A FEW GOOD RECIPES FOR HOUSEHOLD USE.

New Zealand Mail, Issue 753, 6 August 1886, Page 23

A FEW GOOD RECIPES FOR HOUSEHOLD USE.

To Make Bread. —To every pound of Sour add a large heaped-up teaspoonful of Borwick’s Gold .Medal Baking Powder. with a little salt, and thoroughly mix whil® in a dry state, then pour on gradually about half a-pint of cold water, or milk and mixing quickly but thoroughly into a douglt of the usual consistence, taking care not to* knead it more than is necessary to mix it perfectly ; make it into small loaves, whiche must be immediately put into a quick oven. Puff Paste. —Mix one pound of ilourr with a teaspoonful of Bor'wick’s Gold Medal Baking Powder, then cut half-a—-pouud of butter into slices, roll it in thiasheets 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 ifcto 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 may stand act hour covered over to keep the ir from it.

To Make a Rich. Plum Cake.— Take half-a-pound of butter and half-a-: pound of white sifted sugar, beat these with the hand well together 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 Cake- — Mix well together one pound of flour, two teaspoonfuls of Borwick’s Gold Medal Baking Powder, a little salt and spice, and a quarter-of-a-pound of sugar, rub' in a quarfcer-of-a-pound of butter, add six ounce 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 Bokwicr’s Gold 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 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. Short Bread. —Mix well together one pound and a quarter of flour, a large teaspoonful 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 wellbeaten, and a little essence of lemon. Make four 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, put a piece of candied lemon peel at the top, and bake slowly. Rice Biscuits. —Take half a pound of sugar, half a pound ot be3t ground rice, half a pound of butter, half a pound of flour and half a teaspoonful of Borwick’s Gold Medal Baking Powder, mix the whole into a paste with two eggs. An Excellent Plum Pudding.— Take three-quarters-of-a-pound 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 Norfolk Dumplings.—Prepare the dough as for bread, put into a saucepan of boiling water immediately, and boil twenty minutes withoitt taking the lid of.