Small Nut Fruit Cakes

New Zealand Listener, Volume 4, Issue 83, 24 January 1941, Page 45

Small Nut Fruit Cakes

C together half a cup of butter and half a cup of sugar, add one beaten egg, then 34 cup each of chopped dates, walnuts, and sultanas, alternately with 11% cups of flour. Lastly add half a teaspoon of baking soda dissolved in one tablespoon of boiling water. Two teaspoons of cinnamon added to the flour improwe these cakes very much. Bake in patty tins or paper cases 20 minutes, moderate oven. Keep in an airtight tin for a week.This was sent from Dargaville. |

(Continued from previous page) he settled dowh in New Lynn after the Great War, he devised good substitutes, and made wonderful successes with good flavouring essences mixed with sufficient water. So you may use rum essence for this ice cream. Beat six egg yolks with 1% Ib. sugar, until foamy. Pour over 1 pint of boiling milk flavoured with vanilla to taste. Stir in a double saucepan over quick heat until thickened. Set aside to cool. Add a wineglass of rum and % pint of whipped cream, and lastly a dessertspoon of lemon juice, and 2 dessertspoons of strained orange juice. Put into a buttered and sugared shape, and freeze in the usual manner, When serving, decorate with small macaroons and sections of mandarin. Whipped cream flavoured with a very little rum is served in a separate bowl. Butterscotch Parfait Two thirds of a cup of brown sugar; 2 tablespoons of butter; 4% cup of water; 4 egg yolks; 2 teaspoons vanilla; 1 cup heavy cream; and a few grains of salt. Melt the butter and sugar in a saucepan, stir to prevent burning, and boil one minute. Add water and cook until butterscotch syrups slowly, and continue beating. Cook on low heat until light and fluffy. Chill; beat cream until stiff and add salt and vanilla. Combine with chilled egg mixture. Turn into tray, place in the refrigerator, and freeze without stirring. Water Ices Water ices are prepared from equal quantities of clarified syrup and fruit juice or puree, except for lemon’ water ice, in which case use double quantity of syrup to lemon juice. Clarified syrup is made by adding %4lb. sugar to 1 pint cold water, and the rind and juice of 1 lemon. Allow this to boil for ten minutes, and strain through muslin, Use when cold. When using peaches, pears, strawberries, etc, push the fruit through a sieve, adding a little colouring if necessary. ;