RECOMMENDED RECIPES.

Taranaki Daily News, 27 August 1930, Page 13

RECOMMENDED RECIPES.

Alelting moments.—As their name suggests, these cakes literally melt in the mouth: —Jib cornflour, fioz butter, 3oz castor sugar, 2 eggs, 1 teaspoon baking powder. Beat butter and sugar to a cream, add the eggs, beat together, stir in slowly the cornflour and baking powder last. Bake in little tins. This? quantity makes 30 cakes. . « . « ■■ ft * Afternoon tea scones. —Pass Jib of flour through a sieve with half a teaspoonful of baking soda, half a teaspoonful of cream of tartar, a pinch ot salt, and a teaspoonful of castor sugar. Crumble into these ingredients IJoz. of butter. Make into a good scone dough with a little buttermilk. Trim out, knead, roll. not. too thinly, cut- into rounds the size of a teacup. Put on a hot girdle and bake lightly on both sides. These scones may also be baked in the oven. Girdle scones - should be rolled a little, thinner than oven scones. Cheese loaf. —Grate four ounces of soft cheese. Alix half a pound of breadcrumbs with a quarter of a pound of minced boiled bain, from which all fat has been removed. Butter a tin and line- it with the crumb mixture. Put in a layer of crumbs, add a layer of cheese, and continue thus till all Jie crumb mixture is used up. Season well, and pour in half a pint of milk. Alloiv to stand for about five minutes, and bake in a moderate oven for 15 minut?s. Turn out and serve at once with tomato sauce. # # * ® Canadian surprises.—Quarter lb of butter rubbed into lll> of flour,-with a pinch of salt. Add two tablespoons sugar, two teaspoons bakjng powder. Mix into a dpugh with milk or milk and water. Cut into squares and place on each one a stoned date and'some chopped nuts. Roll over and see that the ends are closed, brush over with milk, and bake in a moderate oven about 20 minutes. . . #r# « ® Cottage bread.—This recipe for quickly-made bread without yeast ib particularly suitable for housewives: m isolated places where fresh bread may be a little difficult to secure. Others will find it a pleasant change occasionally from the orthodox baker’s loaf, gift two pounds of flour into a mixing bowl; mix in very thoroughly a good teaspoonful of bicarbonate of soda, and one of salt; add sufficient sour milk to make a stiff dough; knead well; shape ■into bread cakes, and bake for one hour.