The housewives' book of recipes & hints

CAKE (War-time). ‘ 7 ozs. Flour 2 Dried I'ggs 4 ozs. Fruit 1 Desse: t<poon Baking Powder 5 ozs. Sugar ?inch of Salt 4 ozs. Fat Little Milk Cream to mix; bake about 1 hour moderate oven. Mrs. Kine, 15, King Street. APPLE SHORTBREAD. Stewed Apples 3 ozs. Margarine 4 ozs. Self-raising Flour 1 Tablespoonful Sugar Three- quarters fill a medium sized pie dish with the stewed apples. Rub the margerine into the four, add sugar and sprinkle evenly over the apples. Bake in a moderate oven until golded brown. Service with custard. A. JAMES, King Street. DATE and WALNUT CAKE. 6 ozs. Flour (Self-raising) Teaspoon Carb. of Soda 4 ozs. Butter Cup of Milk 4 4 ozs. Sugar 1 Kgg 2 4 ozs. Dates (chopped) 1 Teaspoonful Baking Powder 2 ozs. Walvuts (ground) Beat butter and sngar to a cream, add egg, milk and all other in- gredients. Moderate oven. Mus. L. NEwuis WAR-TIME CAKE. 4 ozs. Lard and Margarine 4 1b. of Currants or Raisins 11 ozs. of Sugar 1 Teaspoonful Bicarbonate Soda 1 Ib. of Flour 2 Teaspoonsful Baking Powder 1 oz. of Yeast in 1 gill of warm Milk 2 Eggs Allow to rise in cake tins 1 hour. Bake 14 hours Mus. J. W. Rooxs, Hopton Lane. 14 CARROT GINGERBREAD. 4 |b. Flour 1 lb. Grated Carrot 1 oz. Sugar 2 Tablespoons Syrup 1 Teaspoon Baking Soda 1 Teaspoon Ground Ginger 2 Teaspvons Mixed Spice 4 ozs. Fat Meruop —Sift flour, soda and spices into a basin. Add carrot. . Put syrup, fat and sugar into a pan, heat until sugar is melted. — Pour over dry ingredients and mix well. Add a little milk if too dry. Put ina baking tin and bake ons hour in a moderate oven. D. M. Brooke. By ky ge Nil / 15 BUNS. - DATE SQUARES. - 6 ozs. Rolled Oats 4 ozs. Sugar : 8 ozs. Flour 4 ozs. Fats (Butter, Margarine or Lard) Mix all dry ingredients, rub in fat. Put half of this dry mixture into a flat tin and press firmly. Then add the date filling and cover with the rest of dry mixture and press well again. FILLING—1 lb. Stoned Dates A little Sugar 1 Teaspoon Vanilla Essence Add very little water and bring to boil. This should be moist enough to spread easily, and the dry mixture will adhere to it. Mrs. CoLttomossg, 20, St. Pauls Road.. HOT CROSS BUNS. 1 lb. Flour 2 oz. Sugar 1 oz. Yeast 3 3 oz. Fruit 1 Egg 4 Nutmeg 2 oz. Lard or Margarine + Teaspoonful Salt 1% gills of Milk to mix Leave to rise 14 hours. © CHOCOLATE ROCKIES. 4 ozs. Bar of Chocolate 1 oz. Raisins 3 ozs. Biscuits 1 oz. Margarine Put margarine and grated chocolate into a basin standing in hot water. Blend together with a spoon or fork. Then add raisins ~ and biscuits broken into coarse crumbs, Mix all together. Put small spoonfuls on a sheét of greaseproof paper or tin and leave to harden. Makes about 24 dozen Rockies. Mrs, M. Houmgs, 28, Gregory Springs Lane. 16 FAIRY BUNS. 2 ozs. Margarine 2 Dessertspoonfuls Milk 4 ozs. Flour A Grating of Nutmeg 3 ozs. Castor Sugar 1 Egg or Dried Egg 1 Teaspoon Baking Powder Muariop— Beat sugar and fat to a cream, add the egg, stirring in quickly and beating well. Stir in the flour and baking nowder and mix all together, adding milk and nutmeg. Sufficient fer tifteem small buns, L. TuRNER, Hopton Lane. ALMOND SLICES. Pastry-—Jam 2 Tablespoons Syrup 4 lb. Quaker Oates 1 Tablespoon Flour 4 avs. Margarine 1 Teaspoon Baking Powder 2 ozs. Sugar Almond Flavouring to taste Mix margerine and sugar toa cream. Add syrup (warmed), flonr nd Baking Powder; lastly oats and flavouring. Roll pastry out size of tiu and puta thin layer of jam over it, then cover with the mixture, Turn edges of pastry over and bake in oven till golden brown. When cold cut into slices. Mrs. BREARLEY, 9, Chapel Street. - 17 | BISCUITS. GINGER BISCUITS—War Time. — alb. Flour - Yozs. Treacle 3ozs. Fat 1 Teaspoonful Ginger 2oz3. Sugar Teaspoonful BakingPowder