Melting Moments, Chinese Chew, Louise Cake (1928)

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EVERYBODY'S COOKERY BOOK OF TESTED RECIPES
Collected by the Ladies of Trinity Congregational Church
Christchurch, NZ
Christie Publishing COmpany, Limited
Christchurch
1928

Pg. 15:  BUSTERS.  (NZ DICTIONARY has this--ed.)
Pg. 17:  COBURGS...
   CHINESE CHEW.
   Mrs. Daniels.
Ingredients:
   One cup sugar, two eggs well beaten.
   One cup chopped dates, one cup chopped walnuts.
   Three-quarters cup flour, half teaspoon baking powder.
   Half teaspoon essence vanilla.
Method:
   Beat butter and sugar to a cream; add eggs well beaten; mix all together; bake in quick oven seven minutes on buttered paper in tiny drops.
Pg. 23:  NUTTY BIFFS.
Pg. 24:
   LOUISE CAKE.  (Seen all over NZ--ed.)
   Mrs. Frost.
Ingredients:
   Five ounces flour, two and a-half ounces butter.
   One ounce sugar, half teaspoon baking powder.
   Yolks of two eggs.
Method:
   Cream butter and sugar and yolks of eggs; add flour and baking powder.  Spread on a cold tray and spread with raspberry jam.  Beat whites stiff, then beat in four ounces sugar, two ounces cocoanut.  Spread this on top of cake and bake half hour in moderate oven.
Pg. 28:  LEMINGTONS.
Pg. 32:
   MELTING MOMENTS  (All over NZ.  Not in OED?--ed.)
   Miss L. Ennor.
Ingredients:
   Six ounces flour, two ounces cornflour.
   Two ounces icing sugar, eight ounces butter.
Method:
   Cream butter and sugar and then add flour and cornflour.  Shape with a teaspoon and cook in slow oven.  When cold join two together with butter filling.
Pg. 44:  CAT'S EYE BISCUITS.
Pg. 47:  BLISTERS.