A FEW GOOD RECIPES FOR HOUSEHOLD USE.

New Zealand Mail, Issue 839, 30 March 1888, Page 20

A FEW GOOD RECIPES FOR HOUSEHOLD USE.

To Make Bread.—To every pound of flour add a large heaped up teaspoonfu 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 of 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 quick jven.

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 to a cream, add four eggs, one at a time, and well beat each one. with the butter and sugar, lightly mix iu one pound of flour, previously mixed with one teaspoonful of Boiuvick’s Gold Medal Baking Powder, then lightly mix witli the whole half a pound of sultanas, l ake 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 quarter of a pound of butter, and six ounces of sultanas, two ounces of currants, and one ounce of candied peel ; moisten the whcle with two eggs and half a teacupful of rnilk 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, 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. Pancakes or Batter Pudding.—Take half a pound of flour, two teaspooufuls of Borwicic 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 liftina the lid off.