TO-DAY’S RECIPES.
SOME CAKE FILLINGS. Coffee Butter.—This makes a good icing* and filling: 4oz of fresh butter, 6oz of .sifted icing sugar, coffee essence. Cream the buitter m a basin, work in the sugar, and add the essence until of a nice texture. Spread with a. broad-bladed knife. . . Mock Cream.—This recipe owes . its ■success to the amount of beating given to the mixiture. Thicken one cupful or milk with a. dessert spoonful of cornflour. Cook well and let cool. Cream one table,spellful butter and one tabiespo.onful and n-h.alf caster sugar Add to this the cooked cornflour, a,_ lititle at a time, beating well till all is used Then add any desired flavouring and the stiff, well-beaten white ot an eg**. Fi'llin cr for Spice Cake. —One dessertspoonful of butter, half a teaspoonful of ground ginger, .and half a cupful of finely-chopped preserved ginger, two CUPS sifted icing' sugar. Mrs with strong, coffee instead of water. It is as well' to add the preserved ginger at the last.
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Hawera Star, Volume XLVII, 15 September 1928, Page 17
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167TO-DAY’S RECIPES. Hawera Star, Volume XLVII, 15 September 1928, Page 17
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