TWO NICE CAKES.

Colonist, Volume LIII, Issue 13087, 22 April 1911, Page 2

TWO NICE CAKES.

QUEEN CAKES: Half a pound of fine flour, one teaspoonful and a half or baking powder, six ounces of caster sugar, a quarter of a pound of currants, two ounces of finely chopped candied peel, a quarter of ;l pound of butter, three eggs, a quarter of a pint of milk. Beat the butter and sugar to a cream, whip tho eggs and add them. _ I hen mix in by degrees tho other ingredients, beatiny each well in The baking powder should be mixed with the flour, which should bo shaken in Lite last tiling. Butter somo small fancy tins, dust tho insides with a mixture of castor sugar and flour, HI) each tin rather more than half full and bake in a moderate oven for 15 to zo minutes.

GERMAN TEA CAKE: Srrdd half a pint of milk, dissolve in it one ounco of butter a tablespoonful of caster sugar, half a saltspoonfnl of salt Lot it cool to lukewarm, then add the grated rind of half a lemon, thn third of an ounce of yeast, stir till dissolved, then beat in enough flour to make a thick batter, and put in a warm place to rise. \Vlien light beat it hard ami turn into \.\ shallow well buttered tin and let it rise again. Rub together two ounces of caster su^ar two ounces of softened butter, two ounces of flour and two teaspoonfuls of powdered cinnamon to form a paste Spread this all over the cake and bake* in a quick oven.

Serve with either of these cakes tha Elephant brand tea at 2s 2d per 1b and the guests will be delighted. Thia tea is strong and delicious and is procurable from almost every grocer in the district.