Domestic

New Zealand Tablet, 30 October 1913, Page 57

Domestic

By Maureen.

;: To Make Cheese Cakes. ; For the mixture, beat loz butter to a cream, with one tablespoonful of sugar; then add a level tablespoonful of flour and one well-beaten egg; then another tablespoonful of flour, a pinch of salt, and a tablespoonful of marmalade. Stir till thick and smooth. For the paste, 6oz flour, 3oz butter, one tablespoonful sugar, a pinch of salt, one teaspoonful baking powder; mix with as little water as possible to a stiff paste roll out to the thickness of a penny ; cut out round; lay in greased patty tins; put a teaspoonful of the mixture in. each, and bake in a quick oven fifteen minutes. Poor Knights. Ingredients—Flour, milk, one egg, two rounds of white bread with the crusts cut off, apricot jam. Method —Mix the flour, milk, and egg to a thick batter; cut the rounds of bread (which should be about I' inch thick) into four, and soak in the batter for about 15 minutes. . Then fry in boiling fat till a nice brown ; place in the centre of each piece a teaspoonful of the jam, and serve at once. This same recipe can be made with rusks, and both are cheap and useful, as all the ingredients can be found in any household, and can be made in a short time. ' Eich Plum Cake. Brush a rather large cake-tin over with warm butter, and line it with a buttered paper, putting four pieces at the bottom. When the tin is finished, dust it with - flour and castor sugar equally mixed. In a mixing-basin put half a pound of butter and the grated peel of a small lemon. Beat the butter till soft, then add seven ounces of sifted castor sugar, and continue beating for twelve' minutes. Work in, one at a time, five fresh eggs, allowing two minutes' beating between each. Add by degrees half a pound of fine dry flour, four ounces of picked sultanas and four ounces of currants, after both have been rubbed on a sieve with a little flour, two ounces of shredded peel, a few drops of vanilla, and an eggspoonful of baking-powder-. To darken the cake, stir in a spoonful or two of caramel. This is made by boiling together till a dark brown the strained juice of a lemon with two ounces of lump sugar, then adding a quarter of a pint of water, and boiling for a few minutes. "Use the liquid when cold. Ehubarb in Batter. Eequired—Two or three sticks of rhubarb, one egg, 4oz of flour, half a pint of milk, a pinch of salt. First prepare the batter. Sieve the flour and salt into a basin. Make a hole in the centre of the flour. Having made sure the egg is good, put it in the hole in the flour; _ and pour on to it about two tablespoonfuls of the milk. With a wooden,spoon stir the egg and milk round and round, working in the flour gradually. When the mixture is as thick as good cream, add more milk, and continue stirring until all the flour is mixed in and about half the milk. Then beat the batter for about ten minutes, or until the surface is covered with bubbles, then add the rest of the milk, and let the batter stand for about an hour if possible. Meantime prepare the rhubarb. Wash and wipe the rhubarb and cubit into pieces about an inch long. Thickly butter a pie-dish or baking-tin. Lay the rhubarb in this, then pour in the batter, and see that each piece of rhubarb is coated with it. Put the dish in a moderate oven, and bake the pudding for about three-quarters of an hour, or until the batter is crisp and brown. Cut it into convenient sized pieces, sprinkle them with castor sugar, and serve them on a hot dish. This batter pudding may be varied by using for it any kind of fruit that happens to be in season—gooseberries; currants, plums, or apples. Always serve with it either custard or cream, as something of this kind is a great improvement.