1938-05-09 — Page 2

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Captain Molyneux sends you, with his compliments this photo- graph of one of his "Winterhalter" evening gowns, a real picture on

frock in yellow satin with shawl of real Chantilly lace.

For Better Living

Fillet

Oyster

Loin

FARM VEAL

$1.15 per lb.

.85" .90. "

""

THE CHINA MAIL, MAY 9, 1988.

How To Make Old-Style Sponge And Chocolate Cakes In Modern Way

It is obvious that a traditional Mix together lightly and pour recipe cannot be original; it is, into a cake tin that has been brush- however, better than that, it is aled over with oiled butter and then recipe that has survived genera-1 dusted with a mixture of two ten- tion after generation. The follow-spoonfuls of castor sugar and one ing have the merit of having been teaspoonful of plain flour. Dust the tested recently, not only by ex-top of cake over thickly with castor perts, but by beginners also, and sugar and place two thin slices of proved the best of their kind,

SPONGE CAKE

This is good to eat with ices. The great secret of making sponge cake is to add orange flower water, the quantity to vary from a teaspoonful to tablespoonful according to the size of the cake. This will make beating easier. If orange flower water is not available use lemon juice instead.

Weigh five eggs in their shells and put ready the same weight of sugar, but of flour, take the weight of three only. Keep these ingre- dients separate.

Break five eggs into a large busin over a saucepan of hot water-beat the eggs thoroughly; add the sugar and lemon or orange flower water and beat all together for a quarter of an hour, then add the grated rind of a lemon. Lastly, add the flour very gently as for a souffle.

citron on the top of the sugar be- fore putting cake into the oven. Bake for one hour at No. 3 Regulo. CHOCOLATE CAKE Ingredients.2lb butter, seven

castor sugar, eggs, 2lb

vanilla flavouring, alb chocolate, 3oz of plain white flour, 4oz of ground

almonds.

TO LINE A CAKE

TIN

The photograph illustrates the cutting of paper used for lining a tin in which a fruit cake is to be baked.

Method.When greasing cake tins it is best to melt the butter and brush it over the tins with a pastry

ANN'S GINGERBREAD brush, Cream butter in a mixing

bowl, add the sugar, separate the yolks and whites of eggs, put in Ingredients.-10oz flour, 3oz the yolks separately, adding one black treacle, 3oz golden syrup, teaspoonful of flour to prevent 31⁄2oz butter, 31⁄2oz castor sugar, curdling. Grate the chocolate and 21⁄2 teaspoonfuls of mixed spice, mix with the rest of the flour and one small teaspoonful of bicarbon- ground almonds, and put into the ate of soda, one heaped teaspoon-butter and egg mixture, Aðd ful of ground ginger, one egg and flavouring, whisk the whites of about a tumblerful of milk.

eggs to a stiff froth and fold this lightly into the mixture.

Put the butter, sugar and syrup into a saucepan and boil for three Put into the greased cake tins minutes. Sieve the dry. ingredients, and sprinkle thickly with castor beat the egg and stir into them sugar and bake in a slow oven for with the syrup and then the milk. two hours. Regulo No. 3... Work all together for about three The castor sugar placed on top minutes. Pour into a well-greased forms a crisp crust such_as_one and floured flat tin and bake slowly sees on bought Madeira cakes and from half to three-quarters of an small sponge cakes, only it takes hour at Regulo No. 3.

the chocolate colour of the cake.

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Legs

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