COOK WITH ELIZABETH Biscuit-Day Recipes

Press, Volume CIII, Issue 30481, 1 July 1964, Page 2

COOK WITH ELIZABETH Biscuit-Day Recipes

Nest time you have a day of baking for the biscuit tins, include these two new recipes. Mollie Marys and Walnut Sparkles are both easy to ' make and delicious to eat. MOLLIE MARYS Mollie Marys are the crispest, spiciest nuttiest biscuits you can make. They look as different and fascinating as they taste. A spicy brown sugar shortbread ball has an almond and white sugar topping which makes them look most effective, and they are very simple to do. Ingredients: 16 oz flour 12 oz brown sugar I 1 egg 8 oz butter 1 heaped teaspoon cinnaI mon i teaspoon nutmeg i teaspoon salt 3 oz almonds White sugar

Cooking Demonstration: A savory rice dish and an Italian sweet were two of the dishes made in a demonstration of continental cooking at the monthly meeting of the Electrical Association for Women recently. The demonstration was given by Miss H. Hood assisted by Miss M Stokes. Later the cooking was sampled by members present Mrs E. Lamb thanked the demonstrators

and presented each with a small gift. Mrs G. M. Samson presided at the meeting.

Method: Into a bowl place flour, brown sugar, salt, cinnamon and nutmeg, mixing well. Rub in Boz butter. Add one beaten egg and work all together to a firm smooth paste. Break out small pieces about the size of a large nutmeg and roll into balls. Press down in one place well with a finger to make a hollow indentation. Blanch almonds and place one on each biscuit; it will take 3oz of almonds if whole ones are used. They may be halved if preferred. Take some white sugar on a scoop or spoon and push about a quarter teaspoon off on to each almond. Bake at 350 degrees until the almonds are pale golden, about 25-30 minutes. Lift off and cool on a wire rack. WALNUT SPARKLES Very easy strip biscuits to make on a busy day are these Walnut Sparkles. The paste is pressed out flat on a baking tray with chopped walnuts pressed over it. Before they are finished baking a sugar sparkle is run over the top to make them attractive to look at with nothing to do when they come from the oven but eat them.

Ingredients: 3 oz butter 3 oz sugar 1 egg yolk 6 oz flour 1 level teaspoon baking powder i teaspoon salt i teaspoon vanilla Chopped walnuts Milk Sugar

«'ethed: Into a bowl place sugar, vanilla, salt nad flour and rub to butter. Add egg yolk and work together to a paste. Turn on to a lightly greased oven slide and with floury hands press out to a thin neat square. Chop walnuts and sprinkle over the top, pressing in firmly. Bake at 350 degrees until pale golden. Take from the oven, make cuts across both ways into neat narrow bars. Brush with milk, sprinkle liberally with sugar and return to the oven for about eight minutes. Lift off on to a wire tray to crisp and cooL