WOMEN’S TOPICS.

Taranaki Central Press, Volume IV, Issue 397, 2 April 1937, Page 2

WOMEN’S TOPICS.

To-day’s Recipes. Eagles® Rock Cakes. —11b flour, Jib sugar. Jib butter, 2oz currants, 2 teaspoonsful baking powder, a little warm milk. Mix the baking powder well with the flour, and sift them both. Rub in the butter, add the slgar, currants and warm milk, enough to make a fairly stiff dough. Drop in rough heaps on a flat baking tin which has been well greased. Bake in a quick oven for about a quarter of an hour. Spice, ground ginger, candied peel, or carraway seeds may be used as flavouring if desired. * * * Buttermilk Cake. —Buttermilk, 1 cup; butter, 60z.; flour, 2 cups; sugar, 1 cup; fruit and peel, 1 cup; soda, 1 teaspoon; nutmeg, cinnamon and sait to taste. Rub butter into flour, add dry ingredients, and mix to a soft dough with buttermilk. Bake for one hour. * * * Savoury Macaroni. —Slice some onioons and fry them. Chop an apple and put this into the pan with a dessertspoonful of curry powder, a teaspoonful each of vinegar and- sugar. Stir well, and mix in some macaroni, broken into short lengths. Stir in an oance of butter, and boil gently until the maraconi is soft. Serve at once with boiled rice. M«lted butter sauce and tomato ketchup may be added to this dish to make it more savoury. * * * Peach and Tomato Jam.—Put 31b peaches and lib tomatoes into preserving pan with 2 cups water. Cook till tender, then add 41b sugar and boil till it will set. To vary your jams you can make the following:— (1) 41b ripe tomatoes and lib black currants. _■ (2) 41b tomatoes and 11b rhubarb._ (3) 41b ripe tomatoes and -lb plums or half and half. (4) 31b plums and lib black currants, or 1 tin raspberries instead of currants. (5) 31b plus, 21b blackberries: cook blackberries before adding sugar. Plums and rhubarb (11b of plums to' 31b of rhubarb) also make a very nice jam. Tomatoes are best if ripe. * * Nut and Raisin Bars.—J cup butler, J cup sugar, J cup golden «yrup, 1 cup raisins, J cup nuts, 2 cups flour, 1 egg, 1J teaspoons baking powder, J cup milk, pinch salt. Melt the syrup tn the milk. Cream butter and sugar, add beaten egg, milk and syrup, then dry ingredients, lastly raisins. Mix well. Spread thinly in baking tin and cook J hour in fairly hot oven. When cold cut into bars. * * * Kisses.—2 tablespoons butter, 1 egg. 1 heaped dessertspoon syrup, 5 cup flour, 1 cup cornflour, i cup sugar, 1 small teaspoon baking powder. Beat butter and sugar to a cream, add beaten egg, golden syrup, and dry ingredients. Mix well and put on cold tray in small teaspoon lots. Cook in quick oven. Stick in pairs with jam. * * * Maori Kisses. —2 heaped tablespoons butetr, J cup walnuts chopped, 1 cup dates chopped. 4 tablespoons sugar. 1 cup flour, 1 tablespoon cocoa mived in 2 tablespoons water; vanilla essence to taste. Melt butter and sugar, add cocoa and water, essence, dates and walnuts. Work in sifted flour and baking powder. Mix well. Put in teaspoon lots on cold greased slide and bake in moderate oven 10 to 15 minutes. When cold stick In pairs with butter icing. * * * Savoury Balls with Irish Stew.— Make an old-fashioned Irish stew with 21b neck mutton, 21b potatoes, 2 onions, pepper and salt to taste and. it liked, a cut-up carrot. Put meat into saucepan with enough water to cover, add seasoning, bring to boil and skim. Then put in sliced onions and carrot, and potatoes cut in halves. Simmer gently for about 2 hours. About half-hour before stew is cooked then add the savoury balls. * * * Mushrooms and Oysters.—lngredients: 12 mushrooms, 12 oysters, 3 tablespoons butter, 3 tablespoons flour, salt and pepper to taste, 1 dessertspoon lemon-juice, a few grains of nutmeg, J cup milk, J cup oysfer liquor, 6 crackers or toast. Make a sauce from the butter, flour, salt, pepper, nutmeg, milk, and oyster liquor. Stir constantly; boil two minutes. Add lemon-juice and oysters chopped in two. Pour over have been previously placed on crackwor hot buttered toast. Garnish grilled or fried mushrooms which with parika and parsley. Serve piping hot - ■