EXCELLENT, SEASONABLE AND TESTED RECIPES. CUT THEM OUT.

Hutt News, Volume 2, Issue 47, 1 May 1930, Page 2

EXCELLENT, SEASONABLE AND TESTED RECIPES. CUT THEM OUT.

Girmamon Loaf

Beat 1 tablespoon butter with 4: cup sugar till creamy, add 1 well-beaten egg,: 1 cup milk, i teaspoon salt an I, lastly: 3 cirps s.r. flour mixed with 1 teaspoon cinnamon. Bake in two greased cerebos-salt tins for 40 minutes. When cold smear with butter and -roll in cinnamon and icing-sugar: Scones de' Luxe. Sift together 1 lb s.r flour and J teaI spoon, salt, xub in. thoToirghly 2 ozs butter and add two tablespoons castor sugar, 2 well beaten eggs (reserving a little of the^beaten eggs to brush oyer the .scones) and enough sweet milk to mix Into a light dough, Turn on. to a floured board, press out toi required thickness, and cut into scones.^ Brus& the top with beaten egg and bake at once in a brisk oven for.'.--about 20 minutes. Paper Bags. Three eggs, their weight in sugar, the weight of 2 in flour and the weight of one in cornflour, 1 small teaspoon cream of tartar, £ teaspoon bicarb, soda. Beat

yolks in sugar'and.add whites beaten to a stiff froth, then add flour and other dry" ingredients. Put in teaspooafuls on the baking-dish, and while iiot, roll each up. When cold fill with TiMpped cream and jelly.

Savoury Pie.

Soak * cup tapioca in one eiip coldwater for one hour. Moisten/ enough stale bread in cold water to make 3 cups, put into a dish and rub in two tablespoons butter and o.ne Of flour. Then mix in * <;up steyred fresh or tinned tomatoes, 2 beaten eggs,, one small onion (chopped, fine), 1 tablespoon powdered sage and salt to taste. Put into a buttered pie-dish.' and pour the tapioca over. Boil two eggp s ttnjal hard, remove Shells, cut into place on top'^of tapioca; add a few bits '.of-butter,, cove? with a crust and bake .in a moderate oven 20 or 30 minutes. -Serve very hot.