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Recipes For Festive Occasions
ALTHOUGH changing public taste
and the strictures of dietitians be- modern enthusiasm for rich pastries, cream cakes, and other luscious dain- ties, still there are special occasions,
such as gift parties and birthday teas, when we feel we may indulge ourselves and our friends with something "ex-
tra special." Here aro a few sugges- tions for those outstanding occasions.
Chocolate Almond Cake
Four ounces butter, Roz. sugar, 3
eggs, Roz. flour, 2 dessertspoons cocoa, , 1 level teaspoon cream ot tartar, 1 cup
milk, J teaspoon carb. soda, 1 table- ; spoon bolling waler, i teaspoon van-
Cream butter and sugar, add egg
yolks and beat until smooth. Sift flour, ? cocoa, and cream of tartar, and add ' gradually to creamed butter, and sugar alternately with the milk and vanilla. Fold In the stiffly-beaten Whites of eggs. Dissolve soda In boiling water and mix. in lightly and evenly. Place In a buttered ring tin and bake In a moderate oven 1 hour. "When cool, cover with chocolate Icing a-nd decorate with blanched almonds and cherries to form a daisy.
Chocolate Icing.-llb. icing sugar, 3 tablespoons bolling water, }oz; almonds,
few crystallised cherries, >1 tablespoon, cocoa, Sltt lcing;sugnr, and cocoa. Add bolling water gradually,-mix to desired consistency, warm for a few seconds over heat and pour over cake and decor- ate;
Four eggs, 8oz. sugar, pinch of cream of tartar, 2 teaspoons vinegar, 1 des- sertspoon cornflour.
Beat Whites of eggs stiffly. Fold in sugar ánd beat until dissolved. Then add other ingredients. Line a 9-inch tin with greaseproof paper slightly moistened. Allow side lining to stand about 4in. deep. Fill with mixture and bake 1½ hours in slow oven. Turn out and leave cake upside down to cool. It will sink slightly in the middle. Fill this depression with sweetened whipped cream flavoured with passionfruit.
Fruit Meringue Cake
One cup flour, 2 teaspoons cream ot tartar, 1 teaspoon carbonate soda, Î cup castor sugar, 3 eggs (unbeaten), 3 tablespoons milk, 1 tablespoon melted butter.
Sift cream of tartar and soda with flour, and put In a basin with other ingredients in tho order given. Beat for 2 minutes only. Tut into 2 sand- wich tins, Klin, and, flin, respectively. Bake In a moderate oven 15 minutes,
"When . cool ice tho small one and
sprinkle with chopped nuts and either fresh stt'au'horries, raspberries,or cher- ries in season or conserved small fruit, even jam will do it firm. Cover the largo cake with sweetened- whipped cream and sliced strawberries. Set the small cake on the cream and around tho edge of the lower cake place small meringues and strawberries alternately.
Chocolate Marshmallow Puffs
Four ounces butter, 4oz. sugar, 1 egg, Roz. flour, 1 teaspoon baking pow- der, marshmallow, 1 large cup sugar, 1 small cup water, 1 tablespoon granu- lated gelatine, Roz. sifted Icing sugar, 2oz. grated chocolate or cocoa, hot water, IR wnlnut halves. Crenm butter and sugar, add well-beaten egg, stir in sifted flour and baking powder. Roll mixture into small balls the size of a walnut, flatten a little,- bake In a modérale oven till lightly browned. AVhen cold, pour a little marshmallow
over each cako.
Marshmallow.-Boll sugar, and water 20 minutes, add gelatine, heat with an egg-beater till lt thickens. Mix Icing sugar with chocolate a'nd hot water when marshmallow .ls set, spread top with lclng'and put walnut on top.
, Chocolate Orange Sponge
Two cups flour,- 2 teaspoons baking powder, a pinch salt, R tablespoons but- ter, 1 cup sugar, 2 unbeaten eggs, 3
cup milk, 1 teaspoon vanilla. Sift flour once, measure, and rising and salt.'and, sift three times. Cream butter, add sugar, then add eggs, and beat thoroughly. Add flour alternately with milk, beating till-smooth; add essence, and bnke in .two ^buttered Sin. layer
tins 25 ' m'lnütes 'In, a", moderato oven.
Between layers and all Over cake spread tho ^following'mixture.
Chocolate Orange .; Frosting.-Cream together 4 tablespoons butter and 2 teaspoons grated; ornnge-rind, add 1 cup sugar gradually/add U squares un- sweetened chocolate (molted), and a pinch/of salt. . Mix well, add gradually another cup of sugar alternately with about 3, tablespoons orange Juice, lt may be finally sprinkled with coconut or left chocolate coloured.
Enchanted Cream Sponge
One cup sifted self-raising flour,' i teaspoon baklng po-wder, i teaspoon salt, 2 eggs ' (separated)' 1 cup cold water, 1 teaspoon .grated lemon rind, J cup .white sugar,' i teaspoon lemon juice, 2 .tablespoons .whit'é'suirar.
Sift flour, baking'.powder, and salt three tlmea/To' egg-yolks add water and lemon rind. Beat with rotary egg
beateruntll llghfnnd foamy. Add sugar gradually, beating well, after'each ad- dition. Add sifted*flouri baking powder
and salt In small amounts, blending well. Beat egg-whites until foamy, ndd lemon juice and two tablespoons sugar' beat until stiff enough to hold up in peaks, fold Into flour ,mixture and turn Into two "un'greaaed' Sin, ? sandwich tl'ns. Bake in moderate oven for 25 minutes., \ r -
--.Filling.-Combine.. S -cup of white sugar with three tablespoons self-rais- ing flour in top'"pf double holler. Add 1 sllghtly-beateri ogg, 1-3 cup of lemon julee, 1-3: cup bf-water. nnd 1 teaspoon butter, mixing thoroughly. Pince over bolling water and' cook 10 minutes, stirring constantly. Chill and fold-fen 1 teaspoon grated lemon rind and i cup whipped cream. Placo between the two layers bf cako and sprinkle top with icing' sugar.