Country Women's Association

Secretary
Mrs Bronwyn Dunston
Ph/Fax:  02 6576 4070
Email: dunstanbd@optusnet.com.au

The Land Cookery Competition is sponsored by The Land newspaper and is now in it's 60th year. The competition is is open to any person residing in NSW or ACT. Contact your nearest branch for information on the local competition. Entires for the cake decorating section (Section 6) can go straight to State Finals and do not need to go to branch or group competitions. State Finals are held at the Annual Conference in May which will be in Blacktown for 2012.

Q. Is the finely grated lemon rind left in the lemon honey ? A. Yes.

Q. What size are the rock cakes? A. Approximately 5cm across.

Q. What size are the biscuits? A. Approximately 5cm across.

Q. Can I use my own recipe for the meringues? A. Yes. As with all our recipes they are only given as guidelines so if you have a recipe that works for you, use it, unless it states on the Schedule “Journal recipe must be used.”.

Q. Why is called a Amy Johnson Cake? A. I was curious myself so I found out the following information (in brief) Amy Johnson was born in Hull, England, on July 1st 1903. In 1928 she began flying lessons with the London Aeroplane Club at Stag Lane, not far from the Royal Air Force Museum. In 1928 she became the first woman to hold a Ground Engineers Licence, and the following year she started her plans to fly to Australia. And she made this cake. Hence the title.

Other notes:

Fruit cake tins:  Some being presented in tins which are smaller on the bottom.  We realise it may be difficult to purchase the original straight sided tins but these are much preferred - same size, top and bottom.

Chocolate in fruit cakes: The use of chocolate in fruit cakes is not acceptable for competition.

If a recipe states 'sugar', it means white sugar and of course most people prefer to use caster sugar as it dissolves more readily.  If icing sugar or brown sugar are called for, then it will stipulate this in the ingredients list.

Rules

1. This Contest is conducted by the Country Women’s Association of NSW to raise funds for the Association.

2. The Contest is not restricted to members of the CWA it is open to any person residing in NSW.

3. Entries at Branch level to be accompanied by 40cents entry fee. Must be made on the printed current 2011–2012 coupon, which will appear fortnightly in “The Land” Newspaper, otherwise they will be disqualified. Each entry requires a separate coupon. Entries must be lodged with the Cookery Officer of a CWA branch and contestants may enter in one Branch and one Group only. Entries in State Finals must be accompanied by the original coupon.

4. Each Branch conducts its separate contest at any time that is considered suitable. First and second prize winners must be two different competitors of Branch contest who will then be eligible to enter Group Semi-finals. This is a competition that is conducted from Branch to Group and then to State level, branches cannot enter direct to Group Semi-finals.

5. First prize winners only of Group Semi-Finals are eligible for the State Final conducted concurrently with the CWA Annual General Conference. (This does not apply in Section 6).

6. Additional classes, other than those on the schedule, may be included in Branch contests, and additional Prizes awarded locally, but prize winners in such classes will not complete in the Semi-finals or State Finals of the contest.

7. Branches and Groups will appoint their own judges, BUT judges and stewards for the State Finals will be appointed by the CWA State Committee.

8. All exhibits entered in this contest (except in Section One, Classes A and B, and Section Seven) may be sold at Branch and Group level. All exhibits (except Section Six) become the property of CWA at State Level.

9. The Judges decisions are absolutely final and not to be questioned or discussed with the judges.

10. The 40 cents entry fee with each entry form, plus proceeds of the sales of entries, and any other monies raised at the same function, shall be sent through Group Treasurer to CWA Head Office NOT “The Land” Office.

11. All entries in the State Finals will be displayed and then sold except Section Six, proceeds of the sale to be added to the Cookery Contest funds for the CWA.

