CAKES FOR TENNIS TEAS.

Otago Daily Times, Issue 19906, 28 September 1926, Page 14

CAKES FOR TENNIS TEAS.

Irish Cake. —Required: 6oz each of flour, butter and caster sugar, 1 level teaspoonful of baking powder, pinch of salt, four eggs, almond essence, green glace icing, pistachio nuts,

Sieve the flour, salt and baking powder. Beat the butter and sugar to a cream, add the eggs one by one. beating each in well. It is advisable to stir in a spoonful of flour with the last two eggs to check their curdling. Stir in the flour mixture and almond essence, and put all into a flat square greased tin lined with greased paper. Bake in a pioderste oven about 30 minutes, or until well risen and firm when pressed. Turn on to a sieve to cool. When cold coat with preen glace icing and decorate with shamrocks made from pistachio nuts, as follows: Blanch the pistachio nuts, and cut them into thin slices across. These form little slightly heart-shaped pieces, three of which, if placed together, make a shamrock. Walnut Cake.—Required: 6oz of butter. 6oz of caster sugar. soz of flour, 6oz of shelled walnuts, one teaspoonful of baking powder, pinch of salt, four whites and two volks of eggs, flavouring essence. Toast the walnuts in the oven until crisp, then crush them small with a rolling pin. Beat the butter and sugar to a cream, add the volks of the eggs one by one, beating each in well. Sieve the flour, baking powder and salt, and stir them in. Add the walnuts and the stiffly whipped whites of the eggs and flavouring essence. Put the mixture into a shallow tin (square or oblongl lined with greased paper and bake in a moderate oven for about an hour. When cold coat with white glace icing and decorate with walnuts.—llopic Chat.