Try Some of These

Evening Post, Volume CX, Issue 47, 23 August 1930, Page 19

Try Some of These

Melting Moments. —As their name suggests, these cakes literally melt in the mouth: —Jib cornflour, 6oz butter. 3oz castor sugar, 2 eggs, 1 teaspoon baking powder. Beat butter and sugar to a cream, add the eggs, beat together, stir in -slowly the cornflour and baking powder last. Bake in little tins. This quantity makes 30 cakes. Afternoon Tea" Scones.—-Pass -Jib of flour through a sieve frith half a teaspoonful. of baking soda, half a teaspoonful of cream of tartar, a pinch of salt, and a teaspoonful of castor sugar. Crumble into these ingredients ljoz of butter. Make into a good scone dough with a little buttermilk. Turn out, knead, roll not too thinly, cut into rounds the size of a teacup. Put on a hot girdle and bake lightly on both sides. These scones may also be baked in the oven. Girdle scones should be rolled a little thinner, than oven scones. Cheese Loaf.—Grate fo.ur ounces of soft cheese. Mix half a pound of breadcrumbs wtih a quarter of a pound of minced boiled ham, from which all fat has been removed. Butter a tin and line it with the crumb mixture. Put in a layer of crumbs, add a layer of cheese, and continue thus till all the crumb mixture is used up. Season well, and pour in half a pint of milk. Allow to stand for about flve minutes, and bake in a moderate oven for 15 minutes. Turn out and serve at oneo with tomato sauce. Canadian Surprises.—Quarter lb of butter rubbed into lib of flour, with a pinch, of salt. Add two tablespoons sugar, two teaspoons baking powder. Mix into a dough with milk or milk and ■water. Cut into squares and place on each one a stoned date and some chopped nuts. 801 l over and see that the ends are closed, brush over with milk, and bake in a moderate oven about 20 minutes. Cottage Bread. —This recipe for 'quickly-made bread without yeast is particularly suitable for housewives in isolated places where fresh bread may be a little difficult to secure. Others ■will find it a pleasant change occasionally from the orthodox baker's loaf. Sift two pounds of flour into a mixing ■bowl; mix in very thoroughly a good teaspoonful of bicarbonate of soda, and one of salt; add sufficient sour milk to make a stiff dough; knead well; shape into bread cakes, and bake for one hour. Oatmeal Scones.—2 teacups of oatmeal or wholemeal, -| teaspoonful salt, few currants and sugar, if liked, 1 teaspoon baking powder, 2 teaspoons butter, milk to mix to soft dough. Koll out, cut into triangles or ion mis, put on a hot tin, and bake in a hot oven. Bock Buns. —Crumble into Jib of flour Soz of butter. Add £Ib of sugar, Jib of cleaned currants, 1 oz chopped candied peel, a teaspoonful of baking powder, a grate of lemon rind. Beat an egg, add a very little milk to it, and niako into a stiff' dough. ' Put in little rough heaps on to a greased tin. Bake in :i hot oven for about a quarter of an hour. "Hot Milk Delight Cake."—Heat l^alf a cupful of milk to scalding point, add one teaspoonful of butter, and al-

low tlio mixture to stand. Beat two' eggs, then beat in a cupful of sugar. Add gradually a cupful of cake flour (sifted) and a teaspoonful of baking powder and a pinch of salt. Then combine the, milk mixture with the second mixture, and one teaspoonful of vanilla, and beat all together again. Pour into an eight-inch layer pan, greased and floured, and bake in a slow oven. The result is something like a sponge cake —only much more attractive. Potato Scones.—These are excellent for tea on a cool night and serve a good purpose in using up the cold mashed potato left over from dinner:—Jib | mashed potatoes, Jib flour, * teaspoouful baking powder, 1 tablespoon dripping, pinch of salt, milk. Sift flour and baking powder, mix into flour, and make a stiff paste with milk. Koll out about Jin thick. Try first cake in a little dripping, "the others will do without. Butter and serve piled up on a plate. They must be served hot. Egg Patties.—Two hard-boiled eggs (chopped), loz grated cheese, 1 tomato, rounds of bread, pepper, salt to taste, egg and bread crumbs. Stamp out six or eight' rounds of bread, dip quickly into milk and drain (on no account let it soak), brush over with egg, toss in crumbs, or fine vermicelli, fry a golden brown. Mix other ingredients together, pile on the bread; garnish as desired. < Curried Babbit. —Required: One rabbit, two onions; one teaspoonful of flour, three ounces of good dripping, one ■tablespoonful of curry powder, half a pint of stock or water, one lemon, salt and pepper, a small piece of apple. Melt the dripping in a frying-pan. Peel and chop the onions and fry them a pale brown, then lift them on to a plate. Wash and dry the rabbit, cut it into convenient-sized pieces. Put these in the dripping, and fry them from eight to ten minutes. Next sprinkle in the flour and curry powder, and cook these over the fire for ten minutes. Now add the stock, pnions, and chopped apple; put the lid on the pan, and let the contents simmer gently from one hour and a half to two hours. Stir in the lemon juice, add seasoning, if necessary. Arrange the pieces of rabbit on a hot dish, pour the sauce over, and arrange a border of boiled rice round. Cheese Potatoes. —Eequired: Three large potatoes, of cheese, seasoning, loz of butter. Scrub the potatoes, but do not peel them. Bake gently in the oven till tender. Split them in halves lengthwise, and scoop out the potato. Melt the butter in a saucepan, add the potato and three parts of the finelygrated cheese, and stir till the latter is melted. Add seasoning to taste. Eeplace the moisture into five of the half skins, heaping it up well. Sprinkle the remainder of the cheese on the top, and place under the hot grill until brown. Bread Cutlets. —Take some rather thick slices of bread,: remove the crusts, and cut them into cutlet shapes. Dip them in milk, then into beaten egg, and finely sprinkle them with salt and pepper. Put a tablespoonful of fat into the frying pan; when this is very hot, put in the bread cutlets, fry brown each side, and serve at once.