THE COOK'S CORNER

Otago Daily Times, Issue 22708, 22 October 1935, Page 17

THE COOK'S CORNER

JUBILEE GATEAU. Required: Six eggs, eight ounces of castor sugar, four ounces of melted butter, eight ounces of self-raising flour, filling, icing, decorations. Break the eggs into a basin and whisk them for five minutes. Add the castor sugar and whisk again for five minutes. Put the basin over a saucepan of boiling water and whisk for 10 minutes. Have ready two round, shallow tins lined with buttered paper. Stir the flour lightly into the mixture, also the melted butter. Pour the mixture into the prepared tins and bake in a moderate oven from three-quarters to one hour. Then turn out and place on a wire tray to cool. When the cakes are cold, spread one with the filling and place the second cake on top, pressing it gently in place. Trim off any rough pieces. Coat the cake with a fairly thick layer of royal icing, getting it as smooth as possible. When this has set decorate according to taste, and the cake is ready. For the filling: Two ounces of glace pineapple, one gill of whipped cream, a few drops of pineapple essence. Cut 10 neat little triangles of the glace pineapple and put them on one side for the decoration. Chop the remainder in small pieces and mix it with the_ cream. (Cream made in a cream machine is excellent for this —or dairy cream may be eked out with a little whipped white of egg.) Add a few drops of pineapple essence, according to taste, and spread the filling on the cake. For the decoration: A little royal icing, four or more ratafias, a small quantity of chocolate vermicelli, the 10 little pieces of pineapple. Take two of the ratafias and brush them with melted jam, then roll them in chocolate vermicelli until they are thoroughly coated. Have ready a little royal icing, stiff enough tor piping, in a forcing bag, with a plain pipe, the nozzle of which is a little larger than a pin’s head. Place the plain ratafias and the chocolate-coated ones alternately across the cake, keeping each in place with a spot of icing, and arrange the pieces of pineapple, three on each side, and four round the sides of the cake. Trace any patterns you like with the royal icing, and finish off with a ring of small dots round the outside ring of the cake. r,: * * AMERICAN SPONGE. Required: Four ounces of butter, six ounces of self-raising flour, one gill of milk, six ounces of castor sugar, two eggs, one teaspoonful of vanilla essence, a pinch of salt. Coconut icing. Cream the butter and sugar, then heat m the yolks of eggs one at a time. Sieve the flour; add half of it and a pinch of salt to the butter and sugar, and stir in lightly half of the stiffly whipped white of egg. Then add the rest of the flour, the milk, the rest of the whipped white, and a few drops of vanilla. Have ready a shallow tin, lined with buttered paper, put in the mixture and bake about threequarters of an hour in a moderate oven. When cold, level the top of the cake, spread it with coconut icing, and sprinkle with coconut. For the coconut icing: One white of egg, three ounces each of desiccated coconut and icing sugar. Whisk the white of egg, stir in the icing sugar and coconut. Beat all togethei until the mixture is quite white, and then use. * $ * LITTLE RICE CAKES. Required: Three ounces of ground rice, two ounces of butter, two eggs, three ounces of cantor sugar, two ounces of seltraising flour. Sieve together the flour and ground rice. Cream the butter and sugar until they are white, and beat in the eggs one at a time. Stir in the flour and ground rice. Have ready buttered some small fancy tins, put in the mixture and bake for 10 minutes in a quick oven. ** * ' DATE BUNS. Required: Half a pound of self-raising flour, three ounces of butter, two ounces of sugar, one egg, nutmeg (a dust), three ounces of chopped date. Sift the flour and rub in the butter lightly. Add the chopped dates and the sugar and nutmeg, and mix all to a rather stiff dough with the beaten egg, adding a little milk, if necessary. Put in heaps on a baking sheet and bake in a hot oven about 10 minutes.