Tried Recipes

Hutt News, Volume 6, Issue 16, 14 September 1938, Page 7

Tried Recipes

Spice Cake—lib flour, 1 egg, 1 dessert spoon. baking powder, 4 oz beef J.'pping, Jib sugar, Jib currants, 2oz peel, 1 teaspoonful mixed spice, J-pint milk. Sieve flour and rub in the dripping very lightly, add fruit and the . other dry ingredients. Mix carer fully, and make a well in the. centre. Add well-beaten eggs and enough. milk to make rather softish dough, moist enough to drop from spoon. Pour into well-greased tin and bake in a moderate oven for about two hours and firm / the touch. Good Raisin Cake.—lib flour, Goz butter or dripping, Goz raisins, 4oz' currants, grated Tind of half lemon, Jib brown sugar, 1 dessertspoon baking powder, 2 eggs, 1J gills milk. Rub the butter or dripping (beef) into sieved flour, add fruit, sugar, lemon rind, and baking ipowder. Mix well, gradually stir in well-beaten eggs and milk. Beat for minute of two. Mixture must be stiff enough for spoon to stand upright. Turn into tin greased and lined) with paper and bake for 1J hours in moderate oven. Sponge Cake. —6 eggs, Jib castor sugar,, soz flour, 1 gill water, 1 teaspoon cream of tartar, J teaspoon salt, cake-tin. dry, and sheet of paper, and ke:p in warm place until wanted. Separate yolks from the whites of eggs into two basins, add flavouring preferred to kolys, and beat with a wooden spoon until light and creamy. Put sugar into a small pan with water and melt; then boil without stirring to 238deg. F. Whip whites of eggs stiffly, and when syrtip is ready pour gradually on to the whites, stirring all the time, and beat until mixture is cold. Add the creamed yolks to the whites and stir. Lastly, add sieved) flour,, mixing very lightly. Pour into prepared tin, leaving room for cake to rise. Bake in slow oven, 320 0., for one hour. When cooked let cake stand a little while before turning out. •Lemon Honey (without eggs).—2lb marrow, 2Jlb sugar, Jib butter, 4 lemons. Boil marrow to a pulp and strain well. Add juice and rind of lemons, sugar and butter. Boil 20 minutes. Tango Cakes. —Jib butter, 1 small cup sugaT, 2 oups flour, 1 teaspoon mixed spice, 1 teaspoon soda dissolved in 1 tablespoon milk, Jib walnuts. Beat butter and sugar to a cream, add eggs well beaten,, milk and dry ingredients, mix well.

Nut Bread. —i cup sugar, i teaspoon I salt, 2 teaspoons cream of tarfar, 1 j teaspoon soda, 2 cups flour 1 cup chopped nuts, 1 egg, piecc of butteT size of a walnut melted. Mix well with milk. Bake 1 hour. Butter Filling for Cakes—2 tablespoons butter, 4 tablespoons icing sugar, 1 tablespoon chopped nuts or raisins, 3or 4 drops essence. Cream butter and sugar well, then add nuts and essence. Pikelets. —3 tablespoons sugar, 1 egg, beat together. Add 1 cup milk and 1 teaspoon soda mixed, 2 teacups flour. Beat well together. Then add 2 teaspoons cream of tartar. lEggs Balked in Tomatoes.—Have moderately large tomatoes,, cut off the tops and scoop out some of the pulp. "Season and drop an egg into each. Place on a greased dish and bake about 15 minutes. Take the part scooped out, season and heat over fire with some butter. Put this through a sieve, re-heat and serve as sauce. The tomatoes may be .placcd on slices of fried bacon or toast. Spanish Steak. —For lib of steak mix I teaspoon pepper, 1 teaspoon sugar, 2 teaspoons flour, J teaspoon soda, 1 .dessertspoon vinegar,, 1 dessertspoon Worcester sauce and 2 tablespoons cold water. Bake for li hours. Plum PucTding.—2 cups flour, 1 cup sugar, 2 cups mixed fruit (heaped), 1 tablespoon butter melted in 1 cup boiling water, 1 teaspoon baking soda dissolved in 1 cup cold water, pinch of salt. Mix all together and set over night. Boil for 4 hours. MUSHROOM BOLLS . Ingredients: |lb mushrooms Pepper and salt loz flour i 2ozs butter Rough puff pastry Method Wash, peel, and chop the mushrooms, and fry them in loz of butter. Melt the rest of the butter, add flour, and cook all together. Add milk and stir till all is boiling. Mix in, the mushrooms and seasoning, and allow it to cool. Roll out the pastry, and cut into squares. Put a little of the mixture on each. Fold into roll, brush with egg, and bake for 25 minutes. Serve With brown sauce. OYSTER RISSOLES About three dozen oysters are required far six persons. Remove any pieces of shell, and strain off the liquor for the sauce. Leave the oysters whole, and mix them with a cup of stale 'breadcrumbs, two well-beaten eggs, a 'few sprigs of thyme, and a little chopped onion. Take off small portions of oyster, and roll them in beaten egg, then coat them with flour. Fry them in hot butter until they are a golden brown all over. Keep them hot in the oven until required. To make the sauce, put the oyster liquor on the fire in a saucepan with half-a-cup of milk, and a ta'blespoon of Worcestershire sauce, and a lump of buter. When heated, add a tablespoon of flour mixed with a little cold milk. Stir until boiling, and serve in a sauce-boat.