The Kitchenette
WHAT TO DO WITH RAISINS. Raisin Loaf. Take 51b flour. 2 teaspoons mixed spice, 2 tablespoons sugar, 2 to 4oz raisins, 3 level teaspoons cream of tartar, 15 level teaspoons soda, small lump butter, 1 cup milk. Sift the flour and rising, add spice and sugar. Rub in butter and add currants. Mix as for scones. Put in greased floured tin and put lid on. Bake 30 to 45 minutes. When cooked it should have a brown crust all over. Sago Plum Pudding. Take 1 cup breadcrumbs, 5 cup sugar, 2 tablespoons sago (soaked overnight in enough water to cover), 2 tablespoons butter, 1 cup seeded raisins or mixture of currants and sultanas, 1 level teaspoonful soda dissolved In boiling water. Mix all dry ingredients together, stir in 1 cup of milk or enough to mix well, and allow for swelling while cooking. Pour in greased mould and steam for three hours.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/TS19300628.2.137.16
Bibliographic details
Star (Christchurch), Issue 19108, 28 June 1930, Page 18 (Supplement)
Word Count
154The Kitchenette Star (Christchurch), Issue 19108, 28 June 1930, Page 18 (Supplement)
Using This Item
Star Media Company Ltd is the copyright owner for the Star (Christchurch). You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Star Media. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.