THE COOK
Cherry Sponge.—A quarter of a pound of butter, }lb castor sugar, Jib flour, 2 eggs, 1 tablespoonful milk, 1 teaspoonful baking powder, almond or vanilla essence. Method: Cream together the butter /and sugar. Add the sifted flour and eggs alternately. Do not previously beat the eggs, but the mixture should be well beaten while adding eggs and flour. Add milk and essence, and last of all sprinkle in the baking powder. Bake in sandwich tins in a moderate oven. When cold, cover with butter-cream icing, and decorate with crystallised cherries and angelica. Butter-cream Icing—Two tablespoons butter, 3 tablespoons milk, icing sugar, and vanilla. Beat together with enough icing sugar to spread evenly. "KOHINI" (12). i City.
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Bibliographic details
Evening Post, Volume CXI, Issue 132, 6 June 1931, Page 18
Word Count
118THE COOK Evening Post, Volume CXI, Issue 132, 6 June 1931, Page 18
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