Press Ship RECIPES

Press, Volume LXXVI, Issue 23053, 22 June 1940, Page 3 (Supplement)

Press Ship RECIPES

■ Bran Biscuits 2oz butter. loz sugar. 1 egg. 1 cup flour. 1 cup bran. 1 teaspoon baking powder. Method: Cream butter and sugar, add egg, and then add sifted flour, baking powder, and bran. Rolf out thinly and cut into oblongs. Cook a at 350 aeggjrf haat^ Fendalton. Butter Scotch Jib butter. 11b sugar. 1 tablespoon golden syrup. 1 dessertspoon vinegar. § teacup water. If wanted hard, boil rapidly until a little tested in cold water cracks. If wanted soft, boil slowly until a little sets firmly in cold water. —BETTY FORRESTER, Karaka (aged 11), Hawarden.

Chocolate Fudge 2 cups sugar. \ cup milk. 2 cup coconut. loz butter. 1 dessertspoon cocoa. Vanilla essence. Place ’ sugar, cocoa, tnilk, and butter in a saucepan and bring- to boil, then boil 10 minutes (no more). Do not stir while boiling. Add coconut and few drops of vanilla essence, then beat to stiff paste and put in a greased tin. Cut before cold. —’MATE HARUM SCARUM. Why is an old coat like an iron kettle? Because it represents hardwear. 1 Why is a grocer a heavy! person? Because his business makes him weigh tea (weighty). —RAYMOND BREEZE (aged 9), Hororata.

JUMBLED VEGETABLES Scortar. /fi Gcaaebsb. (A /m Ulciawfrloes. y Pnsaihc. Nsbae. Riptsun. {ffeafvJr Bteroeot. Spanipr. jftjggr t Carrots. Cabbages. Cauliflowers. Turnips. Beetroot. Parsnip. —ELIZABETH SMALE, Whittington avenue, Opawk

T OST —A cat, by a girl with a white taiL