FILLINGS FOR SPONGES

New Zealand Listener, Volume 18, Issue 447, 16 January 1948, Page 22

FILLINGS FOR SPONGES

HE many people who keep a few fowls and ducks, and so have a reasonable supply of eggs, find sponge cakes very. practical and useful, because they need very little butter, and in some cases, none at all. Sponge cakes and scones are supposed to be the distinctive sign of a New Zealand home. A good filling is therefore always appreciated, and also a simple icing, in case you have time only to spread the sponge with jam. Sponge cakes are quickly cooked too-need little fuel. Orange Filling Three ounces of flour; 1. cup sugar; grated rind 1 orange; 4% cup orange juice; 3 tablespoons lemon juice; % cup ‘water; 1 egg slightly beaten; and 1 dessertspoon butter. Combine all smoothly together. Cook in double boiler about 10 minutes, stirring. May be used also for eclairs; or with coconut for pastry tarts) . Banana Butter Frosting One large banana mashed smooth; 1 _or 2 teaspoons lemon juice; % cup butter; 344 cups sifted icing sugar. Mix together the banana and lemon juice. Beat butter till creamy, add sugar and banana alternately, and keep beating until the frosting is light and fluffy. Boston Mocha Frosting One quarter cup sweetened condensed milk, 114 tablespoons strong black coffee, 1 teaspoon vanilla; 21% cups icing sugat; 2 teaspoons cocoa, ¥% teaspoon salt. Blend the condensed milk, coffee andvanilla. Add the sugar, cocoa, and salt, sifted together, Blend ‘and spread. Mock Cream Two level tablespoons cornflour; %4 pint milk; loz. butter; 4/20z. sugar. Flavouring if desired, Beat cornflour with a little milk. Warm the rest of the milk in a pan, arid add it to the cornflour, and return to the pan. Stir over heat till well cooked. Put aside till cool. Cream the butter and sugar very well, then beat in the thickened cornflour and add flavouring. Continue to beat till creamy. The. above quantities make about 12 pint of cream very similar to whipped cream. Banana Mock Cream © Beat together until very stiff the whites of 2 eggs, pinch of salt, and 1 sliced banana. Banana dissolves and_ helps form cream. Lemon Filling Melt together very slowly a breakfast ‘tup of sugar and 2oz. butter with the grated rind and juice of 2 large lemons. When sugar is ‘dissolved, add 1 tablespoon cornflour mixed to a paste with water. Remove from heat while stirring in thé cornflour, then cook very slowly, stirriag, till clear and golden. Gingerbread Filling One cup sweetened condensed milk. Mix with 3 tablespoons lemon juice, and stir till thick. Add 30z. mashed cheese

(use silver fork). Beat till smooth. Spread between layers of gingerbread, or on top. Coconut Orange Filling Half cup sugar; 4 tablespoons flour; dash. of salt; third cup orange juice; 3 tablespoons lemon juice; 2 tablespoons water; 1 egg well beaten; 2 tablespoons butter; and 142 teaspoons grated orange rind; 4% cup desiccated coconut. Combine sugar, flour and salt in top of

double boiler, Add fruit juice, water and. egg. Place over rapidly boiling water-and cook 10 minutes, stirring constantly. Remove from boiling water; add butter and orange rind. Fold in 4% cup desiccated coconut. Makes enough filling to spread generously between two 9-inch layers. Creamy Spread for Pikelets Slightly warm ‘some golden syrupamount according to the number of pikelets to be buttered; beat in just a little butter, till it makes a sort of creamy spread. Spread pikelets with this. It goes a long way, and saves butter, Chocolate Cream Filling Two. level. dessertspoons cornflour mixed to a paste with 2 tablespoons milk. Add 1 dessertspoon cocoa. Bring 34, cup milk to the boil, and pour gently ‘on. Pour all back into saucepan and cook till thick. Stand till quite cold. Beat 1 heaped tablespoon butter and 4 cup stgar. Add ¥% teaspoon vanilla, couple of drops of caramel flavouring and a couple of drops of almond essence, Beat in the chocolate mixture by teaspoonfuls, beating very well between each and afterwards.