Thank you for correcting the text in this article. Your corrections improve Papers Past searches for everyone. See the latest corrections.

This article contains searchable text which was automatically generated and may contain errors. Join the community and correct any errors you spot to help us improve Papers Past.

Article image
Article image
Article image
Article image
Article image
Article image

CAKES AND BISCUITS

FILL YOUR TINS. SOME OLD FAVOURITES. Here are some old favourites and some newcomers among the recipes to tempt you into the kitchen to fill up your cake and biscuit tins. You will find them delicious. Chocolate Eclairs. Take 3 fresh eggs, | pint water, £lb flour, 2oz butter, | teaspoonful vanilla essence, 2 gills cream. Chocolate Icing.—Two ounces grated chocolate, soz icing sugar, vanilla essence. Measure butter and water into a saucepan and heat slowly. Sift the flour. When butter and water come to the boil, remove pan from the gas and stir in the flour with a wooden spoon. Stir till smooth, then cook over a slow heat, stirring all the time till mixture shrinks from sides of the pan. Remove pan from the heat. Stir in vanilla essence, then beat in one egg (turned into a cup) at a time. Beat well between each addition. Fill forcing pipe three-quarters full of mixture and force mixture on to a buttered baking sheet in fingers half an inch wide. Bake in a hot oven for about half an hour, when eclairs should be crisp and hollow. When required, make a slit in the side of each eclair and remove soft part inside if there is any. Fill with sweetened and whipped cream, using a forcing pipe. Spread with chocolate icing made by dissolving chocolate in two or three dessertspoonfuls of water, then take off the gas and leave to cool. Sift sugar and add, flavour with vanilla,

and mix all together and use. Coconut Cones. Take Mb coconut, 4oz castor sugar, IJoz cornflour, 3 egg-whites, vanilla essence and rice paper. Place some sheets of rice paper in baking tins, whisk the egg white to a verystiff froth. Mix the cornflour and sugar and stir these lightly into the it beaten egg-whites. Add the vanilla 0 and the coconut. Put the,mixture in rough piles on rice paper and bake in 1S a slow oven till crisp. Some of the L " mixture can be coloured pink, and n some with coffee essence, to give vare iety. Belgian Biscuits. | n Take Boz flour, 4oz sugar, 4oz but'f ter, 1 egg, 1 teaspoonful ground cinnad mon, J teaspoonful baking-powder, raspberry jam. , t Icing.—Take 4oz icing sugar, 2oz glace cherries, boiling water. e Cream butter and sugar, and gfad- • ually add the dry ingredients. Mix r with beaten egg and work till smooth. - Roll out and cut with a cutter into bisI cuits, not too large. Bake for twenty minutes. Allow to cool. Spread one s with jam and place another on top. ‘ Decorate with icing and place a glace J cherry on each. When preparing the i icing, sieve icing sugar, and add wa- , ter very slowly, as it takes very little |. to mix it. II ' Dundee Cake. > Take 6oz butter, Boz flour, 3oz cur- - rants, 3oz cherries, soz sugar, 2oz chopped peel, 4 eggs, 4oz raisins, loz almonds, | teaspoonful baking-powder. Prepare the oven and paper the cake-tin. Cream the butter and sugar, I and add the eggs one at a time and I beat well after each addition. Add I the baking-powder to the flour and add I to the egg mixture. Add the cleaned I currants, raisins, chopped peel and I cherries, and mix all well together. I Turn into the prepared tin. Blanch I and chop the almonds and-sprinkle on I top. Bake for two hours. I Orange Cake. I Take 4oz sifted sugar, 6oz flour, 2 I eggs, 4oz butter, 1 teaspoonful bak- I ing-powder, 1 orange. I Cream, together the butter and sug- I ar, add the eggs, and mix the flour I and baking-powder. Add the grated I orange rind to the egg mixture. Fold I in the flour and pour into a greased I tin. Bake in a moderate oven for 40 I minutes. When cool, cover with I orange icing. I Orange Icing—Take lOoz icing sug- I ar, J gill orange juice. Sieve the icing I sugar to free it from lumps. Mix I well together with the juice until I smooth. Place in a saucepan and make I slightly warm. Stir well all the time. I Place cake on a cake-rack. Pour the I icing over. Leave until set. Serve I on a lace paper. 1 Fruit Gingerbread. I Take Jib flour, Jib fine oatmeal, 6oz I lard or butter, 6oz moist sugar, 4oz I crystallised ginger, 2oz walnuts, 1 des- I sertspoonful- of ground ginger, 1 tea- B spoonful mace, k teaspoonful bicar- I bonate of soda, 3 eggs, one-third cup- I ful milk, 2oz citron peel, lib treacle or B golden syrup. I Grease two oblong tins, sift the flour, B oatmeal, and ground ginger into ba- B sin, and rub in the butter. Add the B peel, cut in strips, the mace, and the ■ fruit, left whole or cut in large pieces, B and the shelled walnuts. Mix the soda B with the milk and add it to the flour, B making a hollow in the centre to re- ■ ceive it. Pour in the treacle and mix B while adding the beaten eggs. Pour B into the prepared tins and bake in a I moderate oven for about one hour. I Cleopatra Cakes. I Take J cupful flour, J teaspoonful B baking-powder, 2 cupful walnuts, 2 B eggs, 1 cupful brown sugar, J teaspoon- I ful salt. B Beat the eggs slightly, then stir in ■ the sugar/ flour, baking-powder, salt, B and chopped nuts in the order given. B Fill buttered gem tins three-quarters B full of the mixture. Place half a wal- B nut on top of each and bake in a B moderate oven for a quarter of an B hour. Cool on a cake-rack. B Tantallon Biscuits. ■ Take Boz flour, 4oz butter, 2oz castor I sugar. B Mix the flour and sugar together. B Gradually work all into the pat of ■ butter. If it begins to get crumbly, B knead well for five or ten minutes be- B fore adding any more flour. When it B is all worked in, knead well and form ■ into a round cake. Roll out very B thinly and cut with a cutter. Cook B in a moderate oven for ten minutes. B Dust with castor sugar and cool on a B tray. To store, pack in an airtight B tin. B

Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/newspapers/WAITA19380927.2.89

Bibliographic details
Ngā taipitopito pukapuka

Wairarapa Times-Age, 27 September 1938, Page 10

Word count
Tapeke kupu
1,060

CAKES AND BISCUITS Wairarapa Times-Age, 27 September 1938, Page 10

CAKES AND BISCUITS Wairarapa Times-Age, 27 September 1938, Page 10

Help

Log in or create a Papers Past website account

Use your Papers Past website account to correct newspaper text.

By creating and using this account you agree to our terms of use.

Log in with RealMe®

If you’ve used a RealMe login somewhere else, you can use it here too. If you don’t already have a username and password, just click Log in and you can choose to create one.


Log in again to continue your work

Your session has expired.

Log in again with RealMe®


Alert