COOK

Press, Volume XCVII, Issue 28536, 15 March 1958, Page 2

COOK

Golden Boats

These light little golden cakes are made in boat-shaped patty tins to make them as much out of the ordinary run to look at, as to taste. But if the right shaped tins are not available, make them anyway, for you will go a lang way before you find lighter, more unusual or delicious little cakes than these. They require no icing or finishing touches but stand solely on their flavour for their popularity. Golden Boats: 4oz butter, soz brown sugar, 1 tablespoon golden syrup, 1 egg, 6oz flour, 1 rounded teaspoon baking powder, J teaspoon salt, 4oz chopped raisins, 4 tablespoons milk. Cream 4oz butter and beat m soz brown sugar. Beat in 1 tablespoon of golden syrup. Add one egg and 'beat through, then sift in 6oz flour, 1 rounded teaspoon of baking powder and half a teaspoon of salt. Add 4oz raisins, chopped up a little, and 4 tablespoons of milk. Butter and flour patty tins and half fill with the mixture. If using the patty tins a second time, they need no extra greasing if they are used hot. Bake at 400 degrees or regulo 5 for 10 to 12 minutes. The quantities given will make exactly two dozen little cakes.

Coddington Pudding

This recipe was sent into us from a reader who wrote that her family found it delicious and it was quick and easy that others might like to try it, too. She said she did not cal] it by any particular name, so I have christened it Coddington Pudding after the address on her letter When I tried it, I used strawberry jellies, and set it in a rose mould, and it certainly did turn out a most attractive looking shape, like a coloured Spanish cream, and it was as delicious and popular as she said. Coddington Pudding: 2 eggs, 2 cups milk, 2 jellies, 2 cups not water, J teaspoon salt.

Make up two jellies with 2 cups of hot Water, ana stir in naif a teaspoon of salt. Separate the egg white and place in a bowl. Put the yolks in a saucepan together with 2 cups of milk and whisk together. Bring just up to the boil, stirring all the time. Put both mixtures aside to cool. Whisk the egg whites stiffly, then fold them through the cooled custard. Add the cooled jelly mixture, and mix lightly together. Turn into a wetted mould and chill or put an a cool place to set.

The matron of the Cashmere Sanatorium . acknowledges the "following gifts received for patients during February: sweets and fruit from the British Sailors’ Society; tobacco, sweets and fruit from the New Zealand Patriotic Fund Board; magazines and, fruit from the Tuberculosis Association; books and magazines from anonymous donors, the Catholic Women’s League, 4096, the Dawson Printing Company and T. Derrett.