RECOMMENDED RECIPES

Evening Post, Volume CIV, Issue 68, 17 September 1927, Page 15

RECOMMENDED RECIPES

THE USE OF WHOLEMEAL

A correspondent recently inquired for recipes containing wholemeal, and the following from Mrs. Wetherell's excellent store will probably be welcome:— Wholemeal Bread.—3Jlb) medium wholemeal, .loz compressed' yeast, J pint milk, 1 pint tepid water, 2 teaspoonfuls sugar, 3 teaspoo#fuls salt, 2oz butter. Sieve the salt and flour together and warm them well. Cream the yeast and sugar together and add quar-ter-pint of the luke-warm water. Make a well in centre of flour, into which the butter has been rubbed, and pour the yeast into it. Sprinkle a little of the dry meal over t^ top of the yeast. Cover pan and stand in a warm place for thirty minutes. Then mix all into a soft dough with tho remaining luke-warm milk and water, adding more water if necessary. The dough should be softer than it is for white bread. Knead well for fifteen minutes. Then leave in warm place until the dough is doubled in size. Shape into loaves. Put on to greased tins and again leave in warm place for twenty minutes. Bake in a moderate oven (350 deg. F.) for one hour. The butter may be omitted if liked, but its addition makes a moister loaf, which does not become stale so quickly. Wholemeal Fruit Bread.—lib fine wholemeal, 3oz sugar, 3oz butter, 1 tablespoonful baking powder, 3oz currants or sultanas or seedless raisins, 3oz chopped walnuts, 2 eggs, £-pint milk. Mix all the dry ingredients well together. Add the fruit and nuts, then the well-beaten eggs and mill:. Beat well. Then stir in the butter melted. Divide the mixture into three greased loaf tins. Bake in moderate oven threequarters of an hour. Scones (No. 1). —Jib wholemeal, loz lard, 1 tablespoonful golden syrup, i teaspoonful bicarbonate sola, 1 teaspoonful powdered cinnamon, 1 "tablespoonful- sugar, i teaspoonful .mixed spice, pinch salt, sour milk. Bub lard into meal. Add sugar, spices, bicarbonate of soda, and the salt. x Mix well; then add the syrup and enough sour milk—about small teaeupful—to mix to a light dough. Eoll out iin thick. Cut into rounds. Put on to a greased tin and bake in hot oven twelve to fifteen minutes. Scones (No. 2).-^slb wholemeal, IJoz castor sugar, saltspoonful salt, 1J teaspoonful cream of tartar, £ teaspoonful bicarbonate soda, 3oz butter, 1} gill milk. Hub all lumps out of the soda, tartar, and salt, and mix into the wholemeal. Rub in the butter. Add sugar, mix into a soft dough with the milk, and knead lightly. Eoll out -Jin thick. Cut into rounds. Place on a greased baking sheet and bake in quick oven twelve to fifteen minutes. Serve very hot, split and buttered. Fruit Cake.—Jib fine wholemeal, Jib butter, 41b dates, 4oz candied peel, 3 eggs, Boz sugar, 1 teaspoonful baking powder, little milk. Cream butter and sugar and add the eggs one at a time together with a tablespoonful of meal, beating well between each. Add the remaining flour and the baking powder, and beat thoroughly, adding milk, if necessary, to make a soft consistency. Add the peel shredded finely and the stoned and chopped dates. Turn into lined and greased cake tin, and bakp in good oven 11 hours. Wholemeal Bread (No. 2).—l^lb wholemeal flour, l^lb white flour, 2oz lard, loz compressed yeast, J teaspoonfull salt, 1 tablespoonful tr6acle, 1 breakfast cupful of luke-warm milk, and water. Dissolve the yeast in a teacup with warm water, mixing it with a spoon until smooth. Mix the dry ingredients well and rub in the lard thoroughly. Mix the treacle, milk, and water. The mixture should bo warm, not' hot. Make a well in flour aud add' tho liquid gradually, mixing well with a spoon. Then knead with the hands until it leaves tho basin clean. It must be kneaded very thoroughly. Then cover basin and leave in warm place for an hour, when it should bo about three times its original size. Then divide and shape into three loaves, and bako in a good oven for 5-hour or a little less.

Currant Loaf. —lib wholemeal flour, ioz sultanas, 4oz currants, soz brown sugar, 2oz butter, 2 teaspoonfuls baking powder, 3-teaspoonful mixed spice. Cream tho butter and add tho fruit. Mix flour, spice, and baking powder together. Then mix all thoroughly well together with half a brei^tfnst cupful of water. Form into a loaf, place on a greased and floured tin. and bake ilia, moderato oven for li hours.

Wholemeal Gingerbread.—ljlb fine wholomcal, lib treacle, Jib brown suear, 31b "butter, 3oz carraway seeds crushed, joz ginger, Joz shredded lemon peel, i-pint milk, 1< teaspoonful carbonate soda. Mix tho dry ingredients except tho soda. Then add tho .treacle and milk luke-warm. in which tho soda should be dissolved. Turn into a greased baking tin and bako about ono and a half hours in vory slow oven.

Wholemeal Biscuits. — Wholemeal flour. 1 cupful butter, 2 cupfuls sugar, milk, 1 tcasDoonful carbonate soda, 1 tablespoonful water. Mix the butter, sugar, milk, .yid soda dissolved in the water. Then stir in enough wholemeal flour to make a stiff paste. Koll out on floured board and cut into rounds. They should bo rather thin. Place on baking sheet and bake in moderato oven until crisp, about fifteen minutes.