mary's mixing bowl

New Zealand Journal of Agriculture, Volume 63, Issue 3, 15 September 1941, Page 267

mary's mixing bowl

Fruit. CakeJ Recipes

.1. lb. butter, J lb. brown sugar, ?: i 1 lb. white sugar, 1 tablespoon . ' golden syrup, 1 teaspoon grated nutmeg, 1 teaspoon cinnamon, 1 teaspoon mixed spice, 1 teaspoon , ground ginger, 9 eggs, 1-J lb. flour, | lb. dates, 1 lb. sultanas, J lb. currants, 1J lb. raisins, i lb. ‘ preserved ginger, J lb. peel, es- ■/ sence to taste. i Beat 3 , butter, sugar, and golden syrup to a cream; add eggs (beaten) gradually, then flour, spices and lastly fruit; beat well. Bake in moderate oven about 4 hours. Mrs. A. Phillips, Douglas. -" 1 ’’ ' ' 1 ' ; / , : i , r ,L ■ /. T ‘ 1 lb. butter, 1 lb. brown sugar, >'( 10 eggs, 3 lb. fruit, i lb. peel, 4 ■'j breakfastcups flour, 1 teaspoon vanilla, 1 teaspoon lemon, 1 tea- ■ ./’ spoon almond essence. Beat butter to cream; add sugar, then’eggs, one at a time; then essence and flour; lastly fruit, dredged with flour. Bake about 4 hours in moderate oven. I have sent both these cakes overseas and find they keep very well, so hope they may, be some use to some other boys over there. Mrs. .A. Phillips, Douglas.. . / / < : 2 cups flour, 1 heaped teaspoon ' baking powder, 1 teaspoon spice, 1 tablespoon treacle, 1 teacup sugar, i lb. butter, 2 eggs, i lb. . sultanas. Mix flour, baking powder, and spice, by putting through the sifter together. Then cream butter and sugar; add beaten eggs; mix in treacle; add wet to dry ingredients, and this will make a firm mixture. Mix in fruit, and bake 2 hours in medium oven. This recipe is original, and is in: cqnstant use. Mrs. H. Holmes, Palmerston North. ■ . T lb. butter, 2 breakfastcups sugar, 4 breakfastcups flour, 2 teaspoons baking powder, 4 eggs, f-

breakfastcup boiling water, 1 lb. raisins, J lb. sultanas, J lb. currants, i lb. mixed peel, f lb. cherries. (This, of course, can be varied according to taste.) Pour water into cup and leave to cool. Cream butter and sugar; add eggs and beat again; then add flour and baking powder, and the fruit. By this time the water will be just warm; then add to cake mixture. Bake moderate oven about 2 hours. I bake mine in a tin 9 in. square. I have always found this reliable and not too expensive. The men, on the whole, I think, prefer the plainer cake to the very rich one. (This, like all other fruit cake, improves very much with keeping.) Laurie M. Perry, Pio Pio. Beat i lb. butter , and 1 cup sugar until perfectly white and light; add 3 eggs, beating in one at a time. Mix 1

small teaspoon baking powder in Ij cups flour; add it to the eggs, butter, and sugar; then add 1 lb. fruit and a little peel. (The cake I send, my boy overseas.)— Mrs. Sanderson, North Auckland. /' 12 oz. flour, 8 oz. brown sugar j 8 oz. butter (very fresh), 4 eggs,i- lb. chopped almonds, IJ. lb. mixed currants and sultanas, .2 teaspoons cinnamon, 1 tablespoon gly- : cerine (to keep cake in good order), -J- cup very strong coffee (cold), 2 teaspoons baking powder, . ,1- teaspoon vanilla, a pinch of salt. x Cream butter and sugar very well; add glycerine; add eggs singly and beat smooth. Add coffee and '.then .flour ; mixed with the fruit, cinnamon, and powder. - Some of the almonds can be. put .on top before baking, if fancied, but .put plenty inside, , too. Bake 3 hours in moderate oven. This cake has a flavour all its own, and surpassed by none.— R.L.V., Waikato. ' / lb. flour, J lb. sugar, J lb. ' butter, i lb. raisins, -J lb. sultanas, '' i lb. currants, 4 eggs, 1 tablespoon 1 golden syrup, 1 teaspoon mixed ’ spice, 1 teaspoon ground cinnamon, 5 1 teaspoon baking powder, 2 oz. mixed peel, pinch of salt, a little milk to mix. Cream butter and sugar; add eggs, one at a time. Add sifted dry ingredients and mix. Add floured fruit. ? Mix thoroughly. Add a little .milk if it is too stiff. Bake for 2. hours.— J. Fergusson, Epsom, Auckland. . 1 lb. flour, J lb. sugar, J lb. butter, 2 lb. fruit, 4 eggs, f cup warm water, 1 teaspoon baking powder, 1 tablespoon plum jam. z • Beat butter and sugar to a cream; add eggs, one at a time (unbeaten); then flour, fruit, water, jam, and lastly the baking powder. Bake-: 3 hours.— Mrs. I. M. Quinlan, Matamata. i lb. butter, 1 cup fruit juice (pineapple or orange), lj cups sultanas, II cups currants, . 1 ' cup raisins, 1 % cups brown sugar, 4 eggs, j cup shredded peel, small teaspoon salt, 1 teaspoon baking

