LADIES5 COLUMN

Te Aroha News, Volume XIXXX, Issue 6382, 23 August 1923, Page 6

LADIES 5 COLUMN

DAINTY AFTERNOON TEA CAKES. (By “Ru-ru.”) Kentish Cake—Take Jib. of butter, .’lb of sugar, Gozs flour, loz grated cocoamit, loz chocolate, loz almonds, 1 small teaspoonful baking powder, 3 eggs. Method: Blanche the almonds in boiling water, skin and dry; put Joz of butter in a frying pan when the steam rises, brown the almonds a pale

brown turn them out on

white paper and when cool

rool out with a rolling pin until

crushed quite fine, then beat butter and sugar to a cream, add almonds,

grated chocolate and cocoanut, then

the well-beaten eggs, flour and powder.' Bake in a greased shallow tin in modei’ate oven for half an hour. Ground Rice Rocks.—Take 1 cup of ground rice, 1 cup of flour, i teaspoonful of soda, 1 teaspoonful of tartar, 2 eggs, l cup of sugar, Jib of butter, some raisins, peel if liked. Method: Beat butter and sugar, add the eggs well beaten, a little milk and the other ingredients. Drop on a cold floured tray in rough pieces. Bake in quick oven over quarter of an hour. Glaze when cooked. i Boston Tea Cakes.—Take 2 cups of flour, 2 teaspoonfuls of sugar, 1 teaspoonful of carbonate of soda, 2 teaspoonfuls of cream of tartar, 1 egg, 1 cup of milk. Method: Beat egg and sugar; add milk, soda, cream of tartar, flour, etc. Bake about fifteen minutes in greased patty tins in a quick oven or in hot gem rings. To be eaten either hot or cold.

Queen’s Buns. —Two eggs, 4oz of sugar, 4oz of butter, soz of flour, a few currants. Mix as usual, by beating butter and sugar, etc. Bake one dessert spoon for each, in small patty pans greased, and sprinkle a few currants on top of each. i German Coffee Cake (very good). —Take Jib of butter, Jib of sugar, Jib of flour, 3 eggs, l cup of milk, l cup of chopped almonds, a few drops of almond flavoring, 1 good teaspoonful Of baking powder.

For Top of Cake.—l tablespoonful of cinnamon, 2oz of butter, 2oz of sugar, 2oz of flour. Beat butter and sugar to a cream, add eggs (yolks and whites beaten separately), milk, flour, powder and flavoring. Pour into a greased shallow tin. Rub the cinnamon, butter, flour and sugar together. Spread this dry mixture over the uncooked cake and bakO from half to three-quarters of an hour. Cut into squares and diamonds when cold. Filling for Sponge Cakes.—One cup of water or fruit juice, i tablespoon arrowroot or cornflour, 1 heaped table spoon of sugar, coloring if liked. Boil the water, wet the cornflour stir in, flavor to taste. Spread while warm between cold cakes.

Filling - (No. 2). —Half pint whipped cream, Ipz gelatine, 2 eggs, beaten separately, 3 tablespoons of sugar, Jib of grated cocoanut, J cup of milk. Method: Soak the gelatine in the milk and dissolve on the stove. Beat the eggs, add the sugar, then the gelatine, the whipped cream, lastly the cocoanut. Fill the cakes before the mixture sets. The cocoanut may be omitted and flavoring- put in instead. Filling (No. 3). —One tablespoon of butter, 1 tablespoon of sugar, 1 whole egg, i lemon rind, grated, and the juice. Stir all over the fire until thick. Use when cool.

Chocolate Icing.—Half cake of chocolate sliced, 1 cup sugar, 1 teaspoonful of essence of vanilla, 1 cup of milk, 1 dessert spoon of butter. Boil all together until it thickens; flavor with vanilla and pour over any cake desired. Ornament with white icing or cover with desiccated cocoanut.

HOME HINTS.

Sweet Lavender: Dainty ways of using it in the home.—The scent of lavender is always refreshing, and the popularity of the dainty little mauve flower seems greater than ever. Silk and brocade sachets of lavender are prepared for the boudoir, and the favorite scent of our grandmothers is still the popular one with present-day housewives. While silk bags of lavender are being made for the linen cupboard. Not only does the bag of lavender give a dainty perfume to the sheets, but it is an excellent preventive against moths, and this is one of the chief reasons of its unfailing popularity. A handful of lavender in the bath is very refreshing, and there is a new lavender soap which is fragrant and pleasant to use.

A good scheme of table decoration or a party can be carried out in avender. In the centre of the table

there is a large bunch of the lavender with green and mauve ribbons and tiny bunches tied with narrow ribbons are placed in front of each guest. Silver vases with lavender stalks are placed at intervals along the table, with connecting ribbons between. To make perfume bags for your handkerchief boxes, secure your lavender now, dry it in the sun, then rub off the flowers and put them in bags of pale lavender colored silk.