Recipes.

Southern Cross, Volume 18, Issue 10, 18 June 1910, Page 11

Recipes.

SOFT QIXGERBREAD WITHOUT EGGS. Rtir together one cupful milk, one cupful of molasses and one cupful of jo o.w). tjoui '. auSns butter, and add also one teaspooniul each of ground cinnamon, ginger, and baking powder, also one-half a teaspoonful of salt. Then stir in three cupfuls of sifted flour. This quantity

will make one large cake and perhaps half a dozen little cakes baked in patty pans. Sprinkle a little sugar over the cake as it goes in the o ven. -». SIMPLE FRUIT CAKE. Cream one cupful butter and one cupful sugar ; add one well-beaten egg, then one cupful of molasses, one cupful of milk with one teaspoonful of baking powder stirred in it, and two teaspoonfuls of cinnamon and one of cloves. Measure and sift three cupfuls of flour ; take out half a cupful and use it for flouring one cupful of raisins and the same amount of currants. Of course the raisins must previously have been stoned and the currants washed and dried. Stir the fruit thus dredged in the cake mixture, add the rest of the flour and beat well. . Bake in two buttered bread pans. RICE BUNS. Four oz. ground rice, 2 oz. butter, 4 oz. caster sugar, 2 eggs, h teaspoonful of baking powder. Beat butter and sugar to cream ; add eggs, which have been well beaten. Then mix in ground rice to which the baking powder has been added. Bake in a hot oven.

A GOOD WINTER CAKE. Take 1 lb of flour, and mix with it 1 teaspoonful of carbonate of soda. Rub into the flour 4- oz. of good beef dripping or butter, 4 oz. sugar, 8 oz. currants, a little lemon peel and spice. Mix with -1- a pint of milk, to which has been added a tablespoonful of vinegar. Bake in a slow oven for 1-J hours.