Try Some of These—

Evening Post, Volume CXI, Issue 68, 21 March 1931, Page 19

Try Some of These—

Candied Orange Peel.—This is a, piquant relish for afternoon, tea. Cut some orange peel into strips and soak in cold water overnight. Put on to boil in fresh cold water and cook till •tender, changing the water once. Make enough thick syrup of sugar and waiter •1,0 cover the peel, and simmer gently till the syrup is almost all absorbed. Then spread the ipeel out to dry, sprinkling lightly with sugar. If kept in tightly closed glass jars this will remain fresh for a long time, and will prove a delicious addition to your afternoon tea. Belgian Pastry.—4oz butter, small * cup sugar, 1 egg, 2 cups self-raising flour (or 1 teaspoon soda, 2 cream of tartar). Small amount of milk. Mix into a stiff dough with fingers, and roll out. Use Belgian pastry to line patty tins; put dark jam at the bottom of each, and one teaspoonful of the following mixed together: —1 cup cocoanut, \ cup sugar, 1 egg. Bake, in a moderate oven, for about 15 minutes. Pansy Cakes. —Cream, 4 oz butter, 4oz caster sugar, lib plain flour. A saltspoonful of soda, essence of vanilla, a pinch of salt. Mix with one egg, roll out thin and lino patty tins. Use raspberry jam for filling. It makes about 36 cakes. .Surpma. Pudding.—soz flour, 4oz suety 1-desertspoou sugar, 1 teaspoon bicarb soda,'l teacup raspberry or plnm, jam, 1 teacup .milk,. pinch of salt. Mix ■well, ,pour into buttered baßin dusted over 'with sugar, cover with greased paper, and steam two hours. Servo with custard.or sweet white sauce. "Wheaten Loaf. —Mix Jib of wheaten meal with 31b of flour, half a teaspoonful of salt, a small teaspoonful of baking soda, and a small teaspoonful of cream of tartar, with the lumps pressed out. Into theso ingredients crumble finely a dessertspoonful of butter or ' margarine. Form into a scone dough with buttermilk. Put into a greased loaf tin, and bake the loaf in a good, moderate oven for three-quarters of an hour. Special "Lunch'? Cake.—Required: One pound and a half of flour, 'Jib good dripping, Jib sugar and sultanas or currants, three heaped teaspoonfuls of baking powder, three eggs, half a pint of milk, 3oz of mixed peel. Line a greased tin. with greased paper. Beat the butter and sugar to a cream, beat in the eggs separately. Mix together the flour, baking powder, and a pinch of salt, then add these lightly to the eggs, etc. Prepare and add the fruits, and lastly the milk. . Turn the mixture into the prepared tin, and bake in a moderate oven for about one hour and a quarter or until done. Turn out of the tin, and leave it on a'sieve-'until cold. - , Orango Boll.—fib rough puff pastry, 3 oranges, :11b butter, Jib sugar. Grato the rind from the orange. Peel and divide the oranges into sections, removing all white. Cream the butter and sugar and add to it the grated rind. ■801 l out the pastry into a thin sheet and.place the orange sections on it, cover with half the butter mixture, and then fold in'thrce as for a jam roll and spread the rest of the mixture on top of the pastry. Bnke in a hot oven for - from 20 to 25 minutes, reducing the heat after about five minutes. Ham Toast. —Required: Two ounces of cooked ham, one teaspoonful of onion juice, & gill of white sauce, seasoning, Trench toast. To prepare tlio French toast, toast bread.on one side and butter the untoasted side. Heat up the white sauce or mak& some fresh if you nave no left-over sauce. Add the onion juice (this can be obtained by squeezing the onion) and mince the ham and stir in. Make hot, SiSt -season"ing, and serve on the prepared toast. Nut Rolls.—Required:- One pound of cooked potatoes, one egg, salt, pepper, cayenne, lib nuts (any kind). Mash potatoes, add enough milk to bind them. Put nuts into boiling water to loosen them, then remove skins. Chop lincb'. Mix these with potatoes , and season well. Bent up egg and mix into potato mixture; form into rolls, flour them well; put on to baking sheets with plenty of dripping. Bake in hot oven till brown, basting them well. Serve with brown or tomato sauce. Indian Cookies—]2ob flour, -loz sugar, 4a/, butter, -1 cpr, 1 teaspoon cream of tartar (smnli), 1 teaspoon carbonate or pmla (fulfill), I tablespoon coffee cs-

sence, chopped almonds, little pieces of ginger, dates or raisins, essence of vanilla. Cream butter and sugar, add beaten egg (small one) and coffee essence and essence vanilla, then flour, etc. Cut into thick biscuits. Brush

with egg on top and sprinkle with nuts and preserved ginger (chopped) on top, about three pieces to each biscuit. Bake in a hot oven. Cheese Canapes.—Prepare a piece of hot buttered toast for each person, and ! spread each with a good layer of cheese. Place a slieo of tomato on the top of tho cheese, and a thin slice or roll of bacon on the top of the tomato. Place the canapes under the griller, and cook them from five to_ ten minutes, till they are brown and crisp. Lemon Sauce. —1 tablespoon lemon juice, 2 tablespoons sugar, i pint water, fl teaspoon maizena or arrowroot. Put water, lemon, juice, and sugar into small saucepan, and bring to boil Thicken with tno maizena, previously moistened with a little cold water. Plum Drink.—Plums are plentiful just now, and a delicious fruit drink lean be made by stewing plums in a syrup until the flavour is out of them, but not until they havo gone pulpy, then straining the liquid. Add the cup of cold tea and enough cold water till the drink is not too sweet. Finally, infuse some mint leaves in a i cup boiling water and add this. The mint flavour is delicious in fruit drinks, especially fruit drinks served to tennis players. Compote of Oranges: Peel 6 oranges and boil the peel in J pint of water with--Mb .sugar for 20 minutes, keepino- the syrup well- skimmed. Remove nlf pith from the oranges, and divide them into quarters, being careful not to break the skin. Place the orange quarters in the syrup and simmer gently for five minutes, remove them carefully and pile them in the centre of a glass dish. Boil tho syrup until it thickens, leave it to cool, then pour it over tho oranges. Serve when it is quite cold. Ginger Shortbread: Anew and delicious variety of shortbread is ginger shortbread. It is simple to make, and provides an excellent change from the ever-popular plain shortbread varieties. Cream together 4oz of butter and 2oz of sugar. Mix a quarter of a teaspoonful of carbonate of soda and 1 dessertspoonful of ginger with Boz of flour, and add this mixture to the sugar and butter, a little at a time. Mix very thoroughly. Mould tho mixture into round and oblong shapes with the fingers, and place on grc;iseil p.-ipp,i- or tin. Bake slowly for ,-iboul. ."iO mi miles.