1935-04-18 — Page 3

Page

STAPLES

FOR THE EASTER

FESTIVAL

Неге are recipes for the old-time Simnel Cake, Hot Cross Buns, and Jelly Eggs for Easter,

The day for eating Simnel Cake has already past as It comes in Mid-Lent on what is known

us' Mothering" Sunday. Still we include the recipe as It

serve readers may

for another occasion. In addition to a" recipe for Hot Cross Buns. to be eaten upori Good Friday, and also recipes for two Easter Cakes and Telly Eggs, suitable for a children's party.

The weather at Easter, being fine

as a rule, is ideal for 2 children's party which is quite in keeping with this season. for rejoicing

Simnel Cake

8 oz. flour.

6 oz. caster sugar

4 oz. sultanas."

1 level teaspoonful cinnamon

3 eggs

12 oz. currants

6 oz. butter or margarine

3 oz. mixed candied peel,

teaspoonful of grated nut- meg

Pinch of salt

Milk to mix.

Almond Paste for the Top

8 oz. ground almonds

12 oz. castor sugar

Lemon juice

To make the almond paste put the sugar and ground almonds into a basin and mix well Stir

on

in suficient beaten egg and squeeze of lemon juice to make the mixture into a pliable paste. Dredge castor sugar

the board, turn out the almond pastę and khead to amalgamate thoroughly. The almond paste can then be put aside until the cake has been prepared.

margarine

Put the butter or into basin, add the castor sugar and work together until is is. creamy and pale in colour. Then beat in each egg separate-.. ly; should" the mixture show signs of cuddling, sprinkle in a Little Bour. Steve the flour, salt, rutmeg, and grated cinnamon on to a piece of kitchen paper or a plate, add the cleaned and pick- ed curants and sultanas... and the chopped peel. Then fold the dry ingredients into the creamed butter, sugar and eggs, folding in as lightly as possible and adding a little milk as required. Blend well and put into a well-greased cake tin and bake in a quick oven for the first 15 minutes, or until the cake has commenced to brown. Then reduce the heat and complete the cooking. The time required depends on". the thickness of the cake, but about 3 to 3 bours should be suficient.

When cold finish off the cake by decorating with the bre- pared almond paste. The usual method of finishing a Mid-Lent cake is with a wide rol of al- mond paste round the top and with flowers or fruit made from almond paste, or with crystallis- Fed fruits If preferred, and economy does But have to be considered, the whole of the top "can be ""covered with. almond paste, Having arranged the al- mond paste as neatly and ab, tastefully as possible, put the cake into the oven to brown the almond paste, or If liked, this be done under the grill, can When" cold, the cake can, if de sired, be further ornamented by pouring a little glace Icing in the centre,

The Icing can be left uncolour- ed or made a pale shade of pink by adding a drop of two of co- chireal or carmine. Additional- decoration may be obtained, by placing half gisce cherries and pieces of angelica in the roll of almond paste before it is brown ed

ןן

Hot Cross Bans

17 lb. flour

"teaspoonful salt

HONG KONG DAILY PRESS, THURSDAY, APRIL 18, 1935.

SURPRISES

34 gills milk or milk and water

1 oz. yeast

4 oz. castor sugar

4 oz. butter.

4 to 6 oz. currants

1 oz. candled peel,

+ teaspoonful cinnamon,

- teaspoonful grated nutmeg

2 eggs.

可

PANCAKE SYRUP

"A Delicious syrup for pancakes may be made in the following way:-Rub one or more lemons with lump sugar, until the rind is grated on to the sugar Place the lumps in a small jug. Squeeze the lemons and strain the juice on, to the sugar. Let it stand for a while and if the mixture is not thick enough add more "sugar. This syrup may be served with pancakes Instead of plain lemon juice and castor sugar. If hot syrup is preferred the jug should stand in boiling water for a few minutes.

HOT CROSS

Sleveb, flour into Cream

well.

cloth

a basin. the yeast with & tea- spoonful of the sugar and stir in" the milk lukewarm Strain into IL the sleved flour and mix together. Cover with a and put in a warm place to sponge for

min-. about 40 Meanwhile sieve the re- utes. mainder of the four with su- gar, salt, cinnamon and nixt- "meg and stir in the currants and chopped peel. Melt the butter and beat the eggs. Whell the mixture has well sponged in the first basin, stir in all the dry in- gredients, pour in the melted butter and the beaten eggs, and. mix thoroughly. This is best done with the hand, but a woo- den spoon can be used if liked. To mix well, the fingers should be spread out and the hand placed underneath the dough When and lifted.

well mixed and beaten, cover the basin with a cloth arid put aside in a warm place to rise for about 1 to 14 hours, or until the dough has almost doubled its size... Floor the hands and take out equal portions of the soft dough and shape, into round burS. Place

on a well-greased and floured baking tin, allowing plenty of room for the buns to spread. Mark with a cross, and agaiņ put in a warm place to prove, for about 40 minutes. If necessary, re-mark the cross before putting into a very hot golden brown and almost cooked, glaze the buns by brushing over with a littlemilk and sugar, Cool on a cake tray or sleve,

oven. When

i

a

The back of a floured knife CALI be used for making the

characteristic cross. but if large number of buns have to be marked a more professional re- sult is obtained by usnig a bun docker or marker.

MILK PUDDINGS

Bago, semolina, and rice pud- dings are much. improved i they are cooked in

a double saucepan, instead of being bakéd in the oven, in the usual way, Instead of most of the mlik evaporating and the pudding getting hard, a rich, creamy 'pud- 'ding is" produced, without

For the

any last

waste of milk." quarter of an hour it can. be transferred to a "fireproof glass dish and placed at the top of the oven to brown. This method is also economical, as on cold- meat days a hot pudding can be served without wasting heat

Oven

SAVOURY SAUSAGES.

