ANSWERS TO QUERIES.

New Zealand Graphic, Volume IX, Issue 23, 4 June 1892, Page 577

ANSWERS TO QUERIES.

‘ Violet.’—This is one of the best recipes for baking powder you can get. Take equal parts of carbonate soda and tartaric acid, and three times as much of both in ground rice. After rolling fine the lumps out of soda and acid, mix well together and fill boxes or tins, and cover and put away ready for use. One teaspoonful to 11b Hour. [Many thanks. lam sorry there was no room last week. —Lady Editor.]

The secret of jam roly-poly pudding is not in putting it into boiling water. Experience teaches that it is in pinning loosely in the cloth. After spreading the paste with jam, then wet the edges with water and roll, and then press the edges well in, and the ends also, not allowing any jam to be seen. Then wring the cloth out of warm water and flour it. Put your pudding into the centre of it, and pin it here and there, allowing plenty of room for swelling same as plum pudding ; then have a plate in the bottom of the pot, and when the water boils put your pudding in, and see that it keeps boiling from two to three hours. If the water stops boiling it will get into the pudding and spoil it completely. Eat with some sweet sauce.—Katie. [I am sorry your kind answer was held over because our space was full.—Lady Editor.]

‘ Orange Cake (Ellen M.). — One cupful sugar ; one-half cupful butter ; one half cupful sweet milk ; two cupfuls flour; 3 eggs; one and one half teaspoonfuls baking powder; bake in jelly tins. Orange Frosting.—One orange ; grate off outside, mix with juice ; add sugar until quite stiff. The above should make four layers. Orange Cake No. 2 : Make a cream sponge-cake like this. Six eggs, their weight in sugar, and half their weight in flour. Put the eggs on one side of the scales and balance with the sugar. Turn the sugar into a bowl, remove three eggs, and balance the remaining three with flour. Now break and separate the eggs carefully. Beat the yolks and sugar until very, very light, then add the whites which have been beaten to a stiff froth ; mix carefully, and slowly sift in the flour. Put a quarter teaspoonful of baking soda into a tablespoonful of vinegar, stir until dissolved, and stir quickly into the cake. Mix thoroughly and carefully, turn into a well-greased, large, shallow pan and bake in a quick oven fifteen minutes. For the filling, take one half pint of milk, one and one-half tablespoonfuls of corn-starch, two tablespoonfuls of sugar, grated rind of half an orange, two tablespoonfuls of orange juice and yolks of three eggs. Put the milk on to boil in a farina boiler. Beat the corn-starch, sugar and eggs together until light, then stir into the boiling milk, and stir until it thickens ; take from the fire and add the juice and rind of the orange. Stand away to cool. This should be made before the cake. When the cake is done, turn it carefully from the pan, bottom upwards, and spread it, while warm, with the filling. Cut the cake in halves, and fold the bottoms together, thus having two layers of cake with a thick layer of filling between. Cover the top with orange icing.

Cottage Pudding (Mrs L.). —One pint of flour, 1 egg, 3 tablespoonfuls butter, 1 cupful sugar, 1 cupful sweet milk, 3 teaspoonfuls baking powder. Bake 20 minutes in shallow pans. Sauce to your fancy.