12. No ring tin to be used throughout the contest. NO RACK MARKS ON ENTRIES.

13. NO PACKAGE MIXTURES ARE TO BE USED IN ANY CLASS OF THE CONTEST.

14. Owners may purchase their exhibit, if they inform the Steward when entering their exhibit at State Level

15. All entries must be accompanied by a complete list of all ingredients used, plus your name, address, “use by date” and “Product of Australia” at the bottom. IMPORTANT All fruit cakes and sultana cakes must be entered uniced. ALL FRUIT CAKES MUST OBSERVE the 250g BUTTER BASIS as standard mixture for size and weight. Tins may be square or round in judging, the method of cutting right through the centre of the cake must be observed. NO CUT CAKE WILL BE ACCEPTED AT STATE FINALS but CAN be entered cut at Group Semi-finals.

Section 1: Fruit Cakes

Prizes in Class: (a) First $120. Second $80. Third $40

Prizes in Class: (b) First $80. Second$60. Third $40. Total $440

Class (a) Boiled Fruit Cake

Hints to competitor: In the fruit cake, nuts, if used should be cut to a size that will not interfere with the cutting of the cake. Slow baking is necessary to bring out the colour and texture. Size of tin, round or square, is 20cm. A suggestion is 250g butter 250g brown sugar and 1250g fruit.

Points to be looked for in judging: Smooth, even, top, well risen and slightly rounded towards the centre, but not peaked. Smooth, even sides with no white patches or blotches on the surface. Browned evenly on sides, top and bottom. Texture should be fine and even, with no holes or tunnels: moist but not heavy or doughy. Fruit should be evenly distributed and a good balance of fruit and mixture apparent. Should not be over-flavoured with spices and essence so that the natural flavour of the fruits is lost. No almonds allowed on top.

Class (b) Sultana Cake

Hints to competitor: 250g butter basis is standard mixture for size and weight to be observed. A suggested guide for proportion of fruit and mixture is 250g butter, 250g sugar not more than 500g sultanas. Size of tin can be round or square, 20cm.

Points to be looked for in judging: Evenly cooked on top, sides and bottom, and light in colour. Texture fine and even with no holes or tunnels, moist, but not heavy or doughy. Fruit should be evenly distributed and a good balance of fruit and mixture apparent. Cherries and peel not acceptable. No almonds allowed on top. Sultanas must not be cut.

Section 2: Butter Cakes

Prizes in Class: (a) First $50. Second $30. Third $20.

Prizes in Class: (b) First $50. Second $30. Third $20. Total $200

Important: In judging, the method of cutting right through the centre of the cake must be observed.

CAKE SHOULD BE PRESENTED AS BAKED, NOT TRIMMED.

Class (a) Butterscotch Cake

To be cooked in 20cm tin Caramel Icing on top. Recipe in Journal

Class (b) Citrus Sour Cream Cake

To be cooked in loaf tin, Uniced, No Decoration. Recipe in Journal

Section 3: Mushrooms

Prizes: First $40. Second $30. Third $20. Total $90

To be a sweet pastry base, filled with raspberry jam and topped with mock cream, sprinkled with nutmeg, with stem in the centre. Six (6) to be displayed. Approximately 6cm across. Recipe in Journal.

Section 4: Assorted Plain Biscuits

Prizes: First $40. Second $30. Third $20. Total $90

There must be four examples of four different mixtures presented in box, all approximately 5x5cm in size. They may be fancy shapes, but NOT joined together with icing. Biscuits containing crystallised fruits, nuts, etc baked in with the mixture will be accepted. Colour must be pale straw, not over-baked.

Section 5: Amy Johnson Cake

Prizes: First $40. Second $30. Third $20. Total $90

To be cooked in 20cm square tin, Lemon Icing on top. Recipe in Journal.

Section 6: Iced And Decorated Cakes

Prizes in Class: (a) First $120. Second $80 Third $60

Prizes in Class: (b) First $80. Second $40 Third $20

Prizes in Class: (c) First $80. Second $40. Third $20

Prizes in Class: (d) First$50. Second $30. Third $20

Prizes in Class: (e) First $40. Second $30. Third $20

Prizes in Class: (f) First $40. Second $30. Third $20. Total $820

Class (a) Gerberas, Grasshoppers & Greenery

Champion Class

Class (b) Roses & Butterflies

Single Tier Cake. Board Maximum size 35cm x 35cm

Class (c) Australiana Theme

Board maximum size 35cm x 35cm

Class (d) Miniature Decorated Cake “Shades of Pink”

