COOKERY NOTES

Grey River Argus, 18 December 1940, Page 8

COOKERY NOTES

TEA CAKES. (Makes Nine). i lb. wholemeal. 4 pint milk. If. teaspoons each of compressed yeast and sugar. Grated orange rind and raisins if desired. 2 to 3 ozs. wholemeal for kneading. 2 tablespoon butter. A egg beaten. Mix yeast and sugar until liquid, add some of warmed liquid and rise. Melt butter add to warmed liquid and add beaten egg. Place half the meal into basin, add liquid and beat well. Add rest of meal, turn on to floured board and knead in the 3 ozs. meal. Make into buns, or put in paper cups. Let stand in warm place till well risen. Bake in hot oven 10 minutes. Brush with milk and sugar while hot. Electric oven, 475 deg. to 500 deg., top off, bottom low. top off. bottom low. YEAST ROLLS. 1 oz. compressed yeast. Ipint

milk and water, or all milk. 3 ozs. butter. 5 teaspoon salt. h lb. wholemeal for knea'ding. 1 spoon sugar. 1 egg white. 15 lbs. wholemeal. Mix yeast and sugar in cup until liquid. Add some of warm milk to yeast mixture and let rise. Add butter to rest of warm milk, mixing well till it melts. Put half of meal and salt into basin, add yeast mixture and rest ? of liquid. Beat well, add beaten egg white and then rest of meal. Cover and set to rise until double in bulk (about 1 hour). Turn on to floured board and knead in rest of meal. Make into rolls. Rise for about 5 hour or until well risen. Brush with sugar and milk while hot. Bake in hot oven. Electric oven 475 deg. to 500 deg., 15 to 20 minutes,