RECIPES.
v Sponge Roll.—Some of the reasons why the sugar would give a stickiness to a sponge roll are; (I), the sponge is not fully cooked; (2), the oven is too slow; (3). the roll is not cooled sufficiently before it is dusted with the icing sugar. When turning out and roiling tlic roil, place first of all on a sheet of white paper and roll up quickly, using the paper instead of a ; damp cloth. Then lift on to a similar j piece of paper, on which has been j sprinkled lightly equal quantities of j flour and castor sugar. Spread with ! jam—roll up. Place on a cooler until i quite cold, ihen sprinkle thickly with icing sugar. Dried Apricot Jam. —Ingredients: lib. apricots, :t pints water, Mb. sugar Method; Soak in cold water for 2i hours. Plane in stew-pan or large j saucepan and cook till apricots are ] soft. Add the warmed sugar and stir j in well w'ii.h wooden spoon. Stir oc- j casionaHy and test on a saucer. II is I ready when a small quantity sets I mt half an hour. 1
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Waikato Times, Volume 107, Issue 17977, 24 March 1930, Page 5
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187RECIPES. Waikato Times, Volume 107, Issue 17977, 24 March 1930, Page 5
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