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EASTER FARE

HOT CROSS BUNS. As Easter approaches, every housewife will be considering serving for her family the traditional Easter fare, foremost amongst which comes the hot cross bun. Simnel cake and haver bread are also favourites with many folk, but Easter seems to bring to mind hot cross buns. Home-made buns may be varied in many ways, and are cheap and easy to make, besides being greatly appreciated by all the family. Hotisewive, be busy and test these recipes! Hot Cross Buns. Put' lib. of flour in a basin, add a pinch of salt and a teaspoonful of mixed spices and a little nutmeg. Then put four tablespoons of sugar and loz. yeast into a bowl and beat until a liquid. Melt 4 tablespoons of butter and 'make half pint milk tepid among it. Pour ‘all this among the yeast. Drop an egg into the middle of the flour and mix a little, then pour in all the milk, butter and yeast and mix. It should be soft dough. Cover the basin and set to rise in a warm place for an hour, then mould into small round buns. Set to rise again for 10 minutes. then brush over with egg and put a cross on the top of each bun. Bake for 10 minutes in a moderate oven. Simnel Cake. Take lib. butter, lib castor sugar, ■jib. sultanas, lib. currants, 41b. candied peel, 1 teaspoon baking powder, half teaspoon each ground ginger and spice. 6 eggs. Method: Cream together the sugar and butter, stir in the flour, add the fruits, baking powder and spices and mix to a light paste with the well beaten eggs. Butter a cake tin liberally and fill with the cake mixture. Bake in a slow oven about 3> hours. Real simnel cake should be made with alternate layers of the cake mixture and almond paste but the high cost of ground almonds just now make them too great a luxury for Easter fare. Sugar Buns. Boil together half cup sugar, half cup butter and 1 cup water and then set aside to cool. Sift into a basin two cups flour with two teaspoons baking pow- • der and add half cup currants or dates. Mix all to a soft dough with the liquid. ' Lastly add a well-beaten egg with a j few drops of lemon. Put in dessertspoonsful on a greased tray, sprinkle . tops wih sugar and bake 10 minutes. ; The dough must be very soft and these buns will be lovely and light. Bath Buns. Grate the rind of a lemon into lib. flour. Melt jib butter with half teaspoon cream of tartar and add a teaspoon of yeast and an egg. Mix with the flour, adding quarter-lb castor sugar and 2oz. sultanas. Set the dough to rise then make into about 20 rough- • looking buns, strew with crystallised ■ sugar and bake in a quick oven on a greased baking sheet. Haver Bread. Take lib. fine oatmeal, little salt, 1 tablespoon lard, half pint boiling water. Method: Melt the lard in boiling ! water and mix it into the oatmeal and salt. Make it into a stiff dough. Roll ; out on a floured board very thinly and ' bake in a cool oven. This should be ; eaten with butter and chese. Scotch Currant Bun. i Rub quarter-lb. butter and half tea- | spoon baking powder with 11 breakfast I cups of flour and make into a firm 1 paste with cold water. Roll out to a 1 thin sheet, grease a bread tin and line J it with the paste, keeping a piece for ’ the top. Now mix in a basin 11b. flour, • 1 Jib. sugar. 21b. raisins, 21b currants. ■ jib, chopped peel, jib almonds, loz. ground ginger. loz. cinnamon, half teaspoon black pepper, 1 small teaspoon I soda. 1 teaspoon cream of tartar, 1 cup milk (just enough to moisten the mix- , ture). Mix all thoroughly with the hands and put into the lined tin; flatten 1 it on top. wet the edges and put on the ' lid of paste. Prick over with a fork. | brush with a little egg and bake in an '■ even oven for 2j hours. :

Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/newspapers/WAITA19410408.2.4.3

Bibliographic details
Ngā taipitopito pukapuka

Wairarapa Times-Age, 8 April 1941, Page 2

Word count
Tapeke kupu
694

EASTER FARE Wairarapa Times-Age, 8 April 1941, Page 2

EASTER FARE Wairarapa Times-Age, 8 April 1941, Page 2

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