Australian sunshine cookery book for every housewife

Roll or sieve the icing sugar free from lumps. Stir whites of eggs a little, and add about one-third of the icing sugar. Beat well in, then add the rest of the sugar gradually, beating until it is a stiff, shiny paste. Spread the icing over the cake evenly. A stainless knife, dipped in a jug of boiling water, is a great assistance. Keep out a little of the icing for decorating. This may be tinted and put in an icing syringe. With a few different “nozzles” and a little practice quite good results may be obtained. Soft Icing (For Sponges, Small Cakes, ete.). 5 or 6 oz. rolled icing sugar. 1 good tablespoon boiling Small lump of butter. water. Pour boiling water over the butter, and stir on to the icing sugar in a saucepan. Mix over a low heat till smooth and shiny, but not nearly boiling. Pin a collar of white cooking paper round the cake, with about an inch sticking up, and then you can pour the icing on carefully, and it will spread evenly without any assistance. Decorations such as chopped or whole walnuts, almonds and raisins, chopped ginger, crystallised cherries, etc., may be put on at once before the icing sets. If, however, you desire to decorate the cake with writing or any fancy pattern, make a small quantity of Royal icing for the purpose. Take about 4 cup of icing sugar and a teaspoon of the ' white of egg, and go very carefully, adding more sugar or white of egg as required till it is the right consistency. Filling— 4 oz. butter (about size of walnut). 1 tablespoon milk. Enough icing sugar to make it creamy. Boil butter and milk, and add sieved icing sugar, beating till smooth and creamy. Flavour with vanilla. Coffee essence makes a lovely flavoured filling, and may be used with a coffee flavoured icing. BISCUITS, ETC. | Your supply of home-made biscuits will be varied and improved by introducing these recipes. In an air-tight tin they will keep fresh for weeks, and be an ever-ready source of supply for emergency afternoon teas and suppers. “SUNSHINE” BISCUITS: 100 varieties to choose from. (33) {ced Currant Fingers. + lb. butter. 4 teaspoon baking powder. 2 oz. sugar. 1 egg. 4 lb. flour. 1 tablespoon milk. Salt. 2-4 oz. currants. Sift flour and rising. Rub in butter, add sugar and currants. Mix the egg yolk and milk together, and stir into flour to make all in one lump. Roll out thin. Beat the egg white well, and stir in 4 oz. sifted icing sugar gradually. Spread thinly over the surface of the biscuit, cut in finger lengths, and bake in a moderate oven about 20 minutes (400 deg.). Sultana or Currant Cookies. 4 lb. sugar. 1 level teaspoon soda. # lb. butter. adda a 1 Ib. flour. aaa Salt. 4 tablespoons milk. 2 level teaspoons cream of 4 Ib. currants. tartar. Rub butter and sugar into the flour, sifted, with rising. Add currants and mix in well-beaten eggs and milk. Roll into balls, and bake in a moderate oven 20 minutes (400 deg.). Stuffed Monkeys. Paste— 2 cups flour. 1 level teaspoon soda. Salt. 3 oz. butter. 2 level teaspoons cream of 2 tablespoons sugar. tartar. 1 egg. Sift flour with rising. Rub in butter, add sugar, and mix into a stiff paste with well-beaten egg. Roll out about quarter of an inch and cut into three-inch squares. Mixture— Chop up 1 cup seeded raisins. 1 cup sultanas. 1 tablespoon mixed peel. 1 teaspoon ground cinnamon. 1 tablespoon sugar. Mix all together, and put 1 dessertspoonful in each square of paste. Fold over and pinch the edges together. Brush with milk and dust a little sugar on each, and bake in a moderate oven till a golden brown (400 deg.). Raisin Biscuit (Slices). 2 cups of self-raising flour. 1 cup sugar. Salt. 2 eggs. 1 cup cornflour or maizena. About 4 tablespoons milk. 1 cup butter.