RECIPES.

Gisborne Times, Volume XXX, Issue 3586, 27 July 1912, Page 4

RECIPES.

GINGER CAKES. One pound cf flour, twelve ounces of butter, one pound of lump sugar crushed, two ounces of ground .ginger, and the yolks of six eggs. Put all into a part- and work the whole together until a nice smooth paste, roll out and cut into any shape fancied, and place them upon a slightly buttered baking tin. Pop on to each cake a slice of candied orange peel, or a piece of candied angelica or candied cherry- Bake in a moderately heated .oven to a light golden color.

ORANGE CAKES. Five eggs, six ounces of butter, the same of sugar, the weight of the eggs in flour. Beat the butter and sugar to a cream, in a stone or earthern basin, then stir in one egg and its weight in flour, then again one egg and its weight in flour, and so on until the whole is used. Have ready a well-buttered tin lined also with buttered paper. Cover for a short time with buttered paper, set in a good oven. When a gas fire, lower the gas a little. This cake will take'abent an hour to bake. When? cool, cover the cake with icing. Set aside iy r ~~ least two days. *• * * BREAD AND BUTTER PtDDiiNU. , Cut its many thin- slices of bread and butter as will nearly fill the dish. Cover tho bottom of a buttered dish with slices cf bread and butter, then scatter over a few well-washed and picked currants, then more bread and butter, over these scatter raisins picked and chopped, then more bread and butter; over this some finely chopped candied peel, screen with fine crumbs made from sponge cakes. Fill the disJi with a w'cll-made custard —two eggs to a pint of milk. Leave it out of the oven until all is thoroughly soaked, then put into a goid oven. When of a golden color the pudding will be done .enough.

j SAVOURY OMELET. ! Three eggs, one teaspoonful of parsley, .three-quarters of an ounce of butter, a pinch of herbs, garlic or shajlot, salt and pepper. Well whisk the eggs, add the chopped parsley, herbs, salt, and pepper, rub the omelet pan with a head of garlic or a piece of shallot. Melt the butter in a pan. When hot pour in the eggs, stir till the mixture begins to set. When cooked sufficiently (it should be of a creamy consistency inside fold over into an ovel shape and serve immediately. * * ALMOND COCOA CAKE. Blanch and chop fine half a pound of almonds. Break five eggs into a clean bowl, beat for 10 minutes with a wire boater. Add the juice and grated rind of one lemon, half a pound of powde.red sugar, and beat for 20 minutes. Sift- one cupful oi nne, city breadcrumbs. The nuts must he dry, add them to the eggs and two tablespoonfuls of cocoa, and sift in slowly. Bake quickly in a shallow long pan that has been lined with oiled paper. When .cold cut into squares and cover with chocolate icing. * * * PINEAPPLE LEMONADE. Pare and grate a ripe pineapple, and pour over this the strained juice of five lemons ; make a syrup with one pound of sugar and one pint of water boiled together for 10 minutes. Mix all the ingredients and add one quart of water, strain through a muslin, put into well-corked bottles, and keep in a cool place.

CREAM HORNS. Ingredients; Beat three ounces oi butter to a cream, add two well-beaten eggs, three ounces of castor sugar, and three ounces of flour. Beat all well together. Butter a baking-tin, and drop the mixture on to it- in small pieces, leaving a space between each. Bake the pastry in a cool oven, and when half-done, roll the pieces up wafers, and put in each a -wedge of bread to keep it in shape- Replace them in the oven till crisp. Put a small teaspoonful of jam in the widest end, and fill it up with whipped cream. s: * * BAKED OYSTERS. Put into a stew-pan a quarter of a pound of butter and teacup of milk, stirring well over the fire till hot-. Then add a teaspoonful of anchovy sauce, a dash of cayenne and a little grated lemon rind. Stir over the fire until hot. In a baking-dish put a thin layer of finely-grated breadcrumbs , lay the oysteis on top and sprinkle them with salt and pepper and pour some of the liquid mixture over them. Make layers in this way to fill the dish. After putting in the last of the liquor sprinkle a very thin dusting of crumbs with about one teaspoon of melted butter dropped o\ea it. Bake in a gentle oven until a delicate brown. * ¥? .

DELICIOUS CHOCOLATE CARAMELS. Two cupfuls of brown sugar, one cupful of golden syrup, quarter of a cupful of fresh milk, one cupful of finely grated chocolate, butter the size of a small egg. Stir all together over a slow fire until it “cracks” in water Add vanilla flavoring, and turn into flat well-buttered tins to the thickness of half an inch. When it begins to harden, take a buttered knife, mark into squares, break it, and, when cold, wrap.