To-day’s Recipe

Sun (Auckland), Volume II, Issue 544, 22 December 1928, Page 20

To-day’s Recipe

p | WHOLEMEAL DATE BREAD I | r * IAKE 1 }cup wholemeal, half B ■ / CU P white flour , three-quar- P g cup sugar, 1£ teaspoon p g cream of tartar , three-quarters, gj p teaspoon bicarbonate of soda, one B j| tablespoon butter, one egg, 1* ct/p p B stoned dates, pinch of sctit, little M P milk. Sift flour , cream of tartar y B jgj bicarbonate of soda and salt, rub P ?= butter into this, then add sugar g P and dates, then egg well beaten, p and enough milk to make a slack P H dough. Bake in long buttered tins g B such as coffee , salt or groats con- g P tainers, or in a billy-can, for half P g an hour in slow oven. p