THE COOK’S CORNER

Otago Daily Times, Issue 22098, 31 October 1933, Page 14

THE COOK’S CORNER

Coffee Rolls.—lngredients: 8 breakfast cups flour, 3 teaspoons baking powder, 1 breakfast cup milk, 1 egg, 11b butter, X tablespoon sugar, 1 teaspoon saltMethod; Sift flour, baking powder) and salt together. Beat butter and sugar to a cream, add egg (beaten) 1 , then milk. Mix all together, making dough same consistency as for scones. Cut into oblong shapes, put on hot floured oven shelf, and bake In a quick oven. . Billy Sponge.— lngredients:'2 breakfast cups flour, 1 cup wheatmeal, I breakfast cup milk, 3' teaspoons baking powder, I tablespoon golden syrup. Method: Mix dry ingredients together, make into a stiff dough by addition of golden syrup and milk, bake for one hour .and a-quarter in a hot oven. Turn over in the oven once or twice while cooking, but do not remove the lid until cooked. Beef Steak Pudding.—lngredients: Boz breadcrumbs, Boz flour, 1 teaspoon baking powder, salt and pepper to taste, 11b steak, lib suet, 5 kidneys, seasoning. Method; Mix breadcrumbs, flour, suet, salt, and baking powder together, then add enough cold water to make a stiff paste. Roll out, cut, and line a basin, leaving a small hole at bottom of paste. Cut up steak and kidney small, dredge with flour, add pepper and seasoning. Cover with a thick layer of paste and boil about three hours. Girdle Scones.—lngredients; 3 cups flour, 3 teaspoons baking powder, salt to taste, milk and water to mix. Method: j Sift dry ingredients together, mix with large oup'of milk and water, divide into halves, roll out, and cut four scones from each. Cook on hot girdle or on hot plate of range till nicely browned, then turn over and brown the other side. N