A FEW GOOD RECIPES FOR HOUSEHOLD USE.

New Zealand Mail, Issue 810, 9 September 1887, Page 19

A FEW GOOD RECIPES FOR HOUSEHOLD USE.

To Make?Bbead.— To every pound of - flour add a -large heaped up tea-spoonful of Borwick’s Gold Medal Baking To.wder •with a little salt, and thoroughly -Mix while r in a dry state, then pour on gradually about half a pint oi-acld water, or milk and water, mixing quickly bnt thoroughly into a dough , of the usual consistence, taking earemot to knead it more-than is necessary -to mix it t perfectly; make it into smcttt 'loaves, t'which mast be '-immediately put into a -Quick -oven. To Make a &ich Plum Cake.— Take ! -ba!f a pound of hatter and half a pound of ,-white sifted sugar, heat these with the band --well together to a-crenin, add four eggs, one, ; at a time, and well beat each one with -the, Abutter and sugar, ’lightly mix in one pound -of flour, previously mixed with one tea-: •spoonful of Bokwigk?b Gold Medal Baking t •Powder, then lightly mix with the whole lialf a pound of sultanas, bake at onaq, thoroughly, in a quick,oven. To Make a Good Plain Cake —Mix well together one pound of flour, two tea-; -spoonfuls of BoßwioK’.Sr'GoLD Medal Baking’Bo wder, a little salt and spice, and a -quarter of a pound of sugar; rub in a -quarter of a pound ef butter, and six ounces : «of aultanas, two ouneea 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 teaepoonful <af Boewick’s Gold Medal Baking Powder, and a little salt, mix thoroughly while cry, -rubvin two ounces of butter, -beat uo one egg well-in a quarter of a pint .of milk, theta 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, . bnt add a few currants, sultanas, -or caraways if preferred. Pancakes or Batter Pudding. —Tako 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 Dumpling®-—Prepare the dquhg as-for bread, put into a saucepan of boiling water immediately, and boil twenty minutes without lifting the lid off.