LA BONNE CUISINE.

Auckland Star, Volume LXVI, Issue 224, 21 September 1935, Page 3 (Supplement)

LA BONNE CUISINE.

TEA CAKE RECIPES.

NEW AND SIMPLE IDEAS. (By A FRENCH CHEF.) Orange Tea Cakas. ■ Method: Rub together till quite smooth 6oz flour, 3oz butter, and 4oz sugar. Grate in the rind of 1 small orange, add also I teaspoonful carbonate of soda, and mix well together. Beat an egg till light, and stir it in gradually with juice of the orange, and sufficient milk to make a smooth batter. Half fill buttered tins with this mixture, and bake for 15 minutes in a moderate oven. Coffee Pyramids. Method: Mince finely Alb of walnuts, add 3oz castor sugar, the White of an egg (beaten to a firm froth), 2oz cornflour; and enough coffee essence to make the mixture a light coffee shade. Shape into pyramids and bake in a slow oven for 20 minutes. Serve hot, with rolls of butter. Rice Muffins. Put Jib flour into a basin, mix in 1 teaspoonful each of salt, and bicarbonate of soda, add 2 teaspoonfuls of cream of tartar, then add 2 tablespoonfuls sifted crushed loaf sugar, and rub the whole through a .fine sieve into a basin. Stir in gradually 3 eggs beaten up in 2 breakfastcupfuls of milk, and work well until the paste is light and smooth, then add 2 breakfastcupfuls > of cold boiled rice. Turn the preparation into well buttered small pans, put them in the oven ana. bake. Serve hot or cold.

Banana Tea Cakes. ' Method: Take 0 bananas, 2 eggs, a few cloves, 2oz each of butter and sugar ( . a small piece of cinnamon rind, the juices of half a lemon and half an orange, and some short pastry. Put the butter, sugar, lemon and orange juice into a saucepan, add cloves and cinnamon. Stir over fire until the butter is melted. Well beat the eggs and add to the mixture and stir over the fire for 10 minutes. Peel the bananas and mash with a fork and add to the mixture, then rub through a fine sieve. Line some greased patty tins with the pastry, and put a little of the mixture in each. Bake in a moderate oven until the pastry is cooked. Madeleine Cakes. Method: Take 6oz self-raising flour, 3oz margarine, 3oz sugar, two eggs (or one egg and two tablespoonfuls milk). Beat butter and sugar to a cream, add beaten eggs and flour alternately. Bather more than half fill 12 greased bun tins with the mixture. Bake in a quick oven from 15 to 20 minutes. Turn out on to a tray and when cool brush over with warm jam. Sprinkle | coponut over them and finish off by putting half a glace cherry or a rosette of cream or butter icing on the top of each cake. This mixture is sufficient for one dozen cakes. Apple and Oatmeal Cakes. Method: Boil 3oz of oatmeal till thoroughly swelled, strain and dry carefully. Skin and core about six large applet, and chop them up into small dice. Mix the apples, oatmeal and 2oz of sugar, and bind all with 2oz flour, and form into small cakes. Fry these cakes lightly in loz of butter, and serve them piled high on a hot dish, and sprinkle over with sifted sugar. Most delicious.

Almond Delights. Method: Take 2oz of rice flour, 2oz cornflour, half a teaspoonful baking powder, 2oz margarine, 2oz sugar, one egg, 2oz ground almonds, and one tablespoonful milk. Cream sugar and margarine, add egg and milk, the flour and baking powder, and ground almonds. Half fill patty tins with the mixture and bake 15 to 20 minutes in a moderate oven.