CONTRIBUTED RECIPES.

Auckland Star, Volume XXXIV, Issue 179, 29 July 1903, Page 10 (Supplement)

CONTRIBUTED RECIPES.

(By Nora Soman".)

TEACAKES AND SCONES.

Mary Cakes. —Two cups flour, two teaspoonfuls cream of tartar, one teaspoonful soda, one egg, one cup milk, quarter cup sugar. Bake in very hot oven. Eaten with butter. .

Nice Scones.—Two cups flour, .one cup of milk and water, a piece of butter size of egg, two teaspoonfuls cream of tartar, one teaspoonful soda. Bake in very hot oven. James' Teacakes. —One and a-half cups flour, half cup sugar, three-quar-ters cup of milk, one teaspoonful cream of tartar, half teaspoonful soda, one egg, butter size of egg. Mix and bake in hot oven.

Small Teacakes. —Two cups flour, one cup ground rice, a pinch of salt, half a cup of sugar, three ounces butter, two eggs, grated rind of a lemon, and a little milk. Bake in hot oven.

Drop Scones. —One and a-half cups flour, one egg, one teaspoonful cream of tartar, half teaspoonful soda, two omiceg sugar, sufficient milk to make into a stiff batter. Drop by spoonfuls on greased slide; bake in hot oven. Brown Scones.—Three cups of wheaten flour, one cup of white flour, three cupe of milk, two tablespoonfuls of butter, a pinch of salt, two teaspoonfuls of cream of tartar, one teaspoonful soda. Mix all dry ingredients together, rub in the butter, and mix to a paste with the milk, roll out quickly, cut into shapes, and bake in hot oven. Very nice eaten hot with golden syrup or butter. PUDDINGS. Betsy Pudding. —Spread a good layer of jam on the bottom of a pie-dish. Pour one pint of milk, nearly boiling, on three ounces breadcrumbs; when cool stir in a beaten egg; pour mixture gently on the jam; grate a little nutmeg over the top, and bake for half an hour. Sago Pudding.—One dozen tart apples, one and a-half cups of sago; soak the sago till soft, peel and core the apples, and place in a pie-dish; fill the apples with sugar, pour the sago over, and bake till the apples are cooked. Free Kirk Pudding.—Two tablespoonfuls each of raisins, currants, sugar, breadcrumbs, ground rice, and flour, three tablespoonfuls chopped suet, half a teaspoonful of mixed spice and carbonate soda, a little orange peel, and pinch of salt; stir all ingredients well together, and mix with a little milk, in which.the soda has been dissolved; boil in a buttered basin for two hours.

Snow Pudding.—One pint milk, three ounces breadcrumbs, grated rind of » lemon, yolks of three eggs, two ounces butter, sugar to taste; cover the bottons of dish with jam, pour mixture ove? it and bake an hour; beat whites of eg£| and some sifted sugar to stiii froth, any pour over pudding; place again in oveV. to brown. This pudding is best cold.

Cornflour Pudding.—Two cupe cornflour, one cupful flour, three teaspoonfuls baking powder, four tablespoonfuls sugar, two tablespoonfuls butter, two eggs, and one cup sweet milk. Mix all dry ingredients thoroughly, then add the butter and sugar and aggs beaten with the milk. Stir the whole into a fairly stiff paste and bake in a quick oven.