A FEW RECIPES.

Hawera Star, Volume XLV, 29 August 1925, Page 17

A FEW RECIPES.

Broiwn Bread. I (1) 0 ! )i» lb Wholemeal flour, a,u eggspoonful wait, 4 good teas.poon.fuls leaking powder. Mix with, milk and water to a dough rather moiwter than* would be used for .scones. Pour into la* wellbuttered billy, and place the billy lin a saucepan half full of boiling water. Keep boiling hard for an hour and a half. Hjave the oven .ready fairly hot; turn the loaf out oif the billy and .place it in the oven for aibout 30 minutes. Thiw makes a. eruisty, fragrant loaf. (2) Six lbs wholemeal, finely ground, 2 teaspoon fills salt, 1 cupful yeast. Add warm water' or skim milk, if obtainable, .sufficient to form into a moist dough. Knead for 20 minutes, but do not let the brelad get cold. A plan recommended is to keep a hurricane lamp in a box under the dough while kneading. Put the bread at once into four gretaeled and floured 2Mb loaf tins. Set to rise, which usually takes about five hours. Then put into a hot oven and bake foil' one hour and a half. PioeaLilli. (To eiaoth gallon of strong vinegar allow 4oz curry powder, 4c® dry .mustard, 3bz bruised dry ginger, 2oz turmric, ’ Jib skinned eschiaioitis (baked blightly), Jib salt, 2 teaispoomfu'ls cayenne, Jib .sugar. Put all .these into .a stone jar and cover with .bladder (damped with a little vinegar). Set on the stove, and bring to boiling point, then draw aside, but keep on the stove for three days, .and stir three times each day. The pickle is then ready for gherkins, sliced, button onions, cauliflower, French beans, and celery. Before adding the vegetables they must be brought to boiling point in a brine strong enough to float an egg. Then drain and dry either in the sun or before the fire, or in a cool oven. The pickles should be kept in the one jar, and are ready in two months Doughnuts. “This is how to make genuine American doughnuts,” writes an Australian housewife: —Two cups .self-raising flour, 2 cups plain flour, Jib butter rubbed in, 1 cup sugar, 1 grated nutmeg, mlade into a fairly .slack dough with one beaten egg and .a cupful or more of milk. Put in an aluminium saucepan lib of lard or lard and beef dripping mixed, and when it boils put in doughnuts that are out in rounds with a cutter with a hole in the centre. Turn, when brown on one side, and when cooked take out and place’on white paper to drain. Sprinkle with castor sugar. Babbit Savoury. Out up and .stew one rabbit till tender. Place in pie dish _ with some of the g.navy thickened a little, and add a few slices of bacon. Make .a savoury with one and iai half cups of bread crumbs, one heaped tablespoonful selfraising ilouir, one boiled onion, chopped parsley, thyme, salt and pepperj Mix all together with an egg, and spread over the meat. Blake tail brown. Little Steak Pies. Half lib of steak, two sheep’s kidneys (skin and split these and soak in salt and water), pepper and salt, two hardboiled eggs (if plentiful), one dessertspoonful flour. Out meat and kidneys small, slice,eggs, pepper and .salt. Roll out Jib of pastry thin, and line a number of patty-pans or small china saucers. Put some of the meat mixture into each, moisten with water and cover .with paste and make a hole in each. Put into .a hot oven and let it be moderate. Oook for 40 minutes Add a dessertspoonful. of hot - water or gravy through the hole in each pie before serving. Mutton cqn 'be used equaly well, but in this case the kidney ishould be ■ omitted. Egg .and Bacon Pie (Excellent). Half lib of short oruist, Jib bacon, throe eggs, pepper. Line a sandwichtin with thin pastry, .standing the edge well up .airound the tin. Take off the bacon-rind and lay the bacon flat in the tin. Break in the eggs, and prick the yolk of each. Sprinkle with pepper, cover with crulst, glaze, and bake half an hour. Serve hot or cold.