Mix cornflour, sugar and cocoa together. Warm milk, pour a little on cornflour to blend, and bring the remainder to boil- ing point. Stir in the cornflour mixture and cook 2 to 3 minutes. Cool, add beaten egg yolk, raisins and vanilla. Line a tart plate with short paste, pour in filling, and bake 20 minutes in moderate oven. Beat egg whites till stiff, fold in a table- spoon sugar. Pile on top of tart and brown. Prune Shortcake. 4 lb. prunes. 1 teaspoon baking powder. 4 lb. sugar. 1 cup flour. 1 egg. 4 teaspoon ground ginger. 2 tablespoons butter. % teaspoon ground cinnamon✪ Prune Shortcake: Method: Soak prunes overnight in one cup of water, add three tablespoons sugar, simmer for half an hour, remove the stones. Mix butter and sugar to a cream, add egg, then dry ingredients. Divide the mixture in two, and put half in a well- greased sandwich tin, smooth over with knife, then put a layer of prunes. Place the other half of the mixture on top, decorate with several prunes cut in halves, and bake in a moderate oven (375 deg. F.) for 30 minutes. Prune Tart. 4 lb. short crust. 4 lb. prunes, soaked and Maizena✪ Prune Tart. stoned. Method: Line a deep pie plate with the shortcrust, pricking the bottom to prevent it rising too much. Cook in a hot oven (450. deg. F.) for 15-20 minutes, until nicely browned, and then fill with the prune mixture. Strain the juice from the prunes, “SUNSHINE” BISCUITS: 100 varieties to choase from. (25) which have been soaked and cooked in the usual manner. To each cupful of juice allow one tablespoon of maizena. Bring the liquor to the boil, and thicken with the moistened maizena, stirring well to keep it from being lumpy. Cook for a few minutes, then add a small knob of butter and a little nutmeg or essence of lemon; add the prunes, and fill the tart. Serve with cream or custard. Savoury Beats. Make a short crust and line little savoury boat tins, bake and fill with savoury mixture. Savoury— 4 cup seeded lexias or sul- 2 dessertspoons of any must- tanas. ard pickles. 2 oz. ground ham. Salt and pepper to taste. Coat with mayonnaise if desired. GENERAL DIRECTIONS FOR COOKING CAKES Biscuits and sponge cakes require a moderate oven, about 375 deg. to 400 deg. Scones. pastry, small queen or rock cakes require a hot oven, 450 deg., to rise and set quickly. Cakes with just a little fruit, but cooked in fair-sized tins, require 375 deg. to 400 deg. Good fruit cakes require long, slow cooking, about 375 deg. It is a mistake to put a cake in to too hot an oven, as this causes it to set on top before it is sufficiently risen. The cake should rise as much as it is going to before it begins to brown. A gas oven, of course, can be easily regulated. But a good way to reduce the heat of a fuel oven is to keep one shelf out, and by placing the cold shelf at the top and the cake on the bottom shelf, it reduces the heat a little. A cake cooked “be- tween shelves” is usually very satisfactory. Another way is to fill a baking dish with cold water and put it on the top shelf in the oven. Where there is no thermometer, a good guide is to put a piece of white paper in the oven. Moderate heat will turn it pale brown in two minutes (gas), and four minutes (one- fire). Hot will turn it a deeper shade, and very hot will turn it dark brown. As the distance of the shelves from the tops of ovens varies, it would be well to make some tests, and keep a note for future guidance. Touch a sponge sandwich lightly with the fingers, and if it seems to resist it is done. Cakes shrink away from the tin when cooked. Test fruit cakes or large plain cakes with a skewer before moving from the oven, holding. the door as little open as possible. If the skewer comes out clean, it is done. If not, shut the door gently and cook a little longer.

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Mix cornflour, sugar and cocoa together. Warm milk, pour a little on cornflour to blend, and bring the remainder to boil- ing point. Stir in the cornflour mixture and cook 2 to 3 minutes. Cool, add beaten egg yolk, raisins and vanilla. Line a tart plate with short paste, pour in filling, and bake 20 minutes in moderate oven. Beat egg whites till stiff, fold in a table- spoon sugar. Pile on top of tart and brown. Prune Shortcake. 4 lb. prunes. 1 teaspoon baking powder. 4 lb. sugar. 1 cup flour. 1 egg. 4 teaspoon ground ginger. 2 tablespoons butter. % teaspoon ground cinnamon: Method: Soak prunes overnight in one cup of water, add three tablespoons sugar, simmer for half an hour, remove the stones. Mix butter and sugar to a cream, add egg, then dry ingredients. Divide the mixture in two, and put half in a well- greased sandwich tin, smooth over with knife, then put a layer of prunes. Place the other half of the mixture on top, decorate with several prunes cut in halves, and bake in a moderate oven (375 deg. F.) for 30 minutes. Prune Tart. 4 lb. short crust. 4 lb. prunes, soaked and Maizena. stoned. Method: Line a deep pie plate with the shortcrust, pricking the bottom to prevent it rising too much. Cook in a hot oven (450. deg. F.) for 15-20 minutes, until nicely browned, and then fill with the prune mixture. Strain the juice from the prunes, “SUNSHINE” BISCUITS: 100 varieties to choase from. (25) which have been soaked and cooked in the usual manner. To each cupful of juice allow one tablespoon of maizena. Bring the liquor to the boil, and thicken with the moistened maizena, stirring well to keep it from being lumpy. Cook for a few minutes, then add a small knob of butter and a little nutmeg or essence of lemon; add the prunes, and fill the tart. Serve with cream or custard. Savoury Beats. Make a short crust and line little savoury boat tins, bake and fill with savoury mixture. Savoury— 4 cup seeded lexias or sul- 2 dessertspoons of any must- tanas. ard pickles. 2 oz. ground ham. Salt and pepper to taste. Coat with mayonnaise if desired. GENERAL DIRECTIONS FOR COOKING CAKES Biscuits and sponge cakes require a moderate oven, about 375 deg. to 400 deg. Scones. pastry, small queen or rock cakes require a hot oven, 450 deg., to rise and set quickly. Cakes with just a little fruit, but cooked in fair-sized tins, require 375 deg. to 400 deg. Good fruit cakes require long, slow cooking, about 375 deg. It is a mistake to put a cake in to too hot an oven, as this causes it to set on top before it is sufficiently risen. The cake should rise as much as it is going to before it begins to brown. A gas oven, of course, can be easily regulated. But a good way to reduce the heat of a fuel oven is to keep one shelf out, and by placing the cold shelf at the top and the cake on the bottom shelf, it reduces the heat a little. A cake cooked “be- tween shelves” is usually very satisfactory. Another way is to fill a baking dish with cold water and put it on the top shelf in the oven. Where there is no thermometer, a good guide is to put a piece of white paper in the oven. Moderate heat will turn it pale brown in two minutes (gas), and four minutes (one- fire). Hot will turn it a deeper shade, and very hot will turn it dark brown. As the distance of the shelves from the tops of ovens varies, it would be well to make some tests, and keep a note for future guidance. Touch a sponge sandwich lightly with the fingers, and if it seems to resist it is done. Cakes shrink away from the tin when cooked. Test fruit cakes or large plain cakes with a skewer before moving from the oven, holding. the door as little open as possible. If the skewer comes out clean, it is done. If not, shut the door gently and cook a little longer.

Australian sunshine cookery book for every housewife