RECOMMENDED RECIPES

Taranaki Daily News, 20 November 1926, Page 18

RECOMMENDED RECIPES

DAINTY CAKES. Layer Cake.—The weight of three eggs in butter, flour, and castor sugar, one tcaspoonful baking powder. Beat the butter to a cream, add sugar, and beat again. Then add the well-beaten eggs and mix well. Lastly add the flour and baking powder, thoroughly sieved together, and bent again well until the mixture is very creamy. Divide into two or three sandwich tins lined with buttered paper, and bake in a moderate oven until well risen and a nice golden brown colour. Carefully turn on to sieve and leave until quite cold, and then spread with a suitable filling, and ice the top, if liked. Bake for twenty to twenty-five minutes. • « • •

Fillings for Layer Cake.—Chocolate eream filling: Mix together with as little hot water as possible four tablespoonfuls of grated chocolate and two tablespoonfuls castor sugar, flavour with vanilla essence, and whip the mixture with enough cream, abo’ut a gill, until it will spread nicely. Some of this cream may be heaped roughly on top of the cake and chopped pistachios scattered over. Orange Filling: Put one ounce butter in a pan, add quarter .pound castor sugar, the grated ririd of an orange, and the yolks of two eggs. Stir over a gentle heat until mixture thickens; but, it must not boil. Then mix in one ounce fine eake crumbs and the juice of an orange, and one teaspoonful of lemon juice. Leave until quite cold before using. Lemon filling is made in exactly the same way, using two lemons in place of an orange. Mocha filling: Cream one ounce butter, and add halfgill very strong coffee. Work in gradually four ounces castor sugar and one ■ dessertspoonful grated chocolate, and flavour with vanilla essence. Fruit fillings: Apricots, peaches, or pineapple tinned make excellent fillings. They should be well drained from the syrup and cut up into small dice. A good layer of whipped and sweetened cream should be spread on the cake, and then a layer of fruit. Place other half of cake on top and dredge with icing sugar. Nut filling: Mince four ounces of any kind of shelled nuts. Then mix them with two oi' three tablespoonfols of sieved jam, such as raspberry or aprieot, and flavour with vanilla or maraschino essence. Ice cake with glace icing and decorate with chopped nuts. Custard filling: Half-pint milk, two yolks of eggs, three-quarter ounce cornflour, one ounce castor sugar, vanilla essence. Mix the cornflour with the milk to a smooth paste, and stir over fire until boiling. Simmer for ten minutes, cool slightly, add the yolks of eggs and the sugar, and reheat until it thickens. Then add vanilla to taste. Use when quite cold. This is excellent if it has the addition of a little whipped cream, and forms an economical filling for cream buns and eclairs or layer cake.. Coconut filling: Three-quarter gill cream, one ounce dessicated coconut, six drops ratafia essence, one ounce icing sugar. Beat the cream with the sugar until thick. Add essence and coconut mix well, and use. Ice the cake with the following:

Mix one* dessertspoonful lemon juice with half-pound icing sugar, add one ounce coconut and quarter-gill cream, and enough white of egg to form a paste. Spread over cake and sprinkle cocount on top.

Butter Biscuits.—6oz flour, 4oz butter, 3oz castor sugar, 1 egg. Sieve the flour and rub in butter until the mixture looks like breadcrumbs. This must be done very lightly. Add the sugar and mix into a stiff dough with well-beaten egg. Roll out on a floured board, cut into rounds, and bake on lightly-but-tered baking sheet in moderate oven for about fifteen minutes. • • • •

Lemon Drop ( akes, —loz flour, 4oz butler, 4oz castor sugar, )£> teaspoonful

baking powder, 2 eggs, peel of halflemon. Grate rind ot lemon, add to the butter, and beat to a cream. Add sugar and beat for eight minutes. Whip eggs well and add a quarter of them to toe butter, then a tablespoonful of flour, beating all the time. Continue beating while adding rest of flour and egg, and lastly add baking powder. Fin very small patty pans, well buttered, and bake ten minutes in moderate oven. Parkins. —loz fine oatmeal, 4oz flour, loz brown sugar, loz lard, 1 tcaspoonful bi-earbonato soda, % teaspoonful each of ground ginger, ground cinnamon, and salt, 4oz golden syrup, loz sweet almonds. M ell mix the dry ingredients. Alelt tho lard and add—and then the • syrup. Put a dessertspoonful on * buttered tin, allowing r «pace between each. Flatten with spoon and place a blanched almond on each. Bake in mod»;ate oven ten to fifteen minutes. ♦ • • •

Gold Cakes.—loz flour, 2oz butter, 3oz castor sugar, yolks 4 eggs, 1 orange, I small teaspoonful baking powder, Mb icing sugar. Cream butter and sugar, add grated rind of orange, and then the well-beaten egg yolks. Beat ten minutes. Add the Hour and powder sieved together. Alix well and then bake in small patty pans for ten minutes in a rather tjuiek oven. Leave until cold. Then cover with orang* icing, to make which roll the icing sugar until smooth and rub through sieve, and then mix with enough strained orange juictf to form thick paste, which spread on the cakes with a knife dipped in hot water.