Domestic

New Zealand Tablet, 13 November 1913, Page 57

Domestic

By Maureen.

Yorkshire Pudding.

Four tablespoonfuls of flour, one eggspoonful of baking powder, a little salt, two eggs, one and a-half cupfuls of milk. Bake in well-greased dish for forty five minutes, or in with roast beef.

Cheap Sponge Cake.

Beat up three eggs to a froth. Add one cupful of fine granulated sugar and beat well. Sift one cup of flour with one teaspoonful of cream of tartar. Put half a teaspoonful of soda into two tablespoonfuls of milk. Add the flour to the eggs and sugar and beat well. Lastly add the milk and soda. Mix well, place in small tin, and bake in a quick oven. This cake will not fall. Can be used for layer cake also. Puff Pastry.

One-half pound of hard butter, (lb flour, yolk of egg, water. Mix a small piece of butter into flour, add pinch of salt. Beat up the yolk of the egg into teacup, then fill the cup with water, and add it to the flour. Open the pastry, and put in the remainder of the butter, sprinkle with flour, and roll out three times. Let it stand till wanted, then roll out three times more. Bake in quick oven.'

One Egg Cake.

Cream a quarter cupful of butter with three quarters of a cup of sugar. ’Beat one egg well and add it to the butter and sugar. Sift a level cupful and a-half of flour with one teaspoonful of baking powder, and the grated dried rind of half a lemon. Take half a cupful of milk. Add the flour and milk alternately to the other ingredients beating up well each time. Butter some little cake tins and half fill them with the batter. Bake in a moderate oven twenty minutes.

Apple Short Cake.

One pound flour, (lb butter, three tablespoonfuls sugar, two eggs, one teaspoon of baking powder, and about four tablespoonfuls of milk. Rub the butter into the flour, add all dry ingredients. Beat the eggs with the milk, then' mix all into rather soft paste Divide in half, roll out, put one half in greased bakingtin. Cover with apples thinly sliced, and a little sugar; roll out the rest of the paste and cover. Pinch the edges and bake in a moderate oven. When cooked, cover with icing sugar.

Sauce for Sponge Cake.

A delicious sauce to use on squares of sponge cake or lady-fingers that have grown a little stale is made as follows: In one cupful of boiling water, melt onehalf cupful of currant jelly and two tablespoonfuls of sugar. Add two good tablespoonfuls of butter. Dissolve one heaped teaspoonful of cornstarch in one-half cupful of cold water, and turn in slowly. Allow to boil gently till cornstarch is thoroughly cooked, stirring constantly. Keep hot till needed, by setting in pan of hot water, stirring once in a while to prevent skin forming on top.

Ground Rice Cake.

Required Four ounces each of ground rice and flour, five eggs, Mb of butter, the same of sugar, and flavoring to taste; lemon, or orange, or vanilla is commonly used. The butter and sugar are to be beaten until creamy, and the eggs added one at a time with some of the flour and ground rice mixed together alternately until all be used up. The mixing should be very thorough. Should baking powder be added, stir in a teaspoonful at the last, which will lighten it for present use, but the cake will keep more moist without it. Bake from an hour and a-half to two hours in a very moderate oven according to depth of tin. The same recipe can be used for making rice buns..

Marurtue