover the cake. When putting almond paste on the cake, to make it stick brush the cake over with apple jelly or a thin jam. This saves using the white of an egg. ROYAL ICING 3 egg-whites 1.1 lb. icing sugar (about). Acetic acid, 1 teaspoon, or juice of one lemon Beat the egg-whites stiff, add sifted icing sugar, three tablespoons at a time, beating well all the time. Always keep a wet cloth over the basin that icing is in, otherwise it will get hard on the surface. This icing will not go so hard it a teaspoon of glycerine is added. ECONOMICAL ALMOND PASTE > lb. ground almonds I lb. icing sugar II eggs Almond essence Mix all well together and roll as required. ROUGH ICING—AMERICAN FROSTING 1 lb. sugar pt. cold water Whites of 2 eggs Put water and sugar to boil until 240 degrees Fahrenheit, or a soft ball is formed, when a little is tested in cold water. Beat whites of eggs stiff. Pour syrup over and beat until the mixture is thick. Spread on cake and leave it rough. Decorate the cake with sprigs of holly. PLAIN BUTTER ICING 2 tablespoons butter 5 heaped tablespoons icing sugar A few drops of hot water Flavouring Beat all the ingredients well together to the consistency of whipped cream CARAMEL ICING 1 teacupful cream 2 teacupluls brown sugar 1 teacupful butter A teaspoon vanilla Put all the ingredients except the vanilla into a small saucepan, stir over a fire until the sugar is dissolved. then - boil quickly, stirring every now and then until it is thick and leaves the side of the pan. Take off the fire, add vanilla, stand the saucepan in a basin of cold water and stir gently until the icing is a little thicker. Then spread on cakes. This icing should remain soft. BOILED CARAMEL ICING 2 cups brown sugar with enough water to dissolve sugar Whites of 2 eggs, beaten stiff Boil the sugar and water until it threads, then pour over beaten whites. Beat until it reaches a consistency to spread.

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Clean Up for XMAS A Fresh Wallpaper and a Tin of DULTJX will work the Magic Touch and transform your rooms. SHOP EARLY At ff ¥SMCEH,T’S” BY THE CLOCK TOWER