THE RIGHT RECIFE

Evening Star, Issue 22228, 4 January 1936, Page 19

THE RIGHT RECIFE

Caramel Cake (very good). Half pound butter, 1 cup sugar, 3 eggs, 2 cups sifted flour, 1J cups fruit (mixed sultanas, currants, peel, dates, seeded raisins, cherries, and almonds), 1 teaspoonful baking powder, and i cup caramel. To make the caramel place 2 tablespoonsful sugar' in a pan and stir well until it is browned, pour in carefully J cup boiling water and allow it to boil for 2min. Method: Beat butter and sugar, add eggs and boat well, then add fruit and caramel, and lastly, stir in flour to which the baking powder has been added. Bake for 2i hours. To ice make a caramel of 1 tablespoonful sugar and 2 tablespoonful water. Add icing sugar and pour over cake, decorate with half walnuts. Bran Biscuits (by request). Quarter pound of butter, 1 small cup sugar, 2 eggs, milk if necessary, 1 cup proteena, cups bran, H cups flour, 2 teaspooiisful baking powder. Method : Beat butter and sugar, add eggs, then dry ingredients. Roll out thin and cut into biscuits, Plqce on a cold tray. Loosen when cooked and leave on tray to cool slightly.