KITCHEN CORNER

Nelson Evening Mail, Volume LXIV, 10 January 1931, Page 9

KITCHEN CORNER

TRIED RECIPES Currant Bread Currant bread makes a nice change from ordinary bread, and it is nourishing, too, because the currants contain iron and other mineral salts. Sieve together flour, \ teaspoonful of carbonate of soda, 4 teaspoonful of cream of tartar, i teaspoonful of salt. Add 2oz. cleaned currants. Mix with enough water to make a soft dough. Put at once into a greased tin, and bake in a fairly hot oven for three-quarters of an hour. If tfiere is any sour milk or buttermilk available, use it, as the bread will be improved. Apple Custard Tart Stew some apple in a jar in the oven with very little water and plenty of sugar, until they are very tender. Then mash them with a wooden spoon. Line a pie-dish with puff paste, and bake it gently. Then half fill it with the apple puree, add a layer of baked breadcrumbs, and a thin coating of apricot jam. Then pour on a thick cus-tard-flavoured with vanilla. Bake till the custard is done.

Scotch Scones Hot buttered scones are always appreciated at tea-time. To make some good scones quickly, mix together lib. flour, teaspoonful bi-carbonate of soda, 1 teaspoonful of baking powder, a pinch of salt, and enough milk to mix to a soft dough. Buttermilk or sour milk can be used instead of fresh milk if it is available. To give more flavour to the scones, add a handful of sultanas to the mixture. Roll out the dough fairly thickly, cut it into rounds or triangles, and cook on a greased girdle, or place in a greased tin and bake in a moderate oven. Plain Currant Buns Take 141 b. flour, 4oz. brown sugar, the same quantity of currants, 3oz. good clarified dripping, J teaspoonful salt, :} teaspoonful spice, 3 gills milk, loz. yeast. Put the flour into a basin and form a well in the centre. Cream the yeast and salt together, melt the dripping, add to it the milk, and when they are of a lukewarm temperature pour on to the yeast and strain into the flour. Beat all well together, cover and set in a warm place to rise for one hour; then' add the sugar, spice, and currants. Mix thoroughly, form into small round buns without the addition of any more flour. Place on a floured baking tin, set to “prove” for ten minutes, then bake in a quick oven. Just before they are ready brush them over the top with sugar and milk, and return to the oven to dry. Oatmeal Scones Mix some oatmeal with cold water and salt to a stiff batter; sprinkle the baking-board with meal, and turn Die mixture on to it, and work with your hands, adding meal as required, until you have a stiff dough; roll out with, a rolling-pin to a round about half an inch thick. Divide this cake into four, and cook them on a moderately hot girdle over a slow fire; turn then two or three times while they are cooking. Insert a knife into the centre, and if the dough does not stick the scones arc cooked enough. Lay them on a cloth until they are cold, but do not put one on top of the other or they will become soddened with the condensed moisture, and so be spoilt. Serve hot and well-buttered. Orange and Prune Pudding

Stew half a pound of prunes, sweeten to taste, stone and chop them, put a good layer in a pie-dish, cover with the following mixture and bake about forty minutes in a moderate oven. To

make the mixture: Add a pinch of salt to 4oz. self-raising flour, rub in 2oz. butter, and 2oz. granulated sugar, the grated rind and juice of an orange. Lancashire Potato Cakes Bub lib. cooked potatoes through a sieve, or put them through a potato masher. Bub 2oz. butter into 41b. flour (sieved) with \ teaspoonful bffking powder and a good pinch of salt. Add the potatoes, and mix into a smooth dough with about a gill of milk. 801 l out on a floured board aboqt 3in. thick, cut into rounds, and bake in a hot oven on a greased tin 15 to 20 minutes. Split open, butter, and serve very hot. Light Teacakes Mix loz. barm in \ teacupful of water with a teaspoonful of sugar. Put 2lb. flour, 3 tablespoonfuls sugar, a pinch of salt, and Jib. cleaned sultanas into a basin. Make a hole in the centre of the flour and stir the barm in. Now warm together 2oz. margarine, 2oz. lard, and a gill of milk. Pour this to the other ingredients gradually. Turn out on to a board (well-floured) and knead lightly. Put to rise in a warm place. Brush the tops of the cakes with mi*k and sprinkle with sugar when half-cooked. Lemon Buns Take lib. flour, 2 tcaspoonfuls baking powder, fioz. butter and lard, the grated rind and juice of a lemon, fioz. castor sugar, 1 egg, a little milk. Bub the butter into the flour, add the other ingredients, mix with the egg and milk. Make into small buns, and bake in a quick oven for a quarter of an hour.

