HOME MAKERS’ CORNER

White Ribbon, Volume 20, Issue 8, 1 September 1948, Page 8

HOME MAKERS’ CORNER

BY LYNETTE

A MIX IN TIME SAVES NINE”

We all know that preparing things in advance can be a great time-saver and that cooking things iri large quantities can also often save time. If you use a lot of cheese in your cooking it is a good plan to grate al>out half a pound at a time and keep it in covered Mason jars. Doe*, your family like mint sauce? Then hang a bunch of mint until dry and withered-looking, crumble it into a jar, and just mix a little with vinegar and sugar when mutton is on the menu. Here is a recipe tor a salad dressing that can be prepared in a large quantity and used as ri the vinegar it contains keeping it 'good indefinitely. Double this quantity and it should last you almost all the summer. An air-tight jar is not necessary. Flour 2 tablespoons, mustard 1 teaspoon, pepper 1 teaspoon, milk 1 cup, butter 1J tablespoons, sugar 2 tablespoons, salt 1 teaspoon, egg 1 (or 2 yolks), vinegar i cup. Mix dry ingredients in top of double boiler. Beat egg slightly, add milk. Add liquid to dry ingiedients. Cook o\er boiling water, stirring constantly. When thick, add vinegar and butter and cook a few minutes more. Put in jars when cool and add cream or sour milk to thin when required. This evening I made a batch of scones by simply adding milk to a mixture I had prepared a month ago. I had previously made some gems and some biscuits from this same all-purpose mixture, which will keep for at least six weeks ai room temperature, and indefinitely in a refrigerator. Here is the recipe with variations. Flour 8 cups, salt 2 teaspoons, cream of tartar 2 teaspoons, baking powder K teaspoons, butter (or other suitable fat) Jib. Sift the dry ingredients together and cut the fat into the mixture on a pastry board until it is of the consistency of breadcrumbs. Store in a covered ja r . Scones: To 2 cups of the mixture add J cup of milk and stir well. Roll on floured board and bake in a hot oven (450 deg. F ). Dumplings: Mix the same as above

and drop by spoonsful into >tew, cooking for about 15 minutes. Gems: Add 2 level tablespoons sugar to 3 cups of the mixture. Beat 1 egg and add H cups of milk. Add the liquid to dry ingredients. Bake in greased gem irons or patty pans at 425 deg. F. for 20 minutes. Sultana Buns: To 3 cups of the mixture add 1 cup and 1 cup sugar. Beat 1 egg with J cup milk and add to mixture. Drop by teaspoonfuls on to a baking sheet, and bake in a moderate oven (325 deg. F.) for 15 minutes. Ginger Nuts: Take 4 cups of the mixture and add J cup of sugar, 2 teaspoons ginger and J teaspoon baking soda. Add 1 beaten egg and 1 cup golden syrup. Mix well and roll into halls, flattening on to a baking sheet. Bake at 350 deg. F. for 15 minutes. There are other variations that r“ v occur to you, and are sure to wo*k well with this versatile mixture.