A FEW GOOD RECIEPES FOR HOUSEHOLD USE.

New Zealand Herald, Volume XXIII, Issue 7651, 31 May 1886, Page 7

A FEW GOOD RECIEPES FOR HOUSEHOLD USE.

To M.IK2 Rut:\u. —To overy pound of fl.v.ir add a /a ";/<•, helped up (M } ' i';/' of Utivicic 3 Gold' .Medal I'-'Klny. Powi'sa, with a little silt, and th'»-ou s 'hiy :ui.c while in a dry state, tlinn pour on about h*lt a-piiiC of Cold water, or milk and w.'.ter, tnixiu£ quickly but thoroughly into a doiuh of tho usual consistence, taking cu'O not to kne*d it more than is nccoswary to mix. it perfectly : m*\;t it into small loirrs, which must bo immediate'ij put iuto a quid; oven. PcKß' I'asis —Mix one pound of li>ur wiUi a teaspoonful ot Lokwick's Gcli> Medal Bakiko IV'WUKB. then cut half-a-pouiui of butter into kUcoe, roll it ill thin sheets on some of your fl ,ur, wot up the r«st with about s.-quartet-of-a-pint of water, see that it is about ea still as your butter, roll it to a thiu sheet, cover it with your shtets of butter, double it in a three double; do th* sauio tire timbd. It is then lit for use, or it may stand an hour covered over to keep tha air from it. To Make a Kicu ri.ru Cake.—Take half-a-pouud of butter and half-a- pound of white bitted sugir, beat these with tha hand well together to n cream, add four e»Js, one at a time, and well beat oach one with the butter and sugar, lijhtly mix in ono pound of 'Jiur previously mixed with one tnaspaouful of Boswick's Gold Mkdal Raking Powdkh, th«a lightly niix with tho whole balf-a-pound of Sultanas; bake at once, thoroughly, in a quick oven. To Mats a Goon Fi.ain Cake.-Mix well together one pound of flour, fro traspooniula of Rosvtick's Gold Midal Haiii.'-g Fowdzk, a little «alt and spi3e. and a-quarter-ot'-a-pound of sugar ; rub iu A-quarter-of-a-pound of butter, add six ouuc3< of Sultanas, two ounces of currants, and one •unce of candiod petl; ujoittei the whole with two eggs aud half-a-toacupful of milk previously beaten together hake in a quick ovon vr-rv :l:oroughly. Scotch ?COXE-'.--Take one pound of 8 mr, add a full toa»ooonful of .Bosiviciv.i GOLD JIEDAL Baking PowniK and a little salt, mix thoroughly whi'.o dry, rub in two ounces of butter, bjat up one egg wall in % quarter of a pint of milk, then thoroughly and quickly mix together; bako immediately on a girdle or in a quick oven. This will make eight delicious ■concs. Tea Cakes. —Use the recipe as for scones, but add a few currants, Sultanasi, or c&rawnya if preferred. 'iHOET Bread. —Mix wall together ono pound and a-quartor of Hour, one Imkb toaapoonful of Eorwicx's Gold Medal Baking Powdes and hall-a-pound of white sifted sugar, rub in half-a-pound of butter, mix the whole with threo e k 'gs, previously well beatan, and a little esscuce of lemon. Make four cakes out of five ounces of dough, and mould them into a round form ; then roll them out into an oval shape, pinch them round the edg«i>, put a piece of candiod lemon at the top, ami bake slowly. KICE Bisccits —Take half a-pousd of sugar, half-a-pound of boat ground rice, half-a-poutid of butter, half a-pound of flout, and half-a-teaspoonful of Boriyick's Gold Medal Baking PoWDEF. ; mix the whole into a paste with two egj; B - Excellent Pluu Pudding. -Take threoAn Excellent Pluii Pudding. —Take thres-qaaiter»-of-a-pound of flour, two largo teaspoonfuls of Bolwick's Gold uleiul Baking POWDER, two ounces of broad crumbs, one-and a-halt pounds of suet, two pounds of raisins, one pound ot currants, ten ounces of sugar, two ounces of almonds, one pound of roixod candiod peel, salt and spice to taste ; mix ingredients well together, and add six eggs well beaten, and three-quarters-of-a-pint; of milk ; divide in two, and bc»l hours. Pancakes of. Batter Pudding.— I Take half-a-pound of flour, two tbasptonfuid of Bonwics'd Gold Medal Baking Powdkk. » little salt; mix well iu ? dry state, adil one B£2> and three-quartora-of-a-plnt of milk. Norfolk DciifLlKGS.—Prepare the dough as for bread, put into a rauceptn of boiling water immediately, and boil twenty minutoi without taking the lid off.