Domestic

New Zealand Tablet, Volume L, Issue 32, 16 August 1923, Page 49

Domestic

By Maureen

Fairy Cup Cakes. One cupful of sugar, 1 tablespoonful of. butter, 1 teaspoonful of baking powder, \ cupful of chopped raisins, 1 beaten egg, lit cu'psful of Hour, two-thirds cupful of milk, nutmeg. Make a dough of everything but the nutmeg. Then flavor the dough with the nutmeg, drop it into patty pans, and bake the cakes until they are of a light, crisp brown. Plain Raisin Bread. 1 cupful milk, 2 tablcspoonsful fat, 2 tablespoonsful sugar, i teaspoonful salt, 3i cnpsful flour, 1 cupful raisins cut in halves, I teaspoonful cinnamon mixed with the sugar, 1 to 1 yeast cake, softened in 2 tablespoonsful lukewarm water, 1 egg yolk. Mix like plain bread, add I cupful flour, and then the egg yolk beaten light, next the raisins and the rest of flour. Dried Apricot Jam. Ill) dried apricots, 1 pint cold water, 1 cupful raisins, juice of one lemon, one whole orange, i cupful almonds, one cupful sugar (brown). Soak the apricots over night in cold water. Next morning add raisins, lemon juice, orange cut in small pieces, and sugar. Bring to boil and simmer 13 hours, add almonds 15 minutes before taking oft. Scotch Oatmeal Biscuits. 2 cnpsful of oatmeal, i cupful of butter, I cupful of white flour, 3 tablespoonsful of sugar, water. Mix the oatmeal, the flour, the butter, and the sugar with just enough water to make a stifi dough. Separate the mass into three or four equal lumps, flour the board and the rolling-pin thoroughly and roll each lump into a thin sheet. Place the sheets in pans, mark them into squares with a knife, and hake them for half-an-hour. or Util they are brown, in a moderate oven. r I he hi nits are very nutritious. Cookery Mints. If your family prefers its apple pies hot, you can save time by baking enough for two or even three meals at a time, ami when needed place them in the oven as you would mince pies, and they will he better even than at first. Greens are improved if a piece of dripping is added to the water when they are almost boiling.

When mixing cakes try adding boiling water to the eggs instead of milk. The eggs must he well beaten befo e the water is added. Fast boiling hardens even the tenderest - meat, and the reason is this: Excessive heat causes the albumen in the meat to become solid, so solid, indeed, that heat cannot easily penetrate to the interior. To prevent flour from becoming lumpy and to overcome the raw taste that sometimes clings to it when it is used for thickening gravies, soups, and sauces, bake in an oven until it is thoroughly heated and dry. Prepare a small amount at a time, and keep it in a covered receptacle. What is an Ounce? Not every home possesses a pair of scales, with the result that frequently there is a doubt when cooking as to the correct weight of ingredients in common use. The following table will be found a help; An ounce of butter is two level teaspoonsfnl. An ounce of flour is four level tablespoonsful. An ounce of cornflour is three tablespoonsful. An ounce of granulated sugar is two level tablespoonsful. Au ounce of ground coffee is five level tablespoonsful. An ounce of cocoa is three level tablespoonsful. An ounce of pepper is four level tablespoonsful. An ounce of salt is two level tablespoonsfnl. An ounce of chopped suet is a fourth of a cupful. An ounce of mustard is four level tablespoonsful. An ounce of olive oil is two tablespoonsful.