The base board including the decoration, must fit inside a 15cm square. The cake, when decorated, must not exceed 11cm at the widest point (regardless of shape)

Class (e) Open, Sugar Art Plaque “Power of the Past”

Must be displayed on a 25cm x 25cm board with cleats or on stand. Finished plaque must NOT exceed 25cm x 25cm

Class (f) Novice Section—Birthday Cake suitable for a boy

Board maximum size 35cm x 35cm

NOTE: Tulle, ribbons, stamens, wire, tape and manufactured pillars may be used. Manufactured ornaments, flowers and leaves may not be used.

IMPORTANT: $1 entry fee must be paid at State. Entries must be clearly identified in their right class. Entries in this section may be retained by the competitor. Exhibits in this section may be entered directly into the finals and need not pass preliminary judging in Branch or Group contests.

One entry in each class only.

RULES TO BE ENFORCED: The base of all Decorated Cakes must be a fruit cake or a dummy cake may be used and must be identified accordingly. Cleats must be attached to the base of all boards.

Section 7: Boiled Fruit Pudding

Prizes: First $120. Second $80. Third $60. Total $260

A suggested guide: 250g butter, 250g brown sugar and approximately 1250g fruit basis as standard mixture for size and weight.

Points to be looked for in judging: fruit evenly cut. Flavour rich and mellow. Should have sultanas, currants raisins, peel. Dates allowed but NOT CHERRIES. Should be dark but not overdone. A good shape with no holes, no soggy, wet or mouldy patches.

Section 8: Jam, Chutney, Pickles

Prizes in each Class: First $40. Second $30. Third $20. Total $270

Class (a) Lemon Honey

Class (b) Tomato Sauce

Class (c) Dried Apricot Chutney

Recipes in Journal

IMPORTANT: Unopened jars must be unlabelled at State Conference. Honey and chutney to be presented in approximately 500g (375ml) jars. Sauce to be presented in a 250ml sauce bottle. Jars must be correctly labelled at Branch and Group days only. Commercial tops to be painted or with coloured contact. Contestants are advised to retain some unopened jars of the same batch, as jars opened at branch and group contests are not eligible for State Finals.

Points to be looked for in judging: chutney and jam should be of good appearance and colour, and to be softly set, jam should be set, but not to sticky or watery. Fruit should be well cooked and quite soft, with no particles or crystallisation, mould or fermentation, and not over cooked. Flavour is the deciding factor.

Section 9: Gluten Free Lemon Teacake

Prizes: First $40. Second $30 Third $20. Total $90

To be cooked in a 20cm tin, Uniced, No Decoration.

Section 10: Chocolate Honey Sponge Roll

Prizes: First $60. Second $40. Third $20. Total $120

Mock cream filling. 25 x 35cm tin. Journal recipe must be used.

Hints to the Competitor: When cooked immediately roll 1½ times and do not trim the ends. DO NOT SPRINKLE WITH SUGAR. Recipe in Journal.

Section 11: Special Section For Young Competitors

Prizes in each Class: First $20 plus award. Second $15. Third $10. Total $90

Award Donated by ‘The Land’ Cookery Committee.

Class (a) Meringues—18 years and under as of the 31st March 2011.

To be approximately 4cm across. Six (6) to be displayed on plate provided. Recipe in Journal.

Class (b) Rock Cakes—12 years and under as at the 31st March 2011.

Six (6) to be displayed, 5 cm across. Recipe in Journal.

Special ‘The Land’ Awards For Branches Judged On Ratio of Members Entries

Branches with 15 members and under with most entries in Cookery Competition: First $150. Second $75. Third $25. Total 250.

Branches 16 to 25 members with most entries in Cookery Competition: First $150. Second $75.Third $25 Total $250

Branches 26 to 50 members with most entries in Cookery Competition: First $150. Second$75. Third $25. Total $250

Branches over 51 members with most entries in Cookery Competition:

First $150. Second $75. Third $25. Total $250

For a printable PDF of the recipes click here 

Please note: a "moderate oven" is 180-190°C.

