HAVE YOU A SWEET TOOTH?

NZ Truth, Issue 1193, 11 October 1928, Page 19

HAVE YOU A SWEET TOOTH?

Deliciousßecipes For Idrig and Filling

Here are a few' reci§es< for will suggest a new and delicious CHOCOLATE BUTTER ICING

REQUIRED: 9oz. icing' sugar, 141 b. ** butter, 2pz. cocoa.; vanilla flavoring, 2 tablespoon's ■ milki ■ "Put l : the Bugar through ' a flhe^ sieve. ' Put the, cocoa into a saucepan-and.mlx to a paste with the '., jriilk, ' then\stir until dissolved. .A f little '.more milk may be added if required. 'Now add the butter to the icing sugar and : beat both' to a cream. Add . the eppoa arid a- f ew drops f of vanilla; !.iriix: all -together. Then leaye .until it becoriies ■ stiffer,; before USirig 'lV /•' '. ; - .>:.■.;'. ■■',•':• '■:,'; :■;;/•■ :"■■}':■, ■ . '.' '" / ' . • '' . ' : '-'' ; *' ','"-', '".*': •''•'• '.•'•'. ! AMERICAN FILLING -y T' AXE 3 tablespoons apricot jam, 3/2 tablespoons ' ground almonds, vanilla flavoring ! arid ;sdttie;.flrie-chppped walnuts. Put the ■ jam ■ ; thro.ugh' a sieve and mix. well with other ingredients.

\ hose witfi a sweet toothy which f Q^ of -treating calces: , CARAMEL FiLLING OR ICING

TAKE 2 cups brown sugar, 1 cup * cream, loz: butter.. Stir all together and boil for 1 minute. .Take oft! the fire and beat well. When cool, spread on cake.' ' , " . ' :' '' .:■ .;- '#. .• .• ' ■•■•':'•• =••'■ t ■ •■■' ■ MOCK CREAM TAKE,I cup of milk, 1 tablespoon * Biigar, 1 tablespoon butter, 1 dessertspobn cornflour and some essence of vanilla. '. Make cornflour the usual ■\yay, beat .butter and sugar to a cream, add cold * cornflour a tablespoonful at a time and beat well. .: • : ■' ' : ■*■■-:■ . -■- ■•; .• • : : SPONGE FILLING TAKE 2 tablespoons each of butter, * icing .sugar and .boiling water. Pour the -boiling water on to the butter and, sugar; beat until thick. A tablespoon \ of raisins, cherries or walnuts will ,-■ ad.d ..variety.- to this filling. Soak m whisky, or brandy over-night,, strain and.mix with filling. ' ;, , • '_,-■ ••■ \' ; - •■.-'■' : ;#';- / ';"# ■ '■ ' : :\\] AMERICAN ICING DEQOIRED: 602. icing sugar, y z tea-' *> cup water. Boil till clear arid threads, then pour gradually on to whipped white of egg, beating all the time. ■ Flavor with vanilla and when thick enough, spread ali over the cake. ;■;':' ■■'.■'■■!>;. . :V..t* '''.'"■:'*■'- : ALMONPICING TAKE 1 :1 b. sugarj y 2 cup of milk and ai * piece' of -butter, about the size of an egg. Put into a saucepan and boil for 15 minutes. Then add a cup of lttiriced almonds, boil again for a few.niihutes, lift off -the fire . and beat until cool; Spread ,on cake with knife dipped m hotlwater.' ■• :■■ '-■' , ' ..- ':■■■..■ v'--' '". '■■'■[■■■ ■'