RECIPES.

Gisborne Times, Volume XXIX, Issue 3200, 22 April 1911, Page 4

RECIPES.

[“Rosalind” will be pleased at any time to repeat. Recipes and Hints appearing in this column.]

Currants in Food.—Much new light has been recently shed upon the real worth of the little dried fruit coming to us from Greece. Who would hav« believed, a year ago, that the currant was the invaluable article or rood which recent analysis has proved it to bo. Wives and cooks, of, indeed, everyone whose business it- is to cater for-a household, will be interested to know that the inexpensive currant is far more nutritious than lean beef or mutton. It is one af the most able- auxiliaries to health,, and lends itself to preparation in scores of ways. ■ Sir Francis Raking, the King s physician, says:— “Many are the ways in Which currants can enter into daily use in the household, with great advantage to health and pocket.” Currant Bread.—Lh-e following recipes are simple and inexpensive : Take two pounds of flour, two teaspoonfuls salt, one ounce yeast (German), twelve ounces currants. -Sieve flour and salt, mix. in currants with flour, make a hole in centre and crumble yeast into it. Add half-pint of tepid water, then let it stand for fifteen minutes,, then add another half-pint of tepid water, andknead for five minutes. Let this stand in a warm place, covered with a cloth, fo r thirty minutes, then make into loaves and let them stand for twenty minutes. Bake in moderate oven for about thirty minutes. Note.—ln households where bread is made by any different formula to the above, simply add to the dough thirty parts of currants. Sir Francis Laking, the King’s physician, says: —“Thirty parts ol currants to seventy parts of' dough renders the bread not, only more palatable but more nutritious.” A Biscuit Custard—Place a layer of sweet biscuits in a buttered pie-dish. Sprinkle plenty of currants on the layer. Nearly fill the' dish with" stowed apples, and sprinkle again with currants freely. Beat an egg with quarter of a pint of milk and pour over apples. Place some small Ratafia biscuits on the top and sprinkle with some grated nutmeg. Bake in a moderate oven. Currant Pudding.—One pound of currants, breadcrumbs, and milk. Chop or mince the currants, butter a deep dish, and put in alternate layers of breadcrumbs and layers of currants (a few sharp apples sliced may be added). Pour the milk (or milk and water) over the whole, and bake in a quick oven. Currant Cake. —Suitable for sending to children at school. Two pounds flour, four ounces butter or clarified dripping, half an ounce caraway seeds, quarter of an ounce allspice, half a pound pounded sugar, one pound currants, one pint milk, three tablospoonfuls fresh yeast. Rub the butter lightly into the flour, add the dry ingredients and mix well together. Make the milk warm but not- hot; stir in the yeast, and with this liquid make th» whole into a light- dough, knead well, and line the cake tins with strips of buttered paper, about six inches higher than the top of the tin. Put in the dough; stand it in a _ warm place to rise for more than an hour, then bake the cakes in a well-heated oven. Time —one and three-quarters to two and a quarter hours. If this quantity be divided into two, it will only take one and a half to two hours baking. Average cost Is 4c1., sufficient to make two moderate sized cakes.

The Proper Way of Making Coffee. —Allow loz of coffee to each person. Place a thick, pointed calico bag in the percolator, put coffee into it, and pour on very sloAvly a quart of boiling water. It must on no account be urged to run through quicker than it naturally AA-ould, as the brightness and clearness of the coffee depend on this. After the Avater ihas all 'run through the percolator it should he allowed to simmer a feAV minutes, but must not boil. The milk served Avith coffee must be boiling, and the cups filled two-thirds with it before the coffee is added. It Avill keep sweet much longer if placed in a large shallow- basin instead of the usual deep jug-