TO-DAY'S RECIPE
Rose Cakes Take 4oz. flour, 4oz. ground rice. Goz. castor sugar, 4oz. butter, 4 eggs, 2 teaspoons rose water, i teaspoon baking powder (or 1 .small teaspoon biearbinate of soda and half a small teaspoon cream of tartar), carmine colouring. Cream butter and sugar well together, add beaten eggs, and beat for some minutes; then sift in flour and ground rice (which have previously been sifted twice together with the rising) and beat lightly. Stir in rose water and sufficient carmine to tint mixture a pale rose. Put into buttered patty tins and bake in a quick oven for 10 to 15 minutes. When cold, ice with butter icing, and put a glace cherry on top of each.
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Bibliographic details
Dominion, Volume 31, Issue 204, 26 May 1938, Page 4
Word Count
120TO-DAY'S RECIPE Dominion, Volume 31, Issue 204, 26 May 1938, Page 4
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