TESTED RECIPES.

Star (Christchurch), Issue 18805, 6 July 1929, Page 8

TESTED RECIPES.

Northumberland Cakes.—Mix together one cupful potato flour, one cupful ordinary flour, half a teaspoonful salt, one heaped teaspoonful baking powder, and one tablespoonful sugar. Rub in three tablespoonfuls butter, add half cupful currants, and mix to a stiff dough with milk. Knead for a minute, roll out one inch thick, then divide into four cakes. Lay on a greased sheet, and bake in a hot oven. Split and spread with butter, and serve hot. American Layer Cake.—Beat together lh cupfuls of sugar and the yolks of two eggs. Add half a cupful of butter and beat well. Then add three cupfuls j of flour, % teaspoonful of baking powder, a little vanilla flavouring, one cupful of milk. Mix well, then fold in the beaten whites of two eggs, bake in a well-greased tin in a moderate oven about twenty minutes. Bake in two tins and join the cakes together with a layer of chocolate butter icing. Ribbon Cake.—Half pound flour, 3o z butter, 3oz sugar, two eggs, a small teaspoonful baking powder, a little milk if required. Beat the butter and sugar well together, add the flour and eggs and the milk if required, then the baking powder. Divide the mixture into three equal parts; to one part add loz sultanas, loz currants, loz chopped candied peel, half teaspoonful mixed spice and (if liked) a little treacle. Colour the second part pink with cochineal, and add a few drops of lemon juice or almond essence. 'Leave the last part its natural colour, but flavour it with vanilla. Bake each part in shallow tins of equal size until firm, and while still hot place the fruit cake between the two others, brushing each layer with white of egg to make it stick. The cake may be iced with a simple white icing and decorated with crystallised cherries. The cake may be cut in fingers when cold, or left whole, as preferred. Chocolate Pudding.—lngredients: One tablespoonful of dry cocoa, one cupful of breadcrumbs, one cup of milk, one tablespoonful of sugar, one egg. Mix together the cocoa, breadcrumbs, milk, sugar and the yolk of the egg. Bake in a moderate oven. Make a meringue of the egg white, whipped up with one tablespoonful of castor sugar, decorate the top with it, and serve either hot or cold, with milk. Cheese Pudding.—This is very nourishing. Grease a small pie-dish and line it with slices of thin bread and butter. Only put a few slices, else the pudding will be stodgy. Sprinkle some grated Parmesan cheese and a pinch of salt over the bread and butter. Then beat up together one egg and half a pint of milk. Pour this over the bread and butter and sprinkle some more cheese on the top. Cook in a moderate oven in the same way as you would bake a bread and butter pudding. Chocolate Cake. —Ingredients: 4oa» each of butter and chocolate, loz each of castor sugar and blanched almonds, and 2oz fine dry flour. A little vanilla flavouring to taste, and three eggs. Blanch the almonds and pass through the mincing machine, melt the chocolate with four or five teaspoonfuls of water, mix well, and pour into a basin. Add the butter to the hot melted chocolate, and beat well. Add the yolks of three eggs, one at a time, beating the mixture well whilst doing so; add the sugar and beat well, sift in the flour gradually with the almonds, and beat well. Now whip the egg whites to a stiff froth, and stir them in gently. Pour into a greased tin and bake in a moderate oven for 35 to 40 minutes. Remove from tin and let it cool on a sieve in the usual way. Ice when cold with chocolate icing. Iced Coffee Cake.—lngredients: 4oz flour, 2oz margarine, loz castor sugar, one small teaspoonful baking powder, •loz chopped lemon peel, one egg, two teaspoonfuls coffee essence, 2oz syrup, some chopped almonds. For the icing: Four tablespoonfuls icing cugar, two tablespoonfuls coffee essence, one teaspoonful water. Beat the margarine, sugar and syrup to a cream, then add the egg and beat again. Stir in the flour and baking powder, then flavour with the coffee essence and lemon peel. Well mil, then grease a flat tin and pour in the preparation. Bake in a moderate oven for half an hour, allow cake to cool. For the icing: Mix the icing sugar with the coffee essence and water to a fairly thin paste, then spread over the cake and decorate with chopped baked almonds.