READERS' EXCHANGE

New Zealand Herald, Volume LXXI, Issue 21876, 11 August 1934, Page 7 (Supplement)

READERS' EXCHANGE

CREAM NAPOLEONS The following recipe is recommended to "Mere Man" by M.H. (Auckland). First make a sponge in a large square sandwich tin, taking care to keep the layer moderately thin. Next make some very light puff pastry as follows: —Mix 2-31b. butter into one breakfastcupful flour, add a little cold water, roll a few times and let stand for quarter-hour. Then spread on the remaining butter and roll well. Roll out very thin and divide the slab into two equal sections, the same size as the sponge. Prick them to prevent bubbles and bake in a quick oven without letting the paste brown. Place one of these pastry layers on a thick sheet of white paper, spread with a thin layer of apricot or raspberry jam and over this spread a thick layer of whipped cream flavoured with a dash of vanilla. Let the cream set a few minutes and then gently place on top of it the sponge layer. Spread the sponge with another layer of jam and then place on it the second layer of pastry. Ice the top with the following icing:—Cream ilb. butter and gradually work in lOoz. icing sugar, two tablespoonfuls wine or brandy (or milk if this is disliked) and one teaspoonful of vanilla When it is of the consistency of cream, spread it over the top layer of pastry and sprinkle some chopped almonds over all. Stand in a cool oven or a dry, warm place to set it aud then cut into slices as desired. A delicious variation of the cream Napoleon, which results in a sweet instead of a cake, has been forwarded by W.H.T. (Opotiki). Take the. white of one egg. two drops acetic acid, a few drops each of vanilla, raspberry and peppermint flavours and pink and green colouring matter, two tablespoonfuls cold water and some icing sugar. Mix egg. water, acetic acid and enough sifted icing sugar to make a stiff paste. Divide into three parts. Leave the first portion white and flavour with vanilla, colour the second pink and flavour with raspberry, make the third green and flavour with peppermint. Roll out th 6 three portions to Ain. thick, then sandwich the white between the other two. Cut into small squares and allow to set before using. Questions and Answers R.K.T. (Epsom).—To keep a baked potato dry and floury, cut a tiny piece from the end of it. This allows the steam to escape as it'cooks. "Elsa" (Remuora) would like a recipe for the real old English " cabinet pudding." , ' 'Sufferer'' (Whangarei).—Medical advice cannot be given in this column. Food reactions should be tested by a doctor. Mrs. A. (Kaipara) would like a recipe for pumpkin cheese.