TESTED RECIPES

Shannon News, 25 October 1929, Page 4

TESTED RECIPES

Economical Sponge. Two eggs, four ounces sugar, three ounce", flour, one small teaspoon of baking powder, two tablespoons boiling water. Method: Beat eggs and sugar till frothy 7, add 3oz. flour, sifted with one small teaspoon of baking' powder; lastly* add two tablespoons of boiling water. Bake in a small cake tin aiid when cold cut in half and fill as fancied. Cream Horns. Roll thin some good pastry and cut into strips; then cut some stale bread into oblongs and wind the strips oi pastry round them. Brush over with egg, and cook in a hot oven till golden brown. Take out the bread centres and allow to cool. When cool fill with whipped cream. This recipe saves buying horn tins. Canadian War Cake. Two cups brown sugar, two cups hot water, two tablespoons lard or butter, one packet seeded raisins (any fruit will do), one teaspoonful salt. Put ali these ingredients into a saucepan and boil for five minutes after they have begun to bubble, let stand until cold, then add three ciips flour and one teaspoonful soda dissolved in a tiny drop of hot water, bake a little over an hour in a slow oven. This is quite :> nice cake. “Spanish Rabbit.” Cut a rabbit into joints, and slice two large onions finely*. In a saucepan put a good knob of butter, then a laye/ of onion. On top of this a lay*er of rabbit seasoned to taste, then more onion and so on. Last of all a small carrot cut up), and a little bacon or pickled pork. Cover very closely and cook ever so gently for two hours and a-half. Although no water was added there will be nearly* a saucepan of gravy*, which may* be thickened i'i liked. I usually thicken it and add « dash of' Worcester sauce, but the sauce is my own idea, A Hint to Cake Makers. Put raisins to bo stoned in a basin and cover them with hot, not boiling, water: After five minutes have elapsed pour off the water, cut each raisin in two and the stones will be found to come away quite easily, instead of retaining their tendency to adhere to the fruit, which is often found so troublesome. This keeps in the original flavour of the raisins.