TO-DAY’S RECIPES

Sun (Auckland), Volume II, Issue 454, 8 September 1928, Page 22

TO-DAY’S RECIPES

| i |p These recommended recipes have jg jgj been kindly forwarded by a reader == *j| from Fairton, Ashburton : — m FRUIT AND NUT LOAF a gjj One cup flour (small), quarter ™ H cup vdieatenmeal, one large tea- B B spoon golden syrup or treacle, a gjj jP pinch salt, one teaspoon baking is Lg powder, quarter cup sugar. Mix jj rH to a dough with milk. Walnuts and ggj B 9 dates or sultanas and nuts may be jg bb used as desired. ■ a 00 HOME-MADE BROWN LOAF | a Two breakfast cups flour, two jg yj breakfast cups wheatenmeal, one S H tablespoon golden syrup , three- fl B quarters breakfast cup milk, three- j| jg quarters breakfast cup warm 3 |g water , a good pinch salt, four tea- B S spoons baking powder. Method-, n jg Pour warm water on the syrup and || gj let stand till cold; then mix all §j m dry ingredients together, making jg §| to a dough with the water and gg pg milk. Bake in a rrioderate oven B Jg till well cooked. 0 i ARROWROOT SPONGE 1 sg Three eggs and three-quarters jg g| teacup sugar, heat for -five n. §1 minutes, then add half teacup W. H arrowroot and heat again for five §| H| minutes. Add one teaspoon hoiking g H powder. Bake 10 minutes in sand- a HI wich tin, in a rather slow oven. 1 hi BMWHI—■IIiIWIIIIBi llfci