Ladies' Column.

Kaipara and Waitemata Echo, 15 May 1914, Page 2

Ladies' Column.

WHEATEN TEA.BREAD.

Wheaten meal possesses a high, food value, and, being suitable for different varieties of Wholesome teabread, might be more used than it is. Besides iuir.eral salts, wheaten meal contains a large percentage of gluten—a valuable "fresh-forming substance. As a matter of fact, it has more nourishing properties than ordinary flour (which, of course, is prepared from wheat"), because in the process of grinding the meal into flour some of this valuable gluten and the mineral salts are lost. From what has been already said it will, be realised that wheaten meal teabread not only makes a pleasing variety, but provides a good, wholesome food, and a number of reefpes should be welcomed. It must be remembered, however, that for successful wheaten teabread ordinary flour should be used to some extent—in the proportion of a third or a half, according to the nature of the recipe. The reason oi this is that wheaten meal of itself would make the bread rather brittle and heavy. It should also be noted that the firing of wheaten teabread takes a little longer than ordinary teabread, and that it ■ should not be cut until quite cold. WHEATEN OVEN SCONES. Mix in a basin a teacupful of wheaten meal with a teacupful of flour, adding a pinch of salt, a dessertspoonful of sugar, half a teaspoonful of cream of tartar with the lumps pressed out: Rub down amongst these ingredients with the tips of the fingers a dessertspoonful of butter. Make into a aait dough with butter milk, and quickly. work the dough into neat scones. After being brushed with egg the scones are baked in a quick oven for ten minutes. ' GIRDLE WHEATEN SCONES. Mix in a basin a teacupful of flour with a teacupful of wheaten meal, a pinch of salt, half a teaspoonful of baking soda, and half a teaspoonful of cream of tartar with the lumps pressed out. After mixing a teaspoonful of symp with a teacupful of butter milk add these to the dry ingredients, making a soft dough. Quickly turn out, press into a round and roll out lightlj'. Cut the dough into scones, and bake on a hot girdle. WHEATEN GINGERBREAD. Mix in a basin £lb. of flour witb •£lb. of wheaten meal. Chop lOz. of lenaon peel and add the peel to these ingredients, along with hali a teaspoonful of ground ginger, half a teaspoonful of mixed spice, and a few grains of ground cloves.. Melt in a saucepan lib. betweet syrup and treacle with alb. oi butter and 2oz. sugar. To these ingredients add two well-beaten eggs stirring these amongst the dry ingredients. , Lastly, mix a teaspoonful of baking soda with a dessert spoonful of sweet milk, and beal these thoroughly into the cake mixture. This mixture is put into i greased and floured cake tin, an* the cake is baked from an houi to an hour and a quarter. WHEATEN MEAL BISCUITS. Into *lb. of wheaten meal cram ble finely 2oz. of butter (two dcs sertspoonfuls). When this nlixtun is thoroughly fine add a pinch o! salt, a dessertspoonful of fine sugai and a small teaspoonful' of baking powder. Next thoroughly beat ar egg and moisten the dry ingredients with it, forming a very atifl. paste—a drop or two of milk may be necessary. Knead the biscuit dough and sprinkle some wheaten meal on the bake-board. Roll out the dough about an eighth of an inch in thickness, and cut into rounds the size of a teacup. Prick the tops with a fork, place the biscuits on a greased tin, and bake thorn in a moderate oven for from ten minutes to a quarter of an hour ._ until they are of a pale yellow colour. The biscuits should be allowed to cool on the tin.