Recipes For Times Readers

Taupo Times, Volume VI, Issue 285, 25 July 1957, Page 9

Recipes For Times Readers

ginger sponge Ingredients : -l cup golden syrup ; i cup castor sugar ; oue egg ; i mp boiling- water; 1 tspu each carb soda, mixed spice, cifnamon, vaihlla, ginger ; 1 tblspn butter ; l-£ cups , plain flour ; | cup milk ; 1 tblspn each candied ginger, candied peel (minced) . Method: Cream butter with sugar until light. Add ginger, peel ; blend well. Add well beaten egg, warmed syrup. Beat together well, add sifted dry ingredients alternately with milk? Dissolve soda in boiling water, mix in. Turn into two well-greased, lightly lloured sandwich tins. Bake in moderate oven about 20 minutes. Join together witli butter cream icing to which is added loz finely chopped candied or preserved gingei (well drained). Frost over with plain lemon icing, decorate. BUBBLE FINGERS Ingredients : Two and a quarter cups brown sugar (tightly packed), two eggs, two cups plain flour, half level teaspoon baking powder, half cup chopped walnuts, one cup rice bubbles, half teaspoon vanilla, pinch salt. % Method : Beat eggs until very light. Add sugar, gradually beating until thick. Sift dry ingredients. Add little, at a timo to egg mixture, beatlhg'; well eafter each. Add rice bubbles, nuts, vanilla. Chill mixture mntif fisy ;to haivllc. Dust hands wkh icing: sugar. Rcll mixtuije into lengths about 2 h . inch.es long and half inch in diameter. Put on greased baking tray, a little apart. Bakp in moderate oven about 15 minutes. Remove from, tray immediately, as they will stick. Store in airtight tin.

ANCHOVY FISH PUDDING Lemon is the answer for a sauce to serve with it. Ingredients : Eight ounces cold boiled rice, threequarters pound flaked cooked fish, half cup diced celery, one medium-sized grated onion, one tablespoon chopped parsley, one whole egg and extra j yolk, quarter pint milk, half teaspoon anchovy sauce, salt, pepper, j little grated lemon rind. Method-: Beat egg, extra yolk, milk. Mix in- remaining . ingredients. Season to taste. Turn into greased basin. Tie down. Steam one hour. tasty casserole meal For an appetising meal in a dish just put meat and vegetables into a easserole and relax until two hours later when it's ready to serve. Put in greased easserole in layers : 2 cups eacli sliced potatoes; chopped celery ; 11b minced steak ; 1 cup each

thiiily sliced onion; cooked rice; minced or finely chopped green pepper ; 2 cups cooked, chopped tomato mixed with little chopped chives ; thin shreds sliced bacon. Season each layer with salt, pepper. Bake in moderate over 2 hours using little more chopped, cooked tomato if needed. chicken or meat roll Ingredients: Dough; i cup bran cereal; f cup sour milk; 11 cups sifted flour; 1 cup grated tasty cheddar cheese; 1 tspu each salt, baking powder; 1-3 cup shortening. Filling : 2 cups chopped, cooked cliicken or cold meat ; 1-3 cup milk or stock ; j tspn celery salt; 1-8 tspn pepper ; \ pkt concentrated mushl'oom soup. IMethod : Mix bran, milk. Stand until most of moisture is taken up. Sift together flour, baking powder and sa.it. Cut in shortening until mixture resembles coarse corn meal. Add cheese, bran mixture, stirling only until combined. Turn dough out 011 lightly lloured board ; knead gently a few times. Itol.l out into a rectangle, about llin x Tin. Mix chicken With stock, soup. Spread evenly ovmr dough. Roll up like a jam roll, sealring edges and pinching ends together. Place in greased shallow pan. Make diagonal slashes across surface. Bake in hot oven about 30 minutes. Slice and serve with an egg sauce. Fdr sauce : Make 2 cups med'um white sauce, adding 2 tblspns gr iteJ clieddar, season well. Add chopped hard-boiled eggs, little chopped parsley.