spoon ground cloves, 3 cups flour, powder, 2 teaspoons ground cinnamon, 2 teaspoons spice, 1 teaMix butter, sugar, and egg yolks, and beat 2 minutes. Sift 2 cups flour, spices, salt, baking powder, and add alternately with fruit juice to first mixture. Then add fruit previously mixed with the . other, cup of flour. Fold in stiffly-beaten whites of eggs; put in prepared tin and bake in very slow oven about 3 hours. These quantities make a large and . deliciously flavoured cake which keeps moist for a long time.— Mrs. M. Brookes, Matamata. i lb. butter, 1 lb. white sugar, 5 . eggs, 1 teaspoon each lemon and vanilla essence, 1 tablespoon brandy, 1 lb. sultanas, 1 lb. currants, 1 lb. mixed peel, 1 oz. crystallized cherries, 1 lb. flour, 1 heaped teaspoon baking powder. Cream butter and sugar; drop eggs in one at a time, beating well; add essence and brandy. Have fruit prepared and floured and add with dry ingredients. Cook in hot oven in prepared tin until risen and pale brown; then cook for 2 hours in cooling oven. —M., Feilding. APPLE SHORTCAKE. i lb. flour, ■ 1 teaspoon Edmonds baking powder, , 4 oz. butter, 1 efg, 1 dessertspoon sugar, 3 apples, milk. Rub butter into sifted flour and baking powder. Beat egg and sugar together; mix into flour to a light Cut in half, roll out one piece and place on tray. Cover with sliced apples, sprinkle with sugar, place other half on top. cover and brush over with imilk. Bake 20 to 30 minutes in moderate oven (350 deg. F.). Sprinkle with icing sugar and cut while hot. FISH CUSTARD. lib. smoked fish, 2 eggs, 2 large onions, t pint milk, lib., potatoes, seasoning. Fill a casserole with alternate layers of onion, flaked fish, and thinly-sliced potato. Beat eggs and add hot milk and seasoning, and cook slowly until mixture is very hot, but not boiling. Pour over fish. Cover, and cook in a very moderate oven for 1 hour. Do not allow to boil. CARROT RICE RING. Take 1 cup shredded carrots (parboiled), 1 tablespoon minced onion, 1| cups cooked rice, If teaspoons prepared mustard, 1 egg, well beaten, 1 teaspoon salt, dash of pepper, 1 cup grated . cheese. Mix all the ingredients, turn into a well-greased ring mould or casserole, and bake 1 hour.

VANILLA DROPS. lOoz. flour, 1 teaspoon baking powder, i-lb. sugar, lib. butter, 2 tablespoons milk, a few drops vanilla, 2 eggs (or 1 egg, and extra milk). Cream the butter and sugar, beat eggs well, sift flour and baking powder, then add flour and egg and milk alternatively to butter and sugar, flavour with vanilla. Drop teaspoons of the mixture, well apart, on to a buttered baking tin, and sprinkle with castor sugar. Bake in a quick oven for 10 minutes. FUDGE CAKE. One. packet wine biscuits, 1 lb. ; butter, 1 lb. sugar, 1| tablespoons cocoa, .vanilla essence, 1 teaspooncoffee essence, 1 egg. - . Beat the egg, add to sugar, etc., heating in a basin. Stir two minutes, add broken biscuit, and essence when taken off the fire. Set in buttered tin.

EDMONDS COOKERY BOOK. Recipes to suit every occasion are to be found in the seventh edition of T. J. Edmonds Ltd.’s “Sure to Rise” cookery book, which I have just received. No matter how discriminating you may be, you are bound to find something new and . something enticing in the wide range of recipes provided—and every one has been tested and proved reliable. You will find everything in this book from bread and cakes to jams, meat, puddings and savouries, not to mention a host of other succulent dishes.. In addition, there are cooking hints, an oven temperature chart and weights and measures. No kitchen should be without this book. Would you like one? Drop me a note and I will arrange for one to be sent to you.— . v

Best Fruit Cake Recipe The prize of 2/6 for the best fruit cake recipe is awarded to Mrs. E., Belmont, for the following recipe: \ ECONOMICAL FRUIT CAKE. Ijlb. flour, fib. butter, Jlb. currants, Jib. sultanas, 6 eggs, 1| tea- ' spoons baking powder, J ib. sugar, . 2 tablespoons golden syrup, 1 teaspoon grated nutmeg, Jib. peel. ; y Method. Beat butter and sugar to . i.a cream, add the eggs (beaten separately) and then , the golden syrup. \ Mix in flour and baking powder, ■ i and fruit , last. Cook in steady oven about two hours. (This recipe has been made in my “Mixing Bowl,” and I can tell / you it is scrumptious. Do use it next time you are cooking for your boys overseas.—Mary.) jiiiiiiiiiiinniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiihiiiiiiiiiiiiii,

Decorating The Christmas Cake usual Christmas cake decorations have disappeared from our. shopsno more cheeky robins to adorn our cakes, no more Father Christmases made in celluloid. But perhaps you have ideas on novel decorations for Christmas cakes? Send your method to the “Mixing Bowl.” A prize of 2/6 is offered for the best idea received by October 20 for decorating a Christmas cake.