GINGER ALE CAKE
Soak 2Ib. of ftuit in a bottle of ginger ale overnight (less fruit may be used). Beat together Y2Ib. butter jor substitute, and 14 1b, sugar. Add 4 éggs, one at a time, then Ilb. flour sifted with 1 teéaspoon of baking powder, alternately with fruit. Bake about 3 hours. Wholemeal may be used instead of flour, and a little essence of lemon is an improvement. = — ss
The juice of 2 or 3 lemons add to the | flavour and helps the setting. Bottle in small jars and seal hot. The Jam. Put the pulp from the jellybag through a sieve, bring to the boil, add ‘4%lb. sugar and the juice of 1% lemon to each pound of pulp, and boil till it will set when tested. Stir well. Quince Custard Pie Cook sufficient quinces, with a little water and the rind of 42 lemon, to make 2 cups of soft pulp. Take out the rind, and add the juice of a whole lemon, beat it up with half a cup of sugar, the beaten yolks of 2:eggs, and about half a cup of milk. Now fold in the stifflybeaten whites, and add a little vanilla if liked. Line a deep plate with good pastry, pour in the mixture, and bake on a hot scone tray, Have the oven hot at first, and reduce the heat when the custard is set, so that the pastry may be well-cooked.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19490422.2.38.3
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New Zealand Listener, Volume 20, Issue 513, 22 April 1949, Page 22
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240GINGER ALE CAKE New Zealand Listener, Volume 20, Issue 513, 22 April 1949, Page 22
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