USEFUL RECIPES.

New Zealand Mail, Issue 1746, 23 August 1905, Page 28

USEFUL RECIPES.

Coffee Cake.—Sift into a warm basin 31b of flour. Make a hole in the middle, and put two cupsful of caster sugar, Beven eggs, the rind of a lemon, and half a pint of milk. Melt 2oz of, yeast in the milk before adding it . Then .add gradually to the other ingredients 1-jlb of warm butter. Beat all together well, and spread the paste about- 2in thick upon slightly-buttered 1 baking sheets, and set to rise in a warm place. Then butter the top of the cake, and sprinkle with sugar, almonds, and cinnamon. [Bake in a quick oven. Dutch Pudding.—Pour l£ pint of boiling milk over 6oz of bread crumbs. Wh en it has soaked two hours, add 6oz of heated butter, 6otz of sugar, 6 well beaten eggs, and flavour with lemon peel, nutmeg and cinamon. Line a dish, with good puff paste, pour in the mixture, and bake in a moderate oven. Date Padding.—llb of dates, 2 cupsful of flour, £lb of suet, 1 of a teaspoonful of carbonate of soda, 2 eggs. Butter a good sized basin, stone and halve the dates, and line the basin with- them. Make batter of eggs, flour, soda and suet; pour a tittle into the basin, then a layer of dates; repeat until full, and steam for two or three hours.

A Dainty Dish of Peas.—Stew tihe green peas with a little butter and no water in. a covered; pot till tender, the time varying according to the age of the peas. If the peas are at all old add a little sugar in the cooking. To Make Sweet Stpice.—Two ounces each of cloves, cinnamon, mace, nutmeg, one ounce of ginger, and three ounces of sugar. These ingredients should he all finely powdered, mixed well, and passed thrice through a fine wire sieve. Jgtore in small air-tight tins for use in flavouring cakes.