RECIPES.

Southern Cross, Volume 4, Issue 1, 4 April 1896, Page 4

RECIPES.

Marble Cake. —For theJight part, one half cupful of sugar, half a cupful of batter, half a cupful of sweet milk, half a teaspoonful of soda, one teaspoonful of cream of tartar, two and a half cupfuls of flour, whites of four eggs. Dark part: One cupful brown sugar, half a cupful of treacle, half a cupful of butter, half a cupful of milk, half a teaspoonful of soda, one teaspoonful of cream of tartar, two and a half cupfuls of flour yolks of four eggs, teaspoonful of ginger, and spice to taste ; mix light and dark in alternate spoonfuls. Peach Butter. —When peaches are plentiful, a good way of disposing of some of them is to make them into peach butter. Like apple butter it is rather a tedious process, but it is very delicious, if made of ripe, juicy fruit. Remove the skins either by peeling, or by immersing them a moment in boiling water, when they can easily be skinned. Weigh them when peeled and take pound for pound of sugar. First cook the peaches soft in a little water, then add one-half of the sugar and stir half ar. hour, then use the remainder, and continue to stir an hour and a half longer. Just before it is done, season with ground cinnamon and cloves to taste. Take up and preserve in self-sealing jars or bottles.