USEFUL RECIPES

New Zealand Times, Volume LXXI, Issue 4449, 31 August 1901, Page 4 (Supplement)

USEFUL RECIPES

Bread Oake.—One cupful bread sponge, t cupful sugar, i cupful butter, 1 egg, f! tablospoonfuls sweet milk, i teaspoonful soda dissolved in a little warm water,'l cupful of flour, 1 cupful of seeded raisins, spice to tho taste. Stir all well together with a spoon and raise it. It will always rise soon after being put in the oven. Potato Salad.—Chop cold boiled potatoes with one raw onion to season. For tile salad dressing, put on stove a saucepan with one pint of vinegar and butter the size of an egg. Beat two or three eggs with two tablespoonfuls of mustard and a small teaspoonful of salt, and one of black pepper, two tablespoonfuls of sugar. When thoroughly beaten pour slowly into the vinegar until it thickens. Be careful not to cook too long, or the egg will curdle. Remove, and when cold pour over the salad. It improves this to add the yolks of two or three hard boiled eggs mashed fine and beaten in with the mustard, or add a cupful of cream. This will keep several days in a cool place if desired.

A Cheap Cake.—One cupful sugar, one half cupful sweet milk, two or three tablespoonfuls of sour milk, one tablespoonful of butter, one egg, one heaping teaspoonfnl of baking powder stirred and sifted into the flour. Stir rather stiff. This will make a three-tin jelly cake, or is good baked in a cake dish altogether. Oatmeal Cookies. —Three cupfuls of oatmeal, sifted, three cupfuls of flour, one cupful of sugar, one cupful of lard, one cupful of hot water, one teaspoonful oi soda; roll thin and bake quickly. Sift flour, mix it and oatmeal togther, work in the lard, add sugar, dissolve soda in tho water, and pour into the mixture. Lemon Crackers.—Three cups sugar, one cun lard, three eggs, one pint sweet milk, 1 eggspoonful essence of lemon, and nO7 of baker’s ammonia. Soak ammonia in milk over night. Beat eggs, sugar and lard together. Add lemon oil just before the flour. Add enongh flour to make the dough easy to roll, and roll thin and prick with a fork. Cut in squares. Lemon essence may be used as a substitute for the oil, if desired.

Chocolate Nongat Cake.—One cup sugar, I enp butter, 1 egg, J cup sour milk, i teaspoon soda. 4 teaspoon baking powder, 1 square chocolate in j cup hot water (scrape chocolate), 1) cup flour (St. Louis). Bake in three layers, and put whipped cream between and on the top. This is very nice.

Chocolate Pie. Mix one square of chocolate with two-thirds cupful of sugar, then add slowly H cupful of boiling milk, and then yolks of 2 eggs well beaten and simmer a few minutes. Flavour with vanilla, and fill nie with it. Frost with the whites of the 2 eggs. Set in the oven a minute, and eat when fully cold. Old fashioned election cake was a feature in every New England festivity years ago: it is often referred to by New England writers, and the following recipe has been handed down for several generations:—Six and a half pounds of flour, 311 b of sugar, 2Jlb of butter, 21b of raisins. ilb of citron, i pint of yeast, 2 nutmegs, 2 quarts of milk (scalded and cooled), 6 eggs. Mix the flour, yeast and milk together at night; in the morning, when the dough is risen well, add the butter and sugar beaten together until perfectly smooth, add well beaten eggs and all the other ingredients. Work all together thoroughly with the hands, instead of using a spoon. Put the mixture in buttered pans, and leave it to rise from 4to 6 horu-s. The old fashioned housewife always added a gill of wine or brandy, with the idea of ensuring good keeping qualities.