WINE REPICES

Wairarapa Times-Age, 22 July 1938, Page 8

WINE REPICES

WELL WORTH TRYING. Wine Biscuits. ■' Ingredients: Half lb. butter, jib. castor sugar, 2 egg yolks, 4 tablespoons sherry or bra'ndy, Jib. flour, 4 'teaspoon baking powder, pinch of salt, J teaspoon powdered cinnamon, 2 tablespoons blanched chopped almonds. Method: Cream the butter and sugar, add egg yolks, sherry, sifted flour, salt and baking powder, mixing to a smooth flrrn paste. Roll thinly on lightly floured board, cut into small rounds or finger lengths, brush surface with egg white, sprinkle with prepared almonds and sifted sugar and cinnamon, and place on buttered baking trays. Bake slowly till crisp and pale brown, and leave on trays till cold. Wine Cream Cake. Ingredients: One layer of butter sponge or Genoese mixture, few drained cherries and blanched, chopped pistachio nuts, 3 tablespoons cake crumbs, 2oz. butter, 2 tablespoons sifted icing sugar, 2 tablespoons sherry or liqueur or rum, 2 tablespoons ground almonds, I few drops green colouring, pale green warm icing (optional). Method: Bake the prepared cake mixture in one layer or 2 buttered sandwich pans in a moderately hot oven, and turn on to cooler. The one layer may then be split and spread with prepared filling, joined, and then decorated with piped . filling mixture, sliced cherries, and sprinkled with chopped pistachio nuts; or the two sandwich layers may be spread and joined with filling, the surface covered with pale green icing and sprinkled with chopped nuts. To prepare the filling: Cream the butter, gradually add the sifted icing sugar, wine, cake crumbs, ground almonds and cream. Colour pale green, and work the mixture to a spreading or piping consistency. If cake crumbs are dry, a little more wine or cream may be required. The mixture may be used as a filling or forced through a bag fitted with a rose pipe for decorating. For icing: Add wine flavourings as for filling and sufficient hot water to alb. sifted icing sugar t° mix to a smooth pouring consistency. Colour pale green and cover cake surface with icing. Wine Cheese Crackers. Ingredients: Half lb. grated cheese, 3 tablespoons white wine, 2 tablespoons butter, 2 tablespoons cream, J teaspoon mustard, salt and cayenne, plain crackers or unsweetened wafer biscuits, gherkins, red peppers, and watercress for garnish. Method: Cream the butter, add the finely-grated cheese, wine and cream. Season with mustard, salt and cayenne and beat till smooth and creamy. Spread the crackers with some of the mixture, and place remainder in forcing bag fitted with small tube. Decorate crackers with the forced mixture, sprinkle with paprika, and add rings of gherkin and strips of red pepper. I Serve on platters with watercress.