ANSWERS TO QUERIES.

New Zealand Graphic, Volume VI, Issue 26, 28 June 1890, Page 14

ANSWERS TO QUERIES.

Tea -C akes. Take one [round of dry Hour, a quarter of a pound each of butter, sugar and currants, one and a half teaspoonful of bakingqrowder. Rub the baking powder into the Hower, cream the butter and sugar, arid with the currants, ami mix altogether with a little sweet milk and Irake in round tins. Good I’l.l'M Cake. Minerva ■ has kindly sent the following recipe for a really good plum cake : —lib. butter, 1£ lb. Hour. 21b. currants, lib. loaf sugar, loz. sweet almonds, one nutmeg, 11b. eandied [real, ten egg', one wineglass of brandy. Beat the butter to a cream, sift the sugar through a sieve, wash ami pick over the currants, peel the almonds and cut into sli|ts, grate the nutmeg, cut up the [reel. Beat into the creamed butter the sugar ami spice, ami go on treating for fifteen minutes. Put the ten yolks well beaten in gradually, still stirring. Beat the ten whites to a froth ami put in gradually. Add the almonds, currants, and peel, ami mix well. Now put in the Hour little by little, and last of all the brandy. Bake in a moderate oven for six hours in a tin, litted with paper, ami keep from burning. Saratoga Potatoes.—For Saratoga [rotatoes, slice very thinly some [reeled [rotatoes with the vegetable slicer, dry them well in a clean cloth, [mt them in a frying basket ami plunge this into sufficient boiling lard to cover them completely : cook them till tender, then lift out the Irasket, allow "the lard to Iroil up. return the potatoes to the kettle ami let them get quite crisp ; drain from the fat, sprinkle with salt and a little chopped parsley. If [racked in a tin air-tight Irox these [rrrtatrres keep good for some time ami are nice hot or cold.