LADIES' COLUMN.

King Country Chronicle, Volume VIII, Issue 699, 29 August 1914, Page 7

LADIES' COLUMN.

POTATO CAKE 8. These are a useful supplement to the tea table when something extra is needed at short notice. Boil- some potatoes and mash them, then work in sis ounces of flour, two ounces of sugar, two ounces of good dripping, half a teaspoonfi.il of freshly-male taking powder, and a little warmed milk. Mix thoroughly, roll o"-it, cut into rounds with the edge of a tin canister, and bake, in a moderate oven. When done, tear the ca'cs open (do not use a knife) a ni butter them liberally: Press tho halves together as muffins are pressed, an! send to table in a muffin dish.

RHUBARB MOULD. Take sufficient rhubarb thnt wh:n cut up will fill a quart put it in a stewpan with a corer, and let, it boil to a pulp. Malt half an ounce of gelatine in bot water, and when dissolved put with it a pound of powdered white sugar, and leave the whole to boil for thirteen minutes ; add a few drops of essence of lemon. Pour the rhubarb etc., into a mould previously dipped in cold water. Next day dip the mould -for a second in hot water, then turn the shape on to a glass dish. Make a custard with two eggs, a tumblerful of milk ; and sugar to taste. Simmer till it is thick ; add a few drops of Manilla essence flavour, and when quite cold pour round the moulded, rhubarb.

DOUGH NUTS. Though rathsr indigestible, doughnuts are very much liked by those who have a taste for sweet things. To make the nuts, work into a pound of flour two ounces-'"of butter; add a little two tablespoonr fuls • of Demerara sugar. Mix a tablespoonful' of yeast with four eggs and a little lukewarm milk. Work the whole together, then put the mixture to rise in a warm place. When sufficiently risen, roll lit but half an inch thick; cut round, and plunge the rounds into deep boiling oil or lard until they are a bright golden, colour.. Drain on a sieve in front of the fire. Dust with sifted sugar, and keep in a cool place. The nuts will take from eight to ten minutes to cook, and are more readily baked if a wire frydng basket is used.