COOKERY RECIPES.

Alexandra Herald and Central Otago Gazette, Issue 444, 20 October 1904, Page 7

COOKERY RECIPES.

.".". —Specially Weitten bt — MISS AMY MONRO. CAKE MAKINGTo be successful in cake making the following hints will be found useful: — 1. Have all ingredients measured- and cake tin prepared before you begin. 2. Glean sultanas in a floured cloth. 3. Wash currants and dry them. 4. Fruit cakes should'not be mixed as moist as plain ones. Too much moisture makes the cake heavy, and: causes the fruit to sink*to the bottom. 1 5. All large cakes should have one or two folds of greased paper in the tin to protect them from the heat. : They require a brisk heat at first, then heat should be gradually decreased. 6. To try if done, put straw or skewer through the thickest part of the cake: if it comes out clean the cake is cooked. I. All cakes should be turned on to a sieve to cool. If no sievo is at hand, tilt on one side to prevent them bocoming sodden. 8. Biscuits requiro a modorato oven, slow cooking makes tnom crisp. 9. All other small cakos requiro ft brisk heat at tho top. 10. Spongo cakos must not bo beaten aftor adding flour. Stir in lightly, 11. As acountoy in moaßuromoutu is a very important part in oitko making, tho following table will ho found useful for thono who havo not tho weights and jnoiumrou. 1 broakfiiHt oup-~4lb. ; I small imp «:Hb,; 1 tabloßpoonful (youudod)-—lost.; I domiort* spoonful (KQUudofl)'—"Joßl; J breakfast <>upful of -li()iii(l—iJ mi 1 If* ; I toitHpoonfiil (rounded)-—! doaejjoontul j 1 fcoiwpoonfttl (IllVll)—jj| tOIIMJKIOIIfIII. My r'niiidtii! I iniiiin houped and mnoothort OVOPi SULTANA CAKE, [npodlsny { i lb, at dour, 4 lb. of tiugnr, (! oiiSd, of BuldftUftH, 1 small gill of milk, 1

"easpoonful of baking powder, £ lb. of butter, 3 eggs, 2 ozs. candied peel, 1 oz, of almonds.

Method: Beat butter aad sugar to a cream, add eggs well beaten, stir with wooden spoon, add milk, fruit (prepared), and lastly flour and baking powder, Beat well and quickly, put into prepared cake tin, sprinkle with almonds (blanched and split) on top. Bake in a slowly decreasing oven for 1£ hours.

SWISS ROLL. Ingredients :■ 4 ozs. of sugar, 3 eggs, 4 ozs. of flour, £'teaspoonful of cream of tartar, J teaspoonful of carbonate of soda, 1 tablespoonful of hot water. Method: Beat eggs and sugar vigorously fifteen minutes, sift flour and cream of tartar, stir in quickly ; mix carbonate of soda with cold.water, add, and pour into a swiss roll tin lined with greased paper. Bake 6 minutes' turn out on to a wet cloth, roll up quickly, then unrol, lift on to a paper with icing sugar sifted on it, spread on jam, roll up again.. LEMON BISCUITS. Ingredients: 4 ozs. of sugar, 4 ozs. of butter, 8 ozs.. of flour, | teaspoonful of cream of tartar, f teaspoonful of carbonate of soda, 1 egg, & or 4 drops of essence of lemon, grated rind of one lemon. Method : Beat butter and sugar to a cream, drop in egg and beat well, mix cream of tartar with flour, melt soda in a little water, then mix all together, roll out and cut into shape. A Bake in a moderate oven till crisp and pale in colour—about 15 minutes. PLAIN GINGER BREAD. Ingredients: 10 ozs. of flour. \ lb. of treacle, 1 heaped dessertspoonful of ground ginger, 1 oz. of candied peel, \ gill of milk, \ lb. of brown sugar, 2 ozs. of butter, 1 egg, \ teaspoonful of carbonate of soda. Method : Eub butter into the flour, add all dry ingredients, beat egg with milk and treacle, mix all together. Bake in a wellgreased flat dish in a moderate oven f of an hour. ■

ROCK CAKES. Ingredients: 1 lb. of flour, 6 ozs. of sugar, 6 ozs. of butter, 1 teaspoonful of ginger, 2 teaspoonfuls of baking powder, 2 tahlespoqnfuls of currants, 2 eggs, § cup of milk. - . \ % Method: Rub butter into flour and baking powdeiv add' remainder" of dry ingredients, mix the eggs and milk together, add to the flour ; make into a dry. rough.'mixture, put on. a greased oven sheet in equal sized portions. Bake in a quick oven ten 1 minutes.