Recommended Recipes

New Zealand Journal of Agriculture, Volume 60, Issue 1, 15 January 1940, Page 79

Recommended Recipes

Here are some recipes for “cut and come again” cakes and breads suitable for picnickers, harvesters, etc. (Cakes marked with *, having no moisture other than eggs and butter, can be packed to send to soldiers.) *WHEATMEAL FRUIT CAKE. 4 lb. butter. Peel and nuts to taste. 12 oz. wheatmeal. 1 lb. mixed fruit. 4 eggs well beaten. 10 oz. sugar. i teaspoon cream of tartar. i teaspoon of baking powder. (No soda.) Method^— Beat butter and sugar. Add eggs. Add fruit and essences. Lastly wheatmeal and cream of tartar and baking powder. Bake 1J hours steadily at 325-350 deg. F. ECONOMICAL FRUIT CAKE. 1 lb. flour. i lb. butter. i lb. sugar. lj lb. fruit. i lb. peel. f cup milk. 3 eggs. 1 tablespoon syrup. 1 teaspoon soda.Almonds. Method. — Add soda and syrup to milk and heat slightly until dissolved. Rub butter into sifted flour (as scones). Add sugar and fruit, pour in milk, etc., and lastly add beaten eggs. Put in tin lined with greased paper and bake 2J to three hours at 325 deg., dropping to 250 deg. ' WHOLEMEAL PRUNE BREAD. 1 cup flour. 2J cups whole wheat flour. 1 teaspoon salt. 4 teaspoons baking powder. s cup sugar. .1 egg. 1 tablespoon melted butter. If cups milk. ' 1 cup uncooked prunes. Method. Mix dry ingredients. Add prunes which have been pitted and cut

in small pieces. Add milk and slightly beaten egg. Beat well. Add melted butter. Turn into a well-buttered bread pan. Bake in a slow oven 325 deg. F. about one hour. *NUT SHORT CAKE. 1 lb. flour. 1 lb. butter. 1 lb. light brown sugar. 2 teaspoons spice. 2 teaspoons cinnamon. 2 teaspoons cream of tartar. 2 teaspoons soda. 2 eggs. Method. — with hand to stiff paste and cut in half. Roll half and place on tray.. Cover with jam and cover with second half. Brush with milk and cover with chopped nuts. Bake 20-30 minutes at 350 deg. F. Cut in fingers. CHOCOLATE CAKE WITH RAISINS. 2 tablespoons cocoa. 4 oz. butter • t cup walnuts. 1 cup milk 1 teaspoon soda. 2 eggs. 8 oz. sugar. ■ 1 cup seedless raisins. 8 oz. flour. J teaspoon cream of tartar. 2 teaspoons vanilla. Pinch salt. Method. Cream butter and sugar and add the beaten eggs. Fold in sifted flour, cream of tartar and salt, and add soda and milk and, lastly, fruit. Bake in sandwich . tins at 400 deg. (top off, bottom low) for 30 minutes. When cold, join together with chocolate filling and ice top. N.B. —Instead of sandwich tins, one large tin may be used. Bake one hour. COCONUT LOAF. 2 cups flour. f cup coconut. 1 cup sugar (less if not required so sweet). 2 teaspoons baking powder. 1 dessertspoon melted butter. 1 egg. " '

Pinch salt. Enough milk to make right consistency (about i cup). Bake in slow oven f hour. BOTTLED ASPARAGUS. Prepare the asparagus, tie in uniform bundles, and boil for four minutes. Pack while hot in hot jars. Cover with boiling water and add to each pint jar one teaspoonful salt and one tablespoonful vinegar. Adjust rubber and lid, and screw tightly. Boil in hot water bath for IJ-2 hours. Screw lid down tightly. BAKED APPLES IN VARIETY. Method. — To make more attractive and give variety, apples may be stuffed before baking. Each apple is cored and filled with: (1) Raisins, dates, or any other dried fruit, or (2) apricot any other tart jam, or (3) light-brown sugar and % teaspoon cinnamon or cloves. Place £ to | teaspoon butter on each. APPLE PORCUPINE. Sugar, 1J cups. Water, 2J cups. Butter, 1 tablespoon. Cinnamon, -J teaspoon. Medium sized apples. Blanched almonds. Cream (or custard). Method. Cook sugar and water for three minutes. Pare and core apples and cook them in the syrup until tender but not broken, turning them frequently. Drain and place the apples in a baking-dish. To the syrup add the butter and the cinnamon and continue to cook until quite thick. Fill cores of apples and surrounding spaces with syrup and stick apples into the blanched almonds cut lengthwise. Place in oven at 450 deg. F. and brown the tips of the nuts. Cool and serve with cream or custard.