BLOCK CAKES AND ICINGS

Radio Record, Volume XII, Issue 37, 24 February 1939, Page 18

BLOCK CAKES AND ICINGS

D

CHEF

O many and varied are the cakes made nowadays that one is apt to overlook the elaims of the more homely block cake. Té has much to commend it as a "stand-by" for the family cake tin and lends itself admirably to icing. And, talking of icing, the original recipe which has come to hand with the recipe for the rich madeira cake from my Parnell sister home-cook, looks good to me. This is made with castor sugar and is economical, but the price of eggs in Wellington has soared tremendously in the past two weeks, and it makes one wonder just what the price will be about Haster time. Miss Frances Thompson, of Foronto, is now on her way back home, and this Canadian recipe which I am giving you this week was specially recommended by her, but as bananas are always in season, I kept it until the last. For banana chutney you cut twelve bananas in slices, cut small 2lb. onions, and chop ilb. dates. Pour over a cup and a half of vinegar, and bake together until tender. Beat to a pulp with a Wooden spoon, add two teaspoons curry powder, half pound crystal- lised ginger, cut small, one tablespoon salt, and ilb, of treacle. Bake again until a rich brown colour. The prize this week has been awarded to Mrs. G: Atkinson, of 29 Weymouth Street, New Plymouth, for her nutritious recipe for savoury tart. The new season’s apples are now on the market, and much cheaper than they have been for the last month or two.

Luncheon Cake NE POUND flour, pinch of salt, two level teaspoons baking powder, ilb. butter or good dripping with few drops lemon juice, z1b. sugar, 2}b. seeded raisins, 21b. sultanas, 20z. candied peel, quarter teaspoon each of powdered cinnamon and grated nutmeg, half cup milk, three eggs. If dripping is used, add a few drops strained lemon juice, beat until creamy and leave until firm. Sift flour, baking powder, salt, nutmeg and cinnamon into basin. Rub in shortening and add sugar, cleaned fruit, chopped peel, then moisten with beaten eggs and milk, mixing thoroughly. Place in buttered cake pan (about eight inches square) and bake in moderately hot oven for one to one and a half hours, then turn cooked mixture on to cake cooler and leave until cold. Chocolate Block AKE 80z. butter, three-quarter cup castor sugar, two eggs, three-quarter cup milk, one and a half cups flour, one teaspoon baking powder, half teaspoon carbonate of soda, pinch of salt, haif teaspoon vanilla essence, quarter cup boiling water, 20z. grated plain chocolate, or one tablespoon cocoa. For Icing:. Three-quarter pound icing sugar, about three tablespoons hot water, one teaspoon sherry, or half teaspoon vanilla essence, cochineal or carmine colouring, 2lb. plain grated chocolate, one dessertspoon melted paraffin wax. Blend melted chocolate or cocoa with hot milk and leave to cool. Cream the. butter and sugar, gradually add beaten eggs, blended chocolate, vanilla, and sifted flour, baking powder and salt, mixing evenly. Dissolve soda in hot water,,. stir in lightly and pour mixture into buttered cake pan (about five to nine inches). Bake in moderately hot oven and turn cooked mixture carefully on to cake cooler. Mix sifted icing sugar, flavouring and sufficient hot water to torm a smooth icing, colour pale pink, cover the top and sides of the cake and leave until icing is firmly set. Melt £lb. grated chocolate over hoi water (do not heat it), stir in the melted paraflin wax to form a smooth, glossy liquid, and pour the chocolate over the firmly-set icing, completely covering it. Leave until firmly set before cutting. A few chopped nuts may be sprinkled over the cholocate before it sets. ‘ Crumb Topped ; mak two tablespoons butter, one cup sugar one cup milk, half teaspoon vanilla essence, pinch of salt, two level cups self-raising ‘ flour. For Topping: One teaspoon powdered cinnamon, three-quarter cup soft white breadcrumbs, two tablespoons sugar, two tablespoons melted butter, two tablespoons chopped nuts, Mix the breadcrumbs, sugar, powdered cinnamon and nuts in a besin and moisten with melted butter for topping, Cream the buttes and sugar, add vanilla, milk, sifted flour and salt. Mix evenly, place in buttered block or slab cake pan, sprinkle topping over cake mixture and bake in moderately hot oven for about three-quarter hour. Turn the cooked cake on to wire cooler, and when cold, slice and serve with butter,

Chocolate Nut MAKE three-quarter cup (60z.) butter, one cup (80z.) sugar, three eggs, three level cups (120z.) self-raising flour, pinch of salt, half teaspoon vanilla essence, half teaspoon powdered cinnamon, one cup stoned chopped dates, two dessertspoons cocoa, half cup chopped nuts. For Icing: One cup icing sugar, one dessertspoon cocoa, one dessertspoon melted butter, about one tablespoon hot milk. Cream the butter and sugar, gradually add beaten eggs, vanilla, chopped dates and nuts, then stir in alternately the milk and sifted flour, salt, cocoa and cinnamon, mixing evenly. Bake in buttered block or slab cake tin in moderately hot oven for 30 to 45 minutes,

turn cooked cake on to wire cooler and leave until cold, Sift the cocoa and icing sugar into a basin, add melted butter and sufficient boiling milk to mix to a smooth pouring icing. Flavour with vanilla essence, pour icing over cake and leave, until firmly set.

