LA BONNE CUISINE.

Auckland Star, Volume LXVI, Issue 170, 20 July 1935, Page 3 (Supplement)

LA BONNE CUISINE.

HOT CAKES FOE TEA.

MUFFINS, SCONES AND ROLLS.

(By A FRENCH CHEF.)

Here are some recipes of hot cakes for tea: — Cup Muffins. Ctip muffins are made with lib selfraising flour, 2oz lard, 1 cupful milk, heaped teaspoonful baking powder, loz sugar, pinch salt. Mix the flour, salt, baking powder and sugar in a bowl. Rub in lard and make into a soft dough with the milk. Roll out on a floured board until half an inch thick, and cut into rounds the size of a teacup. Bake quickly in a hot oven, 6plit, butter and serve at once. Sultana Scones. Three-quarters of a pound plain flour, 2oz sultanas, loz sugar, pinch salt, half teaspoonful baking soda, pinch of cream of tartar, sufficient milk to mix to a soft dough, 2oz butter or lard. Rub shortening into flour and salt, add sugar, fruit and cream of tartar. Dissolve soda in milk and mix quickly. Roll out into two rounds about threequarters of an inch thick. Cut each round into four, and bake in a hot oven about ten minutes. Potato Splits.

Half a pound of cold mashed potatoes, 2oz flour, loz butter, salt, baking powder, a little milk. Melt the butter and beat into potato, add salt, flour and baking powder, then a very little milk, till you have a firm dough. Roll out on a floured board till half an inch thick. Prick over with a fork, cut into squares, and bake on a tin in a quick oven. Split and well butter to serve. Brandy Snaps Are Easy to Make. You will want Jib of fine flour, 21b moist sugar, 2oz butter, Jib golden syrup. Rub flour with butter till smooth, add sugar, make hollow in centre of mixture, pour in syrup, mix well together, roll out on floured slab to thickness of shilling piece, cut into rounds with a plain cutter arranged on slightly greased baking tins, and bake in moderate oven for about 10 minutes. Remove from tins with knife, brush over very lightly with golden syrup. Shortbread. Take lib of butter, Jib lard, |lb granulated sugar, 21b flour—sufficient so that the mixture can be rolled or pressed out with the hands. These ingredients are well mixed and then baked. Almond Cheese Cakes. Mix together very lightly Jib powdered sugar and the whites of 4 eggs. Beat up Jib of ground almonds with the eggs and sugar. Add a little oil of almonds and bake in pastry. Chocolate Drop Cakes. Whites of 4 eggs, 2oz grated chocolate, 1 cupful sugar, 3oz flour. Beat the eggs to a stiff froth, add the sugar, then the chocolate (melted), and flour. Drop from a spoon on butter tins, allowing room for mixture to spread. Bake in a quick oven.

Josephine Cake.

Take Jib of butter, Jib sugar, 3 eggs, lib flour, Jib currants, one glassful white wine. Beat the eggs to a cream, then beat in the sugar and the three eggs (well beaten). Mix it gradually into the flour and currants (washed and dried), and the white wine. Bake them in buttered tins for one hour.

Coconut Cake. Half a pound desiccated coconut, halfcupful moist sugar, and mix with two eggs, well beaten. Then half-fill an egg cup and turn on to a well-greased flat tin, and hake for about 10 minutes in a hot oven. It is better to put another tin under, as they quickly burn. This makes about 20 cakes, and they keep nice for a long time. Honey Rolls. One cupful flour, half-cupful honey, half-cupful butter, half-cupful brown sugar, pinch ground mace. Heat honey to boiling point, add butter, stirring constantly, add very gradually the flour, also the sugar, and when it is well blended add the mace. Give a gentle stir, and drop small quantities of mixture on to a buttered tin, keeping portions 2in-apart. Bake in a slow oven, cool slightly, remove from pan, and roll each over the handle of a wooden spoon. Oat Fingers.

Beat 4oz margarine and 3oz Demerara sugar to a cream. Add 6oz rolled oats gradually until all thoroughly mixed. Turn into greased tin (jam sponge tin will do very well) and place in a medium oven. Leave until golden brown. When cold, cut into fingers and serve. These make a very nourishing and easily prepared dainty for tea.