A FEW GOOD RECIPES FOR HOUSEHOLD USE.

New Zealand Herald, Volume XXIV, Issue 7904, 24 March 1887, Page 6

A FEW GOOD RECIPES FOR HOUSEHOLD USE.

To Make Bread. — To every pound of flour add a large keaped-np teaspoonful of Bobwick's Gold iMkdal Baking Powder with a little salt, and thoroughly mix while in a dry state, then pour on gradually about half a pint of cold water, or milk and water, mixing quickly but thoroughly into dough of the usual consistence, taking care not; to knead it more than is necessary to mix it perfectly; make into small loaves, which must be immediately put into a quick oven. To Make a Kick Plum Cake. —Take half a pound of butter and half a pound of white sifted sugar, beat theso with the band well together to a cream, add four eggs, one at a time, and well beat each one with the butter and sugar, lightly mix in one pound of flour, previously mixed with one teaspoonful of Borwick's Gold Medal Baking Powder, then lightly mix with the whole half-a-pound of sultanas, bake at once thoroughly in a quick oven. To Make a Good Plain Cakk.—Mix well together one pound of flour, two teaspoonfuls of Borwick's Gold Medalßakinq Powder, a little salt and spice, andaquarterof a pound of sugar; rub in a quarter of a pound of butter, add six ounces of sultanas, two ounces of currants, and one ounce of candied peel ; moisten the whole with two eggs and half a teacupful of milk previously beaten together; bake in a quick oven very thoroughly. Scotch Scones.—Take one pound of flour, add a full teaspoonful of Borwick's Gold Medal Baking Powder, and a little salt, mix thoroughly while dry, rnb in two ounces of butter, beat up one ecrg well in a quarter of a pint of milk, then thoroughly and quickly mix together ; bake immediately on a girdle or in a quick oven. This will make eight delicious scones. Tea Cakes.—Use the recipe as for scones, but add a few currants, sultanas, or caraways, if preferred. Pancakes or Batter Pudding.—Take half a pound of flour, two teaspoonfnle of Borwick's Gold Medal Biking Powder, a little salt, mix well in a dry state, add one egg, and three-quarters of a pint of milk. .Norfolk Dumplings.— the dough as foi' bread, put into a sauoepan of boiling water immediately, and boil twenty minutes without taking the lid off.