HOME INTERESTS.

Otago Witness, Issue 1917, 17 August 1888, Page 34

HOME INTERESTS.

Wafer Biscuits.— One pound flour, 4oz sifted sugar, 2oz butter mixed with sufficient milk to form a stiff paste, to be well worked one hour, then rolled out very thin, and baked in a moderate oven. Rock Cakes. — One pound flour, £lb butter and sugar, 4oz currants, 2oz sweet almonds blanched and pounded, to be mixed well with five eggs into a rather stiff mixture, drop on to buttered tins, and bake in a moderately hot oven. A Simple Batteb Pudding. — Mix smoothly one tablespoonful each of flour and sugar, with a pint of milk and a pinch of salt. Pour it into a well-buttered pie dish, and leave it in a slow oven till set. It must not boil. Rataj?ia Biscuits. — Blanch 4oz of bitter almonds, pound them very fine in a mortar with the whites of four eggs, by degrees mix with the sifted sugar to a light paste, drop the cakes with a spoon on wafer paper, and bake them in a quick oven. Sweet Biscuit. — One pound and a-half flour, £lb butter, Jib sugar, quarter pint of milk, essence of lemon, four tablespoonfuls of ammonia. Warm the milk, dissolve sugar in it, melt butter, mix with flour, then make it into stiff paste, and bake in a quick oven (cut in small biscuits). Baking powder will do almost as well as ammonia. Butterscotch. — The following will be found an excellent recipe: — One pound brown sugar, £lb of butter, £ib of powdered ginger. Put the sugar in a brass pan with the ginger ; when the sugar is dissolved add the butter, previously beaten to a cream. Keep stirring the mixture until it sets. Butter a disli or tin, pour it out of the pan on to this, and when cool it will separate easily from the dish. Ecjgs FOT! B::I.v.vFAST.- A gcod way to prepare eggs for breakfast is to make a baked omelet. Take six eggs, three even spoonfuls flour, a little salt, and beat them well together — the more it is beaten the lighter it will be — then udd one pint of hot milk and keep on beating. Have a hot. rlWi with zomn melted butter the size i f an .^ arj'l pul, into the oven. l>itkc 20 minutes and eat when il comes from oven, for it will fall soon. The luncheon should be varied daily. Meat bread is a good substitute for sandwiches. Make a ferment of yeast and water and proceed as in ordinary bread. Incorporate thoroughly 21b of flour and lib of clear beef, chopped very fine and sprinkled with salt. During the making and baking process the meat disappears entirely, but the nutritive principles remain in the loaf. A luncheon cake, not too rich for health, but sufficiently so to be tempting, may be made with £lb of butter, £lb of sugar, fib of flour, five eggs, and one' gill of wine, and cinnamon, nutmeg and extract of rose. Bake in papered shallow pan. This cake is much improved by icing. A luncheon gingerbread, liked by young folks, is made by using l-|lb of flour, |lb of butter, lib of molasses", of brown sugar, three eggs, quarter of a pint of warm milk, loz of ginger, -£oz of allspice, and one teaspoonful of soda, Just before this is done, brush the top of the cake with the yolk of an egg beaten into a half cup of milk, return to the oven and finish baking.