RECOMMENDED RECIPES

Evening Post, Volume CV, Issue 23, 27 January 1923, Page 16

RECOMMENDED RECIPES

MORE CAKES.

In writing of cake making, Mrs. Wetherell repeats some good instructions, which are as follow:—Have all ingredients ready and cake tins prepared before the actual work commences, and above all the flour should be sieved. When baking powder is to bo used it should be added only just before the mixture is put into the tins;' then cakes are sure to be light and a success. Gingerbread.—ilb butter, yb treacle, ilb brown sugar, lib flour, 4 eggs, 2 teaspoonfuls cinnamon, 2 teaspoohfuls mixed ( spice, 2 teaspoonfuls ground ginger, 1 teaspoonful ground cloves, 1 teaspoonful carbonate soda, ilb raisins, ilb almonds. Melt the butter, treacle, and sugar. Mix the dry ingredients together; the fruit atoned and out in halves. Beat the eggs well. Mix altogether very thoroughly. Turn into a well-buttered tin, and bake in a moderate .oven fof three hours. This is a very good gingerbread, and would be equally well made in half the qtfanPiain Cake.—lib flour, ilb good beef dripping, £lb Ceinerara sugar, 5 eggs, 4 pint milk, ilb mixed peel, ioz caraway seeds. Mix flour and baking powder; put through sieve and into a basin. Then rub in the dripping until very fine, and add sugar, caraway_ seeds, and the peel finely enfc up.' Whisk the eggs, add the milk', and mix in the ingredients thoroughly. Put into a well-buttered cake tin, and bake from li to 2 hours. Pruit Cake.—£lb butter, ilb flour, ilb currants, ilb peel, ilb sugar, i grated nutmeg, a few chopped almonds, juice and rind of lemon finely grated, 4 eggs. Cream butter, add eggs one at a time; then the rest of the ingredients. Beat all together very thoroughly, turn _ into a paper-lined and well-buttered tin, and bake in a moderate oven for two hours. Walnut Cake.—4oz butter, li teacups castor sugar; 2* teacups flour, 3 eggs, i teacupful milk, i te'acupful chopped walnuts, li teaspoonful baking powder. Cream and butter and augar; add eggs, well beaten; then beaten with the milk. Mix very thoroughly; then add walnuts. Put in the baking powder, alld lastly beat all together well. Pour into a well-but-tered cake tin, and bakei halMiour. Turn on to sieve, leave t until cold, trim to a good shape, cut in half, and fill centre with flavoured whipped cream, and ice with the same coffee idling as for coffee cake. Decorate with wiilmrta. Coffeo'"Cake. —2 eggs, their weight in flour, sugar, and butter, 1 tablespoon coffee essence, i teaspoonful baking powder. Cream butter and sugar; add eggs, well beaten; then the flour gradually, the coffee essence, and the baking powder last. Beat thoroughly. Bake in a bottared tin. for twenty ininutes; turn on to sieve. Wheii cold cut in half and fill bentre with coffee cream, to make which: Cream, 2dz butter, with 3oz icing sugar, 1 dessertspoonful coffee essence. Then cover with icing—Jib icing sugar, 1 _dcsBertspobriful coffee essence, and. a little water. Warm slightly; portr over cakft and decorate with violets, rose leaves, and angblica or chopped pistachio nuts.