Half a dozen sausages will be required to a pound of mashed- potatoes, Grill, fry, or boll the sausages until half cooked, then 'skiri them. Take couns of the potato, and completely cover the sausage with it. Roll in a little

Buns

H

Hot Weather Pies Easy To Make

The many new fillings devised by clever cooks have made ple a hot weather favourite. And it is nice to know that these hot wea- ther favourites are easy to make, in fact they are failure proof in The hands of the veriest amateur. Men are especially devoted to ples, and so now that the warm wea. ther is at hand, we feel sure that you will want to use the recipes printed here to-day,

For a really grand dessert that Will Increase your fame as a cook, serve strawberry pie· supremė. which is all that its name implies. Blend together the contents of one can of sweetened condensed milk, two tablespoons lemon juice and yolks of two eggs. Fold in One cup sliced strawberries. Pour into an eight-inch pie plate food with vanilla wafer crumb crust. Cover with meringue made by beating egg whites until stiff and adding sugar. Bake in moderate oven till meringue is brown, Chill before serving. To make the va~ nila ple crust, roll enough va nilla wafers, to make three- fourths cup of crumbs, Cut en- ough vanilla wafers in halves to stand around the edge of the ple plate Cover the bottom of the plate with crumbs and fill in spaces between waters. Four in filling as usual. Incidentally, you might wish to know that one can of milk yields one and one-third cups.

EASTER CAKE

FOR CHILDREN

8 oz. fine four. Pinch of salt..

pint milk. I

2 level teaspoonfuls baking

powder.

2 oz. butter margarine.

1 egg.

Little grated lemon rind,

7 oz sugar.

These ingredients make a very. plain, quickly-prepared and eco- nomical Easter cake.

Sleve the flour, salt and baking powder together. Work the but- ter and sugar together until they are as creamy as possible. It is not easy to cream this proportion of sugar with, butter, but it must' be amalgamated thoroughly. Add the unbeaten egg and beat well, Add the sieved flour and the milk alternately, beating the mixture in the same way as when deating the mixture in the same way as when beating a batter. Add the grated lemon find and bake in two deep sandwich tins about "7 , in diameter for 30 minutes in a quick oven. Cool the cakes on a tray and finish in any way sug- gestive of Easter. The two cakes can be sandwiched with a layer of almond paste or with lemon curd, iced with chocolate icing and de- corated with small coloured eggs, Edible sugar eggs suitable for de- corating Easter cakes are obtain- able in almost any colour, and an attractive scheme is obtained by combining silver eggs with those of duck's egg blue, or if prefer- red, eggs of all, colours of the rainbow can be used.

i

Coconut Easter Cake

Now that eggs are cheap and plentiful sponge cakes can appear more frequently on the tea-table, and if baked in an angel-cake or border tin and coated with shred- ded coconut, and chocolate ver- micelli and the middle of the nest filled with marzipan eggs. they make an ideal represent» ation of a bird's nest. Your fa-. vourite or any other tested recipe.

can be used for a sponge cake.

and after being baked in the bor- der tin the cake should be allow-. ed to cool before removing the tin, Then brush over with apri- cot puree that is, apricot `Jam rubbed through a sieve-and coat liberally with, shredded coconut. This can be coloured if liked, but white makes a very effective dis- play, particularly if the top "is" dredged with chocolate vermi- celli, To make the marzipan eggs prepare almond paste as riven in the Simnel Cake, recipe, sugar the hands and shape "Into eggs. Paint with edible colouring hens' to represent ducks' eggs,. white and brown eggs, allow to day and harden for a day or two before placing in the nest.

Jelly Eggs

A Fruit Juice Fis Here. is another marvellous pie that is" made with the vanilla pie crust, at a minimum of effort. Blend together con- tents of one can Carnation milk. two tablespoons lemon {ulce; quarter cup orange juice and ore cup sliced orange sections. The section's should be free of all white membrane, as well as con- necting membrane and each sec- tion, should be cut in half cross-practice, however, this becomes.

wise.

Chill this mixture. Pour into a ple shell which has been baked in an eight-inch pie plate, or the unbaked vanilla wafer pie crust. Cover with meringue made by beating egg whites stiff and add- Ing sugar. Spread over pie and bake in moderate oven until brown. Or else, omit the egg whites and granulated sugar and cover the ple with half a cup of cream that has been whipped and sweetened with two table- spoons confectioners", "sugar. If the whipped cream is used, the ple, need not be baked, but either method of preparation will yield a toothsome pie."

flour and make into a nice shape, then dip into beaten egg. Cover with fine breadcrumbs and fry in deep fat-until golden brown, Do not try too many af o time, nor let them try too quickl Al- though the fat should be boiling

These delight the heart of any child and are easy to prepare. They consist of jelly of different colours-two, three of four make ́a very pleasing : display-set in egg-sheels instead of in ordinary "Jelly moulds. Exg-abells from making the sponge cakes can be used; the only trouble involved is in removing the egg without damaging the shell. After a little.

quite easy. Make a hole in one: end of the egg-shell with a fine skewer and with the aid of this, or with a large darning needle mix the yolk slightly with the white before attempting to pour out. Then turn up the shell and the egg should come out cleanly." Wash out the shell with plenty of water and drain. Then pre- pare different coloured, jellies in the usual way, fill six or more. shells with the jelly and put on the ice to set. Arrange shredded coconut in the bottom of a dish to represent a nest, dip each egg- shell rapidly into boiling water, then remove the shell, when the felly-egg will be, found to have-s perfect shape,

shape

tra

when the sausages are put in. the heat should be lowered after a short time. Do not put," on the egg and breadcruntbs until just before they are put in the pan Drain well before serving

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