COOKERY NOTES.

Auckland Star, Volume LI, Issue 73, 27 March 1920, Page 20

COOKERY NOTES.

T/WO CAKES. A correspondent wishes for a recipe for a fruit cake. Ingredients.—Six eggs, Alb. of butter, Jib. of sugar, 1 tablespoonful of golden syrup, 1 tablespoonful of baking powder, }lb. of peel, Jib. of sultanas,' Alb. of raisins, ijlb. of flour. Method. —Mix baking powder through the flour and sift. Beat butter and sugar to a cream, then add treacle or golden syrup, next the flour, and lastly the fruit. floured well. When trying the cake to see if it is done, use a 6traw out of the bass broom. If you use a knife dip it in hot water before being inserted in eakc. POUND CAKE. Ingredients.—lib. oi butter. 1 Jib. of flour, lib. of caster sugar, Mb. of currants, 8 eggs. Jib. of mixed candied peel, 2os. of sweet almonds, and, if liked, a little pounded mace. Method.—Shred the peel very finely, taking equal quantities of orange, lemon and citron peel. Hlanoh the almonds and chop them finely. Wove the flour on to a sheet of paper, and add the peel and almonds to it. Put the butter into a clean 'bowl, nnd beat it up to a light cream, then add the sugar, and give an!other good beating, add the eggs one at a time, heating after each addition of eggs, and when all the ingredients arc in, add the flour and carefully mix, using a little milk if necessary to bring the mixture to a proper cuke-like consistency. Turn the preparation into a round tin lined at the bottom and the sides with white greased paper. Bake from IA hours,to two hours, and let the oven be well heated, when the cake is put in, otherwise the currants will sink ito the bottom. The above will make 'two cakes. LEMON MARMALADE. Cut the lemons into very fine shreds and remove all pips. To every pound of fruit add one pinnt of water, and boil all together until tender. Get get cold. weigh, nnd to every pound of boiled fruit add one pint of water, and boil till clear, and bottle while hot. INLACARONI CIIEE.SE. Ingredients.—A I of a lb of macaroni, 1 of a lb of cheese, a pint of milk, an oz. of butter, popper and salt. 'Method.— Put the macaroni into a double saucepan and cover with boiling water. Add a little salt to keep it from sticking together. Get it simmer for half an hour. Pour oil the water and put on the one pint of cold milk. Let this simmer for half an hour. Ghop up the cheese finely or grate it. Butter a pie dish well and put in the bottom a layer of macaroni, then a layer of cheese and a little pepper and salt, and so until all the macaroni and cheese is used up. Pour on the top the remainder of tbe milk, which the macaroni has not soaked up in .the boiling. Put some little pieces of butter on the top, and scatter over the whole a few dried bread crumbs. Bake for halt an hour.