Well Tried Recipes.

New Zealand Graphic, Volume XXXI, Issue X, 5 September 1903, Page 713

Well Tried Recipes.

CREAM SPONGE CAKE. Beat 2 eggs in a teacup, fill it up with sweet cream, add 1 teaspoonful of sugar, 1A teacups flour, 1 teaspoonful baking powder, stir well together, and bake in a moderate oven. If a larger cake be required, add more eggs and other ingredients. A few carraway seeds are an improvement when liked. CREAM CAKES. OR CL'STARD ROLLS. These are delicious if care is taken to have the water boiling. Put half a pint of water in an enamelled pan, immediately after it comes to -the boil put iu two-thirds of a cup of butter and the weight of 1J eggs in flour. Stir briskly on the fire for a moment, then remove it, and place in a dish where it will get quite cold. Beat 5 large eggs thoroughly, stir them into the cold mixture, a spoonful at a time, till it is all in, smooth and free from lumps, drop the mixture upon a greased tin in small, pear-shaped cakes.

Bake half an hour in a very hot oven; do not open the door: they are not liketo burn. When done, they should be hollow inside, and of a bright brown colour: if they are not they will flatten. The oven must be hot when you put them in, and if kept so -they will be a success. Make a stiff, sweet custard, flavoured with essence, cut open the cakes, when quite cold, near the bottom, and fill very full. Be sure the custard is cold. Cream whisked wei with a little sugar, may be substituted for the custard. Sift caster sugar over the cakes after filling. CUP CAKE. Take 1 cup sugar. 2 cups flour, 2 tablespoonsful butter. 2 eggs, 1 cup milk, 1 teaspoonful baking powder, a few currants, lemon peel, and any flavouring. Bake in a butter tin for one and a hah hours, or baKe in patty tins for 15 minutes. CUSTARD CAKE. Take 1 cup sugar, 1 cup flour, jib butter, 1 teaop-jonful baking powder, and 4 eggs. Beat the butter to a cream, add the sugar, mix well, add the flour, baking powder, and eggs, well beaten. Pour into sandwich tins, and bake. When done, spreal one with custard, and put the other on it. THE PERFECT SOUP. Put a half a pint of eold porridge with a half pint of water into pan, eook 20 minutes, strain, add half a pint of beef tea and the yolk of one egg. Season with a level teaspoonful of salt, a quarter of a teaspoonful of pepper. Heat ■slightlv and serve.