Mary's Mixing Bowl

New Zealand Journal of Agriculture, Volume 64, Issue 3, 16 March 1942, Page 223

Mary's Mixing Bowl

Delicious' Biscuits

T'HE prize of 2s 6d for the best bis- • cult recipe is awarded to “A Country Reader,” Ashley Bank, for the following recipe: — UNUSUAL TEA -BISCUITS. 5 oz. butter, 7 oz. sugar, 1 egg, 10 oz. flour, i teaspoon baking powder, J teaspoon carb, soda, % teaspoon each mixed spice, ground ginger, and cinnamon, i teaspoon cocoa, j cup chopped walnuts (very fine), si dessertspoon golden syrup. Beat ■ butter . and sugar to a cream, then add egg, golden .syrup; then all dry ingredients, lastly the walnuts. Mould into a bar like a bar of soap and let stand overnight. In the morning cut; in very thin slices with a sharp knife and put on cold greased tray.' Bake in a moderate oven. These are delicious and will keep for months in airtight tins. Make a nice lot. “A Country Reader,” Ashley Bank. GINGER NUTS. Sift together 4 breakfast cups flour, 4 teaspoons ground ginger, 1 teaspoon

baking powder. Melt together 1 breakfast cup butter or nice dripping, 1 cup sugar, and 1 cup golden syrup. Mix all together and roll out. Cut into shapes and bake in slow oven on cold trays till nice brown. Whangarei. BRAN BISCUITS. 1 cup flour, 1 cup bran, 1 teaspoon baking powder, pinch of salt, 1J oz. sugar, • i lb. butter, 1 egg, 1 dessertspoon golden syrup. Beat butter and sugar to a cream, add golden syrup and beaten egg, then dry ingredients. Roll thinly, using bran ■on board, put on greased oven tray (cold) and bake about 10 minutes. —H. Playle, Waikato. OATCAKES. 8 oz. flour, 6 oz. oatmeal, 5 oz. butter, or margarine, 1 teaspoon salt, a pinch of baking powder. Sift flour, salt, and baking powder, add oatmeal, rub in butter, and mix with cold water. Roll out to J-inch thickness and cut in rounds. — South Canterbury.

MALT BISCUITS. i lb. butter, t lb. sugar, 1 egg, 2 tablespoons malt extract, 2 cups flour, i teaspoon bicarbonate of soda. Beat butter and sugar to cream. Add egg, then malt, flour, and soda. Roll thinly and cut into shapes. Bake in a moderate oven. By using a little less

flour, biscuits can be bake in spoonsful on tray. Press each down with a fork.— “Rata,” Spring Creek. NUTTY CRISPS. I lb. butter, 1 teacup sugar, 1 egg, 1 large dessertspoon syrup, lj> cups flour, 1| teaspoons baking powder, J cup wholemeal, 1 teaspoon vanila, i cup coconut, 1 cup very finely chopped walnuts. Mix in given order, adding, if necessary, a very little milk, to mix to a stiff dough. Roll into small balls. Flatten right out with hot fork and bake in a moderate oven 15 minutes. These are delicious and improve with

