USEFUL RECIPES.

Waikato Times, Volume 113, Issue 18946, 16 May 1933, Page 3

USEFUL RECIPES.

Thistle Oats Plonlo Biscuits. Ingredients: 14oz. Thistle Oats; J teaspoon ground ginger or ground cinnamon; J teaspoon baking soda; £lb. sugar; 1 teaspoon cream of t-"~ ; tar; i teaspoon nutmeg; £ cup milk; 2oz, /tour; 6oz. butter. Method: Mix hour, cream of tartar, ginger and nutmeg; add Thistle Oat-s. Beat butter and sugar to a cream, add milk in which is dissolved the'soda, then the dry ingredients. Mix well, roll out thinly, cut into shapes, bake in a moderate oven. Creamoata Fruit Cookies. Ingredients.—£ cup Creamoata; 1 cup flour; 2 teaspoons baking powder, 1 tablespoon Sugar; l teaspoon salt. Method: Rub in two tablespoons of melted butter. Mix to a smooth dough with sufficient milk. Add £ cup of seeded raisins and the grated peel of half an orange. Roll out thin, and sprinkle over with chopped citron and grated orange peel. Bake in a moderate oven about 15 minutes. Thistle Oats Pancakes. Ingredients: 2 cups Thistle Oats, uncooked, 1£ cups Hour, i teaspoon salt,, i teaspoon soda (dissolved in 2 tablespoons hot water), I teaspoon baking powder (mix in Hour). 2£ cups sour milk or buttermilk, 2 eggs healcn lightly, 1 tablespoon sugar, 1 or 2 tablespoons melted butler (according to richness of milk).

Method: Soak Hie oats overnight in milk. In the, morning mix and sift Hour, soda, sugar and sail-: add this to oats mixture; add melted butter; add eggs beaten lightly; heat thoroughly, and cook as griddle cakes.

Thistle Oatmeal Nut Bread

•Ingredients: I £ cups Hour, 1£ cups Thistle Oatmeal, i teaspoon salt, 1 oz. compressed yeast, 2 cups warm water ,3 tablespoons sugar, £lb. chopped nuts, 2 tablespoons butter. Method: Pour warm water over butter, sugar and salt. Add oatmeal. Hour and nuts, then add yeast that lias been dissolved in one-third cuplul lukewarm water. Beat, well and let rise till light. Then add enough Hour In make a dough that can he kneaded. Let rise one hour. Mould into two loaves and place in greased bread tins. Let I'ise lil! double in size. Bake 45 minutes in a moderate oven. Makes delicious sandwiches for school lunches or afternoon tea parties.