LITTLE CAKES

Evening Post, Volume CXIII, Issue 141, 18 June 1927, Page 12

LITTLE CAKES

]n wi.ilm; time mm,y people enjoy- v HH« np?«>bl cookery, VlicJ. nca,,« fiiKefl lokii raoro timo to prepare, a d tflltn, «» they must bo watched moru >l»c«-l in tho oven' with a low gas fla< ] loft for a considerable time? %*„ recit'" 'if 7" * "Umber of decile i« recipes, ivhlch are as follow:— Ul.tlo Band Calces.—Cream 4oz tro- v !" ,l t cr »»•» 3o* ca S tor sugar until verj light Then add Got: of cornflour alternate y ml, two well-beaten eggs. >t tho last add half a teaspoonful of „.-* ■ >>X powder and a littlegrated lemon nna or vanilla essence.*" Turn ™°o about 18 buttered patty pans, half mi ing them, and bako in good oven about" eight to ten minutfs If 1 P £"±1 a 1 7 d- miX Paßtry flour may ILT t'«~ ™' 2*oz cornflour and 2Joz of flour. The cakes will not 50 quite so crisp in this ease Spico Cakes.—Cream 6oz fresh buiter with lib Barbadbes sugar. Mix in gradually MJb sieved aJ^ with four well-beaten eggs, and add -n ough powdered..cloves, cinnamon, grated nutmeg to taste. Dissolve one teaspoonfnl of:carbonate of soda in a Tn nfUl % £ milk"-"dvinix all well to gethor. Turn on to floured board. Knead lightly and roll out. Cut into cakes with small, fancy cutter, ,nd bake about ten minutes in a moderaV

llaky Cakes.—Goz flour, 3oz lard 3oz butter, castor sugar, 3oz sultanas or currants, water. Sieve flour. -Hubbub tor into flour U ntil .like fine breadf bs-^ Ad<l water tb make.a dry paste. Flour board well and roll the taor t V\mn^ n- Roll out P«^ to im thick and place the thin layer °* lar^, °" t0 it- Fold sides of pastry t he .middle and. fold in three; Roll o»i to an oblong shapq, turn, fold in three, and roll out rather thin. Turn on to the other side, and sprinkle with castor sugar and the fruit/ Brush edges wth cold Vater,-foW in three, prefs edgetogether and^cut into oblong shapr^j pieces (3m by 2in). ' Mark * paramo* lines.across surface,of each with oa-k of knife from corner to corner. Bru^h over with milk and bako in hot ovot littoen minutes. Dredgo with' castor

Busscrln.—l white of egg, 4oz cas- •< sugar, 4oz ground almonds, 4oz dates' lemon juice. Whip white of egg.,mil v very stiff froth. Stir in the sugi. and mix until thick.- Chop the date* fineljy and add these and tho ground almonds and a . few drops'of lemHn 3T ae: ■ J??, 0 3 n a glased bakinsheet m little heaps, and bake in rerv slow oven about, twenty-five to thirtY minutes. ■ ■ : . *

Fancy Biscuits.—Boz flour, 2oz buttr-r 2oz sugar, 1 lemon, 1 egg, g] aco cLerr-.-a! Sieve flour into, a basin, and rub butter in lightly. Then ' add sugar and grated rind of the. lemon. Beat - Se well and mix into tho flour and malce into a stiff dough. Turn on to a floured board. Knead for a, f ew minutes, then roll out one-eighth of an inch in chic'rness, and cut into rounds with a fluted cutter about liin in diameter Brush edges with water, place two pieces of giace cherry at either side of tH° round, and then pinch the paste toeotn" er in the middle, so that tho chorrv shows at each end. Shape half tho bi«cujts this way. The rest are cut in the same way, but a cherry is only placed at ono side, and then the opposite sides pinched together. Brush each biscuit over with beaten egg. Place on floured tin, and bake in moderate oven tmt-M crisp. These biscuits should be a fawn colour whon done. They must not be cooked too much. P'-cc on a sieve to cool, and keep in a tin. Raspberry Bun».^—4oz butter, 6oz sugar, 2 eggs, ljlb flour, 1* teaspoonful baking powder, 1J gill milk, raspberry jam. Cream the butter and sugar together. Break in the eggs one at a time, beating well between each ege Then mix in the, flour and baking po*v der, sieved together, and make tho mixture into a soft dough with the milk Divide into twelve portions. Knead each piece a little, so that it is quite smooth. Flatten and put a little jam in the centre of each. Close up and place- the buns on. a buttered bakin<» sheet. Brush over with beaten egjT dust with svgas, and bake in a moderate, oven 15 to 20 minutes.

Cornish Tea Cake.—Jlbflour, 4oz beof dripping, loz pool, 4oz currants, Urn, sugar, 1 gill milk,.s.teaspoonful spice, teaspoonful baking powder. , Sieve t'iu flour and baking powder together ard rub in the dripping. Add fruit, spiaei sugar, and. enough milk to bind. Roll out rather thickly, arid brush over .vith egg, after cutting into rounds. Bake ou greased baking sheet 10 to 15' minutes in moderate oven. . Split open when ready, and butter each generously. Chocolate Genoese.—3 eggs, 4oz castor sugar, 2oz butter, 3oz flour, loz.chocolate, J teaspoonful. baking powder. Put the eggs and sugar into basin, stand it over a pan of boiling water, and whisk for 10 to .15 minutes until mixture is thick and creamy. Melt butter in pan. Sieve flour, baking powder, and grated chocolate together, and stir ill these ingredients into the egg and sugar mixture; Turn into a paper-lined and buttered tin, and bake in a moderate oven, fifteen to twenty minutes. Turn on to sieve to cool. Then cut into fingers.

Almond Biscuits.—loz butter, 4rz sugar,.lOoz .flour, 1 egg, almonds. Cream butter and sugar until soft. Add the egg and beat well.. Sieve flour and stir it in. If necessary use a little milk, but the paste must be of a consistently to roll out. Turn on to a floured board, and roll out about } inch thick. Cut into rounds or fingers. Blanch a few almonds and cut them into fine strips. Brush the biscuits over with white '>f egg and cover each with the shredded almonds. ■'. Arrange on floured tin and bake in moderate oven 10 to 15 minutes. Place .on sieve to cool;

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