Rich Madeira TPHREB-QUARTER POUND flour, 8lb. butter, 6o0z. sugar, three eges, 2 little candied peel, two tablespoons milk, rind of one lemon (grated). Beat the butter and sugar and lemon rind well together in a bowl, add the eggs (well beaten), and then the milk. When it is very creamy, stir in the flour (selfraising). Put in a grease papered tin, with a piece of candied peel on the top. Bake for 13 hours in a good oven. Icing: Five ounces castor sugar, two tablespoons water, one tablespoon golden syrup, and one egg white. Beat all in a bowl, standing in a pan of hot water. When thick and white it can be poured over the eake and allowed to set. (Origi-

nal.)

-Wiiss

A.

W.

(Parnell).

Gingerbread JAALF cupful sugar, one egg, half cupful golden syrup, two-thirds cupful sour cream, one and a half cupfuls flour, half teaspoon soda, one teaspoon cinnamon, one teaspoon ginger, quarter teaspoonful nutmeg, quarter teaspoonful cloves, one-third teaspoonful salt. Measure, mix and sift flour, soda and spices together, then beat the eggs, stir in the sugar, golden syrup, sour eream, and last of all, the dry ingredients. Pour into a greased tin and bake in a moderate oven for 35 minutes, or until it shrinks from the side of the tin and re-

hounds to the touch.

Mrs:

A.

C.

(Hik urangi).

hAacaroons Two eupfuls rolled oats, one cupful Weetbix crumbs, one cupful cornflakes, quarter cupful cocoa, two eggs (well-beaten), one cupful brown sugar, half cupful nuts, one tablespoon melted shortening, one teaspoon baking powder, half teaspoon salt, one teapsoon vanilla. Mix ingredients in order given, adding a little milk if too stiff. Drop in teaspoonfuls on to greased tins and bake in moderate oven for

15 minutes.

Mrs

A.

C.

(Hikura-

ngi).

Spiced Raspberries BOIL 2ib. raspberries until soft, rub through sieve, add half cup vinegar, quarter teaspoon spice, quarter teaspoon salt, one-eighth teaspoon ground cloves, loz. finely chopped ginger, and a little pepper. Boil all for five minutes, and when cold place in small jars and seal. Something different to serve with

cold meats.

~Mrs_

E.

J.

(Motueka).

Honey Cake WO cups fine wholemeal, one and a half teaspoons baking powder, ilb. butter, two tablespoons brown sugar, two tablespoons fioney, two eggs, quarter cup milk, pinch salt, and good pinch -baking soda, one teaspoon lemon juice and rind, lb. chopped walnuts, one cup raisins. Warm butter, honey, sugar over basin of hot water, and cream well together. add beaten eggs and sifted dry ingredients and "milk, then fruit and nuts. Cook in shallow square tin 30 to 45 minutes in moderate oven. Ice with caramel

icing when cold.-

Mrs.

J.

H.

(Oamaru).

Savoury Peas NE pint of cooked green peas, two slices of cooked ham or lean bacon, loz. butter, one cupful of white sauce, pepper and salt, one teaspoon of chopped parsley. Chop ham or bacon finely, melt butter, add ham, peas, white sauce, salt and parsley. Stir until thoroughly hot and well mixed. Pile on to @ dish and sprinkle with parsley.-

Mrs.

E.

W.

(Timaru).

Savoury Carrots CRAPE about a dozen small new carrots and boil for few minutes. Place in a saucepan with half gill stock, loz. butter, a little sugar, pepper and salt. Simmer till carrots are quite soft, then add the yolk of one egg well-beaten in half cup of milk, add a little chopped parsley. Cook for a minute longer

and serve hot.

Mrs;

E.

W.

(Timaru).

Orange Mould BAT yolks of three eggs, with @ teacup of sugar, then add the juice of three large oranges and one lemon, add one tablespoon of gelatine, soaked in half eup of boiling water. Lastly fold in beaten whites of eggs. Set overnight and serve with whipped cream if desired. Always soak gelatine in little cold -water before adding hot

water:

~Mrs.

M.

J.

(Niho Niho).