Boiled Fruit Cake

250g butter

250g brown sugar

½ cup water

½ cup rum or brandy

250g sultanas

500g raisins

250g dates

125g currants

62g mixed peel

62g cherries

Put all above ingredients into a saucepan and bring to the boil, stirring occasionally. Remove from heat and add grated rind of half a lemon and half an orange, ½ tablespoon golden syrup, ½ teaspoon bicarb soda. Empty into a bowl and stand overnight. Add 5 beaten eggs alternately with 250g plain flour and ½ cup S.R. flour, sifted with pinch salt. Place mixture into a 20cm prepared tin and bake at l50ºC for 3 ¼ hours for 4hrs, depending on your oven.

Butterscotch Cake

Ingredients

250g butter

1 teaspoon vanilla

1 cup dark brown sugar (lightly packed)

2 60g eggs separated

1 tablespoon golden syrup

1 cup S.R. Flour

½ cup plain flour

½ teaspoon cinnamon

½ cup milk

Cream butter with vanilla add sugar until light and fluffy. Beat in egg yolks and golden syrup, beat until well combined. Fold in sifted flours and cinnamon alternately with milk. Beat egg whites with a pinch of salt until soft peaks form, fold gently into mixture. Spread mixture into greased base lined 20cm round deep tin. Bake in Mod oven 50–60mins (fan forced 170ºC). Allow to stand 10mins, then turn out cake onto a folded cloth when cool top with caramel icing.

Caramel Icing Ingredients

60g butter

½ cup dark brown sugar

¾ to 1 cup of icing sugar

¼ cup milk

Caramel Icing Method

Melt butler in saucepan, add sugar stir over heat for 3 minutes. Gradually add milk, stir until sauce boils, remove from heat. Leave till cold. Then gradually add icing sugar beat until smooth and spreadable.

Citrus Sour Cream Cake

125g butter

1 cup castor sugar

3 x 60g eggs

½ cup mixed peel

¾ cup self-raising flour

¾ cup plain flour

½ cup sour cream

Preheat oven to moderate temperature (180ºC). Grease and line base of loaf tin with baking paper. Cream butter add sugar and beat until light and fluffy. Beat in eggs one at a time, beat well between each addition. Transfer mixture to larger bowl, stir in the peel with half the sifted flours and half the sour cream, finally add the remaining flours and cream. Spread mixture into prepared tin. Bake in moderately slow oven (160ºC) for about 1–1¼ hours or until cooked. Stand 5 minutes before turning out to cool on a tea towel covered rack.

Mushrooms

60g butter

60g castor sugar

1 egg

1 to 1 ½ cups S.R. flour

Beat butter and sugar to a cream, add egg. Fold in flour to make a fairly stiff mixture.

Chill pastry in fridge for 2 hours. Roll thinly, cut with cutter and place into lightly greased shallow tart tins. (The tin used for Neenish Tarts. Not normal patty tins). Use scraps of pastry to make stems, by rolling into a sausage, then cut into lengths. Cook on separate tray.Bake at 180ºC for 10 minutes.

When cold, fill with a little raspberry jam and mock cream.

Mock Cream

60g butter

60g castor sugar

vanilla

1 Tablespoon boiling water

2 Tablespoon milk.

Beat butter, sugar and vanilla well till fluffy. Gradually add boiling water and when this has beaten in, lastly milk gradually added.

Top jam in tarts with mock cream, smooth top and sprinkle with nutmeg and add a stalk to each tart.

Makes about 3 dozen.

Amy Johnson Cake

Base

1 large cup S.R. flour

60g butter

pinch salt

A little milk.

Rub butter into flour and salt, mix to a firm dough with a little milk. Roll out to ¼ inch thickness and cover the BASE ONLY of a greased 20cm square tin with pastry. Spread with raspberry jam and sprinkle with 1 cup currants.

