SOME TRIED RECIPES.

Kaipara and Waitemata Echo, 31 July 1914, Page 8

SOME TRIED RECIPES.

CURRANT SODA CAKE. 1 lb flour, £ fb currants, -J-1T) brown or moist sugar, -], Yb butter, 2 eggs, 2 teaspoonfuls treacle, 1 teaspoon- j ful bi-carbonate of soda, $ pint i milk. Method.—Mix the flour and soda, rub in the butter, add sugar and currants, then the treacle, milk, and beaten eggs. Beat all well together, fill in two well-buttered cape moulds, and bake in a moderately hot oven for about li hours. ' BROWN BREAD PUDDING-. £ lb stale brown bread, 4 ozs. flour, 4 ozs. moist sugar, \Vb currants, 4 ozs. chopped beef, suet, i- teaspoonful ground ginger, 1 oz. finely chopped candied orange peel, 1 teaspoonful baking powder, 2 eggs and a little milk. Method.—Remove the orust from the bread, and cut the soft part into slices, then soak in milk and water till quite soft. Press out the moisture and put the bread into a basin, adding to it the above named dry ingredients. Beat up the eggs with a little milk and mix thoroughly with the above. Fill the mixture into buttered moulds, tie over with a wetted cloth, and boil or stem for about 2 hours. Serve with currant sauce. CURRANT MARMALADE PUDDING 4 ozs. bread crumbs, 4 ozs. suet, 2 ozs. sugar, 4 ozs. marmalade, 4 I ozs. currants, 2 ozs. flour, 2 eggs, \ teacupful milk. Method. —Mix all the ingerdients together ; grease a pudding basin or mould with butter and dust with sugar. Put in the mixture, cover with greased paper, and steam 3 j hours. APPLE AND SAGO PUDDING. }lb. fine sago, \\h. currants, 6 I cooking apples, 1 oz. butter, 2 ozs castor sugar, half a lemon. Method. —Put the sago into a stew;'an with 3 cupfuls of cold water, and boil till the sago bei comes transparent, stirring all the , time : next add the thin rind of : half a lemon, the currants, and the : sugar. Butter a pie dish, put in the apples (previously peeled, cored, and sliced), and pour over these the sago preparation. Put the remainder of butter in small bits on the top, and bake until the apples are ; tender. Serve with a good cusI tard. CURRANT TEA CAKES, i f lb. flour, h oz. German yeagt, ! 1 teaspoonful castor sugar, 1 oz. ■ j butter, 1* gills milk, 1 egg, 4 , ozs. currants. Method.—Put the flour and a teai spoonful salt into a basin, cream : the yeast, and castor sugar until , liquid. Melt the butter, add the milk and make it tepid, pour on ,to the yeast, and add the egg, i well beaten. Stir into the flour, j mix into a dough, sprinkle in the , ; currants, and set to rise 1 hour. - J Divide into two parts, and put in- | to two well-greased cake tins. Let ■ | the dough rise to the top of the i ; tins. Bake for twenty minutes in a ; well-heat el oven. Turn out of tins ■ ' when half-baked, and brush over I the tops with egg or milk and cas- . tor sugar mixed. Replace ,and fmi ish baking. CURRANT MARMALADE PUDDING 4 ozs. bread crumbs, 4 ozs. suet, 4 ozs. sugar, 4 ozs. marmalade, 4 | ozs. currants, 2 ozs. flour, 2 eggs, ij -i teacupful milk. . i Method.—Mix all the ingredients together ; grease a pudding basin or mould with butter and dust s with sugar. Put in the mixture, cover with greased paper, and . t steam 3 hours. 1 i Brown stockings should never be " ; ironed, but just pressed through the s ; mangle to smooth them out A hot iron will spoil the colour and i ! give them an unpleasant yellow i tint