THREE DAINTY CAKES

Northland Age, Volume 1, Issue 9, 4 December 1931, Page 9

THREE DAINTY CAKES

Apple Shortcake 1J cups flour 4 ozs. butter I l-3rd. cup sugar J. egg' | teaspoon baking powder pinch salt. Cream the butter and sugar to- | gcther. Add the beaten egg and mix well. ; Add the dry ingredients and work into a stiff dough. Roll out and cut in half. Spread with grated raw apple and a sprinkling of sugar. Cover with the remainder of the dough. Bake in a moderate oven for 20 to 30 minutes. Cut into pieces and cool. * * * * Strawberry or Raspberry Shortcake Spread with strawberry or raspberry jam instead of the grated apple. * * * * Louisa Cake 11 cups flour 4 ozs. butter l-3rd. cup sugar 1 egg 4 teaspoon baking powder pinch salt. Cream the butter and sugar together. Add the beaten egg. Add the dry ingredients and work into a stiff dough. Spread on a cold greased tray. Spread with jam and cover with the following mixture : •Beat two eggs with two tablespoons of sugar. Add three or four tablespoons of cocoanut until the mixture is thick enough to spread evenly. Bake in a moderate oven 20 to 30 minutes. Cut into squares and cool. HAPPY DAY PUDDING Here is an extract from the Fairies Cookery Book : Take two or more children according to taste, one skyful of sun, one lawn (fresh and green), four trees (shady ones preferred), one nursegirl (out of sight). Take the children, mix well with an armful of dolls, reins, rubber balls, one puppy and one rocking horse. When mixed, sprinkle all over with smiles and a pinch of unselfishness. Keep stirring till sundown, then take the children, put in a cool room, cover lightly and leave till morning.