THE KITCHEN.

Bruce Herald, Volume XXIX, Issue 2955, 26 April 1898, Page 3

THE KITCHEN.

Yorkshire Tea Cakes. — Mix threequarters of a pound of flour with half it teaspoonful of salt, ana rub in one ounce of butter. Cream half an ounce ot compressed yeast with a quarter of a teaspoonful of castor sugar. Warm one and a half gils of milk till it is just tepid, and mix it with the yeast. Beat up one egg and mix it with the milk. Then strain the milk, etc., into the middle of tbe flour, and mix it lightly in. Turn the paste on to a floured board, and knead lightly, using a little flour t© prevent its sticking. Well grease two high, round cake-tins ; divide the dough in two ; make eaoh piece into a round cake, and drop it into the tin. Twist a piece of greased paper over the tops, and-put them to rise till the dough fills the tins. They will probably take one hour. When risen enough, bake in a quick oven about half an hour ; turn out, and brush them over with a little warm milk and butter. Apple Fool. — Peel, core, and atew eight apples, add two or three spoonfuls of water to prevent them from burning. When soft pass tbem through .a wire sieve. Make a custard with a pint of milk and two eggs; mix it with the pulp, and add sifted sugar to taste. Fia PtTDBINQ.— Out a pound of figs into small pieces, mix them with six ounces of breadcrumbs, six ounces of flour, and four ounces of suet, ana four ounces of sugar. Moisten with a well-beaten etrg, and a little milk. Fill a buttered pudding-basin with the mixture, and boil tor three hours and a half. Serve with sweet melted butter sauce. Ham Toast. — Chop quarter of a pound of lean boiled ham, put it in a saucepan with the yolks of three' well-beateu eggs, half an ounce of butter, and two tablespoonfuls of cream, cayenne and salt to taste ; stir over the fire titl tlie mixture thickens. Spread it on hot buttered toast and serve hot. Old Fashioned Cake.— Mix two and a half Dounds of flour with three-quarters of a pound of butter, add three-quarters of a pound of sugar, half a pound of currants, two ounces of peel, two ounces of carraway seeds, half an ounce of ground ginger or cinnamon, and moisten with a pint of new milk. Bake in a good moderate oven in a well-greased cake-tin. .