Cookery Nook

NZ Truth, Issue 1228, 13 June 1929, Page 20

Cookery Nook

"fjOOKERY NOOK" recipes ~ are supplied for "N.Z. Truth" exclusively each week by Miss Marion Christian, demonstrator at the Wellington Gas Company. . Cream Cake , Ingredients.— %lb. .butter, %lb. flour, V^Hj. sugar, % grated lemon rind, 2 eggs and % teaspoon baking powder. Filling. — 1 tin Nestles cream, loz. blanched almonds, %Q'&. powdei'ed gelatine, 1 oz. pi&tachio nuts (if liked), loz. glace cherries, 1 %oz. sugar; Method.— Cream butter, ■ sugar and lemon rind together... Add . eggs, well beaten, sift m flour and add baking powder. Cook m a- greased sandwich tin m a moderate pven for V 2 hour. Cut m two when cold, and spread with the following mixture. Ice' the top with water icing and decorate with a few . cherries. \ To make -filling.— Whip.-' the cream, dissolve the gelatine m 1 tablespoon warm, water, allow to get cold and strain into the cream, sugar and . essence of vanilla. ,' Add cherries (cut m halves), pistachio, nuts (blanched and split), and almonds (blanchjad, split and browned slightly), and spread m between, the cake. Fresh cream may be- used if. liked. Krummel Tart Ingredients.— 2 eggs, 1 cup sugar, 6 tablespoons breadcrumbs and 1 cup chopped nuts, 2 teaspoons baking, powder, 1 cup dates or raisins and dates. .Method — Beat eggs until light, add sugar and breadcrumbs, dates and nuts. Mix well together and spread m shallow tin and bake- one hour. Cut m squares and. serve' cold with, cream. Should be crisp and light.' ; Jumbles Ingredients.— los?. flour, Sozs. castor sugar, Gozs. butter, and 1 egg. Method.— Rub the butter In the' flour, mix 'm. the sugar, add the well-beaten egg very gradually. The paste must be very stiff .. Make into tiny balls of equal size, then form- into fancy shapes. . Set. aside, till - very cold and hard, then bake m a moderate ;overi about 10 minutes. ' Chocolate Cakes ' Ingredients.—-! large egg, % teaspoon vanilla, its weight m butter; sugar and flour, V*. teaspoon baking powder and 1 tablespoon grated \ chocolate. > , ■: M ethod.— Beat the butter and sugar to a cream, add the eggand beat thoroughly. Sift the flour; add chocolate, vanilla essenceand baking powder. Stir, into. the mixture/ Put into greased clariole moulds and. bake 30 minutes. When baked, stand a. few minutes and turn out. Cover each with chocolate icing. Sprinkle with chopped walnuts. , .