RECIPES FOR THE WEEK.

Star (Christchurch), Issue 19258, 20 December 1930, Page 20 (Supplement)

RECIPES FOR THE WEEK.

SOME NEW IDEAS FOR CHRISTMAS CAKES. (By A FRENCH CHEF.) Christmas is approaching and these are a few new French recipes to try:— Favourite Christmas Cake. Ingredients: One and a half lb flour, £lb currants, 31b sultanas, ilb mixed peel, 2 teaapoonfuls baking powder, lib sugar, Mb butter, £lb lard, 3 eggs and a quarter of a nutmeg. Mix air the dry ingredients well, add the butter (creamed), and the eggs (well beaten), and enough milk to make mixture fairly stiff. Bake in a moderate oven for two hours. Icing: One teaepoonful icing sugar, half teaspoonful lemon juice, and the white of an egg. Excellent Christmas Cake. Ingredients: One pound Valencia raidne, £lb sultanas, 121 b currants, slb castor sugar, 21b flour, slb butter, 21b blanched almonds, 21b mixed peel and one teaspoonful mixed epice, one teaspoonful baking powder, pinch of salt, half a nutmeg, five eggs, grated rind* and juice of one lemon, half glass of brandy. Rub sugar and butter to a cream, add eggs, which have been beaten separately, then add flour, salt, epice and baking powder. Mix well, add fruit, peel, almonds, rind and juice of lemon, then pour oji the brandy, then thoroughly mix. Bake about three hours in a moderate oven. This cake will keep moist for a considerable time. Walnut Cake. Ingredients: One pound flour, ilb sugar, 21b butter, Goz chopped walnuts, one teaspoonful baking powder, a few drops vanilla, the whites of six egg*. Mix dry ingredients together, melt butter, and stir in. Then mix in the whites of eggs. Turn into tin, lined with buttered paper. Bake one hour. Before quite done, remove from oven, and place halves of walnuts all over the top. Children’s Cake. Ingredients: The weight of three eggs in butter, castor sugar, and flour, a little milk. Cream the butter and sugar, add the eggs and beat well, adding flour. Mix well for three or four minutes, add milk if too thick. Divide the mixture into three parts. Leave one part its natural colour, colour another pink, with a few drops of cochineal, and add a little melted chocolate to the third part. Divide each portion into two parts, and bake the six divisions in teacake tins in a slow oven for twenty minutes. When done, turn out, and when cold, pile one on the top of the other, with a little icing between each layer to stick them together. Ice the whole cake with the following: Mix 21b icing sugar stiffly with orange juice, spread over cake wuth a knife, decorate with cherries or sweets. Jelly-Layer Cake. Ingredients: Two ounces butter, 4os sugar, 21b flour, one teaspoonful baking powder, half gill milk, two eggs, 2oz currants, red currant jelly, one teaspoonful mixed spice, coconut. Prepare two cake tins. Cream the butter and sugar together. All the yolks of eggs, beating each well in. Stir in the milk, flour and baking powder and the stiffly beaten whites of eggs. Divide into two equal parte. Put one into one of the tins and put into a moderate oven to bake. To the other portion, add 2oz currants, spice and one tablespoonful flour. Put this into the other tin, and place in oven. When these cakes are baked, turn them out on to a sieve to cool. When quite cold, spread a thick layer of red currant jelly on top of one of them. Cover with the other cake, and spread that also with jelly. Sprinkle the surface with coconut. Cake Without Eggs. Ingredients: One and a half pounds flour, 21b fresh butter, Jib raisins, 2oz ground almonds, 21b brown 6Ugar, Goz peel (shredded finely), loz mixed epice, 2oz bicarbonate soda, f-pint warm milk. Rub the butter into the flour, add dry ingredients, and mix well. Dissolve the soda in warm milk, and stir all well together. Bake ift moderate oven for one to one and a half hours.