Top

2 eggs

¾ cup sugar

1 cup sifted S.R. flour

2 Tablespoons butter melted in

3 Tablespoons milk.

Beat eggs and sugar until light and fluffy. Fold in sifted flour and finally the melted butter and milk. Pour on top of pastry. Bake about 40 minutes in mod. oven. When cold, ice with thin lemon icing and sprinkle with coconut.

Lemon Honey

Strain the juice of 4 lemons. Add the grated rind of 1 lemon. Mix with 600mls water. Add 1kg sugar.

Cook till the honey is thoroughly thickened. Pour into jars and seal.

Tomato Sauce

5kg tomatoes, roughly chopped

1kg sugar

2 cups vinegar

1 Tablespoon cloves

½ teaspoon cayenne pepper

4 large apples, quartered

2 large onions, roughly chopped

5 dessertspoons salt.

Put all ingredients into preserving pan and cook till thick. Strain and bottle into 250ml sauce bottles.

Dried Apricot Chutney

2kg dried apricots

2kg sugar

500g sultanas

30g green or dried ginger, grated

15g cayenne pepper

Cloves

Boil to a jam consistency, then add:

1 large cup vinegar

1 Tablespoon salt

And boil for 10 minutes. Add more vinegar if too thick. Bottle and seal.

Gluten Free Lemon Tea Cake

Ingredients

6 eggs, separated

1 cup castor sugar

2 teaspoons finely grated lemon rind

1 tablespoon lemon juice

2 cups almond meal

½ teaspoon almond essence

Method

Grease and line a 20cm tin. Beat egg yolks, sugar and rind in a small bowl until fluffy. Stir in almond meal, juice and essence, transfer mixture to a larger bowl. Beat egg whites in a clean, dry bowl until soft peaks form. Gently fold into almond mixture. Pour into prepared tin. Cook in a moderately slow oven (160ºC) for about 45 minutes or until cooked. Turn out onto to a tea towel covered rack to cool.

Chocolate Honey Sponge Roll

Ingredients

3 eggs

⅔ cup sugar

1 tablespoon cocoa

1 teaspoon honey

4 tablespoons boiling water

90 g plain flour

1 level teaspoon cream tartar

½ level teaspoon baking soda

½ level teaspoon cinnamon

Method

Beat eggs and sugar until thick. Add sifted dried ingredients, then fold in gently. Pour in honey and cocoa which has been dissolved in boiling water. Put mixture into a 25 x 30 cm greased tin. Cook for approximately 12 minutes in moderate oven (180ºC). When cooked, immediately roll lengthwise in a tea towel, leaving rolled to cool.

Mock Cream (for filling)

Ingredients

4 tablespoons sugar

4 tablespoons water

1 teaspoon vanilla essence

125 g butter

Method

Boil sugar and water and allow to cool. Cream butter, then add the cooled water and sugar mixture and vanilla. Gently unroll the cooled sponge fill with the mock cream and re roll 1– 1½ turns. Do not trim the ends

Note: do not sprinkle with sugar.

Meringues

¾ cup white sugar

3 Tablespoons water

1 egg white

1 teaspoon white vinegar

2 teaspoons cornflour

Combine sugar and water in small pan, stir over heat without boiling, until sugar is dissolved. Be sure to brush any grains from side of pan with a wet pastry brush. Bring to boil just before adding to the beaten egg white.

Place egg white in small basin of electric mixer, beat on high speed until stiff. With mixer still beating, add vinegar and cornflour, then beat in hot syrup, adding it gradually in a thin stream.

Continue beating until mixture is thick and will hold its shape. Place mixture in a large piping bag, fitted with a fluted tube. Pipe stars about 4cm in diameter on trays covered with aluminium foil. Bake in very slow oven about 40 minutes, or until meringue feels firm and dry. Cool in oven with door ajar. Makes about 20.

Rock Cakes

60g butter

125g sugar

1 egg

300g self raising flour

1 teaspoon ground ginger

½ teaspoon mixed spice

½ teaspoon cinnamon

65g mixed peel

135g sultanas

About 125mls milk.

