HINTS AND RECIPIES.

Putaruru Press, Volume VI, Issue 223, 9 February 1928, Page 2

HINTS AND RECIPIES.

When Too Want a Richer Cake than Usual Try One of These Recipes. Iced Fruit Cake.—lngredients: Boz. flour, half a teaspoonful of bicarbonate of soda, a little salt, 4oz. each butter, sugar, currants, and sultanas, 2oz. each preserved cherries and candied peel, three well-beaten eggs, and a little sour milk. Sift the flour, bicarbonate of soda and salt together, rub in the butter, then add the sugar, prepared currants and sultanas, the halved cherries and shredded candied peel. Mix to a fairly stiff mixture with the beaten eggs and the sour milk, then turn into a well-greased cake tin and bake in a fairly hot oven until cooked. Leave until cold, then spread with white glace icing and decorate with slices of preserved fruit. Rich Raisin Cake. —Half a pound of flour, half a pound of butter, half :l pound of brown sugar, three-quarters of a pound of seedless raisins, quarter of a pound of candied peel, cut small, 2oz. choppcl almonds, a pinch of mixed spice, quarter of a pint of milk, three eggs, half a teaspoonful of vinegar. Line a cake tin with. well-buttered paper. Cream butter and sugar together, add beaten egg volks, mixed with milk, and, gradually, fruit, almonds and spice. Whisk whites of eggs stiffly, and then alternately with flour, and mix well. Beat in the soda and vinegar, and three-quarters fill the cake tin. Bake in a moderately hot oven about two and a half hours, standing the tin in another to prevent the cake burning at the bottom, and protecting the top with buttered paper.

Rich Plum Cake with Almond Paste. —lib. flour, lib. butter, lib. currants, lib. candied peel (mixed), lib. sultanas, lib. castor sugar, lib. stoneless raisins, 2oz. chopped almonds, two lemons, six eggs, Jib. glace cherries, 1 teacupful of brandy, one eggspoonful mixed spice. Cream the sugar and butter, and sift in the flour and salt. Beat the eggs for quite ten minutes and add them by degrees, stirring all the time. Then add the choppel almonds, cherries (cut upl. peel (thinly sliced), grated lemon rind and brandy. Mix all these ingredients thoroughly. The raisins, sultanas and currants, well cleaned, and rolled while damp in flour, must slowly be scattered in, the whole cake mixture being beaten all the time. Have ready a tin lined with three thicknesses of paper, pour in the mixture, smooth the top with a wet knife and bake in a moderate over for three hours or more. It is a good plan to put a layer of salt on the oven shelf to prevent the cake burning at the bottom. This cake will keep for months if kept in an air-tight tin. To make the almond paste, mix together one pound of ground almonds and one pound of castor sugar and add by degrees the beaten white of one egg, one tablespoonful of maraschino. This should make a stiff paste. Be sure that the cake is quite cold before putting the almond paste on, and slightly sprinkle it with sugar before you" start. Smooth the surface with a broad-bladed knife from time to time, dipping the knife into boiling water each time it is used.