NOT MORE THAN ONE EGG

New Zealand Listener, Volume 6, Issue 155, 12 June 1942, Page 24

NOT MORE THAN ONE EGG

ANY are the _ requests which come to me for fresh ideas for making cakeslarge and small-using "not more than one egg." So quick are the Links in our Daisy Chain to adapt themselves to circumstances, that they seem to find an added pleasure in keeping their cake tins reasonably filled, now that this calls for same ingenuity. It has been said that anybody can cook if she has plenty of everything at her disposal, but it takes a genius to cook with very little. If, that is so, the Daisy Chain includes many geniuses (not genii!)-for most of my One Egg Dainties have found their way into my files from the letters of my own listeners. Chocolate Dominoes These are something really dainty, and call for just a little time-but they are worth doing for a special occasion. I saw them in London, at the Good Housekeeping Institute, and was charmed with them. They are just spongecake, half of them dark brown, and the other half white-the dark brown iced with the white icing, and the white ones with chocolate icing. You make the two sponge cakes (in oblong tins if possible, so that there will be no waste when cutting up into dominoes). Ice these when cold, and when the icing is quite set, cut into oblongs neatly, the size of domines, and pipe on the spots and the dividing line in contrasting colour-the

chocolate dominoes have white spots, and the white dominoes have chocolate spots. Instead of piping them on, it is just as good to do them neatly with a skewer dipped in the icing. Instead of making a single One Egg Sponge and baking it in two halves, colouring one with cocoa, it is far better to scare up TWO eggs, and make two separate sponges. Otherwise each will be so small or so thin. Here is the recipe:White Sponge.-Cream together 3 oz. of sugar and 3 oz. of butter, beat in one large egg and stir in 3 oz. of sieved flour as lightly as possible. (The London recipe had no baking powderf but I should be inclined to put a pinch.) Chocolate Sponge--Take the same ingredients-3 oz. butter; 3 oz. sugar; 3 oz. flour; and one large egg, but add one ounce of best cocoa to the flour before sifting it into the creamed mixture. If necessary, a very little milk can be added. You can make a complete set of dominoes, from the double-blank, right up to double-six. Put a thick layer of icing. Write and tell me if you find these appreciated at a party, won’t you? Cheese and Date Fingers Dates and cheese make a delightful combination. You need 5 oz. flour; 3 oz. butter; 2 oz. grated dry cheese, and a pinch of salt; a pinch of cayenne, and an egg to bind. Rub the butter into the flour, and add the other ingredients, and mix with the egg. Prepare sufficient dates by pouring a little hot water over them in a basin and leaving to cool, and soften. Roll out the pastry, cover one half with the dates, place the other half of pastry on top, and cut into fingers. Bake about 15 to 20 minutes. Pearl Cakes (Excellent) Cream 6 oz. butter and % cup sugar; add 1 egg, and beat well. Sift-in gradually 144 cups flour with 1 teaspoon baking powder; a cupful of chopped dates, and % cup of chopped walnuts Mix well. The mixture will be dry and ‘stiff. Do not add any more liquid. Take off small pieces and roll in cornflakes to make little balls. Bake in moderate oven about 15 to 20 minutes. Keep in an airtight tin. ‘One Egg Wholemeal Sponge This is a successful recipe from "Dorothy Anne" of Christchurch. She says: "Sift the wholemeal well, and do not. use the coarse flaky bits which remain in the sifter. They can be utilised when rolling out wholemeal scones." Sift together several times 1 breakfast cup wholemeal and 1 teacup of sugar. Make a hole in the middle, and pour in 1 tablespoon of melted butter, and one large egg well beaten. Then rinse out the basin in which the egg was beaten, with 4 or 6 tablespoons of cold waterugh to make it a batter mixture, and beat all well again till smooth and bubbly. Lastly stir in slowly 1 heaped teaspoon of baking powder, and bake in sandwich tins about 20 minutes. One Egg Banana Cake This was sent by a "Regular Listener" at Blenheim, who says it is very success(Continued on next page)

(Continued from previous page) ful. Cream together 2 oz. butter, and a teacup of sugar; add 3 mashed bananas, and beat all very well. Add the beaten egg and mix thoroughly. Then gradually fold in 1% cups flour sifted with 112 teaspoons of baking powder. Lastly add 2 tablespoons of milk in which 1 level teaspoon of baking soda has been dissolved. Bake in sandwich tins in a steady oven, and fill with any favourite filling. can be baked as one cake. Marmalade Wholemeal Gingerbread (No sugar) This one was sent me from Allantown, near Taieri. The sender and I would both be pleased to hear how you like it. Half a pound of treacle; 4 1b. of butter; 1 egg; 142 cups wholemeal; 1 small teaspoon baking powder; 2 tablespoons marmalade; 1 dessertspoon mixed spice; 1 tablespoon ground ginger; pinch salt; and a little milk. Heat butter in saucepan. Add spices, and fry for one minute. Add the treacle and marmalade, and cream well. Add wholemeal, baking powder, and salt, and beat mixture well. Add milk and beat again. Cook in well-greased shallow .tin in moderate oven 35 to 45 minutes. Chocolate Sponge (One egq) This is another Blenheim recipe. Two ounces of butter; 1 dessertspoon of golden syrup; 1 egg; % cup sugar; 1 tablespoon cocoa; 1 cup flour; 1 teaspoon of baking powder; %%4 cup milk; 1 teaspoon baking soda, and a few drops of vanilla essence. Melt the’ butter and syrup, add egg and sugar. Beat well, then add flour, cocoa, and baking powder sifted together. Add vanilla, and lastly, -baking soda dissolved in the milk. Bake half an hour at 450°F. Cornflake Date Rolls One breakfast cup cornflakes; 4 oz. flour; 3 oz. butter; 2 oz. sugar; 1 egg; 2 tablespoons milk; small teaspoon baking powder; and some stoned dates. Cream butter and sugar, add beaten egg and milk. Mix in flour sifted with baking powder, and the cornflakes. Roll out and cut into little rounds. Wrap each one round a stoned date. Brush with milk, dip in castor sugar. Bake in moderate over about fifteen minutes. \