FOR FESTIVE OCCASIONS

Wairarapa Times-Age, 1 December 1939, Page 8

FOR FESTIVE OCCASIONS

TEA TABLE FAVOURITES. ] 1 It does not matter how many “fa- . vourite” cake recipes you have —your ( cookery-book can always do with a , few more good ones. For half the fun of cooking is trying out something , new. and recipes such as these will be j welcome on any tea-table. And just , at present, when patriotic bazaars and , parties are getting into their swing, it , is a good idea to have something a 5 little different to offer as your con- , tribution. Chocolate Cake With Nut Filling. ' Take 2 cupfuls light brown sugar. 2 < egg-yolks, Alb flour, A-cupfut hot water, j 1 teaspoonful baking-powder, A-cupful 1 grated chocolate, jib butter, A-cupful ; sour milk. 1 teaspoonful baking-soda, ; 2 egg-whites, nut filling, chocolate ic- , ing. Beat butter and sugar to a cream in t a basin. Sift the flour before measur- I ing. then add the egg-yolks to butter 1 and sugar, and half a cupful of the 1 flour. Mix lightly with a wooden ’ spoon. Dissolve the soda in half the 1 milk, then lightly stir into the butter 1 and egg mixture. Add chocolate dis- 1 solved in the hot water and cooled, re- ( mainder of the flour, sifted with the baking-powder, then remainder of the milk. Mix lightly. Beat egg-whites ‘ till stiff and fold into the mixture. ( Divide equally between three buttered sandwich tins. Bake in a moderately 1 hot oven for twenty-five minutes. Turn ; on to a wire rack covered with a kit- , chen cloth sprinkled with castor sugar, j When cold split each cake and put to- ; gether with the filling. Cover the top , with the icing. Decorate with colour- ] ed, chopped fruits. i Chocolate Icing. , Take Aoz unsweetened chocolate, soz , sifted icing sugar, milk as required. , Melt the chocolate in the top a ' double boiler over hot water. Moisten sugar with the milk. Stir in chocolate and enough milk to make the icing spread easily. Nut filling. Take A-cupful chopped walnuts, 2 I tablespoonfuls cold, strong coffee, 2oz | butter. 1 cupful sifted icing sugar. Beat butter and sugar to a cream, i Stir in coffee and walnuts. American Sponge Cake. Take jib butter, Goz flour, 1 gill milk. 2 teaspoonfuls baking-powder, Goz castor sugar. 2 eggs, 1 teaspoonful vanilla essence, pinch salt, coconut icing, shredded coconut. Cream the butter and sugar together until they are white, then beat in the yolks of eggs one at a time. Pass the : flour through a sifter or wire sieve, | add half the flour, baking-powder, and salt to the butter and sugar, stir in lightly half the white of egg. stiffly whipped, and add the remainder of the flour, whisked egg-whites, the milk, and the vanilla essence. Put the mixture in a tin lined with buttered paper and bake in a moderate oven for about three-quarters of an hour. When cold spread coconut icing on top of the cake and sprinkle with shredded coconut. This cake is best baked in a shallow tin eight inches in diameter. Coconut Icing. i Take 3oz dessicated coconut. 1 eggwhite. 3oz sifted icing sugar. Whisk the egg-white, stir in the icing sugar and coconut. Beat all together until mixture is quite white. The icing is then ready lor use. American Spice Cake. Take Alb flour, jib butter. 1 nutmeg (grated). 2 eggs. Alb currants, Jib moist brown sugar. 2 good teaspoonfuls spice, ’-gill milk (about), 1 teaspoonful treacle (or syrup). 1 teaspoonful bicarbonate of soda, grated rind 1 lemon. Cream the butter and sugar thoroughly together, then beat the eggs in one at a time, and add the treacle. Sift the flour, nutmeg, spice, and bicarbonate of soda, add the grated lemon rind, curants, and with the milk stir these in with the other ingredients. Put the mixture into a tin lined with buttered paper and bake in a very moderate oven for from one and a half to two hours.