HOUSEHOLD RECIPES

Hawke's Bay Tribune, Volume XXIII, Issue 136, 24 May 1933, Page 10

HOUSEHOLD RECIPES

THISTLE OATS FRUIT BISCUITS. Ingredients: 2 cups Thistle Oats 1 cup Hour (“Snowball”), i cup cream or rich milk, 1 egg, 1 cup sugar, 1 teaspoon baking powder, a little salt. Method: Mix flour, baking powder, Thistle Oats and sugar together. Beat egg, add to it salt and milk; pour into the dry ingredients. Make into dough, roll out into thin sheet, cut in halves, then spread half with currants, stoned dates, or seedless raisins (chopped fine), and place one on top of the other. Press down with a rolling-pin, cut into squares, and bake. OATMEAL JOYS. Ingredients: 1 egg, i cup sugar, 1 cup cream, i cup milk, i cup oatmeal, 2 cups flour (“Snowball”), 2 teaspoons baking powder, 1 teaspoon salt. Method: Beat egg till light; add the sugar and cream. Add the milk; then the oatmeal, salt, baking powder, and enough flour to make a stiff dough. Toss on a floured board, roll out and cut into shape. Bake in a moderate oven. THISTLE OATS MACAROONS. Ingredients: I cup sugar, 2/3rds tablespoon butter, 2/3rds cup Thistle Oats, I/3rd cup shredded cocoanut, whites of two eggs. Method: Beat whites of eggs to stiff froth. Add melted butter and sugar, Thistle Oats, eocoanut. Add a pinch of salt, flavour with vanilla. Drop from teaspoon on to buttered tin. Bake in a slow oven for J hour. FRENCH PUDDING. Boil a quart of milk with a little sugar. When boiling, stir in from 3 to 4 ounces of Heart o’ Wheat, and let it boil for 5 minutes. Beat well two eggs, yolks and whites separately. Add these to the Heart o’ Wheat when it has slightly cooled. Melt some sugar in a little water in a pudding tin over the fire, and smear the sides well with it. Pour the mixture into the tin, and steam for IS hours. It will turn out a delicious pudding, beautifully browned all over. Can be flavoured to taste. A CORRECTION. LAST SATURDAY’S RECIPE. In the recipe given on Saturday last for a “Plain Plum Pudding,” an error occurred which should be corrected or the recipe is useless. The amount of soda should be ouc teaspoonful—not one tablespoon. This pudding should be boiled in a basin, not in a cloth, as it is very sloppy. Use 1J good cups flour —not level cups. One person added an extra cup of flour but the 1) cups as used in this pudding made it very light when boiled for 3J hours by “Stella.” Less fruit can be used and less spice. Double the quantity of ingredients arc necessary for a family of five or six.

This is the corrected recipe: 1 cup breadcrumbs, 1J eups flour, 1 teaspoon spice, 1 cup lemon peel, 1 cup sultanas, 1 cup raisins. Mix all together. Melt in one cup of hot milk, 1 large tablespoon of butter, and in a cup of cold milk dissolve 1 teaspoon of baking soda. Mix all together and steam in a basin for 3} —4 hours.