THE COOKERY NOOK
Chocolate Arrowroot Sponge. 3 Eggs. \ -Cup Arrowroot. 1 Teaspoon. Ginger. 1 Teaspoon. Golden Syrup. J-Cup Sugar. 1 Tablespoon. Flour. !-Teaspoon. Cinnamon. \ Teaspoon. Baking Powder. j 2 Teaspoon. Cocoa. Separate whites of eggs and beat. Beat- yolks and sugar, add whites, then dry ingredients. ; Bake for 20 minutes. (Sent in by June Walker.) Mock Cream Filling. Put into a basin a tablespoon, of fresh butter, a tablespoon of sugar, and a tablespoon, of boiling water. Whisk all together with an egg beater, and in a few minutes the mixture will turn into a very good imitation of whipped cream. Do not be alarmed if it curdles as it usually does. Keep on whisking until it smooths out again. It will be specially delicious if flavoured with vanilla. (Sent in by Lorna Dunn.) Sugar Buns. i Mb Flour. 1 Egg (beaten). , f . ■ ' 1 Teaspoon. Baking Powder. 1 Teaspoon. Essence of Lemon. 2 ozs. Sugar. 2 ozs. Lard. > 2 Tablespoon. Milk. No. 1 sugar. .
Sift flour and baking powder, rub in lard, add sugar and mix with the egg and enough milk to make a very stiff dough. Form into about 12 round balls, brush over with milk and dip into the No. 1 sugar. Place far apart on a cold greased tray and bake for about 15 minutes.
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https://paperspast.natlib.govt.nz/newspapers/NA19370323.2.3.8
Bibliographic details
Northern Advocate, 23 March 1937, Page 2
Word Count
219THE COOKERY NOOK Northern Advocate, 23 March 1937, Page 2
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