NOVELTIES FOR THE COOKS.

Ellesmere Guardian, Volume LVII, Issue 23, 27 March 1936, Page 3

NOVELTIES FOR THE COOKS.

LINCOLNSHIRE DISHES

Caraway Bread: Half a pound of flour, a quarter of a pound butter, a quarter of a pound sugar, two eggs, one level teaspoonful. caraway seed, one teaspoonful baking-powder. Put the butter and sugar in a basin and beat to a cream. Add the eggs, well beaten, and stir in well. Add the flour gradually; sprinkle in the caraways and baking-powder. Place in a greased tin and bake 40 to 50 minutes. This loaf keeps moist and is good spread with butter. Lincoln Butter Buns: Half a pound of flour, three ounces butter, one egg, two teaspoonsful ground almonds, two teaspoonsful bakingpowder, a quarter teaspoonful salt, half a cupful milk. Mix the dry ingredients, rub butter in lightly, add beaten egg and milk to make a stiff paste. Divide the mixture into 14 little heaps on a greased baking sheet. Bake in a quick oven for 20 minutes. Cut the top off each, add a tiny lump of butter, replace the top. Serve very hot. Haslet: Half a pound of pig's liver, one and a-half pounds pork, one pound fine breadcrumbs, two teaspoonsful chopped parsley and thyme, one teaspoonful salt, black pepper to taste, a little milk, one tablespoonful dripping. Mix the pork and liver thoroughly after mincing; add the breadcrumbs, milk and seasoning. With the dripping, grease a shallow meat tin and press in the mixture. Cover with the skin or caul from the pig's fry,' and bake for one and a-half hours, then cut into threeinch squares. This can be an economical and tasty dish because in skilful hands any nice oddments of fresh pork may be used.