Bake in tea cake tins in fairly hot oven.
25. Icing for Walnut Cake.
3-oz. chocolate.
¼ or ½-pint water.
½-lb. icing sugar.
Put the chocolate in a pan with water. Allow it to boil, then add sugar, but do not let it boil. Pour over cake. Decorate with half walnuts.
26. Cocoanut Pyramids.
3-oz. cocoanut.
1 dessertspoonful cornflour.
1½-oz. castor sugar.
1 white of egg (stiff).
Mix sugar, cocoanut, and cornflour together. Whip the white of egg and add it. Form in small pyramids on buttered paper. Bake a few minutes till the outside is set.
27. London Buns.
3-oz. butter.
2 eggs.
2 teaspoonsful baking powder.
¼-lb. brown sugar.
1-lb. flour.
3-oz. candied peel.
Juice and grated rind of 1 lemon.
Mix with a little milk, and bake in patty pans.