THE HOME OFFICE

Southland Times, Issue 21100, 4 June 1930, Page 13

THE HOME OFFICE

DROP CAKES. Sent in by “Doreen”, Winton. 1-3 cup butter, i cun sugar, 1 cup white flour, pinch of salt, 1 teaspoon baking powder, A teaspoon cinnamon, 1 dessertspoon chopped nuts, A dessertspoon raisins, 4 dessertspoon chopped dates, milk to mix. Cream the butter and sugar, add the beaten egg, then the mixed dry ingredients, and sufficient milk to make a dough not too stiff. Butter and flour the tray and nut on the mixture in small lumps. DATE AND ALMOND SPONGE. “Doreen”, Winton, sends this recipe. Weight of three eggs in sugar, weight of three eggs in sifted flour, weight of two eggs in butter, 3 eggs, 1 teaspoon baking powder, grated rind of one lemon, dates, almonds. Beat the sugar and butter to a cream, and add the beaten eggs, then the flour, baking powder and lastly the lemon rind. Mix well and put into a greased cake tin. Stone the dates and replace the stones with almonds. Place the dates in rows in the. mixture. Bake about one hour. GINGER SNAPS. Sent' in by “Doreen”, Winton. Two cups of flour, 1 cup of dripping, 1 cup of golden syrup, i cup of sugar, 2 teaspoons of ground ginger, 1 teaspoon of baking soda, 1 tablespoon of boiling water. Melt the syrup and dripping together. Mix the dry ingredients together except the soda. Then pour in the syrup and dripping mixture. Melt the soda in the boiling water and add to the rest. Stir thoroughly, then allow to copl. I Flour the baking board roll out the paste thin. Thon cut it in rounds, put on a cool oven tray and bake till crisp in a cool oven. TASTY SAUSAGE RECIPES. Always a stand-by, but so rarely given pride of place,, the possibilities of sausages as a tasty addition to the menu, have been largely billed by the age-long- habit of frying and grilling. The sausage, however, can serve as the mainstay of some dishes, The following may be worth trying. "Editor Home Office.

RABBIT BROTH. Sent in by “E.L.”, Invercargill. One rabbit cut in joints, -Alb. fat. pickled pork, 2 medium onions, flour, 4 cloves, bunch of herbs, one pint of milk,. white stock or water, seasoning. Scald the rabbit and pork, then put in the pot with stock or water to cover them well. Add the onions whole with cloves stuck in, herbs tied up or in muslin bag, salt, etc. Simmer at least two hours, Remove all the meat and skim the liquid. Now add one tablespoon flour mixed with a little milk, stir, then add the milk with the onions beaten up. The juice of one lemon or grated cheese will add to the flavour. POTATO PUFFS. “Housewife” Mataura sends this recipe, Alb. cooked meat, 11b, cooked potatoes, 1 cooked onion, buttpr, flour, pepper and salt, yolk of egg, if liked. Chop up the meat and onion very finely, • and season. Mash the potatoes and add to j them one dessertspoon of butter or dripping melted; whisk over the fire to dry. Turn out on the board, add the egg yojk and as much flour as the'potatoes will take up. Roll out one quarter of an inch thick. Cut into six-inch squares. Place on each one 'spoonful of meat, brush with egg, fold over. I Bake on a greased tin a light brown or 1 fry in boiling fat. BAKED APPLES AND SAUSAGES. This is an original dish, and specially suitable now that apples are in season. Choose some large sbur cooking apples, remove the core, and scoop put a little of the centre ip addition, Chop un very finely some cooked sausage meat, and fill up the apples with it. Bake in a moderate oven until the apples are tender, and serve with fried potato chips. For those to whom eggs are not prohibitive, poached eggs on sausages will tempt the palate. Remove, the skin from some sausages, and make up into round flat cakes. Fry on both, sides- until just browned, and serve on a hot dish with a neatly poached egg on top.

i BANANA AND RAISIN PUDDING. | This is really a delicious pudding and to ! make, mix together a teacup of mashed ! banana, one of seedless raisins, one of breadcrumbs, a pinch of baking powder and salt, two eggs and a little lemon juice. Beat all up together well, and steam for an hour. Serve with hot custard or cream, or, if preferred, a sauce made of butter and brown sugar. “Editor Home Office.” CROQUETTES. Sent in by “Housewife” Mataura. One pound of any cold fish, flesh or fowl minced, one teacup of milk, one tablespoon of flour, one tablespoon of butter, pepper and salt, chopped parsley and onion, if liked, breadcrumbs, one egg, one cup crushed vermicilli. Melt the butter and flour together, add the milk and stir until thick, then add the mince and seasonings, shape and flour well, dip in beaten egg, then in breadcrumbs and fry in boiling fat. Drain and serve hot. RICE SOUP. “E.L.,” Invercargill, sends this recipe. One pint of milk, one pint white stock, 4 cup of rice, one small onion, yolk of one egg, salt, pepper, pinch of mixed spice. Boil the stock und wash rice gently for half an hour with the onion finely cut up. When thoroughly cooked, beat up, add seasoning and milk. Heat up and take off for two minutes. When serving, add the yolk mixed with n little cold milk. Stir, well and serve.