CHRISTMAS CAKES.

Taranaki Daily News, 16 December 1921, Page 4 (Supplement)

CHRISTMAS CAKES.

WITHOUT SUGAR AND EGGS. Nut Cookies. —Cream half a cupful of butter with three tablespoonfuls of golden sirup; add a quarter of a cupful of milk, one teaspoonful of vanilla extract, two cupfuls of flour sifted with one teaspoonful of baking powder and two tablespoonfuls of finely chopped nut meats, and mix together. Roll out and cut with a round cutter; lay on buttered bakiug-tins, sprinkle over with chopped nut meats, and bake in a moderate oven for fifteen minutes. Spice Cake. —Four cupfuls of flour, half a cupful of currants half a cupful of Sultana raisins, one teaspoonful of carbonate of soda, four tablespoonfuls of butter, four tablespoonsfuls of golden sirup, a pinch of salt, one teaspoonful of powdered ginger, one teaspoonful of mixed powdered spices and some buttermilk. Rub the butter into the flour; add the dry ingredients and the sirup, with sufficient buttermilk to form a stiff bather. Bake in a greased tin -for one hour, in a moderate oven. Pork Cake.—One pound of fat salt pork, one cupful of boiling water, half a pound of currants, half a pound of seeded raisins, a quarter of a pound of chopped candied lemon peel, two cupfuls of golden sirup, one cupful of molasses, one ounce of powdered cloves, two ounces of powdered cinnamon, one teaspoonful of grated nutmeg, one teaspoonful of powdered ginger and one teaspoonful of carbonate of soda. Free the pork from lean and rind and chop it fine, then add the boiling water. Cool and add the sirup, the soda mixed with the molasses, the fruit, spices, and sufficient flour to make a thick cake batter. Divide into two buttered and papered tins, and bake until ready, in a moderate oven.

“Why is it, Bob,” asked George of a very stout friend, “that you fat fellows are always good-natured?” “We have to be,” answered. Bob. “Yon see, we can’t either fight or run.”