HOME INTERESTS.

Otago Witness, Issue 3443, 9 March 1920, Page 58

HOME INTERESTS.

SALLY LUNNS. Three-quarters of a pound of flour, 2oz of cooking butter, half a teaspoonful ef castor sugar, *oz of yeast, one egg, a quarter of a teaspoonful of salt, one gili of warm milk. Rubb the yeast and eugar together, and add a little warm milk. Stand it in a warm place till frothy. Warm the-flour and make a well in the centre. Pour in the yeast, and wait until it cracks through. Sprinkle salt round the edges. Beat up the egg. Melt the butter in the milk, and add to the egg. Pour it on the yeast. Mix and work vntil smooth and elastic. Divide the dough in two, and place it in well-greased tins. Stand these in a warm place for one hour to rise. Bake in a hot oven for about half an hour. Tin/j must be particularly well greased, or the cakes will stick. SAUSAGE ROLLS. If link sausages are used the skin must first be removed from them. Or put sausage meat on a plate and, if necessary, add a little more seasoning, working it in with a. knife. Then divide it into pieces and, with a litle flour, roll each portion into a corkshaped piece. Roll out come pastry into a long strip about sin wida and £in in thickness. Cut it across into oblong pieces. Wet along both sides and one end of these pieces with water or milk, and lay a roll of sausage meat, first wrapped in bacon if desired, in the centre of each. Double over first the dry end of the pastry, then the wet end, making" one end well overlap the other. Place the rolls on a greased baking tin, brush them over with beaten egg and bake in a hot oven for 20 minutes. Serve hot or cold. LEMON BALLS. These will bake in 10 minutes in a very hot oven. Half a pound of - flour, one egg, 2oz of dripping or butter, 2oz of sugar, lemon essence, s oz of chopped peel, one heaped teaspoonful of baking powder, milk to mix. Rub the fat well into the flour, then stir in all the dry ingredients very thoroughly. Add the beaten egg, i-.nd just enough milk or milk-and-water to form a stiff dough. This must be turned on to a board and rolled lightly. Cut it in eight pieces, form these into balls, and bake them for about 10 minutes in a hot oven. Three drop© of lemon essence are added to the mixture after the other liquid. TREACLE ROLL. Into a Jib .of flour rub 3oz of fat of any kind, adding a heaped teaspoonful of baking powder and a little salt. Cut lib of stale bread into thick slices, soak them in cold water for 10 minute 3, then drain and squeeze as dry as possible. Mix the bread and flour together, adding just a little milk or water 'if not moist enough, and roll into an oblong shape. Spread rather, thinly with treacle and, after wetting the/edges, roll' up compactly. Roll in greased paper before enclosing in a pudding cloth, and steam or boil for two hours. Serve with it a sauce made of equal parts of treacle and water, slightly thickened with cornflour. , ; GROUND ALMOND CAKES.'"' If two eggs can be used here so much the better, but very good results are obtained as follows: —Pour ounces of flour, 4oz of cooking butter, 4oz of sugar, one or two eggs, 2oz of cornflour, loz of ground almonds, vanilla cn-ence, a pinch of baking powder, milk to mix, cocoanut or preserved cherries. Measure the butter and sugar carefully, and rub them together' with a wooden spoon. When thick and creamy, rub in the flour, cornflour; and -beaten egg alternately. Beat' well between each addition. This done, add the egg powder and baking powder, the ground almonds, nnd a few drops of essence of vanilla. Mix all to a rather slack consistency with a little fresh milk. If cherries can be used, chop a few and add. Place the mixture in small spoonfuls in fluted tins. Bake 10 minutes in a hot oven. Cool and dust with sugar aiid cocoanut before sending to table. DAINTY AND DELICIOUS SHORTBREAD. Take two teacupfuls of flour,' the same of rice flour, and one and a-half teacupfuls of sugar. Sift into a basin, and then with a wooden spoon beat ip Jib of nut butter. Keep working until all the ingredients are thoroughly mixed together. Putr / into a tin, and press down with the hand. Bake in a hot oven until light brown. PEACH JAM. . Allow fib brewers' crystals to each lib offruit. Halve the peaches and reinove the stones. A few kernels may be taken from the stones,' blanched, and added to the jam if liked. Put half of the sugar, or more, into the preserving-pan, with the fruit 'in alternate layers, and allow it to stand all night. Next day pit the preserving-pan on the fire and let it heat slowly, adding tho feat of the sugar by degrees. Skim the jam carefully from time to time, and after half an hour's boiling t&3t a little of it on a plate. The time of boiling varies with the ' condition of the fruit. GINGER CAKE. * "" Ten ounces of flour, 3oz of lard, Boz of treacle, 3oz of -sugar, a good pinch of salt, half a teaspoonful of bicarbonate of soda, two teaipoonfuls of ground ginger or mixed spice, about a gill of milk, one egg, peel if liked.' Rub the- fat into the flour, add the salt. Prepare the peel, and add it with the sugar and spice. Mix well. Measure the treacle into a basin, and beat into it the egg till well mixed; add these to the mixture, and then beat it well. Mix the soda with- a little milk, then add it and sumcieait extra milk to make a consistency that it fairly slack. Turn it into a greased Yorkshire pudding tin, and bake for about threequarters of an hour or more, in a good, fairly hot oven. Half these amounts can be used either to make a small cake or ismall ginger buns. If the mixture is baked in two sandwich tins, delicious fingers •can be. made by using a filling of chopped _ mute after spreading with a little jam—apricot for preference. Be sure and sample this if it is not already in your own cookery book. PEACH BUTTER. Pare ripe peaches, and stew them soft in just enough water to boil them. Rub them when soft through a colander. To each quart of peach pulp allow ljlb sugar, and boil very slowly for one hour. Stir often, to prevent burning;. When cooked, season with ground cinnamon and epic© ( to taste. Keep in closely-covered jars.