The housewives' book of recipes & hints

METHOD—Cream together the juice of the orange, eggs, and sugar. Add remainder and bake in a moderate oven. This cake is more delicious if iced with orange icing made by the juice of another orange and icing sugar. MRS. HARWOOD, Savile Road CHOCOLATE SANDWICH. 4 ozs. Self-raising Flour 1 oz. Cocoa 4 ozs. Sugar 1 Egg or Dried Egg 2 oz. Margarine 3 Tablespoons Milk 1 Eggeup Boiling Water Beat sugar and margarine together, gradually add flour, cocoa, well beaten egg and milk, and last of all boiling water. Bake in moderate oven for 45 minutes. Regulo mark 4. Decorate with melted chocolate and a little margarine. Mrs. F. A. Brown PARKIN. 10 oz. Flour 1 Teaspoonful Ground Ginger 5 oz. Oatmeal 1 Teaspoonful All-Spice 4 oz. Syrup | 1 Teaspoonful Carbonate Soda 3 oz. Butter 2 Teaspoonsful Baking Powder 3 oz. Lard 2 Eggs 4 oz. Sugar . § Tea Cupful Milk Melt butter, beat sugar and eggs together, add other ingredients. Cook in a slow oven. Mrs. W. Jackson, Gregory Springs Road RAISIN CAKE. 1 Cup Flour 2 oz. Butter and Lard mixed ¾ Cup Sugar 1 Tablespoon Dried Egg 2 Teaspoons Baking Powder Cream butter and Sugar together, add egg well mixed. then flour and fruit that can be spared, mix with household milk. Mrs. Newsome, Gregory 3prings Road © CHERRY CAKE. ½ lb. Self-raising Flour 2 oz. Lard 5 oz. Sugar iso - 2 ozs. Margarine 2 Tablespoonsful Milk ~ £1b. Cherries METHOD—Beat sugar and butter, then add eggs and beat 5 minutes, add flour, stir in lightly, add cherries cut in half, and lastly add milk. Mrs. A. E. BROOK, Granny Road. DATE LOAF. 1 lb. Wheatmeal 1 Egg eR 5 oz. Sugar Pinch of Salt 2 oz. Butter 1 Teaspoon Bi-Carbonate Soda 1 lb. Dates 1% Cups Boiling Water Rub butter in flour, add all other ingredients, then add boiling water, mix well. Bake 2 hours. Mrs. Rhodes, 5, Gregory Springs Road ° CHOCOLATE SANDWICH. (No Fat Required) _ 6 oz. Plain Flour loz. Baking Powder 2ozs. Sugar 3 1 Tablespoon Dried Egg 1 Tablespoon Cocoa Powder Pinch Salt Mix all dry ingredients first, then mix to a thick batter with sour milk. Bake about 20 minutes in hot oven. Mrs. C. Bulser, 7, Gregory Springs Lane MERINGUE TART. INGREDIENTS. Short Pastry—Jam 6 oz. Self-raising Flour 2 Eggs 2 oz. Lard . ½ lb. Sugar 2 oz. Margarine METHOD—Line a sandwich tin with pastry. Spread jam in bottom. Cream fats and 3 oz. sugar adding yolks of eggs only. Then flour lightly. Full in the tin and bake in moderate oven for 7 minutes. While this is baking whip up the whites of eggs very stiff and lightly mix in rest of sugar. Spread on the tart (or pipe on). Decorate with anything fancied and stand in a warm ov en _ with the gas turned off to dry. Serve hot or cold. Mrs. A. B. BROOK, Aysgarth, Gregory Springs Road. DRIPPING CAKE 9 oz. S.R. Flour 4 oz. Each of Raisins & Sultanas Pinch Salt 4 oz. Dripping ½ Teaspoon Mixed Spice 6 oz. Sugar Drop of Lemon Essence 2 Eggs and Little Milk 1 Tablespoon Coffee Essence : METHOD—Sieve flour, spices and salt and add sugar. Put in the dripping and rub it between the fingers until as fine as breadcrumbs. Add well beaten eggs, coffee and lemon essence. Mix well together and add fruit last of all. Turn mixture into greased and lined cake tin and bake in moderate oven for 1½ hours lowering heat a little after just ½ hour. Mrs. R. Ellant, 5, Gregory Springs Lane. FRUIT CAKE. ¼ Gill Water 1 Teaspoonful Ground Ginger Sugar 1 Pinch Salt Mixed Fruit and Peel 1 Teaspoonful Carb. of Soda ½ Gill Margarine 2 Gills Self-raising Flour Put everything in pan except flour and soda, and bring to a boil When cool add flour and mix carb. of soda with milk and add to mixture. Mrs. H. Norru, “ Hillcrest” . iy