WENDY’S LITTLE DRESSMAKERS BEADS MADE FROM PAPER! Have you ever tried to make beads out of paper? It is great fun, and quite easy, once you know how! Brightly coloured papers are the best to use, but brown or white will do, as you can paint the beads when they are finished. If you can get hold of a newspaper poster—the kind that has big red and black letters on a white ground— this will make very attractive red, white and black beads. Cut the paper into strips, as long as you like and about an inch wide, tapeiing to a quarter of an inch at each end. Diagram X gives you the idea. Now take a steel knitting-needle in your left hand, and with your right hand wind the paper strip round and round the needle, beginning as shown in Diagram A, and continuing until the bead is formed. See diagram B. By rolling the paper thicker in the middle, or at one end, you can vary the shape of the bead. Paste down the end of the paper when you have finished the strip, and roll on a fresh strip if the bead isn’t big enough. When you have tried a few times, you’ll be able to get all the beads about the same size. Let the paste dry, slip the bead off the needle, and start the next one. If the beads are made from coloured papers, they will perhaps be ready for threading just as they are; but if you want to make them brighter, push them back on the needle, and dab them here and there with vivid paints. You can varnish them afterwards if you like. The little sketch shows a pretty way of stringing the finished beads: thread them on a narrow cord, four each side,

putting small wooden beads in between, and knot similar wooden beads at intervals along the rest of the cord. A small cotton-reel, covered with paper to match the beads—diagram C—can be made into an effective tassel to complete the necklet. Wendy’s Dressmaker.

by the fearless Spaniards. On the table gleamed a handful of pearls which would tempt any sailor to risk the unknown sea, but could he drag his pride in the dust and beg the King for a ship? He, a lord—yet a beggar, for the clothes on his back were not paid for! “The goa stone,” murmured the Spaniard. “There is but one other in England. His Grace could but laugh in your face, for your youth protects you from all save ridicule.” Turning quickly; Godfrey took the goa stone from the Spaniard’s hand and examined it. It was a colourless stone, the size of a small egg, compounded of many valuable drugs, scented with.musk, and encased in a thin 6ilver covering worked under the magical influence of Venus and the Moon. These famous stones were made in Portugal. A little of the powder scraped from them was a cure for numerous diseases. “I will go!” cried Godfrey. ‘lf you are ready to risk your goa stone, I will risk humiliation.” Godfrey wasted no time. It was the month of January, and, hearing that King Henry and his new queen, Jane Seymour, were going to. Greenwich Palace, he hastened thither. The Thames was frozen, so he watched the whole court ride on horseback over the ice, then dropped on his knees before the magnificent monarch. “I have a gift to offer, and a petition to make to your Grace,” said the young The King, being in an exceedingly good mood, accepted the goa stone eagerly. Then he turned to the queen and asked her jokingly if this young varlet were worth a ship. “Your Grace would share with him the spoils,” murmured Jane Seymour. Thus Godfrey obtained a ship, and became one 0/ the great adventurers who made the name of England ring with fame. THE BILLY BOYS’ WORKSHOP A SMOKER’S TABLE FOR FATHER Plywood is chiefly used in the construction of this useful little table which is kept as simple as possible so that young carpenters will have little difficulty in following instructions. Each leg is sixteen inches long and is made with two 'strips of half-inch wood, one piece being one and a half inches wide and the other one inch wide. Screw the wide piece to the edge of the narrow piece, as shown at A, setting the screws about three inches apart^and deeply countersinking the holes. For the sides of the table you will require four pieces of three-ply wood, sixteen inches long and twelve inches wide. Mark out one piece with two inch squares—as in diagram B, which shows half of one side. With your pencil carefully mark the curved shape, and then repeat this on the other side of the centre line C. The best way to do this is to copy the outline on a piece of tracing paper, which can then be reversed for marking the curve on the other half of the plywood. Cut the part out with a fretsaw and smooth the edges with glasspaper. Having finished one side, place it or each of the other pieces in turn, mark out the curved shape, and cut out ant smooth the edges as before. Glue and screw the sides and legs together, as shown in diagram A, the edge of one side overlapping that oi