COOKERY HINTS.

Auckland Star, Volume XLVII, Issue 213, 6 September 1916, Page 8

COOKERY HINTS.

. FIGPUDDING. v ' -.."-1 ' .Ingredients: One pound of fige, 6oz o( finely-chopped suet, £lb of flour, te»" spoonful of baking powder, pinch of ; salt, enough water to make a paste.-' Method: Line .baeie with two-thirds of fill ur with figs and a little water, cover with, the remainder of tlie suet -crust;'.tie'.-a. scalded doth over and boil for an hovE . and a-hali. GINGER CAKE. ,- Ingredients: One-cup of eugar,. one., cup of batter, one cup of milk,"one: cup"' of treacle, 3i cups of flour, 2 eggs, half a. nutmeg, one tablespoonful of ground ginger, one tablespoonful of ground:cin-. namon, one teaspoonful - ; of- ground cloves. 2 teaspoonfuls of soda, and » • pinch of salt.' ■ . - ■?', Method: Beat butter and sugar to* ' gether, add egg 3 well- beaten. Warm the treacle'and gradually stir the milk into , it, then add this- to the butter, and v eugar; mix the grated nutmeg, ginger, ,j cinnamon, cloves and salt into the flour* and add to the butter, sugar, etc. Blend . . the soda .with a tablespoonful of vinegar, and well mix with the other ingredient*.. Don't let mixture be too stiff—about the consistency of a cake sponge. A little / preserved ginger sliced up and added is r- ■ an improvement. - .'-. SHORTBREAD. : Xo.' I.—lngredients: i\b of butter,: 2 tablaspoonfuls of caster sugar, 'fib of flour, tablespoonful of ground rice. Method: Heat a basin and place,in it;: the butter and the 2 tablespooniuis of caster sugar, beat to a cream ; with a wooden epoon. In another bowl place the flour and a tablespoonful of ground rice, mis, and stir gradually and smoothly into the creamed butter;, knead a little. Flour two pieces of white paper; divide the'mixture into two, roll out and place on floured paper, pinch edges, prick with, fork, and bake for 25 minutce in good oven. When done dredge with castersugar. If carraway sweeties are desired, strew over before putting the cak«s ia ■■ f the oven. If richer cakee are wanted,; add a few blanched and chopped and a little finely-cut orange peel->hen. mixing the. doush. Xo. 2.—lngredients: One lb of flour, ilb of butter, 4oz of sugar. Method: Beat butter and sugar to a cream, add ilour, and well work in;, roll I out, cut into squares, prick with afo : and place slicc3 of lemon peel on thc r t6p, ; or carraway sweeties. Bake in.a node- ; rate oven for half an hour, it notralle* out too thickly. If more than quarter of an inch in thickness, \\i\\ require more-; ; cooking. Cook a pale brown. AX EASILY-MADE TRIFLE. Ingredients.—Six small plain - sponge cakes, quarter of a pound of liiacarooiu, v two ounces of sweet almonds, breakfast,, cup of fruit juice, one wine glassful ol." whisky, raspberry jam. arid cream. Method.—Cut *up sponge cake's, m : slices, and place a layer in the trifle, dish, over which spread raspberry,'jam and so on until all the cakes are used^. , up. Blanch the almonds, nnd cut •»?• half of them and sprinkle through tjie , trifle (reserving the other half- to.. de- ( ■_ corate with). Mix the whisky »nd fruit juice together, nnd pour over the iy cakes; when well soaked, cover. ; «'itnj-; whipped cream, and ornament wit»;. almonds. E.itafia biscuits may be Mci V ; instead of the aiacarooua., / ■_ ' 'M£4