KITCHEN CORNER

Nelson Evening Mail, Volume LXI, 3 December 1927, Page 10

KITCHEN CORNER

tried:; RECIPES .BROWN LOAF , ~ Two cups, self-raising flour,. 2 .cups wheatmeal, 2 tablespoons golden syrup, \ teaspoonful.isalt,. 2-cups of milky .'-l cup-of sugar;-1 cup of raisins,, 1 tablespoon of butter, 1 egg. Bake an hour in a moderate oven. -.'. ■' A FAMILY FRUIT CAKE One pound flour (three: parts.wholemeal, ,bne/part. : wJnte..flouri,.4lb,.brbwj] sugar, jib. fruit, some chopped peel, Jib. of butter or copha; two teaspoon-fuls-.baking.powder,.,or.-saltspoon soda if sour milk is lised, a pinch of-salt, vanilla or lemon essence to taste, or, better, the grated .rind of a lemon, two or "more eggs, milk, sweet or sour." ,-■;Method: Beat sugar-and shortening to a .cream, .break, in the eggs one,by briej arid beat, then flour, etc., arid niilk alternately till it is the *. desired 'moisture.; add fruit last, and heat a minute or so till all is well mixed.

Line some tins with paper (it is not/necessary to grease it, there, ia sufficient in the cake), pour in the mtx-

lure, and bake in a .slow oven two hours. If it browns too quickly, cover with.pa]KT. ... j . Part, of .thip*nii.\turc'Coul4 be bukod in gem ivons, for afternoon teq, the rest .in.'paper-lined, tins as a cake. .\ email dee-scvtcpoonful mukes a nicu : cued genj cake./ , ; SAVING SUGAR When making pies, puddings, stowed fruit, etc., put in a quarter of a teaspoonful of bicarbonate of soda to one pound of fruit. This saves a third of the sugar usually used. When stewing fruit, putSthe. sugar in for t!-o last (iv e minutes. This is also a saving. » ICING FOR CAKES The following is a 'splendid icing:— Two cupfuls sifted icing sugar, one tablespoonful oiled butter, two table-

spbbhfiik "boiling water. Mix quickly and pour over, the cakes. This icing sets firmly, but never hardens. Coffee Butter, Icing:—4oz. butter, 41b. icing sugar, one teaspoonful hot water, half a tablespoonful coffee essence. Cream the butter and sugar, add the rest of .the ingredients, and mix to the .consistency: of cream. Caramel Icing:—Put a loosely packed teacupfuT of' sugar into an enamel saucepan with one gill of water. Boil together until the syrup is a clear pale brown. Do not stir. Watch carefully. Pour on to a wet plate which contains some.blanched almonds." When cold pound up arid strew oh top of a cake iced with a : butter-icing. . Passion-fruit Icfng:—Half a pound of icing., sugai', i'two- tablespoonfuls strained ..passion-fruit' juice. Mix the icing ' sugar with the. juice, heat gently until jiist , warm, arid then pour over the Cake. , .■' .: ; \ -. Chocolate" Icing:,—One level teaeupful.and'a half, of icing .sugar, plain.. chocolate, about) two tablespbohfuls: water* a few drops of va.nilla essence! Sift the sugar through a fine sieve. Chop the chocolate small. Put it into a saucepan witlithe water, and .stir until,, smoothly melted and foiling. Allow the chocolate to. cool a 'little, add the vanilla essence, gradually, stir in the sugar, and -let-it dissolve smpothly! Do not heat it after adding the sugar, or the icing will crack and lose its glossy appearance. It must be thick enough to flow over and evenly coat the back of a wooden spoon. " Soft icings; may be mixed cold, and spread-on the cake when it is taken out of the oven. The heat of the cake will melt the icing and make it run smooth.

SUMMER DRINKS COOL AND REFRESHING ... LEMON SYRUP Take 21b sugar, 2 pints water, 1£ teaspoons essence" of lemon, loz citric acid. Boil sugar and water, for. 20 minutes, take off stove, and add citric, acid and strain, and when slightly cooler add lemon. Bottle when cold. HOP BEER Ingredients.—Nine gallons of water, of hops, 21b of sugar, ylb of whole ginger, a few chillies. Method.—Tie the. hops, the ginger (braised), and the chillies, loosely in a bag into the water and boil for half an hour; put into a, tub .and. work, with half a cupful of yeast or a 3oz cake of

compressed yeast. When done working,' skim and bottle, A smull bunch of liorchouud i:i ;in improvement, GINGER BEER Pare.two large lemons and put into an earthen jar with l£oz brui&cd ginger, 2£ Jb sugar, loz cream of tartar. Pour over 3 gallons boiling water, and let it stand until lukewarm. Then add ft tablespoons yeast, stir well, cover with thick cloth, and stand .in warm place near the lire overnight. Next day skim well and strain through cheesecloth. Bottle immediately and tie clown ; keep in a cool place and tjie beer will lie ready for use in three days. GINGER BEER WITHOUT YEAST No. 1.—51 bof sugar, soz of bruised ginger, quarter of a pint of lemon juice, Jib honey, and four and a-half gallons of water. Boil the ginger in three quarts of water for half an hour. Then add the sugar, lemon juice, honey, and the rest of the' water. . Strain through a cloth. When, cold add the woll-beaten white of an egg and a small teaspoonful of essence of lemon. Leave Tor four days. Bottle, cork well, and leave for a week before use. No. 2.—10 zof cream of tartar, loz of bruised ginger, lib of loaf sugar, one lemon, and a gallon of boiling water. Cut the lemon in slices, put the ingredients all together in a, pan and pour in the boiling water. Stir until the sugar is dissolved! Leave until cold. Bottle, taking care not to disturb the sediment which will have formed at the bottom of the pan. Tie down the cork, and leave for, a few clays. FRUIT SALTS Mix thoroughly 4oz each of cream of tartar, tartaric acid, carbonate of soda, white sugar, Epsom salts, and loz of magnesia. Cork securely and keep in a dry place. BOSTON CREAM Ingredients.—A pound of sugar, a quart of boiling water, juico of a lomon, or essence of lemon, two egg whites, and an ounce of tartaric acid. Pour the boiling water upon the sugai-, add the lemon juice or essence to'flavour, i and acid. Strain, and when nearly cold add the whites of eggs be/iten stiff. Bottle and cork. When required put into a tumbler half a teaspoonful of carbonate of soda or a. little more. Nearly.fill the glass with cold water, then add a fablespoonful of the cream, and stir till it effervesces.