THE COOKERY NOOK

Northern Advocate, 8 December 1936, Page 2

THE COOKERY NOOK

Xmas time, to me, always means Xmas Cake time, for that is my favourite “dish.” Ella Day has sent this special recipe for our grown-up readers and though it has some queer ingredients, she assures me it is a prize-winner. XMAS CAKE. U lbs. butter 1 lb. sugar / H lbs. flour 12 eggs •: 1 lb. currants 1 lb. sultanas 1 lb. raisins J lb. peel 1 4 ozs. cherries 4 ozs. almonds (ground) 2 tablespoons glycerine 2 tablespoons brandy 1 grated nutmeg 1 teaspoon cinnamon Pinch salt 1 bottle ginger ale Cut up fruit very fine and soak in ginger ale all night. (A sixpenny bottle is sufficient). Cream the butter and sugar, add eggs well beaten, little by little, not to have the mixture curdle and beat well. Then add flour and spices, fruit, and lastly the glycerine and' brandy. This cake requires 4£ hours cooking. Do not dry the fruit after it has been soaking in the ginger ale. Almond Icing. £ lb. almond meal (ground almonds) \ lb. icing sugar i teaspoon almond essence Yolks of 2 eggs to mix Spread the white of egg tmbeaten over cake arid put on almond icing. * White Icing. i lb. icing sugar 3 tablespoons boiling water 1 tablespoon glycerine Put on decorations before white icing sets. (Sent in by Ella Day).

SWISS' CREAM. 1 pint rich milk Lemon peel Juice of a lemon 2 eggs’ 1 tablespoon cornflour 4 ozs. macaroons 2 ozs. ratafias Candied orange and citron peel Flavour milk with lemon peel.