Try Some of These

Evening Post, Volume CXII, Issue 106, 31 October 1931, Page 9

Try Some of These

Arrowroot Sponge.—Three eggs and half a cup sugar; beat 10 minutes, then add half a cup arrowroot, one teaspoonful flour, one heaped teaspoonful baking powder, or half a teaspoonful soda and one teaspoonful cream of tartar. Bake in sandwich' tins 10 minutes.

Boiled Salad Dressing.—Beat one and. a half tablespoonfuls of flour, onehalf cupful of butter, one teaspoonful of mustard, vono teaspoonful of salt, and one-half cupful of sugar together until very smooth and well blended, then add three well-beaten eggs, two cupfuls of boiling water, and one. cupful of vinegar, stirring slowly. Place over tho fire and stir until it thickens and just comes to boiling point. Kemovo from the fire and boat until tho mixture is creamy. This dressing keeps well.

Brown Fruit Cake.—2lb wholemeal, ilb each of currants, raisins, peel, sugar, and butter, four eggs, three teaspoonsful baking powder, enough milk to make a fairly firm dough. Bub butter into meal, add dry ingredients, beat eggs well and add to milk, before mixing with the rest. You can bake in patty-pans or cake tins. This cake is very nice and will keep well.

Fish Savoury.—Free the remains of cold, boiled fish from, skin and bone, and stir flakes into melted butter. Season with pepper and salt, add a squeeze of lemon, and make quite hot. On.a hot'dish pile up some mashed potato and leave a space in the centre. Fill up "with fish mixture, and sprinkleover finely-chopped parsley and serve hot.

Brownies. —2 cups flour, Jib butter, 1 egg, $ cup raisins and almonds or walnuts, li teaspoon cinnamon, i cup sugar, J teaspoon soda dissolved in hot water. Beat butter and sugar, add dry ingredients, boat egg well. Mix all into a fairly stiff dough; make into balls, flatten slightly, and bake in moderate oven.