A FEW GOOD RECIPES FOR HOUSEHOLD USE.

New Zealand Mail, Issue 705, 4 September 1885, Page 16

A FEW GOOD RECIPES FOR HOUSEHOLD USE.

To Make Bread.—To every pound of flour add a large hcaped-up teaspoonful of Borwick’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 but thoroughly into a dough the usual consistence, taking care not to knead it more than is necessary to mix it perfectly ; make it into small loaves, which must be immediately put into a guide oven. Puff Paste. —Mix one pound of flour with a teaspoonful of Borwick’s Gold Medal Baking Powder, then cut half-a* pound of butter into slices, roll it in thin sheets on some of your flour, wet up the rest with about a quarter of a pint of water, see that it is about as stiff as your butter, roll it to a thin sheet, cover it with your sheets of butter, double it in a three double ; do the same five times; it is then fit for use, or it sn&y stand an hour covered over to keep the air from it. To Make a Rich Plum CakeTake 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 butter and sugar, lightly mix in one pound of flour previously mixed with one teaspoonful of Borwick’s Gold Medal 3Jaking Powder, then lightly mix with the whole half-a-pound of sultanas, bake at once, thoroughly, in a quick even. To Make a Good Plain Cake ~Mix well together one pound of fleur, two teaspoon fills of Borwick’s Gold Medal IBaking Powder, a little salt and spice, and za, quartec-of-a-pound of sugar, rub in a *quarfcer-o£-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 beaten together ; bake in a quick oven very thoroughly. Scotcll Scones. —Take one pound of oSour, add a full teaspoonful of Berwick s doiD Medal Baking Powder, and a little salt, mix thoroughly while dry, rub in two ounces of butter, beat up one egg well in a quarter of a pint of milk, then thoroughly and quickly mix together; bake immediately cn a girdle or in a quick oven. This will make eight delicious scones. Tea G&kes. —Use the recipe as for scones, but add a few currants, sultanas, or carawaye if preferred. Skort Bread.—Mix well one pound and a quarter of flour, a large tea■•spoonful of Borwick’s Gold Medal Baking Powder, and half a pound of white sifted sugar, rub in half a pound of butter, mix the whole with three eggs, previously welliaeatea, and a little essence of lemon. Make if our -cakes out of five ounces of dough, .mould into a round form, then roll them out into an oval shape, pinch them round the edges, putpiece of candied lemon peel at -the top, and bake slowly. Rice Biscuits.—Take half a pound of sugar, half a .pound of be3t ground rice, {half a pound of butter, half a pound of flour, and half a teaspoonful of Boewick’s Gold HTtt.tiat. Baking Powder, mix the whole into a paste with two eggs. An Excellent Plum PuddingyTake three-quarters-of-a-pouud of flour, two large teaspoonfuls of Borwick’s Gold Medal Baking Powder, two ounces of breadcrumbs, one-and-a-half pounds of suet, two pound of raisins, one pound of currants, ten ounces of sugar, two ounces of almonds, one pound of mixed candied 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 boil eight hours. Pancakes or Batter Pudding.— Take half-a-pound of flour, two teaspoonfuls of Borwick’s Gold Medal Baking Powder, a little salt, mix well in a dry state, add one egg, and three-quarters-of-a-pint of milk.

Norfolk Dumplings.—Prepare the •dough as for bread, put into a saucepan of boiling water immediately, and boil twenty .minutes without talcing the lid off.