IN THE KITCHEN.

Auckland Star, Volume LX, Issue 200, 24 August 1929, Page 4 (Supplement)

IN THE KITCHEN.

EGGLESS CAKES.

When eggs are expensive the follow, ing recipes for some eggless cakes and puddings should prove helpful to the housewife:— Plain Cake. lib flour, Jib butter, Alb sugar, Uh cut up preserved ginger, 2oz peel, \ pj n j; milk (into which put 1 teaspoonful of soda). Cream butter and sugar, add a little of the milk, then flour and fruitlastly, rest of milk. Bake for one hour and a half. Rock Cakes. lib flour, I cup sugar, Goz butter, 1 teaspoonful baking powder, Jib fruit (raisins, currants, peel, etc). Cream butter and sugar, add other dry ingredients. Bake in moderate oveii. Eggless Cake. lib flour, l\\y white or brown Jib currants or sultanas, butter peel, 1 teaspoonful soda dissolved in half pint of milk, 1 teaspoon allspice. Cream butter and sugar and add the dry ingredients. Mix with the milk. Bake in a greased tin in a moderate oven for about one hour and a half. Coffee Cake. |lb dripping or butter and 1 cupful sugar creamed together; add i cupful treacle and 1 breakfastcupful of stronc coffee. To this add 2 cupfuls of flour in which has been mixed 1 heaped teaspoonful soda, 2 cream tartar, 1 dessertspoonful each of ginger, spice, and a few large raisins and a, little peel. Plain Cake. %lb butter, 1 breakfast cup sugar, 2 breakfast cups flour, 1 tablespoonful treacle, 1J breakfast cups water and milk, 1 teaspoonful of soda, 2 breakfast cups of raisins. Beat butter and sugar to a cream, add treacle, then flour and soda, sifted in; mix well with milk and beat well; bake in a good oven for two hours or more. This cake will keep very well.

Eggless Fruit Cake. -Jib butter or dripping, Jib. brown sugar, Mb currants, |lb sultanas, Jib raisins, loz shelled almonds (blanched), loz shelled walnuts, 1 teaspoon salt, 1 tea-spoon mixed spice, -J nutmeg (grated), £ pint warm water, 1 teaspoon carbonate of soda, fib flour (good). Put butter, sugar, fruit, nuts and water into saucepan and bring gradually to the boil, stirring all the time. Boil gently for five minutes. Allow to become quite cold. Sift flour with salt, spice and nutmeg, and stir it into the cold mixture. Lastly, add the carbonate of soda dissolved in a teaspoon of warm water. Turn into a prepared cake tin and bake in a moderate oven for two or two hours and a half.