Beat with a wooden spoon until smooth, avoiding the introduction of air bubbles. Before it forms a sharp peak, spread a thin layer over the almond paste using a knife, dipped in water, for the purpose. Leave for several days before applying the next coat of royal icing. This will prevent the almond oil in the paste seeping through and discolouring the final icing. Meanwhile cover the bowl containing the remaining icing witha cloth wrung out of water and a large plate ontop ofit. After a few days beat icing again, then give the cake a second coat. Cover the remaining icing as before. When the second coat is quite hard, beat the remainder of the icing unt it forms a sharp peak, then decorate the cake with it, using icing tubes or a forcing bag. All or part (decoration) of the royal icing can be tinted pink or other shade by means of a few drops of cochineal or other culinary colouring. CHOCOLATE BUTTER’ ICING 1 oz. plain chocolate 2 oz. butter or margarine 6-8 oz. fine icing sugar A few grains salt A few drops vanilla essence A few drops coffee essence A few drops top milk (optional✪ Chocolate Butter Icing ) Break the chocolate into a warm bowl. When it is soft enough, add the butter and cream together. Gradually work in half the sugar, together with the salt and the essences. Finally, add the top milk, drop by drop, and the remaining sugar until the mixture is of a good spreading consistency. Beat until creamy. This is a good topping for cakes as well as a good filling. 30 VANILLA BUTTER ICING Follow the previous recipe but omit the chocolate and the coffee essence. MOCK CREAM Empty 4 tin full cream evaporated milk into a large bowl. Add 2 tablespoons icing sugar. Whip with a wheel whisk or electric beater until double in bulk, then stir in the juice of 4 large lemon✪ Mock Cream. Use at once. Kk & * TIMELY HINTS AND NOTES When making a fruit pie, always have a layer of fruit between the sugar and the crust to prevent the pastry becoming sodden. When cutting out scones or puff pastry with a round cutter, cut straight down without twisting the cutter and the scones or pastry will rise evenly instead of lop-sided. Always boil a pudding very hard to begin with as the cold basin, when placed in the boiling water, will putit offthe boil fora little time. For a professional-looking flan, buy a fluted flan ring. Placeitona baking sheet. Fold the pastry into 4, place inside the ring, unfold and, without stretching it, fit it into the ring, patting it well into the flutes. Pass the rolling-pin over the top to make a clean cut. To prevent the pastry rising in the centre, prick the bottom all over with a fork and fill the flan with crusts. When making 2-crust plate pies, wet the rim of the lower crust before placing the upper one in position, then gently press them together. The juices will not then so easily leak out. Cut fern-like strokes in the centre of the top crust to allow steam to escape. If you have to put on the almond paste, coat it with Royal Icing and finish the decorating of a Christmas cake all in one day, you can do it this way: Put on the almond icing, level it off with the rolling-pin, trim off the sides and slip the cake into the refrigerator so that the iging will acquire a fairly hard surface. Then make your Royal Icing. Before it arrives at the stage for piping, spread a thin layer on the almond paste. Again put the cake in the refrigerator and the icing will become firm in an hour or so. Now work the Royal Icing until it will hold a sharp peak and pipe the decoration on the cake. Ifthe bowl in which Royal Icing is stored has a damp cloth placed over it, the icing will remain soft and pliable. When making a flan, see that the fleur or short pastry is pressed well to the tin. If there is any air bubble between the pastry and the tin, heat will expand it and the pastry will rise. 31 CAKE ‘WHATS’ AND ‘WHYS’

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Beat with a wooden spoon until smooth, avoiding the introduction of air bubbles. Before it forms a sharp peak, spread a thin layer over the almond paste using a knife, dipped in water, for the purpose. Leave for several days before applying the next coat of royal icing. This will prevent the almond oil in the paste seeping through and discolouring the final icing. Meanwhile cover the bowl containing the remaining icing witha cloth wrung out of water and a large plate ontop ofit. After a few days beat icing again, then give the cake a second coat. Cover the remaining icing as before. When the second coat is quite hard, beat the remainder of the icing unt it forms a sharp peak, then decorate the cake with it, using icing tubes or a forcing bag. All or part (decoration) of the royal icing can be tinted pink or other shade by means of a few drops of cochineal or other culinary colouring. CHOCOLATE BUTTER ICING 1 oz. plain chocolate 2 oz. butter or margarine 6-8 oz. fine icing sugar A few grains salt A few drops vanilla essence A few drops coffee essence A few drops top milk (optional ) Break the chocolate into a warm bowl. When it is soft enough, add the butter and cream together. Gradually work in half the sugar, together with the salt and the essences. Finally, add the top milk, drop by drop, and the remaining sugar until the mixture is of a good spreading consistency. Beat until creamy. This is a good topping for cakes as well as a good filling. VANILLA BUTTER ICING Follow the previous recipe but omit the chocolate and the coffee essence. MOCK CREAM Empty ½ tin full cream evaporated milk into a large bowl. Add 2 tablespoons icing sugar. Whip with a wheel whisk or electric beater until double in bulk, then stir in the juice of ½ large lemon. Use at once. Kk & * TIMELY HINTS AND NOTES When making a fruit pie, always have a layer of fruit between the sugar and the crust to prevent the pastry becoming sodden. When cutting out scones or puff pastry with a round cutter, cut straight down without twisting the cutter and the scones or pastry will rise evenly instead of lop-sided. Always boil a pudding very hard to begin with as the cold basin, when placed in the boiling water, will putit offthe boil fora little time. For a professional-looking flan, buy a fluted flan ring. Placeitona baking sheet. Fold the pastry into 4, place inside the ring, unfold and, without stretching it, fit it into the ring, patting it well into the flutes. Pass the rolling-pin over the top to make a clean cut. To prevent the pastry rising in the centre, prick the bottom all over with a fork and fill the flan with crusts. When making 2-crust plate pies, wet the rim of the lower crust before placing the upper one in position, then gently press them together. The juices will not then so easily leak out. Cut fern-like strokes in the centre of the top crust to allow steam to escape. If you have to put on the almond paste, coat it with Royal Icing and finish the decorating of a Christmas cake all in one day, you can do it this way: Put on the almond icing, level it off with the rolling-pin, trim off the sides and slip the cake into the refrigerator so that the iging will acquire a fairly hard surface. Then make your Royal Icing. Before it arrives at the stage for piping, spread a thin layer on the almond paste. Again put the cake in the refrigerator and the icing will become firm in an hour or so. Now work the Royal Icing until it will hold a sharp peak and pipe the decoration on the cake. Ifthe bowl in which Royal Icing is stored has a damp cloth placed over it, the icing will remain soft and pliable. When making a flan, see that the fleur or short pastry is pressed well to the tin. If there is any air bubble between the pastry and the tin, heat will expand it and the pastry will rise. CAKE ‘WHATS’ AND ‘WHYS’

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