Ingredients

125g butter

1 ¾ cups self raising flour

1 ¼ cups caster sugar

½ teaspoon bicarbonate soda

2 eggs

1 cup milk

2 tablespoons cocoa

Method

1.    Place all ingredients into a bowl & beat well until the chocolate mixture changes colour & all the ingredients are combined. A processor can be used if desired.

2.    Grease & line a 20cm tin (round or square).

3.    Pour the mixture into the tin. Bang the tine slightly to even out the mixture.

4.    Cook in a moderate oven for about 1 hour (this will depend on your oven) until cake is cooked.

5.    TIP: If when touched in the centre, the cake comes away from the sides of the tin it is ready.

6.    When cool, ice on top with chocolate icing.

Below are some previous recipes from the CWA The Land Cookery Competition.

Neapolitan Cake

125g butter

1 cup sugar

2 eggs

2 cups self raising flour

Pinch salt

½ cup milk

A few drops strawberry essence and pink colouring

¼ cup coconut

6 tsp strawberry jam

Cream butter and sugar until creamy. Add eggs one at a time and beat well. Sift flour and salt, add to creamed mixture alternately with milk.

Divide mixture in two. To one half, add coconut, to the other half add essence and colouring.

In a prepared 20cm tin, spread white mixture on bottom.

Drop strawberry jam in drops all over the mixture, and finally pour the pink mixture on top and spread out.

Bake in moderate oven approx 45 mins or until cooked.

When cold, ice with pink icing.

Boiled Raisin Chocolate Cake

1 ½ cups raisins

1 ½ cups water

1 level tsp bi carb soda

¼ cup cocoa

1 ½ tsp cinnamon

¼ tsp ground cloves

1 tsp vanilla

200g butter

1 cup castor sugar

3 eggs

1 ¼ cups plain flour

¾ cup self raising flour

Combine raisins and water in saucepan, bring to the boil. Reduce heat, simmer uncovered for 10 minutes. Remove from heat, stir in soda, cocoa, spices and vanilla. Cool to room temperature.

Beat butter and sugar till light and fluffy, add eggs one at a time, beating until just combined. Stir in combined sifted flours and raisin mixture in two batches. Spread mixture into 20cm tin. Bake in a moderate over for about 1 hour 10 minutes (or until cooked). Stand 5 minutes. Turn out to cool. Ice with chocolate icing.

Gluten Free Fruit Cake

500g mixed fruit

125g butter

1 cup sugar

¾ cup water

1 tsp spice

1 tsp bicarb soda

1 tsp baking powder

2 beaten eggs

125g cornflour

1 1/3 cup soya flour

Combine in a saucepan the first 5 ingredients above. Bring to the boil and cook for 10 minutes. Cool, then stir in soda and baming powder. Stir in the eggs, then cornflour and soya flour. Put in 20cm prepared tin. Bake in a moderate overn for 60-70 minutes, or until cooked.

**For a richer cake, add ¼ cup Brandy or Rum

Boiled Carrot Loaf

1 cup grated carrot

¾ cup chopped raisins

¾ cup water

¾ cup castor sugar

30g butter

½ tsp ground cinnamon

½ tsp ground nutmeg

¾ cup self raising flour

¾ cup plain flour

½ tsp bicarb soda

½ cup chopped walnuts

Combine carrots, raisins, water, sugar, butter, cinnamon and nutmeg in a saucepan, stir over heat without boiling until sugar is dissolved.

Bring to the boil, reduce heat, cover and simmer for 10 minutes.

Cool to room temperature. Stir in half the sifted flours and soda mixture, then remaining flour and walnuts.

Spread into prepared loaf tin. Bake in slow oven (150-160˚C) for about 1 hour, or until cooked. Stand 5 minutes before turning out.

Mustard Pickles

1kg green tomatos

1 ½ kg cauliflower

3 large onions

2 large green apples

3 tbs Mustard

4 large cups sugar

1 tbs turmeric

2 tsp curry powder

½ tsp pepper

1 smal cup salt

400mls white vinegar

2 large tbs plain flour.

Chop tomatoes, cauliflower, onions and apple and cover with salt and water. Let stand overnight. Cook vegetables until tender, then drain.

