RECIPE CORNER: STOP AND TRY ONE
FKOSTED BUTTER CAKE Ingredients : 4oz butter ; 6oz castor sugar ; 2 eggs; J cup milk; 1 tspn vanilla ; 8oz s.r. flour ; pinch salt. Method : Cream butter, sugar and vanilla, add whole eggs one at a time, beating well after each. Fold in sifted flour, salt alternately with milk. Diyide mixture hetween two 8in sandwich tins, greased. Bake in moderate oven 25 to 30 mimites. Mocha Frosting Ingredients : 4 oz cooking chocolate ; 3 dstspns water ; 1 dstspn powdered instant coffee ; 14oz can sweetened condensed milk. Method : Put chopped chocolate, water, coffee in top of cloiible boiler. Stir over hot, not hoiling, water till chocolate melts. Add condensed milk slowly, stirring constantly. Remove from heat, to cool. Use to fill and frost butter cake. ALMONI) TAKTLETS Ingredients : -Hb shortcrust ; 4oz each groimd almonds, castor sugar ; foz cornfiour ; |oz butter ; £ level tspn grated nutmeg ; 1 egg; 1 extra yolk; 2 thlspns raspberry or apricot jam. Method : Roll out pastry ahout Jin Mick, cut into rounds to line patty tins. Prick hottoni with fork, put little jam on each-. Beat together cgg> yolk and sugar. Mix cornfiour with almond meal, add to egg mix:ture. Melt butter, add with nutmeg. Three paris fill prepared cases. Bake in moderate oven ahout 20 minutes-
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Bibliographic details
Taupo Times, Volume VI, Issue 289, 22 August 1957, Page 7
Word Count
212RECIPE CORNER: STOP AND TRY ONE Taupo Times, Volume VI, Issue 289, 22 August 1957, Page 7
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