IN THE KITCHEN

Dominion, Volume 23, Issue 109, 1 February 1930, Page 20

IN THE KITCHEN

SOME DELICIOUS CAKES. Nutties. —Ingredients: Half a pound of butter, half a cup of sugar, one egg, half a teaspoonful of soda, half a pound of dates, one and a half cups of flour, threequarters of a cup rough chopped walnuts, one teaspoouful cinnamon, and one teaspoonful cream of tartar. Method: Cream, butter and sugar, then add flour and cinnamon, and lastly dates and nuts. Put small lots on a cold slide. Bake a quarter of an hour in a hot oven. Meringues.—lngredients: Whites of two eggs, quarter of a pound of sugar. Method: Beat whites very stiffly. Add sugar and beat again. Drop in spoonful of butter paper. Put into cool oven until Melting Moments—lngredients: Seven ounces of butter,' three ounces of icing sugar, four ounces of cornflour, and four ounces of flour. Method : Break up lumps and beat sugar and butter ■well together, then add flour and cornflour. Bake on cold oven tray in teeaspoonful. Scotch Shortbread. —Ingredients: One pound of sifted flour, half a pound of butter, quarter of a pound of castor sugar. Method: Beat butter and sugar until consistency of cream. Add flour, beat well until thoroughly mixed. Roll with rolling pin to required thickness. Place on baking tin; cut into squares or any shape preferred. Oven moderate. Bake until light brown, generally from half to threequarters of an hour. When cooked leave on tray until cool. When cold place in airtight tin. Improve with keeping. Nutty Bits, —Ingredients: Half a pound of butter, three-quarters of a pound of sugar, half a cup of raisins, one cup of walnuts, one cup of dates, two cups of flour, one teaspoonful cinnamon, pinch of salt, one egg, and one teaspoc”ful of soda dissolved in boiling water. Method: Rub butter into flour, and add other ingredients. Put on a cold tray in small lots.

Jam Drops Ingredients: Three-quar-ters of a cup of sugar, half a cup of butter, two eggs, two cups of flour, and two teaspoonfuls of baking powder. Melhod: Beat butter and sugar to a cream. Add eggs well beaten. Sift in flour and baking powder. Roll into stiff balls, make hole in centre, fill with plum jam. Bake iu quick oven. Anzac Biscuit. —Take a quarter of a pound of butter and one teaspoonful of golden syrup. Place in a saucepan and melt. Add two tablespoonful of' boiling water in which is dissolved one teaspoonful carbonate of soda. Add three-quar-ters of a breakfast cup of flour, one breakfast cup of sugar, one breakfast cup of desiccated cocoanut, one breakfast ciip of. oatinn. and a few almonds finely chopped. Place in teaspoon quantities on a cold slide, and bake in a moderate oven. Leave on a tray for a few minutes to harden before removing from slide, but not too long. A knife slipped under each biscuit will readily remove. Almond Fingers.—lngredients: Half a pound of flour, two ounces of sugar, one teaspoonful baking powder, quarter of a pound of butter, one egg, and essence of almonds to flavour. Method : Beat butter and sugar to a cream. Add yoke of egg and beat well. Add flour and baking powder, then essence to taste. The paste must be stiff. Roll out thinly. Make icing with beaten white and icing sugar, and spread on rolled out paste. Sprinkle with chopped almonds and cut into fingers. Bake in slow oven. Macaroon Biscuits.—lngredients: Half a pound of butter, half a pound of sugar, three-quarters of a pound of flour, quarter of a teaspoonful of soda, half

a teaspoonful of cream of tartar, and one egg. Method:-Beat butter and sugar to a cream; add egg, and then one teaspoonful of essence of almonds. Add flour with soda and cream of tartar mixed with it. Flour the hands, and roll into balls and place almond on top. Bake fairly slowly. Long Tots.—lngredients: One cup of flour, half a teaspoonful of salt, and two ounces of butter. Method: Rub the butter into flour and salt. Mix to a stiff dough with cold water. Roll out very thin, cut into long fingers. Stand twenty minutes, bake in hot oven until brown.