Place in basin the mustard, sugar, turmeric, curry powder, pepper and flour.

Use some of the vinegar to make a smooth paste. Add remaining vinegar and pour mixture into drained vegetables.

Cook over medium heat for 10 minutes, stirring to prevent burning.

Bottle while hot.

Fig & Apple Jam

**Fruit is weighed after preparing

1 ½kg diced figs

½kg granny smith apples, peeled and coarsely grated

¼ cup lemon juice

1 ½kg sugar

2 cups water

Place figs, apples and water in a heavy based saucepan and bring to the boil. Reduce heat to simmer and cook with lid on until fruit is tender.

Remove lid and skim off as many seeds as possible when they rise to the top.

Pre-heat the sugar. Add sugar, stir over low heat till sugar is dissolved.

Bring to the boil, stirring occasionally for 10 minutes.

Add lemon juice and continue to boil for another 10 minutes and begin testing by placing a little jam in a cold saucer. Jam is ready if it wrinkles on top and begins to gel. Remove from heat, stand 5 minutes. Fill heated jars and seal.

Jam drops

125g butter

½ cup sugar

1 egg (60g)

½ -1tsp vanilla

Pinch salt

1 ½ cup self raising flour

Raspberry jam

Cream butter and sugar and beat until creamy, light and fluffy. Add egg and vanilla and beat again until well blended. Fold in sifted flour and salt.

Form into small balls, the size of a walnut, and place onto greased oven trays, allow room to spread.

Make an indentation in centre and place a small quantity of jam in each.

Bake in moderately slow oven (160˚C) for about 20 minutes, until biscuits are light golden brown.

Remove from oven, move positions of biscuits on tray quickly, and allow to cool on tray and become crisp.

Makes about 30. Should measure 5cm across.

Orange Cake 

125g butter

¾ cup sugar

2 eggs

3 Tables. orange juice

1 teas. rind

¼ cup milk

2 cups SR flour

Cream butter and sugar, add well beaten eggs slowly, then orange juice & rind.

Lastly fold in sifted flour and milk alternately.

Put mixture into a well greased loaf tin. Bake in moderate oven 40 to 45 minutes.

When cold, ice with orange icing.

Marble Cake

220g butter

250g castor sugar

3 eggs

1 cup plain flour

1 cup S.R. flour

¾ cup milk (at room temperature)

vanilla

Cream butter and sugar very well, add vanilla. Add eggs one at a time. Then well sifted flour alternately with milk. Divide mixture into 3 equal parts. Leave one part natural, colour one chocolate and one pink. Place alternate spoonfuls of mixture into a prepared 20cm ROUND tin. Tap tin on bench and run a knife through mixture four times to give the marble effect. Cook in moderate oven approx. 50 mins. When cold, ice with pale pink icing.

Melt 'n' Mix Shortbread

250g butter

⅓ cup icing sugar

⅓ cup cornflour

¼ cup sugar

½ teas. vanilla

2 ⅓ cups plain flour

Melt butter over low heat, allow to cool slightly. Sift icing sugar & cornflour into bowl, add sugar. Add butter & vanilla, beat mixture until thick and creamy. Add sifted flour, mix well. Press mixture into 18cm x 28cm lamington tin, smooth over with a spatula; mark into fingers with a sharp knife. Each finger to be approx. 3 cm x 6 cm and 1 cm thick. Prick each finger decoratively with a fork. Bake mod. oven 30minutes or until light golden.

Cut into fingers while still warm. Cool in tin.

Cornflour Sponge Sandwich

4 eggs

½ cup castor sugar

1 cup ‘Fielders' Cornflour

pinch salt

1 teas. cream of tartar

½ teas. bicarb soda

vanilla

Grease 2 x 20cm deep-sided sponge tins, dust with flour.

Sift cornflour, bicarb. soda, & cream of tartar three times.

Beat eggs & sugar together for 10 minutes.

Fold in sifted ingredients.

Divide mixture evenly between tins.

Bake in moderate oven for 15 minutes.

Turn out onto clean tea towel. When cold, join together with raspberry jam.