HOME INTERESTS.

Otago Witness, Issue 3662, 20 May 1924, Page 64

HOME INTERESTS.

A GOOD CUP OF COCOA. Allow ona small teaspoonful of cocoa to each teacup. Mix the cocoa to a smooth, thick paste with just a small quantity ol cold milk. Do this carefully—so many people add too much, and cannot get the cocoa properly mixed. Add gradually sufficient boiling v.-ater or milk to fill the cup, keeping it stirred. Pour into a saucepan, add sugar as required, and boil gently for a few minutes. In making cocoa for several persona, the best and quickest method is to put all the cocoa required into a basin and mix as already explained. Then measure the amount of liquid required, boil it in a saucepan, pour on to the cocoa, return to the pan, and boil for two or three minutes. To make cocoa with condensed milk, allow one good teaspoonlul of condensed milk and one small teaspoonful of cocoa to each teacup. Mix the cocoa and condensed milk together, adding a small quantity of cold water to make it to a paste. Add boiling water gradually, stirring all the time, then boil for two or three minutes. SULTANA PUDDING AND SYRUP SAUCE. Half a pound of breadcrumbs, one lemon, six ounces of sultanas, five ounces of sugar, five ounces of margarine, one egg, milk. Sauce:Three tablespoonfuls of golden syrup, one tablespoonfui of water, one tablespoonful of lemon juice (strained). Make the breadcrumbs. Stir in the grated lemon rind. Mash, pick over, and dry the sultanas. Beat the sugar and fat to a cream. Add the egg, stir it in quickly, and beat for a few minutes. Stir the breadcrumbs and sultanas, adding a little milk as required, and mix all together. Put into a greased pudding basin, cover securely with a well-greased paper,, and steam for about two hours. Turn on to a, dish, and serve with the syrup sauce. To make the sauce.- —Put the golden syrup, water, and lemon juice into a saucepan, and boil together for a few minutes. SULTANA CAKE. Three-quarters of a. pound of flour, quarter of a fiat teaspoonful of carbonate of soda, grated nutmeg, half a pound of sultanas, six ounces of margarine, four ounces of castor sugar, one egg, two tablespoonfuls of golden syrup, milk. Grease a cake-tin, and line with greased paper to stand above the sides of the tin. Wash, pick over, and dry the sultanas. Sieve the flour and soda, and add a little grated nutmeg. Beat the sugar and fat to a cream. Beat up the egg, add the golden syrup, and whisk together. Stir the flour, etc., and egg and syrup alternately, into the creamed fat and sugar, adding a little milk as required. Mix all together, and beat well for a few minutes. Put into the prepared tin, and bake in a moderately hot oven for about one and a-li-alf hours. SULTANA SCONES. Two teacupfuls of flour, pinch of salt, one teaspoonful of cream of tartar, quarter’of a flat teaspoonful of carbonate of soda, two ounces of sultanas, one and a-half ounces of lard, two dessertspoonfuls of sugar, milk. W-ash, pick over, and dry the sultanas’. Sieve the flour, salt, carbonate of soda, and cream of tartar into a basin. Rub in the lard. Add the sugar and sultanas and mix all together. Add milk gradually, and mix to A rather stiff but pliable paste. Put on to a floured board, •work it until smooth, then roll it out to about a half-an-inch thick. Cut it into rounds or triangular-shaped pieces. Place on a slightly greased baking sheet, brubh over with milk, and hake in a hot oven for about twelve to fifteen minutes. STEAMED SULTANA PUDDING. Three-quarters of a pound of flour, one lemon (rind only), six ounces of sultanas, five ounces of margarine, five ounces of sugar, one egg two teaspoonfuls of baking bowder, milk and water to mix. Wash, pick oven, and dry the sultanas. Put the flour and baking powder into a basin. Rub in the margarine. Grate up the lemon rind, and stir into the flour mixture together with the sugar and sultanas. Beat up the egg. Four in a little milk-and-water as required, and mix all to about the consistency of a cake. Put into a greased pudding basin, cover securely with a greased paper, and steam for about two hours. Turn on to a hot dish, and serve with hot custard. OLD-FASHIONED DOUGH CAKE. Dough.—One and three-quarter pounds of flour, half an ounce of yeast, one teaspoonful of salt, one flat teuspoonful of castor sugar, three-quarters to one pint of warm water or milk, a quarter of a pound of granulated sugar, three ounces of margarine or butter, three ounces of currants, three ounces of sultanas, three ounces of candied peel, one egg. To Make the Dough.—Sieve the flour and salt together, and put into a large basin. Make a well in the centre. Put the yeast into a small, warmed basin, add the castoT sugar, and mix together until a liquid is formed. Add to this three-quarters of a pint of warm milk or water,, mix together, and strain into the centre of the flour. Sprinkle a small portion of the flour, over the yeast,

cover the basin loosely, and put into a warm place for about twenty to thirty minutes, until there are bubbles on the surface. Now remove the cover, and mix all the flour from the sides with the yeast and milk, adding a little more milk if necessary. The dough should now be quite pliable. When well mixed, put in on to a floured board, and knead for about ten minutes. Return to the basin, cover it, and put into a warm place to rise for about one and a-half to two hours. Now prepare the other ingredients. Wash, pick over, and dry the fruit. Cut the peel into small pieces. When the dough is ready, mix in the prepared fruit and sugar. Melt the margarine, and work it into the dough. Beat up the egg and add gradually. Beat the dough well with your hands until thoroughly mixed, and knead it for a few minutes in the basin. Grease one large or two smaller cake-tins, and iine with greased paper, to stand above the top of the tin. Put the mixture into it, cover it with a piece of paper, and stand in a warm place to rise for thirty minutes. Bake in a hot oven for about an hour. NEWLAND CAKE. Half a pound of flour, Jib chopped va.sms, Jib butter or dripping, Jib sugar, Boz currants, 2oz chopped peel, one egg, two teaspoonfuls mixed spice, half a teaspoonful of carbonate of soda, half a gill of milk, and about c.ix almonds. Line a Yorkshire pudding-tin with slightly-greased paper. Mix the flour and spice. Cut the butter into small pieces, and rub it lightly ino the flour as if making pastry. Mix in the sugar, prepared fruit, and the egg well-beaten. Dissolve the soda in the milk, taking care all lumps are rubbed down. Stir in the milk and soda-, mix thoroughly, and turn into the tin, spreading it evenly. Scatter a few skinned and shredded almonds over the surface and bake tin? rake in a moderately hot oven for about an hour. Cut into square blocks when cold, or keep it whole.