keeping. ' Makes 60 ' biscuits, So is economical, too. “ Cecily,” Southland. TOMATO PUREE. Sufficient to make two gallons in 4 -gallon jars, 8 quarts or 16 pints. Preserving. pan capacity 3 gallons. First obtain ripe tomatoes, wash thoroughly, cut in half, put 1 pint of water in pan to prevent burning, there is sufficient liquid in the tomatoes. Add 1 tablespoonful of salt, , stir well; and bring to the boil. Continue boiling for 5 minutes. See that jars, rubber rings, and tops are thoroughly sterilised by heating in oven to a temperature of about 250 deg. . Fill jars when tomatoes are cooked, screw down tight immediately. Tip jars upside down to see if leaks develop until cool; give tops a final screw before putting away in a cool place. If careful attention is paid to directions, they will keep indefinitely. When opened for use, contents will keep at least two days, 1 and twice as long 1 if refrigerator is available. This makes an excellent breakfast when grilled with bacon in the tomatoes, stews, and soups, grilled chops, etc. Sliced cheese and tomatoes grilled is a suitable dish for vegetarians. Mrs. G.B. (Harewood). LADYSMITH CAKE. ■ - 2 eggs, their weight in butter, . flour and sugar, 1 heaped table- ' spoon cornflour, J teaspoon of soda, and 1 teaspoon of cream of tartar. Beat butter and sugar to a cream, add. eggs well beaten, then the rest of ’the ingredients. Take less than half of this mixture and add to it two teaspoons pf cinnamon, also a little more flour to make it stiff. Spread this,'on the bottom of a cake tin, then a layer of jam, and the rest of. the mixture on top: 'Bake for i hour. ? 'lce when cold with coloured icing. Bettina, Frankton Junction. ' . MOONBEAMS.,: 1 tablespoon each of butter and sugar; 1 egg, -1 : . cup? flour, li teaspoons baking . powder; Cream the butter, and sugar, add egg, mix together, then add 1 cup flour, and lg ,teaspoons baking powder. Roll paste out thinly, spread with .apaste of. crushed ; strawberries, and castor sugar, and- roll up. j Cut into slices, one inch thick, roll in* coconut, and bake in a moderate oven till golden brown.. ’These are delicious. LIVER AND WALNUT"' ' savoury; . Soak 1 lamb’s fry J hour in warm salted water, dry well, cut into' slices I inch, thick. Mix 1 cup breadcrumbs, 1 small chopped onion, pinch of sage, pepper., salt, and lemon juice. Roll

liver sliqes ,'jin” flour, .then in ' 'mixture, and fry lightly in ,melted; butter. Pack in lay s in a' casserole, sprinkle with finely-chopped onion, and.walnuts, and top with rashers of bacon. Pour in 1 cup of vegetable stock, cover, and cook f of an hour. . > Sprinkle with chopped ' parsley and serve. ,-.' J* , RASPBERRY FLAN. Stewed . raspberries, 1 lb. * selfraising flour, ’i‘2 ? tablespoons cold ’ water, 1 gill, of juice from rasp.-? /berries, 4 oz. butter or margarine, 1 teaspoon sugar, 1 yolk of egg, .. 1 pinch salt. I oz. of powdered ■gelatine. Rub. the butter into the flour and add the ; salt and sugar. < . Mix ■ with milk and egg and water to a firm dough. Fit this carefully into an enamel plate, without stretching the pastry. Fill it with rice on a greased piece of paper, to keep the pastry down, and cook in a fairly hot oven until golden brown. Remove the paper and rice arid put the plate back in the oven

to cook the bottom thoroughly. When cold fill with drained raspberries. Boil the . juice ■'.with. the gelatine until dissolved;' cool, stirring constantly until it begins to set, then pour over the raspberries.— Cis, Edievale. ; ’ APPLE PRESERVE. 4 lb. apples, 1 pint water, a few . cloves, 2 inches of stick cinna- ■ mon., k Grated rind and juice of one ,k. lemon, 2 or 3 pieces of bruised ginger. To each pint of apple pulp allow 12 oz. sugar.' Wash the apples carefully, cut into quarters without peeling or coring, put into a pan with the water, cinnamon, lemon juice, rind, ~ cloves, and ginger. Boil to a pulp, then remove cinnamon, ginger, etc., and rub the apples through a sieve. . Measure pulp, return to pan, add sugar, stir till the sugar melts, then boil quickly for 30 minutes, stirring constantly. . Put into dry, warm jars, and cover when cold.

iiaiiaiiiiiaiiaiiiiiiiiiiiaiiiiiaiiiiiiiiiiiaiiiiißiiaiiiiiaiiiiiiiiiiianiiiß Eggs Are Rationed Now . S-O what about some Eggless Cake recipes? They will be useful, and interesting. Send your entry to the “Mixing Bowl” before March 20, —2/6 for the best one. iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiii