EVERYDAY COOKERY.

Auckland Star, Volume LXIV, Issue 225, 23 September 1933, Page 3 (Supplement)

EVERYDAY COOKERY.

Wholemeal Scones. Oue pound of wholemeal flour, one teaspoonful of bicarbonate of geda, one teaspoonful of cream of tartar, two teaspoonfuls of sugar, 2oz of butter, a pinch of salt, buttermilk to make a soft dough. Method. —Put all the dry ingredients into a bowl, rub in the butter and make into a soft dough with the milk. Turn out on to a floured board, roll out and cut into rounds. Bake on a hot girdle on one side first and turn over, or in a hot oven for ten or twelve minutes. If using fresh milk take two teaspoonfuls of cream of tartar. Nut and Raisin Bread. Three-quarters of a pound of wholemeal flour, |lb of maize, meal, |lb of raisins (seeded and chopped), of ground nuts, half a teaspoonful of spice, 2oz. of sugar, one egg, half a pint of milk, loz of dried yeast. Method. —Mix all the dry ingredients together in a bowl and cream the yeast with the milk and beaten egg. Make into a soft dough and knead well. Leave to rise for an hour, then shape and place in greased tin to rise again for half an hour. Bake in moderate oven. Currant Bread. One pound of flour (white or wholemeal, or half and half); 2oz of butter, Joz of yeast, Joz of sugar, pinch of salt, one egg, milk about half-pint, 4oz of currants. Bun butter and fruit into the flour before mixing with the liquid in which the sugar, yeast and egg are combined with the milk. Knead very lightly and leave to rise for an hour, then shape and put in a greased tin and bake in moderate oven. Brush over the top with milk just before baking is finished.

Oatmeal cakes and girdle scones and biscuits are made without'yeast, a little baking powder being used instead. Yorkshire Parkin in a Loaf. Equal quantities of coarse ground oatmeal and wholemeal flour, say, Mb of each, mixed together. Two ounces of butter, rubbed into meal, 2oz of treacle, warmed with half-pint of milk, loz dried yeast mixed with above, a little salt. Mix thoroughly without ,kneading, then place in buttered tin to rise. When risen to the top, bake in a moderate oven, putting band of paper round the tin. It takes about an hour to cook through, and when cold should be wrapped in grease-proof paper and kept for a week before being cut. Oatmeal Bisuits. Mix 2oz of plain flour with 4oz of coarse oatmeal, a small teaspoonful of white sugar, half one of salt and the same of powdered ginger. Rub in lightly with fingers 2oz of fresh butter, and make into a soft paste with an egg, and as much milk as it takes to mix it. Turn on to a lightly floured board, and quickly roll out without using any pressure, then stamp into rounds and bake 011 a dry tin in a moderate oven. Let them be* dry and crisp but not too much coloured. BAKED RHUBARB. Rhubarb suits the average purse, but many home cooks refrain from serving rhubarb because it is not a general favourite. In many instances this dislike owes its origin to the way it has been cooked. "Stewed rhubarb. No thanks." That is the comment that has wiped rhubarb off the home menu. Suppose you tempt the family this way. Serve it baked thus. Let the rhubarb weigh 21b after it has been prepared and cut into inch strips. Place in a baking dish in layers. Sprinkle each layer with sugar and a few raisins. Dust a little ground ginger over the top. Bake in a moderate oven for about 40 minutes. POTATO PUDDING. Take 10 ounces of- finely mashed potatoes, add Alb moist sugar, 2 ounces butter, slightly melted, the grated rind and juice of a lemon, 3 egg yolks ana one gill milk. Mix all thoroughly. Have a pie dish ready lined with short pastrv, pour the mixture in, an until the egg whites aie set.