THE COOK’S CORNER

Otago Daily Times, Issue 22125, 1 December 1933, Page 15

THE COOK’S CORNER

Brown Bread.—Tw-o level breakfastcups brown flour, 2 level breakfastcups white flour, 4 raised teaspoons baking powder, 1 level teaspoon salt, 1 level tablespoon sugar, 1 tablespoon golden syrup, 1 breakfastcup milk, 1 breakfasteup warm water. Sift white flour, baking powder, and salt into the brown flour. Dissolve sugar and syrup in the warm w-ater, add the milk, then make a well in centre of flour, add the liquid, and mix all to a light dough. Place in a greased tin or billy and bake in a moderate oven—large loaf about one liour, small loaves from 30 to 40 minutes. All brown flour may be used, also all milk. Christmas Cake.—lib butter, lib raisins, 4oz mixed peel, 21b flour, 10 egga, wineglass brandy, lib currants, 11b sultanas, 4oz almonds (chopped), 11b sugar, 1 heaped teaspoon baking powder. Beat butter to a cream, add sugar, then eggs one by one (unbeaten); mix baking powder with flour, and put in, then fruit dredged with flour, lastly brandy. Cook four and a-half hours in moderate oven. Date or Fig Pudding.—3oz butter, 6oz flour, 2 or 3 eggs, 1 small teaspoon baking powder, 4oz sugar, 4oz dates (stoned) or figs, 3 tablespoons milk, 1 teaspoon lemon juice. Beat butter and sugar to a cream, add eggs, and beat well; then add milk, dates (choped up fine), lemon juice, and lastly sift in the flour and baking powder mixed. Steam two hours in a buttered mould. Scotch Scones.—Two breakfastcups flour, 2 heaped teaspoons baking powder, cup of milk, pinch salt, 2oz butter. Sift dry ingredients together, then rub in butter and add enough milk to make a soft dough. Mix quickly, turn out on to floured board, roll lightly or pat out to about iin to |in in thickness. Cut into shapes, put on hot floured oven shelf and bake in hot oven about 10 minutes.