WALNUT And MARSHMALLOW

Press, Volume CI, Issue 29931, 19 September 1962, Page 3

WALNUT And MARSHMALLOW

Walnuts and marshmallows team up to make this very simple cake. It really needs no adornment to make it attractive but if an iced cake is required give it a pastel pink vanilla butter icing and dot it with chopped marshmallows. Ingredients: 4cz butter 4oz sugar 2 eggs 4oz flour 1 teaspoon baking powder i teaspoon salt i cup chopped marshmallows i cup crumbled walnuts i teaspoon vanilla

Method: Cream butter and sugar, beat in eggs, then add sifted dry ingredients, folding together lightly. Add walnuts, marshmallows and vanilla and turn into a buttered and floured seven, inch square tin. Bake at 400 degrees for 30 minutes.

Icing if desired: H cups icing sugar 1 teaspoon butter Pink colouring Vanilla Chopped marshmallows and walnuts Warm water.

Apple, Pineapple Platter Ingredients: 1 Packet lime jelly 1 large grated apple 1 large tm pineapple, rings 1 tin apricots (or cooked dried apricots) Whipped cream Method: Make up lime jelly and pour over freshlygrated apple (grated on coarse grater). Turn into a mould and chill until firm. Unmould on to the centre of a pavlova or any large flat platter. Drain pineapple and apricot halves. Arrange the rings round the mould, an apricot half covering each hole. Fill the centres with whipped cream (topping with meringue caps if desired).