OUR SATURDAY RECIPES

Hawke's Bay Tribune, Volume XXIV, Issue 97, 7 April 1934, Page 10

OUR SATURDAY RECIPES

SOME GOOD CAKES. Most people bake cakes for the week-end, and generally the same old cakes are made. How the family welcomes a variety! Try these recipes if you do not already know them:— FIG AND GINGER CAKE. lib. butter, lib. sugar, IJlbs. flour, lib. ginger, 11b. figs, fib. almonds, Jib. citron peel, ten eggs. Cream the butter and sugar, add the eggs, two at a time, and beat in. Add the flour, then the chopped fruit. Bake about three hours. This is a good large cake which will keep well in a tin. SPONGE SANDWICH. Beat together three eggs and threequarters of a cup of sugar till fluffy. Sift in half a cup of arrowroot, one teaspoon baking powder and a pinch of salt. Well grease two sponge sandwich tins and put half the'mixture in each. Bake at the bottom of the oven if it is a coal range. Try a Idling of half a cup of whipped cream with one or two passion fruit added. “BILLY” SPONGE. Do you know the good old-fashioned sponge cake which is fairly yellow, very light, and which has a nice crusty top. Unless you have a cake maker’s arm which can beat, and beat a cake you had better not try this. The lady who makes it beats for nearly one hour! That may not be necessary. The cake is always delicious. Take the weight of six eggs in sugar Break fhe eggs on the sugar and beat for as long as you can with a wire whisk. Add the weight of three eggs in flour and stir in but do not beat any more. There is no butter or baking 'owder used. Grease paper and line the sides and bottom of a tin billy Then cook at the bottom of a slow coal range oven for 1 }-2 hours.