Viennese Cocoa Cake.

Timaru Herald, Volume CXLIV, Issue 21062, 14 June 1938, Page 8

Viennese Cocoa Cake.

The recipe for this economical, easy-to-make and delicious cake comes direct from Vienna, one of the centres of good cookery. The subtle difference in 'aste due to the use of cocoa instead of chocolate will appeal to the discerning palate, and the fact that you need only one egg for a good-sized cake will please the thrifty housewife wiio must cut many slices. Be careful Io adhere exactly to the proportions given in the recipe. Icing sugar, 70z.; butter, ljoz.; cocoa powder, Uoz.; 1 egg; milk, quarter pint; self-raising flour, s{oz. Cream the butter with thft pounded and sieved icing sugar,

add the cocoa powder, the egg, the milk, and the flour, in the order given. Mix until smooth. The cake needs no long mixing, and if you put the butter in a warm place before starting all you have to do is to see that the ingredients are well blended. Pour the mixture into a lined and buttered tin. Heat the n ven for 10 minutes before putting in the cake, reduce flames to about .{in., bake on fourth shelf from the top for one hour, and then try with a shev/er. If the skewer comes out clean, the cake is cool ed. Leave it to cool, tum out, cut in halves, and ice and fill with cream. Butter, 30z., icing sugar, 30z., 1 yolk

of egg, 3 teaspoonsful of very strong pure coffee freshly made, 2 heaped tablespoonsful o- chocolate powder. The coffee in the cream gives the cake its “cachet.” Note that the recipe recommends the use of icing sugar for the cake itself as well as for the icing. Most of the ingredients are .comparatively inexpensive, while items such as eggs and butter are reduced to a minimum in the recipe. Ginger Puddi >g. Til is recipe is from the Cookery Book of the Electrical Association for Women. Take 4oz. of preserved ginger, 1 cup of breadcrumbs, 1 gup of self-raising flour,

3 eggs, 4 oz. of butter, half teaspoon ground ginger, half cup of sugar and milk to mix. Cream the hour and ground ginger and mix with the breadcrumbs. Mix all together, adding enough milk to bind. Add the preserved ginger, cut small, and steam in a buttered and covered basin for twc hours on low heat. Peaked Meringues. Beat the egg whites until they hold a peak- then, for etch egg-whue a'c. two level tablespoons of castor sugar, adding the sugar a little at a time and beating well between each addition. Spread thd meringue over the pie or pudding with (

a swirling motion, using a teaspoon Meringues should be baked in a slow oven. Cornish Pasties. Make a short crust by rubbing 2oz. lard and loz. butter into Jib. flour which has been sifted three times with a pinch of salt and one teaspoon baking powder Mix to a stiff paste with a little cold water, using a knife to mix. Divide the paste into two portions and roll each into a circle about Jin. thick. Peel and chop one large onion, two medium potatoes, two carrots, half small swede which has been boiled for 10 minutes, and cut

Alb. lean steak into s nail pieces. Spread half of each circle of pastry with layers of onion, carrot, potato, rieat, potato, swede, onion in that order, making the filling slope down from the middle of the pastry to the edge. Double the pastry over the filling and pinch the edges well together. Bake on a greased tin for 30 minutes in a hot /•• < n. These are good either hot or cold, and little Individual ones are fine for picnics. Saffron Buns. Simmer one heaping teaspoon saffron in one teacupful of water until the water is bright yellow. Leave tiii.. to cool

while you rub Jib. *ard into lib. bread flour sifted with a pinch ot salt. Add Alb. sultanas, currants, and chopped peel, equal portions of each, and 6oz. sugar, or more if yours is a sweet tooth. Make a well in the mixture and pour in half yeast cake dissolved in a little warm water. Mix. knead and allow to rise in a warm place about an hour. Then mix in the saffron water; knead and form into buns. Let them rise again and bake in a hot oven about 30 minutes. Home made Toffee. * Here are two toffee recipes that arc very good:—Take 21b. of white sugar,

4oz. of brown sugar, 2oz. of glucose, half teaspoon of salt, a large cup of water, two tablespoons of butter and quarter teaspoon of cream of tartar. Mix all except the butter and boil :n a saucepan to 312 deg F, Stand the saucepan then in a dish of warm water and stir in the butter. Butter a shallow tin well. jxjur the toffee into this, and before it is quite cold, mark it into convenient sizes. Another recipe is this—Boil a small cup of water with lAlb. of sugar and two tablespoons of glucose to 228 deg Add a good tablespoon of butter and lemon essence to taste and boil *o the “crack ’ degree. When a good colour, pour into a well-buttered tin.