AFTERNOON TEA CAKES.

New Zealand Herald, Volume LXV, Issue 19838, 7 January 1928, Page 6 (Supplement)

AFTERNOON TEA CAKES.

Honey and Almond Cake. —Put 2 caps of strained honey in the saucepan with Jib. of powdered sugar. Cook three minutes, add £lb. of almonds (chopped) and cook five minutes longer; then ada enough flour to make a stiff dough. Take from the fire, and, when slightly cooled, add 802. of candied orange peel (cut fine), the yellow rind of a iemon, half teaspoonful each of ground cinnamon and grated nutmeg, half teaspoonful of soda, pinch of salt and a gla's of grape juice. While the dough is still warm, roll thin and cut into little squares. Bake in a moderate oven, and, when ocld, ice. Walnat Cake.—lngredients: 4oz. butter, soz. treacle, Boz. flour, 4oz. chopped walnuts, 2oz. preserved gir.ger, 4oz. light brown sugar, 1 teaspoonful soda, 1 teaspoonful ground ginger, 1 teaspoonful mixed spice, 2 eggs, 3 tablespoonfuls milk Method: Beat the butter and sugar well together; beat in eggs one at a time; add treacle, and beat in the flour, ginger, spice and milk: stir in the walnuts Bake in a tin lined with greased paper. Time, about 1 hour. Note.— If desirod, when cake is cold, cut in half and put together with Vienna icing. Cream Horns.—-Take 3 eggs, 1 small cup sugar, £ cup cornflour, I cnp flour, h teaspoonful baking soda, 1 teaspoonful cream of tartar. Separate whites of eggs from yolks and beat whites to a stiff froth. Beat in the sugar, then the yolks, and stir in the flour and cornflour. Put in spoonfuls on a buttered slide and babe in a quick oven. Roll like paper bags, fill with whipped cream and jelly.