SOME DELIGHTFUFL RECIPES FOR HOT WEATHER BLANCMANGE Ingredients: 2 rounded table spoons (about ljozs.) Eamonds Custard Powder, 1 pint milk, sugar to taste, say 2 level tablespoons. Mix the Custard Powder to a smooth cream with 3 tablespoons of the milk. Add sugar to remainder of milk, bring to the boil, then pour the mixed custard slowly into it, stirring all the time. Boil for one or two minutes, then pour into a wet mould to set, A level teaspoon o£ butter added to the milk when heating will improve the flavour. MELROSE CREAM Equal quantities of custard made with Edmonds Custard Powder, and liquid jelly made with Edmonds Jelly Crystals. Mix together and put into mould to set. An attractive dish can be made by surrounding the above with erent coloured jellies from small moulds, PINEAPPLE TRIFLE Ingredients: 1 small tin Pineapple, 3 cup eream, 4 sponge sandwich, 1 packet Edmonds gelly Crystals, pineapple flavour, 4 pint Custard made with Edmonds Vanilla Custard Powder. Cuf up sponge cake and place in a glass dish. Make jelly, using pineapple juice, and make up to a pint of liquid with hot water. Pour over and leave till set. Cut up pineapple, put on top and pour custard over. Decorate with whipped cream and cherries or a few crystals from a rasp/erry jelly pack. There’s no sustard so easy to make and so economical and nourishing as Edmonds: one dessertspeonful, mixed with a Pint of milk, makes one pint of delicious, smooth custard in a few minutes, In_ six. perfect flavours, Almond, Lemon, Vanilla, Raspberry, Banana, and Standard, Edmonds Custard Powder and Jellics are obtainable from grocers everywhere, Bi) r i

SAVOURY TART This Week's Prize Recipe mwWO large apples, 1 large "onion, stew together till soft, then cool. Have ready dish lined with digestive pastry, the1 pour in appie mixture. Cover with thick layer of grated cheese, Pour over this custard made with 2 eggs and one cup milk, well seasoned with pepper and salt. Cover with more grated cheese. Cook till set and serve hot. Digestive pastry: Ib. flour, 2oz. ground rice, jib. lard or dripping, 1 teaspoon baking powder, 1 egg and little water to mix. Rub lard into dry ingredients. Whisk egg and add, using water to make it of good rolling consistency.

~-Mrs;

G.

A.

(New Plymouth).

Mincemeat IpHIsS recipe makes a delicious filling for tarts, etc. Put 2Ib. blackberries into a saucepan with the juice of two lemons and half cup hot water. Simmer until tender, then press through a sieve. Peet, core and cut up two large cooking apples, and add grated rind of one lemon, 4oz. stoned raisins, 20z. each of currants, sultanas, candied peel and blanched almonds, add ib. brown sugar, half teaspoon ground ginger, ground cloves ‘and ground cinnamon. Chop ali well together, and add the biackberry pulp, 4b. chopped suet anc half cup brandy. ' Pu: in a jar and tie down. Use the same as mincemeat,

Rice And Fruit AKE an ordinary (rather stiff) rice pudding, then remove the skin. Place the creamy rice in a glass dish-a fairly deep one-and pour over it a tin of fruit (or stewed fruit if you have it). Then add a layer of powder custard and sprinkle with desiccated coconut. This can easily be made the day

before using it-

Miss

A.

W.

Par

nell).

Oatmeal Cakes QNE large cup of cold porridge, one and a half teaspoons baking powder, one large egg, 20z. butter, half teacup sugar and enough sifted flour to make a stiff batter. There must be the usual amount of sait in the porridge. Melt the but: ter, mix into the porridge, add flour dnd baking powder together, then mix lightly with béaten egg, Beat ail together well. Place in small pieces on a cold floured tray. Bake as for scones. While hot. split open and spvrend with hntter-

Miss

L.

P.

(Oamaru).

Banana Jam TOW that we can procure plenty of rhubarb, this jam is really excellent, and the kiddies do love it. Take 6lb. rhubarb, 5lb. sugar, two cups water, 2lb. bananas, Cut rhubarb finely and boil half-hour with two cups water, add sugar and boil half-hour. Slice bananas and add and boil all for quarter-hour.

Put in neared jars and seal.

Mrs:

R.

P.

(Morrinsville).

Sardine Fritters I¥T one large cup of flour, one teaspoon baking powder, one teaspoon icing sugar, good pinch salt, a pinch of cayenne, add one cup grated cheese. Mix to a nice soft consistency with one wellbeaten egg and a little milk. Place a little of the mixture into a tablespoon, place a sardine in the centre, cover with little more of the mixture, roll in crushed cornflakes, drop into a pan of toiling fat, brown nicely all over, when cooked drain on white paper. Serve with

chip potatoes.

— Mrs.

P.

W.

(Onehu-

nga),

Mock Fowl AKE a young rabbit, cut up in small pieces, roll in flour, sprinkle with salt and pepper and Pet inte boiling fat in frying pan until nicely brown all over. Take it out and put in casserole. Slice two medium size onions, four strips bacon, four tomatoes and put in layers on top of rabbit. Add two tablespoons grated cheese and fill dish three-quarter full of fresh milk. Bake four hours in medium oven.

Can be eaten hot or cold-

~Mrs:

R.

P.

(Morrinsville).

Brownies WO cups self-raising flour, half eup butter, one dessertspoon cinnamon, milk, half cup brown sugar, one dessertspoon spice, two cups raisins. Sift flour and spices, and rub in butter. Add sugar and mix well, Add fruit. Make into consistency of a cake mixture with the milk. Place in a greased tin. Sprinkle brown sugar over the top. Bake in a moderate oven about one hour, according to the thickness, When cooked turn on fo a sieve to cool. Cut into slices and butter- |

Miss

A.

W.

(Parnell).