FOR HEALTH.

Auckland Star, Volume LXVI, Issue 261, 4 November 1935, Page 12

FOR HEALTH.

RECIPES WITH WHOLEMEAL. Wholemeal plays a very important part in the diet of to-day, and is readily adaptable as an ingredient to all manner of dishes and dainties. Indeed, so extensive has become its use in the kitchen during recent years that it seriously challenges the favour hitherto enjoyed by white flour. Wholemeal Nutties. Ingredients: Three ounces butter, 2 eggs, three-quarter cupful sugar, few drops almond essence, 3 cupfuls wholemeal flakes, pinch of salt. Method: Beat eggs, salt and sugar t9gether till thick, add essence, wholemeal flakes and melted butter. Mix well and leave for 10 minutes till flakes 6often and bind mixture together. Put small pieces (about one teaspoonful) on greased baking trays. Bako in moderate oven about 15 minutes, when cold store in airtight tins. Wholemeal Shortbread Creams. Ingredients: Four ounces butter, 4oz sugar, 1 egg, 2 tablespooiifuls milk, 1 teaspoonful grated orange rind, wholemeal self-raising flour, pinch of salt. Butter cream: One tablespoonful butter, 1 tablespoonful sugar, few drops orange essence. Method: Cream butter, sugar and grated rind. Add beaten egg, milk, salt and unsifted wholemeal flour. Put mixture through a forcing bag and pipe with serrated edge on to buttered slide. Bake in a moderately hot oven -till pale brown and crisp. Leave on tin till cold. Beat butter with sugar in basin till sugar is dissolved. Cover with cold water, wash, drain water off, and repeat the process twice; draining all the water oft. Add few drops orange essence and beat well. Join the cold biscuits together in pairs, sandwich fashion, with butter cream. Store in airtight tins. Wholemeal Fruit Cake. Ingredients: Five ounces butter, 6oz sugar, 3 eggs, 2 tablespooiifuls riiilk, 9oz wholemeal self-raising flour, lib sultanas, 2oz candied peel, few blanched almonds, pinch of salt.

Method: Stalk, wash and dry sultanas thoroughly in sun. Dice candied peel. Cream butter and sugar; add beaten eggs gradually, milk, fruit peel, salt and unsifted wholemeal flour. Mix lightly and evenly. Bake in well-but-tered cake pan in a moderate oven for about 1J hours or until when tested with a straw 01* thin skewer the centre of mixture is cooked. Cool on a cake cooler before storiing in an airtight tin. This Hch cake will keep fresh and moist for weeks, and improves in flavour by keeping. Wholemeal Caramel Cake. Ingredients: Cake mixture: Two ounces butter, 1A cupfuls brown sugar, 11 °SS> tablespoonful golden syrup, pinch of salt, 1 cupful wholemeal self-raising flour, half teaspoonful mixed spice, 3 tablespooiifuls hot water. Caramel icing: One cupful brown sugar, 2 tablespooiifuls milk, 1 dessertspoonful butter, few chopped nuts if preferred. Method: Cream butter and sugar; add beaten egg gradually. Stir in syrup, mixed spice, salt and unsifted wholemeal flour. Mix and add hot water, stirring lightly, mixing evenly. Pour into a buttered cako pan (about lOin long, 3in wide. Bake in a moderately hot oven for about 20 minutes. When cooked, turn cake on to cooler. Put milk, butter and sugar for icing into a saucepan. Stir over a moderate heat till dissolved, boil without stirring for three minutes. Remove from heat. Beat till thick. Cover cold cake with icing. Sprinkle icing with chopped nuts if preferred.