WHEN BAKING CAKES.

Northern Advocate, 29 October 1932, Page 4

WHEN BAKING CAKES.

SOME TASTY RECIPES.

Orange Cheesecakes.—lngredients: 2 large oranges, I tablespoon butter,’ 4 lemon, J cup castor sugar, 1 egg) 14 teaspoons cornflour, 2 tablespoons water.

Method: Line tartlet tins with short crust or flaky pastry. Halve and squeeze juice from oranges, add the grated peel of one orange, and the sugar, butter and egg all beaten together. Stir cornflour into the juice of the 4 lemon, add water and stir into the orange mixture. Boat all well together, spoon into pastry-lined tins, and bake till the pastry is cooked. ■' .• « * * * Fruit Tea Cakes. —Ingredients: 41b flour, 2oz butter, 2 eggs, pinch salt, 2 oz sultanas, 2oz castor sugar, 1 teaspoon. baking powder, 4 oz currants. Method: Sift flour, sugar and salt,

into a basin. Rub in butter with the tips of the fingers, then stir in'cleaned sultanas and currants and baking powder. Add beaten eggs to the dry ingredients and milk as required. Turn on to -a floured board. Roll to about 5-inch thick. Cut into rounds, and bake in buttered tins in a rather quick oven for about 15 minutes. Split, spread with butter, and pile up in a hot muffin dish with boiling water in the compartment below, or on a hot plate lined with a lace paper d’oyley.

Blab Gingerbread.—lngredients: 3 cups flour, 1 cup lard, 2 eggs, 4 cup milk, 2 teaspoons ground ginger, 1 teaspoon- baking soda, 14 cups syrup. Method: Beat egg yolks and lard together till creamy. Stir in flour sifted with the ginger, and milk alternately, dissolving soda in a little of the milk and adding it last. Stir in syrup. Lastly fold in stiffly frothed egg whites. Bake in a buttered bak-

ihg tin for 45 minutes in a- moderate oven. Stand a moment or two to shrink before turning out of pan. *** ' ♦

Gold Loaf Cake.—lngredients: J-cup castor sugar, .1 teaspoon vanilla, 3 tablespoons butter, 2 egg yolks, 2 cup milk, 1$ cups flour. 3 teaspoons baking

powder. .'Method: Creani butter well. Stir in sbgar, and keep on beating. Add yolks, beaten until light w r ith an egg beater.

Stir in flavouring. Mix .yell, .then add flour and milk alternately," dud last of all.,stir in baking powder. Beat well. Place in a -well greased and floured leaf tin. Bake in a moderate oven from to 40 minutes.

•Sly Cake. —Ingredients: lib flour, Jib currants, Jib butter, loz sugar, 3 drops lemon essence. ■ "Method: Mix flour and” sugar together in a basin. Rub in butter. Stir in enough ice-cold water with lemon essence to make a soft but dry dough. Roll out thrice on a lightly-floured pastry board. The last time you roll make paste very thin. Spread half of dough 1 an inch thick with cleaned currants. Cover with other ■• ■•half • ofpastry. Cut -into rounds or squares. Bake in a quick oven.

White Lady Cake.—lngredients: 14 cups flour, 4 cup butter, 2 egg whites, :t cup milk, 1 teaspoon vanilla essence, 11 teaspoons baking powder, 1 cup castor sugar.

Method: Cream butter. Add egg whites beaten to a stiff froth. Stir in milk, then gradually add flour, sugar and baking powder, blending thoroughly and beating till light. Add essence, mix well, turn into a buttered loaf tin, and bake in a moderate oven one hour.