TEACAKES.

Otago Witness, Issue 2840, 19 August 1908, Page 78

TEACAKES.

Ingredients: One pound of flour, loz of sugar, loz of butter, three teaspoonfuJs of baking powder, 6oz of millc, 6oz of water. Method: Rub the butter and baking powder into the flour, dissolve the sugar in the water, andi then add the milk. Pour this -. mixture gradually over the flour and mixwell together, divide the wEolg-. into three, portions, and baike 25 minute*. Flat,' round^ tins or earthen pans are the best, to bake , the cakes in. Buttermilk may be used instead of milk and water if preferred. FIG PUDDING. Soak a. cupful of fine breadcrumbs -in a cupful of milk for half an hour. Now adcl three eggs, well beaten, half a teaspoonful each of salt, ground nutmeg, and cinna-m-on, 3oz of finely-chopped suet and half a) • cupful of granulated >ugar. Into this stir half a pound sf figs 21U into tiny bits and! • well dredged with flour. Beat hard an<J turn into a greased pudding mould with a tightly-fitting top. Steam, for three hours, then turn out of the mould and set , in th« oven for five minutes. Serve with a sweet sa-uce.