A FEW GOOD RECIPES FOR HOUSE HOLD USE.

New Zealand Herald, Volume XXV, Issue 8948, 12 January 1888, Page 6

A FEW GOOD RECIPES FOR HOUSE HOLD USE.

♦ To Make Bread. — To every pound of flour add a large heaped-tip teaspoonful of Boewiok's Gold Medal 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 bat thoroughly into deugh 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 Rich Pltjm Cakb.— half a pound of butter and half a pound of white sifted sugar, beat these with the hand well together to a cream, add four eggs, one at a time, and well beat each one with the batter and sugar, lightly mix in one pound of flour, previously mixed with one teaspoonfnl 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 Caks.—Mix well together one pound of flour, two tea* spoonfuls of Boewick's Gold Medal Baking Powder, a little salt and spice, and a quarter of , a pound of sugar; rub in a quarter of a pound of' butter, add six ounces of sultanas, two ounces of currants, acd 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 Bobwick's Gold Medal Baking Powdbe, and a little salt, mix thoroughly *x.i» dry, rub in two ounoes of butter, b.at up one ejrg well in a quarter of a pint of uiilk, then thoroughly and quickly mix together ; bake immediately on a girdle or in a quick oven. This will make eight delicious scones. ."■ Tea Cakks.—Use the recipe as for scones, but add i. few currants, sultanas, or caraway b, if prof red. Panoakxs or Battbr Podding.— balf a .pound of flour, two tenspoonfule of BoawiOK 8 Gold Medal Biking Powdsb, a little salt, mix well in a dry state, add one egg, and three-quarters of a pint of milk, .Norfolk Dompungs.—Prepare the dough as for bread put into a sauce-pun of boiling water immediately, and boil twenty minutes without lakinq the. Hrf of