TESTED RECIPES.

Star (Christchurch), Issue 17854, 24 May 1926, Page 11

TESTED RECIPES.

Ginger Loaf.—One pound of wholemeal flour, loz ground ginger, 4oz powdered cloves, 4oz chopped peel, 41b butter, half a pint of treacle, 4oz Demarara sugar, two or three eggs, one teaspoonful carbonate of soda. Put the butter, treacle and sugar into a saucepan* and warm slowly until the sugar is dissolved. Stir this into the flour, add the well beaten eggs and carbonate of soda mixed with a little cold milk. Add the other ingredients and beat all well together. Pour into a greased and lined cake tin, and bake in a slow oven for an hour and a half. Orange Cake.—Eight ounces of fine flour, 2oz butter, 3oz castor sugar, two eggs, the grated rind and juice of one or two oranges, one teaspoonful of baking powder. Stir the sugar into a basin, grate the orange rind on top of it, and rub together till thoroughly blended. Add the butter, and beat all to a cream, then sprinkle in the flour gradually and add the eggs (well beaten). Beat all for two or three minutes, then pour into a greased tin, dusted with flour and sugar, and bake in a moderate oven for about threequarters of an hour. If an icing is desired, strain the orange juice and mix with enough sugar to form a soft pasteSpread over the cake when cold, and leave it to set. Russian Cream.—First boil two ounces of sugar in a pint of new milk, stir in gradually two ounces of ground rice which has been w’etted with a little cold milk. Stir whilst the rice is cooking for about eight minutes, and draw to the side of the stove.’ Dissolve half an ounce of gelatine, and stir it into the rice; add when sufficiently cooled half a pint of whipped cream, mix all lightly together, flavour with essence of vanilla, and pour into a mould which is already decorated with preserved cherries chopped small. The decoratiqn may be omitted, and the whole cream coloured a delicate pink, which when turned out should be dusted with chopped pistachio nut. Apple Aleringue.—One pound of apples, one lemon, two eggs, 3oz castor sugar, one pint of milk, one gill of water. Peel and core the apples, and put them into a pan with 2oz castor sugar, the thinly peeled rind of a lempn and the water, and stew until tender. Then remove the lemon rind and beat the apples to a pulp, and stir in the strained lemon juice. Alake a pint of custard with the yolks of the two eggs and a pint of milk. Sweeten to taste, and flavour with vanilla. Alix the custard with the stewed apple, and when cold put it into a glass dish. Whisk the whites of the eggs to a stiff froth, add an ounce of castor sugar and a few drops of vanilla essence, and pile over the apple mixture. Decorate the meringue with glace cherries and angelica. Dried Apricot and Orange Jam. —lib dried apriciots, 4 Seville oranges, sugarWash apricots and cut into two or three parts. Cover with. one quart water. Cut oranges into quarters. Remove pips. Put pulp and peel through a mincing machine. Add these to the apricots and put in another quart of water. Put pips into a separate basin with a little water. Next day weigh all. together with strained juice from pips. To each pound allow lib sugar. Boil gently for half an hour before adding the sugar, then boil together for half an hour or until the jam sets. This makes a jam which is very much liked by some people- Others think that the allowance of oranges is too liberal and that the resulting preserve resembles “ a mixture of apricot jam and marmalade.” To each her taste. It is easy to reduce the proportion of oranges.