USEFUL RECIPES

New Zealand Mail, Issue 1509, 31 January 1901, Page 26

USEFUL RECIPES

SHORT COOKIES. Half-a-pound lard, one pound rice flour, one teaspoonful carbonate soda, six ounces sugar, one egg, one table, spoonful lemon juice, quo cup warm milk. Sift tbe flour into a basin; mix in the sugar, and rub in the lard, warm the milk in a saucepan, and stir in the soda; with this make the dry ingredients into a. stiff paste; sprinkle in the lemon juice, and when well mixed half-fill some buttered patty-pans, and bake in a moderate oven for, about twenty-five minutes.

EXHIBITION CAKE.. Four ounces butter, ten ounces flour, two ounces ■candied peel, four ounces sugar, two eggs, one ta'blespoonful baking powder, one teaspoonful oarraway seed's, one gill milk. Beat the butter and sugar to a cream, tlien beat in the eggs, seeds, and peel ; mix the flour and baking powder together, and stir them in with one gill milk; iturn into a buttered tin and bake for one hour. This is a good 1 cake for

'children, when currants and raisins are prohibited.

CAPE PUDDING

Half-pound breadcrumos, half-pint milk, two eggs, two ounces butter, two ounces sugar, half-pound jam. Put the breadcrumbs and sugar into a basin; put the butter and milk into a saucepan, and when it boils pour on to the crumbs and sugar; put in the yolks of the eggs, beat well, and pour into a buttered pie-dish; bake until set; when it is cool spread over a layer of jam; whip the whites of the eggs to a stiff frothj with a little sugar, and pile them on the top; stand in a hot oven to set, but not brown ; when cold it is ready to serve.

Baked Bananas.—'Remove the bananas from their stalks, but do not peel them; bake in a moderate oven from 20 minutes to half an hour, according to the size of the bananas ; during the cooking the skins will turn black and shrivel, and will finally split at one end; send to table in the .skins. To eat them, run a fork through the skin, which turn back; sprinkle a little sugar over the bananas, and also a squeeze of lemon juice if liked, or in America some persons eat them without sugar as a vegetable.

Imitation Preserved Ginger.—Well scrape and cut in halves young carrots, and cut them into pieces the size you see preserved West Indian ginger; parboil them, being careful they do not break, drain thoroughly, and let them lie on the back of a sieve all night; next day weigh them, and put them into a preserving pan with their own weight of sugar, a tablespoonful of essence of ginger, the rind of £ lemon, and -4 pint water to each pound of carrots ; let it simmer 4 hours over a steady fire; remove the pieces of carrot into small jars, and take out the lemon ‘■'-eel; boil the syrup quickly for 10 minutes, add a wine glassful of brandy to a pint, then pour over the carrots; when cold cover with tissue paper dipped in whit of egg, and store in a. dry place. Snow Cake (a genuine Scotch recipe). —Required : A pound of arrowroot, half a pound of *pounded white sugar, half a pound of butter, the whites of six eggs, flavouring to taste of essence of vanilla, almonds, or lemon. Method. — Beat the butter to a cream; stir in the sugar and arrowroot gradualb’, beat, ing t'he mixture all the time. Whisk the eggs to a stiff froth and add them, eat well for 20 minutes. Put in whicnever flavoring may be preferred, pour the cake'into a buttered mould ,and •bake in a moderate oven for an hour to an hour and a half. This quantity is sufficient to make a moderate sized cake. Scrap Cakes. —Required : Two pounds of leaf or the inside fat of a pig, a pound and a half of flour, quarter of a pound of sugar, quarter of a pound of currants, an unce of candied peel, ground allspice to ta.ste. Method.—Cut the leaf or flead, as it is sometimes called, into small pieces; put it in a large dish, which place in a. quick oven. Be careful that it does not burn, and in a short time it will be reduced to oil, with the small pieces of leaf floating on the surface. and it is of these the cakes should be made. Gather all the scraps, put them in a basin with the flour, and rub them well together. Add the currants, sugar, candied peel, cut it small pieces, and the allspice. When these ingredients have been well mixed, moisten with sufficient cold water to make the whole into a nice paste, and bake in a quick oven for 15 to mintes. These are very economical and wholesome cakes for children, and the lard melted at home, produced from the flead, is gen-

erally better than that purchased. To prevent the lard from bunring, and to ensure its being a good colour, it is better to melt it in a jar placed in a saucepan of boiling water; by doing it in this manner there, is no chance of discolouring.

Carrot Jam.—Required: To every pound of carrot pulp allow a pound of sugar, the grated rind of a lemon, the strained juice of two lemons, six chopped bitter almonds, two tablespoonfuls of brandy. Method. —Select young carrots; wash and scrape them clean, cut them into round pieces, put them in a saucepan with water to cover them, and let them simmer till soft. Put them through a sieve; weigh the pulp, and to every pound allow the above ingredients. Put the whole in a preserving pan, and let it boil for five minutes, stirring all the time. When cold, add the lemon rind and juice, almonds and brandy. Mix welL with the jam. Put into pots, which must be well covered and kept in a dry place. The brandy may be omitted, but the preserve will not theW keep for long; with the brandy it will remain good for months.