Untitled

Ladies' Mirror, Volume 5, Issue 5, 1 November 1926, Page 65

and baking-powder. Grate the lemon rind on to it. Beat the eggs till frothy, add the sugar, and stand the basin over a saucepan of hot water and whisk over the fire till the mixture is thick and ropy. Then take the basin to the table and whisk again till the mixture is cool and very thick. Fold in the flour very lightly. Strain in the lemon juice and half-fill the tins with the mixture. Bake in a rather quick oven for about 10 to 15 minutes. Be careful that they do not get too dark. Leave for a minute or so in the tins before removing them. I Cornish Saffron 'Buns r I 'ake one teaspoon of saffron (dried in the oven overnight and then soaked in a little water, with a pinch of salt to bring out colour), loz. of yeast (set to sponge). 41b. of flour, 11b. of lard, Alb. of butter, or margarine, 11b. of currants, lib. of lemon peel (cut fine), Alb. of sultanas, Alb. of white sugar, and a little salt. Mix dry ingredients together, then add yeast and saffron, and mix all together with hot water ; allow sufficient time for dough to rise. Then make into buns. Bake in a moderate oven for 15 minutes. ream Qingerbread (Oream together one cup of brown sugar and one-fourth cup of vegetable oil. Mix and sift together one teaspoon of soda, one teaspoon each of cinnamon and ginger, and 34 cups of flour. Add alternately with one cup of sour milk and onehalf cup of molasses to the first mixture. When thoroughly mixed, add one cup of raisins and turn into an oiled bread-tin. Bake in a moderate oven for one hour. Walnut Bread t> eat 1 egg, adding gradually 3 cup ■*“* of sugar, then 1A cup milk. Sift in 4 cups of flour, 4 teaspoons baking powder, and 1 teaspoon salt. Add 1 cup chopped walnuts and mix well. Put mixture into greased deep pie-dish, and place in a warm place (on the stove rack, if possible) to rise for 20 minutes. Then bake from one hour to an hour and a quarter. Carrot dXdould Tngredients: lib. carrots, 1 egg -■■loz. butter, salt, pepper, tablespoon of chopped parsley. Well mash the carrots, scrape and boil till tender. Drain and rub through a sieve. Melt the butter and add to the carrots, heating them thoroughly. Beat the egg and add salt and pepper. Grease mould and