HOME INTERESTS.

Otago Witness, Issue 3276, 27 December 1916, Page 56

HOME INTERESTS.

CAKES FOB NEW YEAR A GOOD RAISIN CAKE. Ingredients: One pound of flour, 3oz candied peel, 4oz butter or lard, three eggs, Soz sugar, half a pint of milk, Goz raisins stoned and chopped, two teaspoon tula baking powder, loz lump sugar. Burn the sugar a dark brown in an old saucepan. Pour in the milk and slir until the sugar dissolves, then

strain and let get cold. Kub the fat with the flour Add all the dry ingredients. YThip the whites of egg to a si iff froth. Beat die yolks anc 1 milk together, and mix the cake. Then stir in the whites as lightly as possible: put the mixture in a greased cake tin, and bake for one houi and a-half. ROYAL ICING. Ingredients: One pound of icing sugar, one and a-half whiles of eggs, juice of one lemon. Add the whites to the sugar, and the wellstrained kmonjuico. Mix thoroughly and beat for 10 minutes. If too stiff, a little more strained lemonjuico can be added. This is a liandy icing, more suitable for cakes that are to be kept for a short time. SHORTBREAD. Place on a bake-board Goz of flour, 2oz of fine sugar, and 2oz of rice flour, and '.hen gradually knead in a Jib of butter. Divide this into two pieces, make each piece into a neat round, and pinch the edges. Bake the shortbread in a very moderate oven for from a quarter of an hour to 20 minutes. CHRISTMAS MACAROONS. Take a threepenny tin of condensed milk and Jib of desiccated cocoanut. Mix well together, and drop in small pieces upon a clean flat tin. Bake in a moderate oven, taking care not to burn. These are excellent. DELICIOUS NUT ROLL. One-quarter pound flour, 2oz butter, two eggs, Jib castor sugar, one tcaspoonful baking powder. Beat butter and sugar to a cream; then add the eggs one at a time. Beat well, add the baking powder to the flour, mix it in lightly, turn into a sandwichtin, and bake in a quick oven. When done, spread with warm jam, sprinkle with chopped nut, roll up, spread the top with jam, and strew with nut ICED SANDWICH. Us© the same ingredients as for a sponge roll. When baited, spread with a layer of cream or chocolate filling; coat with white icing, and decorate with crystallised fruits and angelica. COFFEE AND VANILLA FILLING. Ingredients: Equal quantities of fresh butter and icing sugar. Cream these together, and divide in two parts. Colour one pink and flavour with vanilla, add coffee essence to the other part. This mixture can bo used for pipings also. CHOCOLATE FILLING. Ingredients: Chocolate icing and cocoanut. Spread the cake rather thickly with chocolate icing, and sprinkle with desiccated cocoa;ut. Whipped cream, sprinkled with chopped walnuts, almonds, or pistachios, is delicious. Chopped crystallised fruits spread upon jam or cream are liked by the kiddies; also a filling of lemon curd or honey, and nuts. CREAM FILLING. Ingredients: One white of egg, castor sugar, cream. Whip lip the white of eggs with some cream, add castor sugar to taste, and spread the filling between the cakes. This is a simple and economical filling that many people prefer to any other. A GOOD DOUGH CAKE. Half a quartern of baker's dough, Jib of cooking butter, Jib of currants, Jib of peel, Jib of sujrar one or two eggs. Fold the butter well into the- dough. Add dry ingredients and knead. Beat up the egg and add it, mix all thoroughly, and bake in a good oven until the cake sounds hollow when the bottom is tapped.