RECIPES.

White Ribbon, Volume 18, Issue 208, 18 October 1912, Page 15

RECIPES.

Carrot Cheese Cakes (very delicious). — But two ounces of grated carrot into a basin ; add to it two ounces of butter beaten to a cream; two ounces ot sugar, two wellbeaten eggs, two ounces of currants, a desert-spoonful of ground rice, and a tablespoonful of milk or cream, with a lew drops of essence of lemon, or ,4 little grated lemonj cel. Mix well. Line some pattv I mis with short crust, half fill tlu 111 with the mixture, and bake in a moderate own for about twmtv minutes. \\ akeful Budding. Line a pied’sh with thin pieces of stale bread. Bour in enough stewed ai>pie or rhubarb to nearly lill the dish. Then make .1 cover of cornflour bv taking a large tables]' infill of cornflour, a large table spoonful of sugar, a pinch of salt, and mixing the same with about half a pint of milk. But on to boil for about five minutes, stirring con-

»»*T*»T**»*»»*»*»»**T»*»»T*»**»»»»»»T**' stantlv ; add a little flavouring, if desTed, and then pour over the fruit. Alliert Cakes. —2 eggs, 20/s. sugar, 20/.s. semolina, 20/s. Currants, 20/s. butter, ' 4 lb. flour, 1 teaspoonful baking powder. Beat butUr and sugar to cream. Add flour ;11 1 semolina (mixed), and eggs (well whisked) ; then currants, and • I tt 1 e milk and baking powder. Half lill ten well-greased patty pans. Bake for 15 to 2<> minutes. Mi re Nuts, Less Sweets. i seel m« re nuts 111 our homes, there would be less need of preparing confections of various kinds. The teeth of growing children would 1 e far better d nuts took the place of sweets and other tit bits.—“ Good Health.”