THE COOKS’ CORNER

Timaru Herald, Volume CXXXVII, Issue 19308, 8 October 1932, Page 10

THE COOKS’ CORNER

CINNAMON TEA CAKE. Beat till creamy one tablespoon butter and half cup sugar, add one well-beaten egg and beat again, then half cup milk, and sift in one cup flour and a. pinch of salt. Bake in a buttered sandwich tin in a moderate over for quarter of an hour. While cake is cocking, mix one teaspoon each of ground cinnamon, sugar, and desiccated coconut, and, when cake is taken out of the oven and still hot, spread over it a little butter, and then sprinkle cinnamon, etc., on top. CHOCOLATE PEANUT CAKE. Take three eggs, one cup sugar, 6oz. butter, two cups flour, one teaspoon baking powder, two teaspoons mixed spice, three teaspoons cocoa, a few drops of vanilla, and half cup of chopped peanuts. Beat butter and sugar to a cream, add eggs one at a time, and beat well;; then add other ingredients, and bake in a steady oven three-quarters of an hour. When nearly cold, ice with butter icing flavoured with cocca and vanilla, and decorate with peanuts. This recipe makes a delicious cake that will keep moist and fresh for two or three weeks. BAKELESS CAKE. For a party, one tin grated pineapple, three egg-whites, lib. butter two and a-half cupfuls sugar, one cupful chopped walnuts, 21b. vanilla wafers. Cream the butter and the

sugar together, add the chopped walnuts, and the pineapple. Mix well, and fold in the egg-whites, beaten

stiffly. Line the bottom of a tin with the vanilla wafers, add a layer of the mixture, and cover with another layer of the wafers. Use all the mixture in this way, and cover the top with a layer of wafers. Let it set for 12 hours, and serve with whipped cream. Serves 20 people.

CHOCOLATE PEANUT CAKE. Take three eggs, one cup sugar, six ounces butter, two cups flour, one teaspoon baking powder, two teaspoons mixed spice, three teaspoons cocoa, a few drops of vanilla, and half cup chopped peanuts. Beat butter and sugar to a cream, add eggs one at a time, and beat well; then add other ingredients, and bake in a steady oven three-quarter hour. When nearly cold, ice with butter icing, flavoured with cocoa and vanilla a and decorate with peanuts. ICING. One cup icing sugar, one teaspoon butter, yolk of one egg, and one cup mixed nuts put through a mincer. Mix and spread oh cake, sprinkle with cccoanut, and let dry. A little brandy if not moist enough, will help to give a flavour. Now take the white of one egg, add icing sugar to thicken, and spread on top of the nut icing when fairly dry. TESTING A CUSTARD. It is well to know that when making a boiled custard it is often puzzling to judge just when it is boiled enough, as if boiled too long it will curdle and spoil. Take out the spoon after stirring it round and round, and if the custard turns back instead of going the way you have been stirring, it is quite ready and should be taken off the fire immediately. A FRUIT DRINK. If you like a slightly sweet fruit drink try this; Squeeze the juice of a large orange into a tall glass, making sure there are no pips or pithy bits. Stir in a teaspoonful of honey. Fill up with ice-cold water. Serve with extra sugar for those who are sw r eet-tooths. USEFUL HINTS. A use for okl Tins. Many tins make useful spice containers for the kitchen. Enamelled on the outside only in white, post office red, or Dutch blue, with the name of the particular kind of spice contained painted on the exterior, they look attractive in the store cupboard. Syrup tins treated in a similar manner make excellent containers for cereals. Your Watch. - When a watch has stopped for some unknown reason, unless the spring is affected it w 11 generally be found that the cause is dust. Cut a piece of blotting paper slightly smaller than the inside of the watch, damp the blotting paper in petrol, insert it inside the watch next to the works, and close the lid. Leave overnight, and it will generally be found that the cause of the stoppage has been removed.