SOME PRIZE RECIPES.

Hawera Star, Volume XLVII, 28 July 1928, Page 17

SOME PRIZE RECIPES.

Appended below are 'twelve recipes for which prizes 'have been donated by a well known weekly journal. Copies of a further series will be 'published each week. LEMON CAKE. Quarter lib flour, £]Jb butter, fib sugar, 3 eggs, 1 teaspoon 'baking powder, rind of a sm'all lemon, grated, and juice of same. 'Cream butter land ■sugar, add eggs', then dry ingredients and juice. Bake in a shallow tin for from twentyminutes to half an hour. EGOLESS CAKE. Quarter lb butter, 1 cup sugar, Mb chopped nuts, 2 cups flour, 2 teaspoons soda, a small cup of milk, '2 teaspoons golden syrup, 2 teaspoons cocoa- or coffee essence. Melt the butter, sugar, and syrup with half the milk. Add the dry ingredients. Now add the rest of ■the milk and soda. Bake in a moderate over. SHOW POUND CAKE. One lb sugar, lib fruit (currants best), 11b butter, 1-loz citron, lpb flour, 2oz candied peel, & eggs, loz sweet almonds. 1 teaspoon baking powder, i teaspoon mace. Bake If. to 2 hours in steady oven. DELICIOUS BANANA S'WEET Mash six ripe bananas as fine as possible. Add juice of lemon and white of eggs, and whip to •cream.' When ncarlyAe'ady, add teaspoon castor sugar whip until' sugar dissolves, pile high on glass dish, and put ring shelled walnuts' round top. This sweet can be eaten with .or without 'cream. ■SWISS ROLL. Two eggs and their weight in flour and s ugar, l-’oz butter, 1 teaspoon baking (powder, (raspberry jam. 'Cream butter and sugar, add -one egg and halt the flour, and mix well; then add tlie tot-'lier -ego- and the flour, and lastly baleino* powder. Place on -a greased tin and bake ten minutes. Spread with raspberry jam and roll. HO'KEY POKEY. Two breakfast cups sugar, 1 breakfast cup water, a few drops vinegar. Stir over fire until sugar dissolves, then let it boil quickly without stirring. When slightly brown fake off ifire, and add J teaspoon soda. Put into buttered tins. PUZZLE PUDDING. Quarter lib suet', 5 tablespoons flour. 3 tablespoons sugar, 1 eup jam, a pinch af salt, 1 teaspoon baking powder, and a little milk to mix. ECONOMICAL SPONGE. One -small cup oflur, i teaspoon soda, i] small teaspoon cream of tartar, a pinch of salt, 5 tablespoons cold water, 1 C!ggj 3 tablespoons sugar. Beat the cgg> then add sugar and beat stiff, add water and beat well again. Lastly add the flour, sifted with rising. 'Bake in a quick oven. -HOT-WATER CAKE. To 1 breakfast cup o'f flour add 1 salts-poon of salt. Mix to a stiff paste -with boiling Water. Turn on to a floured board, and roll out thin. Cut into squares and Cook on floured frying pan. Eat. hot with butter. CORNFLAKE COOKIES The Whites -of three eggs, small cup ■sugar, three bulge cups cornflakes, i eup of chopped walnuts. Beat whites stiff, add sugar and cornflakes and nuts, and cook in a slow oven on greased paper. .A GOOD WAY' TO RE-HEAT ANY FOOD.

Take two medium 'tomatoes, skin and cut up, also a piece of salt pork or a slice of bacon. Put a piece of butter the size of an egg in a saucepan and half a cup of water; add tomatoes, etc. and cook until they pulp; season with salt and .pepper to taste, add flaked fish or eut-up meat, bring to boiling point, draw to the side and add a liberal tablespoon of sour cream. 'Serve on fried bread or toast. Gan bo thickened if desired. By leaving out all the meat and adding cheese and an egg before serving this makes a tasty -dish for hungry young folks.

HOT LEMON TRIFLE. Take one sponge sandwich and spread with jam; then -cut into small squares. ■Put in a dish and pour enough boiling water over to soak. Pour over some preserved fruit which has -been heated, then add a hot lemon custard. Serve ■with whipped cream.