TESTED RECIPES.

Star (Christchurch), Issue 20044, 6 September 1920, Page 9

TESTED RECIPES.

without music, poetry « n o ! We may live without conscience, and live without heart; Wo may live without friends; wo may \u« without booksj But civilised man cannot live without cooks —Meredith. Afternoon Tea Scones.—Four ounces Hour, lon butter, 1 tablespoonful. castor sugar, 1 egg, half-tcakpoonful cream of taitar, quarter-tea spoon till carbonate of soda, a, little milk or cold water. Method: Rub tho butter lightly into the flour, and add the remainiiigairy more.clients- Beat and stir in * tho egg, adding cold water or milk to inako a light dough. Roll out .thin, cut into sma-li rounds, and bako on a : hot griddle, or in a hot oven. *'•■** Webster Cake.—Half cup butter, half cup sugar 2 eggs, 3 cups cup milk, halt cup currants,. 2„Teaspoons baking powder, nutmeg. Method: Mix and beat the above ingredients till thoroughly blended, then put into * buttered baking tm, and bako, .for half an hour in a moderate oveii. o p.PP' rar y . Pudding.—lngredients - ablespoonfuls of sago, halt a pint of ™ ,7 f cupful of bread, tablespoonful of melted butter, a teaspoonful of baking soda, three-quarters of a cupful'of dates or laisms. Method: Soak the sago, in the milk overnight. Next day add the remainder of tho ingredients and steam loiMhreo hours. I'ish Pilan.—Two ounces of butter, nC V ’ ¥\c l P mt stock > 1 onion salt. Method: Melt the butter in a saucepan, fry the onion, odd the rice, and brown this a little. Add the stock season with salt, and simmer for ten minutes. Cut any bind of fish into neat pieces, ay in the top of the rice, and simmer the whole until the fish is cooked, and the stock absorbed Arrange tho fish and rice on a hot dish and gainisa with a little chopped parslev. .Aut Chocolate.— Here is a little re- ; K° u * T ual a cup. f gianulated sugar in half a- cnr> of 3d e . Id if " Sm r all i enam6lied saucepan, add ,i Id bar of chocolate and a heaped MilesiMontul of granulated sugar, and , it boil without stirring, for about ten minutes or until the sugar drips ■ dimred ® on tlle ' H>cou when P l ,nto f ,t 'M &nd aucepon S c)'ll . of , cold . al er, and stir ilb cf shelled nuts—almonds, broken Braail. or walnuts—indeed, any kind liked ; ; uto yo y r «?weolate mixture; stir It I until it thickens, then pour ' out on a greased plate and let cool 1 OAKES .WITHOUT EGGS . ,„? laiu «-Hlb flour, 6oz butter or , SU£a [’ raisi »sor sultanas, jib currants, one teaspdouful • giound cloves or mixed spice, half foal * s P°°nfu bicarbonate of soda one table milk, nub tho butter into Mm ! untll . fill « mixture looks like fine bread S," «• -SSL .■■•one and chop the raisins, mix fh Q dry ingredients well together, add i vlU! p r and enough milk to form a 4iff , mixture, put the cake into a greased tin , and ,nk f >V moderate oven for from ’ one to two hours. T b soda t *«|cr «lted with the flour or mixed With the milk. In either case i i “ - : , ock Cukes—lib flour, Jib sugar. Jib butter or dripping, -Jo 2 currants! 2 teasrwontuls baking powder, a little warm - oKt *i 1X the baking powder well . with the flour and sift them. Rub i n the butter, add the sugar, currants and warm milk, enough to make a fair- ,! stl J , d f#- . Dro [’,m rough heaps on a flat baking tm winch has been well greased. ■ Bake in a quick oven for about a quarter of an hour. Since ground ginger, candied peel, or caraway seeds may.be used a s flavouring if dc sired. Ginger Sponge.—Jib butter, 2 cupfuls flour, one cupful milk, one smaUcup. ful sugar, one cupful golden syrup, two dessertspoonfuls ground ginger, one heaped teaspooiiful bicarbonate of soda. Cream the butter and sugar together] warm the syrup and add it. Then add the flour sifted with the spice and gmger, and finally add the milk with the soda dissolved in it. Bake iu a moderate oven.