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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. , .

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Permanent link to this item

https://paperspast.natlib.govt.nz/newspapers/NZTR19290613.2.55.3

Bibliographic details

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

Word Count
383

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

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