RECIPES.

Taranaki Central Press, Volume IV, Issue 304, 8 December 1936, Page 2

RECIPES.

USEFUL. HINTS. • Steamed Gingerbreads.—Thia is rattier a good Idea for a cake, as It nan b 0 ea ten hot for a dinner sweet, br cold as a cake for tea. Stone a jib. of raisin and mix together with of Cour, a teaspoon each of cintfamon, allspice, ginger, all in powder, apd carbonate of soda. Melt loz. of butter or lard, in Alb. of golden syrup, add warm water to the other Ingredients and finish up with a beaten egg and i a teacup of milk- Grease a round cake tin, turn in the mixture and steam slowly'for 2 hours. The tin must be covered with greased paper. ; Yorkshire Parkins.—Take 11b. of medium oatmeal, i teaspoon of carbonate of soda. Melt, together Ijlb. of golden syrup, an ounce of dripping, or lard, and a teaspoon of ground ginger, mix with the oatmeal into a stiff paste and bake In shallow tins in a very slow oven for an hour, or until quite set. They should be kept for a few days before eating. Coffee-Walnut Suet Pudding.-—4 oz. flour, 2oz. suet, 2oz. sugar, i teaspoon baking powder, 1 egg, i gill strong coffee, 1 dozen > halved walnuts. Sieve the flour and baking powder, add the finely-chopped suet Pour the beaten egg and coffee into the other ingredients, and mix well. Arrange the walnuts at the bottom ol a greased basin, and pour the mixture on top. Steam for two hours, and serve with custard sauce.