ANSWERS TO CORRESPONDENTS.

Otago Witness, Issue 3331, 16 January 1918, Page 49

ANSWERS TO CORRESPONDENTS.

Val.—Pleas© accept my sincerest thanks for the littlvS book. It -was good of you to send it, und it is so well chosen, too — just what one these days. Tam only sorry I have not been able to say "Thank yoi" sooner. My best wishes to yovirsieJf for the new year. Laura..—(l) Banbury cakes are made by spreading on oblongs of puff paste the following mixture: —Six ounces butter (creamed), ooz sugar, three eggs, a little grated nutmeg, Jib currants, 2oz shredded peel, Jib flour, and an ounce or two of staU sponge-cako crumbs, grated finely. Mix well, lay oh the paste, sprinkle with fine sugar, and bake. To make the puff paste; Take lib flour and lib butter, a little salt, and enough water to mix. Rub a little of the butter, about loz, into the flour and salt, and mix into a paste of about the same consistency as butter, and knead it slightly on the pastry-board to make it pliable, and mould into a round ball. Let it stand for 10 or 20 minutes, then roll out to a thickness of about lin, and spread the butter on it, not quite to the edges. Fold the paste in three, pressing down the edges when folded, roll out thinly, lay the ends over each other, fold in three, and roll out again, always In one direction. Fold as before, and allow it to stand for 10 minutes; roll out again, fold, and let it stand; and so on until it has been folded and rolled six j times. Then cut into squares for your cake 3. (2) Butterscotch: One pound stigar, Jib butter, a pinch of cream of tartar, half a pint milk or milk and water. Place the sugar and milk in a pan, and stir occasionally by the side of the fire until the sugar is dissolved. Add the'cream of tartar and then the butter, a small piece at a time, and boil the mixture until it forms a moderately hard ball when dropped into cold water. Pour into a greased tin, and when firm enough mark off into squares, dividing it when cold.