For the Country Housewife.

New Zealand Times, Volume XXXIII, Issue 7865, 29 July 1911, Page 13

For the Country Housewife.

Old-Fashioned Cinnamon Cake. WH33N you hake your bread, take about ci;c> quart of sponge in a pan largo eiLoiigii to raise it in. -odd one largo cupful of • soft white sugar, three-quarters of a cupful of lukewarm water, butler about the size of au egg. melted in the water, and two eggs. Mix . all with enough flour 'to . mate a nice soft dough. Let is rise until light (say, from three to four hours), then pub it into four pie plates. Lot it rise aaatn until the pens are full. Bake in moderate oven. About thirty minutes v.d’ii toko them. When done, wet them with sugar water, sprinkle granulated sugar and (Cinnamon on top and put back into oven for a few minutes 'until sugar has frosted. Daisy Cake. This is made in two colours; for the white part take two cupfuls of sugar, two cupfuls sour cream, two teaspoonfuls of soda, and the whites of six eggs beaten to a stiff froth. AYliip the cream and sugar together and stir in the soda; then flour enough to make a good batter, and lastly the beaten whites. Flavour with almond. For the yellow pout, stir a cup .of sugar with a .cup of sour cream; add a leaspoonful of soda, the yolks of four eggs beaten, very light osud a tea spoonful of vanilla and- flour enough to make a good cake 'batter. Buko the white part in two layers aid the yellow iu one. and use orange icing for putting together. Scalloped Turkey, Cover the bottom of a well-greased baking-dish with finely-chopped ;oold roast turkey, season a little, sprinkle with breadcrumbs, dot .with bits of butter, thou spread on a layer of cream sauce. Continue the (alternate layers until tho dish is filled. Sprinkle breadcrumbs''mixed with the yolk of an egg and one spoonful each of molted butter and milk over tho top. Cover olosoly and bake for thiry minutes; servo hat. For .the cream sauce mix together on® spoonful each of butter and flom, addirfg half a. cupful each it>f milk and broth. Season with salt and popper. Bacon Pudding. Make a crust with one pound of flour, half a pound of suet, cold water, and salt. Roll it half an inch thick, cover it with thin slices of bacon; wot tho edges, roll it up like a roll pudding, mid boil it in a doth two hours. Apple Bread. Those clever women who moke broad at home may like to by this recipe for a change; Allow one pound of apples to every * .pound of flour. Peel, com anu stew the apples tiTl tender; mash them and etir them into the flour. Stir one ounce of yeast with a lithe sugar - until it is liquid; add .a little water and mix with the flour. The juice of tho apple makes nearly enough liquid- but tepid water must bo used to form a stiff dough. Let this rise in the usual way and for tho usual time; make into email tin (pan) loaves and bake in a moderate oven for about tliree-quartere of an hour. Sago and Apple Pudding. Put two ounoes of sago into a quart dish with two ounces of sugar with four or five apples peeled and quartered. Fill the dish with cold water, and bake in a slow oven until the apples .arc tender Add more water if it ecems,too dry. Good hot or cold—any fruit Will do.’,.' Ginger Omelet. : Beat up four eggs, add half am ounce ’ of castor sugar, tho grated rind of half ' a lemon, • and a little nutmeg. ' Turn [ into a pan containing three-quarters of . an ounce of butter. Stir over a quick i fire until it sets, then shape nud let the omelet take colour. Have ready a tablespoonful of Chopped preserved ginger mixed with two ■ tableepconfuls of syrup, and a tablespoonful of cream. Put in the centre of tho omelet, roll, turn out on a hit dish, then pour a' little ginger syrup round and serve.