RECIPES FROM OUR READERS

Ladies' Mirror, Volume 3, Issue 3, 1 September 1924, Page 35

RECIPES FROM OUR READERS

THE FOLLOWING ARE A FEW OF THE RECIPES .SELECTED FROM THE LARGE NUMBER RECEIVED IN RESPONSE TO OUR OFFER CONTAINED IN THE JULY ISSUE. MANY OTHER EXCELLENT RECIPES WERE RECEIVED, AND SELECTIONS FROM THESE WILL BE PUBLISHED FROM TIME TO TIME

Cinnamon Rolls The following ingredients will make eighteen rolls: For the Dough: 11b. flour, 1 tablespoonful sugar, 2 teaspoon baking powder, 1 teaspoonful salt, 2ozs. butter, and a little sweet milk. For the Filling: 2ozs. butter, 2 tablespoonfuls sugar, 4 teaspoonful cinnamon, and jib. currants. Method ; Prepare the ingredients for the filling. Put 2ozs. butter into a warm basin, and beat it until soft and creamy. Pick and wash the currants, and leave in a warm place to dry. Sieve the sugar and cinnamon together on to a sheet of paper. Next, proceed with the making of the dough. Sieve all the dry ingredients into a basin. Add the 2ozs. butter, and rub it lightly in, till the mixture looks like coarse meal. Add gradually enough milk to make a soft dough. Turn the dough on to a well-floured board, knead it very lightly and quickly, and roll out to an oblong sheet, jin. in thickness, and twice as long as it is wide. Now spread this lightly and evenly with the creamed butter, sprinkle the entire surface with the cinnamon and sugar, and lastly sprinkle on the currants. Next roll the dough carefully and lightly away from you, wet the farthest end of the dough and press the edge down lightly to prevent unrolling. Cut the dough into pieces about jin. in thickness. Use a sharp knife, and if in cutting the slices become slightly flat-

tened, shape them lightly into rounds. Place on a greased tin with edges just touching, and cut surfaces up. Bake in a quick oven (400 deg. Pah.) for about 15 minutes, or until golden brown. Let the process of making the cinnamon rolls be as quick as possible, particularly after the milk has been added, for therein lies the secret of light, delicate cakes. There are some cakes and buns which are specially pleasing to children, and these delicious Cinnamon Rolls will be easily first. Perhaps there is no other simple cake which, for the effort expended, will give so much all-round pleasure. They are really only a simple variation of the homely scone, but a specially good variation, and they require no eggs. Mrs. Cecil Stanley, Malice . Sponge Gingerbread Ingredients: 1 cup of sugar, i cup of butter, 1 tablespoonful ginger, 1 cup of treacle, 34 cups of flour, 1 tablespoonful of cinnamon, 1 cup of fresh milk, 2 eggs, 1 teaspoonful of spice, 4 a nutmeg, 2 teaspoonfuls of soda. Method: Beat sugar, butter and eggs together, then add treacle, milk, flour, etc. Dissolve two teaspoonfuls of soda in boiling water and add last of all. Bake 1 hour. N.8.N0 cream of tartar.

(Miss) Nora Cossehoom, Tuakau.

Mince Fingers Mince some cooked meat, add a little water, and a flavouring of herbs, salt and pepper. Roll out some pastry, cut into pieces about 4in. square. Put some of the meat on each, roll up and pinch the edges of the pastry together. Roll in egg and breadcrumbs and fry in boiling fat. (Miss) C. M. Bucklancl, “The Glen” Akaroa. o o o Cheese and Onions For people who are fond of cheese, the following recipe makes a nice, tasty luncheon dish for wintry days: —- Peel and slice 4 large onions, cover with water, and simmer till tender; then strain and add 1 tablespoonful of butter, 3 tablespoonfuls of grated or thinly sliced cheese, pepper and salt to taste. Stand saucepan over moderate heat till cheese is melted. Serve at once on buttered toast. Mrs. Burton Tauranga. o 0,0 Boiled Fowl with Oysters Truss a young fowl as for boiling, and fill the inside with oysters that have been bearded and washed in their own liquor. Secure the ends of the fowl, put it into a jar, and the jar into a saucepan of boiling water. Keep it boiling for an hour and a half, or rather longer. Take the gravy and all that has flowed from the fowl, and stir in the yolks of 2 eggs, adding a few more oysters scalded in their liquor. Allow the sauce to become hot, but do not on any account let it boil. Pour some over the fowl and the rest serve in a tureen. L. M. Diamond, Victoria Road, Dargaville. o o o Suet Mrs. Erie, in her “Pot Pourri from a Surrey Garden,” says that no French housekeeper who at all respects herself would ever allow lard to come into her house. Everything is fried in what they call “graisse” and we call suet. Though we may not go as far as to exclude lard from our kitchens, it is certainly a cheap and good plan to keep in store jars of desiccated suet ready for frying, for suet puddings of all sorts, and even for pastry. Five or six lbs. of suet are bought from the butcher. This is boiled for two or three hours, skimmed, strained, poured into jars and tied down for future use. In this condition the suet can easily be shredded for Christmas puddings. Mrs. IT. Thomson, 46 The Esplanade, Sumner.