SUGGESTIONS FOR BAKING DAY

Ladies' Mirror, Volume 3, Issue 2, 1 August 1924, Page 39

SUGGESTIONS FOR BAKING DAY

NOTHING IS SO DELICIOUS AS HOME-MADE PASTRY AND CAKES—AND HERE ARE SOME RECIPES THAT ARE WELL WORTH TRYING

Genoese Pastry is such a useful cake mixture, as it is the foundation for a large variety of cakes. Required: 4 eggs, 4oz. of castor sugar, 2oz. of butter, 3oz. of flour. Grease a baking sheet, such as is used for Swiss roll, and line it with greased paper. Sieve the flour and melt the butter. Put the eggs into a basin and whisk a little, then add the sugar and whisk over a saucepan of boiling water until the mixture is light and frothy. Do not keep the eggs too long over the water or they cook. When the mixture has thickened slightly, remove the whisk and stir the flour and melted butter alternately to it, with a metal spoon. Spread the mixture over the prepared tin, and bake at once in a hot oven from 12 to 15 minutes, or until the mixture is firm if pressed with the finger. Turn on to a wire tray or sieve to cool. If liked, the mixture may be put into two sandwich tins and made into a layer cake. When cold, cut the cake into fancy shapes, fingers, rounds, diamonds, and so on, and ice with glace icing flavoured and coloured to taste. Decorate with crystallised ginger, glace cherries, violets or rose leaves or almonds or walnuts. For petit fours, these cakes are cut very small, iced and prettily decorated. , Sometimes they are cut

through and jam placed on one half, the other pressed on the top, and then iced. Little baskets may be made with them, by cutting out the cake into rounds and marking out a smaller round in the centre of each. Scoop out the centres, paint sieved jam over the outside of each basket, and sprinkle with chopped nuts or grated eoeoanut. Pill the centre with whipped cream and make angelica handles. Finely chopped glace fruits may be mixed with tlie cream, or fresh fruit, such as strawberries, raspberries or sliced peaches or apricots, may be placed in the baskets and a little whipped cream piped round. o o o Chocolate Nut Cake Required: 2 tablespoonfuls of milk, 5 tablespoonfuls of melted chocolate, 3 eggs, 1J cupfuls of sugar, If cupfuls of flour, 2 teaspoonfuls of baking powder, i cupful .of butter, A cupful of water, 1 teaspoonful of vanilla extract, nut filling. Sift the flour and baking powder together twice. Add the extract to the water. ' Beat the yolks of the eggs until light, then add the milk to them. Cream the butter and sugar; add the yolks of the eggs, the melted chocolate, the water and the flour. Beat the batter until smooth, then fold in the well-beaten whites of the eggs. Bake in two 1 avers.

To make the tilling: Dissolve two cupfuls of sugar in two-thirds of a cupful of boiling water and allow to boil, without stirring, until it will spin a thread. Pour upon the whites of two well-beaten eggs, stirring constantly. Mix in one cupful of chopped nut meats, and when it begins to thicken spread between the layers of cake.