What Shall
Layer cakes are not difficult
make and lend themselves
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to until thick
to
much variety in consistency, flavour,
the basin from the water an
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icing
one or
agar
ully blend with a cup
hot ground almonds, one tablespoonful wo tablespoon of lemon juice, and three tablespoon- add fer fals of soft brown sugar, and two or
re-three ablespoonfuls of boiling wa stifflyter. Put all into a saucepan when well mixed and cook gently until
tume whisking for minutes until the mixture cook and filling Here are recipes for is full of bubbles Very cakes and some Allings. First come in the weight of two eggs in sifted whipped cream. two mixtures which are easy to mix self-raising flour, put in two pre- Here is another chocolate filling, thick and smooth. Use when cold. pared sandwich tins, and bake in which will keep longer. Take a Finally here is a delicious orange Grate the rind off a large a fairly hot oven for about fifteen breakfastcupful of milk and blend a filling. and easy to bake.
little of it with an ounce and a half orange and squeeze the juice out of Strain it and blend with minutes.
Another sponge sandwich is made of cornflour. Put the rest of the two more.
a saucepan with two ounces two ounces of cornflour. Put into a in a similar mamer from the fold
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Take three eggs, and their weight in self-raising flour, castor sugar, butter. Cream the butter and sugar lowing ingredients: Four large of grated chocolate, three ounces of saucepan with the rind, an ounce of
one
fine until white and beat in the eggs at a time with a little of the flour. Beat for a few minutes, then fold in the dried and sifted flour with a pinch of salt and a few drops of for an
Divide between vanilla essence. three buttered and floured sandwich tins and bake in a fairly hot oven for about twenty minutes.**
fresh eggs, half a pound of castor sugar, five ounces of dried flour, a pinch of salt, flavouring. Put into a prepared cake blended cornflour and boil for
oven minutes ty, and beating well all tin, and bake in a moderate
until very thick smooth Remove from Mixtures which have been baked flavour with vania. in two sandwich tins should be cut keep on beating until in halves when cold, to make four layers.
Co our Split into three or the time
when cold, and fill.
Chocolate Fillings
For the second cake, take two large eggs and their weight in but- ter and castor sugar and the weight of one egg in plain flour and ground rice, half a teaspoonful of baking powder, a pinch of salt, and some by dissolving two ounces of plain app
lemon essence Prepare and bake
in the same way as the first cake, with the oven a good moderate heat.
For Rich Icing
For a plainer cake, which will stand a richer filling, weigh twelve -ounces of plain flour and put it in a warm place to dry thoroughly. Then sift it two or three times with a quarter of a teaspoonful of salt and two good teaspoonfuls of baking powder. Put five ounces of batter to warm, but not melt; separate the yolks from the whites of three large eggs, grease three sandwich this and dust them out with a mixture of flour and castor sugar.
Cream the butter with six ounces of castor white. sugar until soft and very Beat in the yolks of the eggs. Add the flour alternately with half breakfastcupful of milk. Have the whites of the eggs whisked to stiff froth and fold lightly in, with a few drops of vanilla essence. Divide between the tins and bake at once in a moderate oven for about half an hour.
Layer Cake
a
2
A light, spongy layer, cake is made as follows (it should have no beating it should be whisked thoroughly with an egg whisk or large fork and the flour folded in) - Melt an ounce of butter, and put it into a basin standing in a pan of hot water, almost boiling. Add three beaten eggs and their weight in sugar(fine castor sugar should be used), and whisk for five minutes
FAIK ZSIRG
A simple chocolate filling is
For
Fruity Ones
free ounces of sugar, and Juice of a small lemon. Stir gentle heat until thick and smooth, adding a little more orange and leave ice if necess
cool then beat in whipped cream tas or it can be used without
Sixteen-year-old Alistair Grosset, Here is a pleasant fruit filling of 20 Watson Avenue, Rutherglen, Chop ogether four ounces of dates, Glasgow, would appreciate corres- of raisins, and a large pondence from Hong Kong and ex-.
espoonfuls change of stamps.
or Health-giving nutriment & cool refreshment for energy in work and play Drink delicious
OVALTINE
Cold
creamy
ent which builds
the fascinatin
body brain and nerves. But be sure
vitality perfect
OVALT
OVALTINE greatly improves Milk Because
Ovaltine has special
properties which. when added to milk. make the milk much more nourishing forcover Ovaltine forms milk
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pletely
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