A FEW GOOD RECIPES FOR HOUSEHOLD USE.

New Zealand Mail, Issue 859, 17 August 1888, Page 15

A FEW GOOD RECIPES FOR HOUSEHOLD USE.

To Make Bread. —To every pound of flour add a large, heaped, up tcaspoonfa of Borwicic’s Gold Medal Baking Powder with a little salt, aud thoroughly mix while in a dry state, then pour on gradually about half a pint of cold waterj 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 aven. To Make a Rich Plum Cake. —Take half a pound of butter and half a pound of white sifted sugar, beat these with the band 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 Baking Powder, then lightly mix with the whole half a pound of sultanas, hake at once, thoroughly, in a quick oven. To Make a Good Plain Cake.—Mix well together one pound of flour, two tea spoonfuls 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 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 Borwick’s Gold Medal Baking Powder, and a little salt, mix thoroughly while cry, 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 ou a girdle or in a quick oven. This will make eight dolicious 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 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 tho dough as for bread, put into a saucepan of boiling water immediately, and boil twenty minutes without lifting the lid off.