RELIABLE RECIPES

Wairarapa Times-Age, 10 September 1938, Page 10

RELIABLE RECIPES

THE COOK SHOULD TRY THESE. SOUR MILK DOUGHNUTS. Take 4 cups flour, 1J teaspoon salt, It teaspoon soda, It teaspoon cream of tartar, I teaspoon grated nutmeg, t teaspoon cinnamon 1 cup sugar, 1 cup sour milk, 1 egg, 1 egg yolk. Beat egg and egg yolk, add gradually the sugar, and then the sour milk. Mix and sift dry ingredients, stir with the flour, then add to the eggs, etc. Stir thoroughly, and toss on a board thickly dredged with flour. Knead slightly, using more flour if necessary. Pat and roll out to J inch in thickness, shape, fry, then drain on brown paper. When done roll in sugar. Doughnuts may be turned as soon as they come to the top of the fat. AMERICAN DOUGHNUTS. / -■ " ■ - Take 1 egg, 1 teaspoon salt, 1 teaspoon soda, 1 teaspoon cream of tartar, 1 teacup butter, milk, f cup sugar, flour and lard to fry in. Beat up egg and sugar, then soda (mixed in hot water), milk, salt and cream of tartar mixed with flour. Use as much flour as will make it into a stiff paste. Roll out on a board 1 inch thick, cut out into rounds, then cut out a small centre round. Fry in boiling fat or lard and turn over. When they are cooked they will rise to top of fat. Drain on brown paper, roll in sugar and store in air-tight tin. CHOCOLATE SULTANA CAKES. 4oz butter, 4oz sugar, half-teaspoon Cloudy Vanilla Food Flavouring, 2 eggs, 4oz flour, 2oz ground rice, 1 tablespoon cocoa, 2oz sultanas, 1 teaspoon baking powder, 1 tablespoon milk. Cream butter and sugar; add essence. Beat eggs and add alternately with sifted dry ingredients. Bake in greased patty tins for 15 minutes. Top shelves. Regulator, No. 6—No. 5. When cold,.ice with chocolate butter icing. FOOD FOR THE GODS. 4oz walnuts, soz dates, 4oz cracker biscuits, 2 eggs, 2 tablespoons brown sugar, half teaspoon Cloudy Vanilla Food Flavouring. Beat eggs, add sugar and essence, and beat until thick; combine with cracker crumbs, walnuts and dates (chopped). Spread in a shallow greased tin. Cook for’ 30 minutes in a cool oven. Cut into squares. When cold, serve with whipped cream on each piece. — ( RASPBERRY FINGERS. 3oz butter, 3oz sugar, 1 egg, half teaspoon Cloudy Raspberry Food Colouring, Boz flour, 1 tablespoon of ground rice, half teaspoon baking powder. Cream butter and sugar and essence; drop in egg and beat well; then add sifted dry. ingredients. Roll out half of mixture, spread with raspberry jam; roll other piece and place on top. Close edges and bake 20 minutes. Regulator, No. 5. Cut into fingers while hot.