BREAD AND PIES

Wairarapa Times-Age, 23 December 1938, Page 8

BREAD AND PIES

TRY THESE RECIPES. THIN BRAN BREAD.—Three-quar-ter cupful butter, three-quarter cupful sugar. 3 eggs, 3 cupfuls bran, J cupful milk, 1 cupful flour, lj cupfuls yellow cornmeal, 2 teaspoonfuls baking powder, i teaspoonful salt, 1 cup seedless raisins.

Cream butter and sugar together, and whin until light and fluffy. Add eggs one at a time, beating well after each addition. Add bran. Let stand while you sift together the flour, cornmeal, baking powder and salt. Then add the sifted dry ingredients to first mixture, alternately with milk. If raisins are used in the recipe, prepare them by covering with boiling hot water and let them simmer for ten minutes. Drain and add to the recipe together with the bran. Spread mixture in large, shallow greased pan, to one-third inch thickness, bake in a moderate oven for twenty minutes. This recipe, as you will observe, is worked out on the cake-mixture method and because of that this thin hot bran bread when baked becomes light and ever so tender. Some Savoury Pies. SAVOURY BANANA PlE—Peel and mash three bananas, add two hardboiled eggs (mashed), and three slices of bacon chopped finely. Well butter a piedish, and line it with some mashed potatoes. Add the banana mixture, put mashed potatoes on top, and bake in the oven for over 20 minutes until nicely brown. CHICKEN PlE—Cut 11b chicken into neat joints and lib veal into small pieces, dip all in seasoned flour, and place alternately in a pie dish. Fry half a pound of mushrooms in loz of margarine, add salt, pepper, a forcemeat ball, and half a pint of jelly stock, cover with pastry and bake in a hot oven one and a half hours. ’ SHRIMP PIE. —Line the edges of a piedish with puff paste, put some lumps of butter at the bottom, then put one quart of shelled shrimps with 2 minced anchovies, half a blade of. mace, two or three more lumps of butter and a dust of powdered cloves. Cover the pie with puff paste, brush , it over with beaten eggs and bake' about three-quarters ( of an hour. Serve while hot. PORK AND LEEK PlE.—Cut up one to one and a half pounds pickled pork, season and put in a piedish. Slice- . and boil in salted water several leeks for two minutes. Drain and add the pork, cover with pastry, and bake an hour. Remove the crust on top, pour over the pie one well beaten egg, and three-quarters of a pint of milk, replace the pastry, and bake for fifteen minutes. Tasty Cookies. iyGH SUGAR COOKIES—HaIf a cupful shortening, 1 cup sugar, 2 eggs, i teaspoonful vanilla, about 2 cups cake or pastry flour, 1 teaspoonful baking powder, j teaspoonful salt. Cream shortening, and add sugar gradually. Add beaten eggs and vanilla and mix thoroughly. Add lj cupfuls of the flour sifted with the baking powder, and salt. Then add enough more flour to make a dough that can be handled. If the dough is chilled, a softer mixture can be used than if it is rolled immediately. Rbll very thin, cut with a cookie cutter, and bake on greased pans in a moderately soft oven. The cookies may be decorated before baking with bits of dry or candied fruit. Chocolate may be added to the dough. Time in copking, ten minutes. Temperature, 375 degrees. Recipe makes five dozen cookies.

COCONUT CAKE—Take (lb deskcated coconut, half cupful moist sugar, and mix with two eggs well beaten. Then' half fill an egg cup and turn on to a well-greased flat tin, and bake for about ten minutes in a hot even. It is better to put another tin under, as they quickly burn. This makes about twenty cakes, and they keep fresh a long time.