USEFUL RECIPES.

King Country Chronicle, Volume VIII, Issue 697, 22 August 1914, Page 3

USEFUL RECIPES.

'.Macarocn Biscuits.—gib. flour, *lbbutter, iof sugar, 1 egg, 1 teaspoonful of cream of tartar, 1 teaspoonful soda. Beat butter and sugar to a cream, add 1 egg and mix in the flour and powders. Then, form the biscuits, and either use almonds or peel for the top. Very nice. Pikelets.—Two cups flour, 1| teaspoons soda, half the quantity of acid dissolved in a-cup of good milk, a good handful of sugar, and sufficient milk to make a good batter.

Pound Cake.—Eight eggs, lib. butter, lib. flour, 21b. fruit and peel, lib. sugar, 1 tablespoonrul powder, essence of lemon, a pinch of salt.: Potted; Meat.—lilb steak, Jib. butter, 1 desertspoon anchovy paste. i teaspoon cayenne pepper, teaspoon salt, teaspoon cinnamon, teaspoon mace, steam 3 hours all together, and then put through sausage machine. - *

Currant Cake.—One cup sugar, 1 cup butter, 1 cup currants, 2 cups flour, 2oz. peel, h teaspoon soda, 1 'of cream of tartar, 3 or 4 eggs, 1 at a time (beating well), then add" the butter, currants and flour. Sponge Cake.—One cup butter, 2 cups sugar, 3 cups flour, 4 eggs, 1 cup milk ; mix 2 teaspoons powder with flour, and add sugar, whisk butter to a cream, beat eggs, and add .all 'ingredients together. Paper the J tin and bake in a quick oven until nicely browned. dJ „