Coffee Cream Fingers

Press, Volume C, Issue 29509, 10 May 1961, Page 3

Coffee Cream Fingers

These Coffee Cream Fingers are unusual in texture, delicate in flavour and one of the nicest bar biscuits for a long time. The secret is to spread them just as far as they will go, for they are infinitely nicer thin than thick.

Quantities given here baked in one large meat dish and one sponge roll tray cut into five and a-haif dozen biscuits. Ingredients: 8 ozs butter 6 ozs sugar 1J tablespoons coffee essence *• J teaspoon vanilla 2 egg yolks 1 lb flour 2 level teaspoons baking powder .1 teaspoon salt 1 tin condensed milk Ij cups icing sugar 1 dessertspoon coffee essence i teaspoon vanilla 1 tablespoon butter Hot water. Method: Cream butter, beat in sugar, then coffee essence, vanilla essence and egg yolks. Sift flour, baking powder and salt and work into the butter mixture. Butter a large meat dish and one sponge roll tray and press out sufficient of the mixture to make a very thin even coverage (as thin as possible). Spread with condensed milk. Roll remaining paste in small pieces on a well-floured board and lay out to cover. Coverage need not be either absolute nor particularly neat. Bake in a moderately low oven (350 degrees) about half-an-hour or until firm when touched in the centre. Lift from oven and immediately spread with coffee butter icing, and cut into neat bars. Leave to become cold in the tin before lifting out.

Chocolate Almond Loaf Sponge cake, chocolate and almonds combine to make many a delightful confection. Here they form the base of a particularly delectable dinner party sweet. Buy a trifle sponge for this, or make a sponge one or two days before you want to use it, for it is easier to cut into thin slices when it is staled. Ingredients: 1 sponge cake 1 pint cream, ioz ground almonds Few drops sherry 1 dessertspoon sugar 4 egg yolks i cup milk 3oz sugar 4oz dark sweet chocolate 1 teaspoon vanilla Pinch of salt 5 almonds. Method: Melt chocolate over hot water and stir in milk. Whisk egg yolks until thick with 3oz sugar, then stir in milk mixture and stir over gentle heat until thick. Add vanilla and a pinch of salt. Line a loaf tin with waxed paper, then bottom and sides with neat slices of sponge cut quite thin. Spread in some of the chocolate, then another layer of sponge, repeating until the tin is full. Cover with another piece of paper and chill at least 24 hours. Whisk cream until very stiff and whisk through a dessertspoon of sugar. Fold in ground almonds and sufficient sherry to flavour to taste. Turn the loaf on to a flat dish and strip off papers. Coat all over with the almond cream. Split blanched almonds through into flat halves and arrange daisy fashion with a little grated chocolate for centres. ★ Mock Cream.— Cream loz of butter and 2oz of icing sugar and add top milk drop by drop until the mixture is the consistency of whipped cream. Add cocoa and vanilla to make a chocolate cake filling.

Glazed Roast Pork Ingredients: Loin of pork, about 41b 1 cup apple puree J cup brown sugar. Method: Roast pork slowly until it js cooked, then spread with apple puree and sprinkle with brown sugar. Glaze in a hot oven- until the meat is browned. Serve with roasted onions, beans and cauliflower.