Cookery Nook

NZ Truth, Issue 1216, 21 March 1929, Page 11

Cookery Nook

"rOOKERY . NOOK" recipes are supplied for "N.Z. Truth" exclusively each week by Miss Marion Christian, demonstrator at the Wellington Gas -Company.

Queen Slab Cairo Ingredients — 6ozs. lard, 6ozs; margarine or' butter, •10 ozs. sugar, lib. flour, '%lb.' currants, % lb. .sultanas, 1 teaspoon baking powder, >2 eggs, little milk, }_ teaspoon, salt, grated rind 1 lemon, %lb. candied peel.. Method— Put lard, margarine, sugar, lemon rind (grated) and .salt into a> bowl and beat them well until Very light and creamy, add eggs arid flour with sufficient milk to .beat up to a moist consistency, add cleaned fruit, chopped candied peel, swid baking powder—a little spice can-be added also if liked. Bake in/ a large papered tin for 2*_ hours ..in a moderate .oven. Raspberry Sandwich Cake Ingredients— 4ozs. •butter or margarine, 4ozs. sugar, 6ozs. flour, little milk, % teaspoon salt, little grated lemon rind, .2 eggs, % teaspoon baking powder. • N Methods — Cream . well together the butter,^ sugar and salt! Add lemon rind, eggs and flour. Beat well, using sufficient milk to make mixture moist. Lastly, add baking powder. Cook m a greased sandwich tin for 30 minutes. When cold, split | cake and spread the following filling between. Dredge top of- cake with pugar. Raspberry Butter Filling Ingredients — 2 tablespoons raspberry jam, %lb. butter, %lb. icing sugar, lit-tle-red coloring. '■''.'. Method — (If liked rub jam through a sieve).. Sift icing sugar, .mix butter with this,- adding jam. -Work all well together, and color a pretty pink.