BEAUTIFUL SKIN.

Hauraki Plains Gazette, Volume XXXX, Issue 5388, 15 February 1929, Page 4

BEAUTIFUL SKIN.

A Parisian doctor says that ma.yonaise is absolutely the best tonic to beautify the skin. All that is nepessary is to gently rub the face with the ordinary SiMai mayonaise, then wash off with c.ojd water. A quick substitute which is almost as effective is to mix a little yolk of an egg with some olive oil in the palm of the hand and massage the face in the same way. It would be an interesting experiment. to try this for; a few weeks and prove the truth of this doctor’s theory.

CAKES.

COUOANUT MARSHMALLOW CAKE. Cream, 5 ta,blespoor.s butter; add 1 cup sugar and 2 beaten egg yolks ; add 1 teaspoon each of, lemo.njuice and vanilla, mix well; add cup milk and 1 cup flour. Then add % cup milk ; add % cup flour sifted with 3 teaspoons baking, powder an % teaspoon salt, mixing well. Bake in 3 greased layer tins in moderate oven 15 to 20 minutes. Filling and icing.—Boil 1 cup sugar and % cup water until, syrup spine a thread; add 5 marshmallows cut iflto small piec.es, but do not stir. Pour slowly over beaten whites .pjf 2 eggs, stirring constantly; add 1 teaspoon lemau juice; kept until smooth and thick. Spread between layers and sprinkle with cocoanut and pieces of marshmallow. Cover cake with icing, and sprinkle in same way. It will take quite 1 c.up of cocoahut. CALIFORNIAN NUT LAYER CAKE. Cretin % cup, butter well, and add 1 cup sugar. Sift together % teaspoon salt, 1 teaspoon nutmeg, 1 tea- ' spoon cinnamon, 2 cups flour, and 4 teaspoons, baking powder; add this aitornatey a little at a time with 1 cup milk. Add 1 cup of nuts (walnuts and almonds) chopped fine. Bake in three greased and floured layer tins in hot oven about 15 minutes. Covqr. top and sides with icing. Cream, 1 tablespoon butter, and add 2 cups icing sugar; add 1 tablespoon cocoa and 3 tabelspoons strong coffee and stir, until smooth. LUNCHEON -CAKES. (with chocolate sauce.) ' Cream, l-3cup buttdr; add 1 cup sugar gradually ; add 1 yolk, % c.up milk, anfl 1 cup flour. Mix well. Add % cup milk, % cupi flour with 4 teaspoons flaking powder. Fold in 1 beaten dhite and 1 teaspoon ground cinnamon or vanilla. Bake in small greased tins\ in moderate oven for 20 minutes, Sjerye with following sauce topped with whipped cream: Melt 1 ounce unsweetened chocolate in top of double bojler. Add 2 tablespdons butter, and wheif mixed pour % cup boiling water on slowly, stirring constantly, thep add c .up sugar. Bring to boiling point and boil 5 minutes without stirring; add % teaspoon vanilla and few grains of salt; Serve hot. ! COCOANUT CAKE. ' .-Sift together 1% cups flour, % cupsugar, and 2 teaspoons baking powder. Add 4 tablespoons melted 1 butter, 1 teaspoon lemon extract, % c.up fresh grated cocoanut, and 1 beaten egg to 5 s cup milk. Then add dry ingredients, Mix well and bake in greased tin in moderate oven 35 to 40 minutes. Sprinkle with jejng. sugar. An Icing.—Put one unbeaten eggwhite into a shallow dish; add, a lit"’ He-at a time, 1% cups icing sugar, beating with wire whip until right consistency to .spreads Sprinkle with cocoanut. * * .# * Puffed rice or wheat will add l the nut-like- flavour to any ..dish of fruit, as well as make a balanced and appetising s,ummer sweet.