AFTERNOON TEA DAINTIES.

New Zealand Herald, Volume XLVIII, Issue 14853, 2 December 1911, Page 6 (Supplement)

AFTERNOON TEA DAINTIES.

Here are some reciipes for afternoon tea dainties qajte . within' the power of any cook: — ( ; .... ~,... .'.-. ,-•>,. Almond meringues are made as follows: —Beat the whites of ', three ' eggs to a . stiff froth, then lightly utir in lib Cof caster sugar and a teaspooiiful of lemon juice. Add 6oz of blanched and .finely-chopped almonds. ' Well '..oil \a j baking sheet, drop the mixture on in spoonfuls, arrange strips of almonds on,the top, of each mound, and bake in ' a very , hot oven until set they should.pot be. browned. ;",.;!; ... . £„V

To make rose cake take a large round sponge cake and cut it in half. Spread the lower half thickly with whipped and sweeteped cream, then a little red jelly, preferably .rose,flavour.' Replace the.other half arid spread more cream over. Decorate round the edge with crystallised rose-leaves and in the middle with leaves of angelica. This cake is quickly and easiy prepared. The angelica and roiie-leaves will keep indefinitely if kept in air-tight tins; and for the filling, if cream is not obtainable, fresh butter beaten well and sweetened with pounded sugar is delicious and can scarcely be distinguished from cream. ■*.; - Fish sandwiches are always nice. Cut some brown bread and butter, pound some cold fish to a paste, mixing it.with tartar sauce. Shred some ' lettuce and slice a hard-boiled egg. Arrange on the bread and butter and serve cut into squares.