RECOMMENDED RECIPES

Evening Post, Volume CV, Issue 123, 26 May 1928, Page 14

RECOMMENDED RECIPES

SOME CAKE FILLINGS Collco Butter.—This makes a good icing and filling:—4oz of fresh. butter, Goz of sifted icing sugar, coffee essence. Cream the- butter in a basin, work in the sugar, and add the essence until o£ a nice texture. Spread with a broad-bladed knife. Mock Cream.—This recipe owes its success to the anipunt of beating given to the mixture. Thicken one cupful of milk with, a dessertspoonful of cornflour. Cook well and let cool. Cream one tablespoonfnl butter and one teaspoonful and a half castor sugar. Add to this the cooked cornflour, a little at a time, beating well till all is used. Then add any desired flavouring and the stiff, well-beater white of an egg Pilling for Spice Cake.—One dessertspoonful o£ butter, half a teaspoonftil of ground ginger, and half a cupful of finely--chopped preserved ginger, two cups sifted icing sugar.' Mis with strong coffee instead of water. It is as well to add the preserved ginger at the last. For the

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icing imx one largo cup of icing sugar with strong coffee and a quarter teaspoonful of ground ginger, and decorate with preserved ginger. Caramel Cream Filling.—Mrst make the caramel by putting three tablespoonsful of sugar, without water or butter, into a small saucepan. Put over a low heat and stir continually. The sugar will gradually melt, and will become clear brown Ivlton it is done. Pour on to a warm buttered tin, but see that the toffee is not. much thicker than a wafer. If liked, the tin may be sprinkled with browned ehoppedup nuts. ' When cool the toffee should be crushed fine. Then beat up some cream quite stiff, but not to butter. Reserve some for the top of the cake, and mix some of the caramel with the rest and spread between the sandwiches. Sprinkle the rest of tb,e caramel over the cream on top. This filling should be used at the last moment. Rapid Icing.—A splendid icing, which may also be used as a filling. This sets firmly; but never hardens. Two cups of icing sugar, one tablespoouful oiled butter, two tablespoonsful boiling water. Mix together and spread quickly. Almond meal may be added to this mixture in the proportion of half a cupful to one cupful and .1 half of icing sugar. It also can, be mixe<i with passion fruit, but more sugar must be added so as to take up the juice. Passion Fruit Cream Filling.—One <;iiiii'<;l of whipped cream, eight largo passion fi i:>!.. Vsoz gelatine, sugar to'taste. Dissolve gelatine (powdered) in a little water over the fire. Add fruit .and sugar and whipped cream. Stir in gelatine" and colour pink. Spread it on tho,cakes before it sets.