Currants in Bread and Cakes.

New Zealand Graphic, Volume XXXVI, Issue 9, 3 March 1906, Page 43

Currants in Bread and Cakes.

Readers will no doubt bo surprised to learn that dried currants are in re.l lily a most valuable article of food, and apowerful agent in the preservation of health. They have quite recently been, elevated by distinguished -chutists to their proper position amongst the more important artiehs of food. 11, \ might, with great prolit to health ;*n I pocket, appear on the table every day. lother cooked or to he eaten, raw as dessert. 'Fi v th? follow ing dishes: Currant Bread-—2lb flour, 2 teaspoonfuls of salt, loz of yeast (German), 12 oz. currants. Sieve Hour and >a,t. mi* in currants with flbur- Mak« a. hohv in centre and crumble yeast into it. Add half-pint of tepid water, then let it stand for lifteeu iniinit s. Then add another half-pint of tepid waler and knead for live minutes. Let this stand in a warm place revered with a cloth for thirty minutes, then make into loaves and let them stand for twenty minutes. Bakr in moderate oven for about thirty minutes. Where bread is made by any different formula, simply add to th<‘ dough 30 parts of currants. Fried Milk (’al.'S.--r.\ recipe given by Dr. -J-osiah t.lldfiehl, M.A.. 8u.1... some time editor of the “Vegetarian. *’ Make a. stiff dough of line wli<‘atm» al ami milk (or water). Athl plenty of currants. Roll out as thin as possible »r<| fry in butter. To make th' <ak<s shorter, some butter or bnttrr-milk may be worked into the dough. The < ak< s are delicious. A Biscuit. Custard. Plaee a layer « f sweet biscuits in a butter, d p:o-dish. Sprinkle plenty of currants on the Nearly HU the dish with stewed app’es. sprinkle again with tuvr nt s’ freely. Beat an egg with l-pinl milk and pour o\ t *r atqihs. Place some small Ratalin biscuits on Die top, nnd sprinkle with some grated nutmeg. Bake in a mode? rate oven.