A YORKSHIRE TEA

Evening Post, Volume CXXV, Issue 148, 25 June 1938, Page 19

A YORKSHIRE TEA

DISHES FOR COLD DAYS

It is at this time of year that the menfolk, coming home cold and tired from business, appreciate the more substantial dishes such as those the Yorkshire housewife knows so well how to prepare, writes a housewife in the "Daily Mail." Here is a selection of recipes handed down from mother to daughter in my. family for generations. SAUSAGE PIE. Yorkshire sausage pie is a delightful cold weather dish and has the added advantage that it can be prepared beforehand. Brown some sausages in the frying pan and lay them in a pie-dish. Put over them a layer of fried onions and a little gravy. Add a crust of mashed potatoes and'put it in the oven for half an hour to get heated through and browned on top. Ham and egg pie is a favourite with Yorkshire farmers for high tea. Lightly grill a thick gammon rasher and cut it in small pieces. Line an ordinary plate with short crust and spread the pieces of gammon over the bottom. Break over it three or four eg*gs, cover with crust, and bake. ■ Serve hot or cold. Yorkshire tea-cakes are the flat, round cakes, floury on the outside, without which, sliced and buttered or split and toasted, no Yorkshire tea table is complete. Mix two pounds of flour and a teaspoonful of salt in a warm dry bowl. Cream one and a half ounces of yeast with a teaspoonful of sugar and add a pint of warm milk. Rub three ounces of lard into the flour and add six ounces of currants and one ounce of chopped peel. POur the yeast and milk into the flour and mix into a light dough. Knead well, cover with a cloth and set to rise. When well risen, make the dough into eight round cakes, put them on a baking sheet, and set them to rise again in a warm place for an hour. Bake in a quick oven for ten minutes. . PARKIN. Here is my granny's recipe for Parkin:— Mix together one and a half pounds of oatmeal and one pound of flour. Rub in three-quarters of a pound of butter (or margarine). Add one pound of treacle, half a pound of sugar, three teaspoonfuls of ginger, and two teaspoonfuls of carbonate of soda. Mix with a little milk. Turn the mixture into a greased, square baking-tin and bake in a moderate oven. When cooked, cut the cake into squares and store in a sealed tin. Parkin is better if kept for a month before use. When milk is heated for coffee or for drinking it should never be boiled, as this spoils the flavour. To prevent a skin forming over the milk the saucepan should be removed from the flame as soon as it is sufficiently hot, poured into a jug, and the jug stood in a bowl of cold water for a few minutes. ,