SOME GOOD RECIPES.

Kaipara and Waitemata Echo, 30 October 1914, Page 8

SOME GOOD RECIPES.

You need never be at a loss for a perfect sweet course so long as currants are available. A special feature in every well-organised household is a knowledge of currant cookery. It has many advantages. First, the regular use of currants is conducive to health— that is all important ; second, it is very economical ; and last, but not least, the flavour of a dish that contains currants is always attractive. A larder with a reserve of currants is always well stocked. Always have them handy. The following recipes have been specially prepared by a leading expert in domestic cookery. CURRANT SODA SAKE. lib. flour, 21b. currants, £].b. brown or moist sugar, Jib. butter, 2 eggs, 2 teaspoonfuls treacle, 1 teaspoonful bi-carbonate of soda, $ pint 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 cake moulds, and bake in a moderately hot oven for about 1£ hours. PUFF PASTE FOR MINCE PIES. Wash well, half a pound of butter, working it with the hands so as to extract all the salt and butter-milk. This will help to make the pastry more delicate. When well washed divide it into two cakes, and drop them into a basin of cold water. Fill a piixt measure with dry flour, put it into a basin, adding half a teaspoonful each of salt and castor sugar. Take one of the pieces of butter, wipe it, and with the hands work it into the flour. When this is done take a knife and stir in enough cold water (about half a cupful should be sufficient) to bring the paste to the proper consistency, and work it up with the knife into the shape of a ball. Dust the pasteboard over with flour, turn the paste out on to it without touching, and roll out quickly and lightly, taking care not to break the! pastry. When' it is about a quarter of an inch in thickness take the rest i of the butter, wipe it, and cut it into dice, and sprinkle them all over the surface of the paste. Dust I lightly over with flour, fold over, and roll out again ; repeat this four times. If you have a piece of ice, on which you can now lay it, so much the better ; if not, a very cold room will do. Leave it for an hour, and then roll out quickly to the desired size. Use as little flour as possible on the board and pin when rolling out. If, when doing up lace curtains, sheets of fine white paper be placed between before mangling, they will not stick, and will look equal to new. I