Sweetening The Daily Crust

NZ Truth, Issue 1182, 26 July 1928, Page 17

Sweetening The Daily Crust

ECONOMICAL CRUST WORK !^lb; of fresh, clean dripping ■ ' into l^lbs. of self-raising flour with the finger-tips, until the mixture, is ialmost like breadcrumbs;- pour m lukewarm water -and work up lightly into a paste; cut off a small/piece to line the edgeof a piedish,. which should first be dampened or rubbed. with a little dripping to prevent sticking. Roll out the rest to cover -the pie. . '■•■-'■ ■ ■'■'"•- ■ ■ ■ •- ■ - BAKED ORANGE PUDDING DEQUIRED: 3 eggs well -beaten, the juice ' of three oranges and the grated rind of > one; %ib. sugar, 3ozs. melted butter. Line a piedish with puff pastry, pour m the mixture and bake m a moderate oven. . * ..*.'"/ • WALNUT CAKE | : -rr—.. : DEQUIRED: 3 eggs, 441 b. butter, 1 • : small cup qt sugar, .1 dessertspoon ground cinnamon, .1 large cup of flour, 2 teaspoons baking powder, 1 large cup of chopped walnuts and a few drops of vanillaessence. Beat butter and j sugar to cream,^ sift flour and cinnamon. Mix together; lastly add baking powder and walnuts. Bake m a moderate oven.

TEA TWISTS DEQUIRED: 11b. flour, 2ozs, butter, a ** f little salt, 1 teaspoon baking powder,'^ eggsand milk to- mix. Beat the eggs ahd, -mix.- -Iri the flour, adding .enough; milk to make a stiff dough. Roll out „ahd• ': cut into strips. . Plait three m a/ short roll, brush oyer with egg and bake for 15 minutes m a quick oyen.. WINE CAKES '': DEQUIRED: brown sugar, 3ozs. , i ■ butter, powdered cinnamon, cloves ancl. all-spice to. taste, 3ozs. treacle, 2 beaten eggs, i small .teaspoon carbonate soda and enough 'flour to. make all into a drop batter. Mix all ingredients well together and drop on to a baking sheet. Bake carefully. When cool put together with white icing. # • "•■' JUMBLES DEQUIRED: 4ozs. butter, %!b. castor *V sugar, 1 egg and iib. flour. Beat the butter to a cream, add the castor sugar.. Whip the egg until lightcolored and add to other (sift m the flour). Drop pieces of the dough on a baking-dish with a fork. Cook m a slow oven and when halfcooked sprinkle with castor sugar.