THE NURSERY TEA

Evening Star, Issue 19616, 23 July 1927, Page 21

THE NURSERY TEA

Wholemeal biscuits are excellent for the schoolroom or nursery, and simple to make. Mix 4oz of wholemeal with 46z of ordinary flour, a level teaspooriful of baking powder, and a good pinch of salt Rub in 2oz of butter, add Uoz of sugar. Beat Up an egg and add a little more than half of it to tho flour, with enough milk or water to make a, stiffish dough about the consistency of pastry. Knead well, then roll out on a floured board and cut out with a round cutter. Put on to a greased tin and bake in a moderate oven lor about fifteen minutes, or until nicely browned. Cool on a sieve. Oatmeal biscuits may be made in the samo way, using equal quantities of flour and medium oatmeal. Snowballs are really only a variation of custard, but they never fail to please children. Take three eggs and whisk the whites very stiffly with a pinch of salt. When they are very stiff add enough sugar to sweeten and beat again. Boil a pint of milk in a double saucepan with a little sugar and a flavoring of vanilla. The snowballs aro cooked by being dropped in tablespooiifuls into the boiling milk for three minutes and then piled on the serving dish. Beat the yolks of the eggs and stir them into the milk until it thickens, but do not boil. When cold pour over tho snowballs.