Recipes.

Southern Cross, Volume 19, Issue 24, 23 September 1911, Page 2

Recipes.

SPOTTED ROLY POLY. Sift fib flour, add one teaspoonful baking powder, 6ozs. chopped suet, a pinch of salt, add enough water to make into a fairly stiff paste. RoR it out and sprinkle 4ozs. of currants upon it. Wet the edges and roll up The paste. Dip a pudding cloth in hot water and flour one side, then Wrap the prepared roll into the cloth and tie the ends. Boil or steam it for about two hours, remove the cloth, dish up, and serve hot. OATMEAL BISCUITS. Rut lOozs. of medium oatmeal, 10 dzs. flour, and a pinch of salt into

a basin, rub in 4ozs. butter or lard, add an ounce of castor sugar a teaspoonful carbonate of soda ; mix all well together and moisten with a beaten egg and sufficient milk to make into a stiff paste. Turn , oil to a floured board, and roll out rather thin. Cut out with a round cutter, and bake on a greased baking sheet until a light brown colour ; they will] take about 15 minutes.

GINGER- SPONGE. Take fib butter, one small cup sugar, half cup golden syrup, two eggs, half cup of milk, half teaspoonful of soda, one teaspoonful of mixed spice, loz. of ginger, a little nutmeg, li cups of flour. Method : Beat the butter and sugar to a cream, add eggs beaten well, then golden syrup. Sift soda, allspice, ginger, and nutmeg with flour, and lastly add milk. Bake in sandwich tins in moderate oven. Filling for cake • Four’ tablespoonfuls icing sugar, four tablespoonfuls butter, mix well together. Make a half pint stiff cornflour, when, cold, cream together with the butter and sugar ; make an icing, and put pieces of preserved ginger on top.