FROM THE MAIL BAG
Very Good with Dripping
Dear Aunt Daisy, The fruit cake known as "Custard Cake" in your No. 4 Book is beautiful made with %lb. of good dripping im place of 1lb. of butter. I used ordinary beef dripping saved from roasts, clarified, following the rest of the recipe in usual way. I have made two cakes this way, and there is not the slightest bit of difference from the usual cake, which I have been making about once a fortnight for years. It’s my everyday stand-by. I thought it worth while passing on.-Ethel of Dargaville. CUSTARD CAKE Two pounds each of flour and sultanas, 144 to 2lb. mixed fruit, peel, etc., 1lb. sugar, 1lb. butter (now %lb. dripping), 4 eggs, 4 teaspoons bi-carbon-ate soda, 1 pint boiling milk, one dessertspoon each of almond and lemon essences, 1% teaspoon grated nutmeg. Rub fat into flour and mix all dry ingredients, pour the boiling milk over the slightly-beaten eggs, add _ the essences, and mix all together well. Mixture is a very wet one. Bake 4 to 5 hours. Half this quantity makes a very good cake.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19440114.2.46
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New Zealand Listener, Volume 10, Issue 238, 14 January 1944, Page 23
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188FROM THE MAIL BAG New Zealand Listener, Volume 10, Issue 238, 14 January 1944, Page 23
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