USE YOUR BUTTERMILK.

Northern Advocate, 2 July 1935, Page 3

USE YOUR BUTTERMILK.

Buttermilk Cake. —Half pound butter, 2 cups brown sugar, 4 cups flour, 2 cups fruit, 2 cups buttermilk, pinch salt, 2 heaped teaspoons soda, 1 packet mixed spice, 1 teaspoon cinnamon. Cream butter and sugar; add flour, salt, spice, and cinnamon; then fruit, and lastly buttermilk, with the soda dissolved in a little of the milk. Bake in a moderate oven two and a half hours. This makes a large family cake. Buttermilk Pudding.—Quarter pound butter, 1 cup brown sugar, 2 cubs flour, 1 cup chopped dates, raisins, and sultanas, 1 teacup buttermilk, pinch salt, 2 teaspoons mixed spice, h teaspoon nutmeg, i teaspoon cinnamon, 1 'teaspoon soda dissolved in a little milk, J cup breadcrumbs. Mix and put in greased basin and steam two hours. Serve with custard or white sauce. , Buttermilk Cookies. —One cup butter, 1 cup brown sugar, 2 cups flour, 2 cups chopped fruit, pinch salt, 2 tablespoons cocoa, £ cup chopped nuts, i cup cornflakes, 1 dessertspoon mixed spice, 1 teaspoon soda dissolved in a teacup of buttermilk. Cream butter and sugar; add flour, cocoa, spice, salt, fruit, nuts, and cornflakes, and lastly the soda dissolved in a teacup buttermilk. Cook in patty tins or cake papers about 10 minutes. Eggless Fruit cake. —Four ounces butter or dripping, 1 tablespoon treacle or golden syrup, h cup milk, i cup water, § cup brown or white sugar, 1 teaspoon soda, 1 teaspoon ground ginger, 1 teaspoon .mixed spice, 1-2 cups flour, gib sultanas, currants, raisins, and lemon peel mixed. Place butter, treacle, milk, water, and sugar ■in a saucepan and heat. Mix flour and other ingredients together; add the hot liquid, and stir lightly. Put into papered tin and bake one and a half hours in moderate oven. Walnut Cake. —Half-pound butter, k lb sugar, 12oz flour, 2 eggs, 2 teaspoons baking soda, 2 tablespoons cocoa, 1 tablespoon syrup, 1 cup milk, £ cup walnuts (chopped). Put all dry ingredients in bowl; heat butter, sugar, syrup, and milk in pot, and pour over dry ingredients. Beat eggs and add lastly. Bake one hour and ice with chocolate icing and chopped walnuts. Lemon Meringue Tart.—Pastry; One cup flour, 2 tablespoons butter, 1 tablespoon baking powder. Rub butter into flour and baking powder; then mix to stiff paste for rolling (with milk). Filling: Three good-sized apples; peel and slice; add taste, and juice and grated rind of 1 lemon. Boil all together. When cooked add 1. beaten egg and 1 tablespoon cornflour. Mix well and spread on pastry. Before the tart is quite cooked spread with 1 egg white (stiffly beaten) and 3 tablespoons of icing-sugar. Put in oven and finish cooking.

Sticky Starch. —If a smal' ph-ee of soap is dropped into the starch after the boiling water has been added, the Iron will never stick.