HOME SCIENCE SERVICE

Gisborne Herald, Volume LXVI, Issue 20034, 5 September 1939, Page 13

HOME SCIENCE SERVICE

SMALL CAKES & BISCUITS

VARIED RECIPES Almond Shortbread ilb flour. soz butter. soz sugar. 4oz ground almonds. 2 eggs. Cream the butter and sugar, add well-beaten eggs, then ground almonds and flour. Mix thoroughl> j until a paste is formed which can j be worked with the hands. Set aside j for one hour in a cool place, then j roll this out on grease-proof paper., Then cut into three pieces and_ lift the paper on io a slide. Cook in a moderate oven until a light brown. Allow to cool, then spread jam on each piece except the top and place together, making three layers on top of each other. Ice with lemon icing. Bumble Bees 1 cup chopped dales. 1 cup preserved gingiy. ■ 1 cup raisins or sultanas. 1 small tin condensed milk. ?, cup walnuts. ■J cup figs. 1 cup coconut. Mix all together and squeeze into oval shapes. Put on a greased oven tray and bake in an oven, .100 degrees. both switches off, until dry. Caramel Squares ;j cup brown sugar 1 egg. i teaspoon vanilla J teaspoon salt 1-3 cup dates. Jib butter. 1 cup flour. 1 teaspoon baking powder 1-3 cup walnuts. Melt the butter and sugar, beat well. Let cool, then add egg and beat until light. Stir in flour, sifted with baking powder and salt. Beat again well. Add dates, nuts, vanilla. Mix well. Spread Jin thick in a shallow tin. Bake in a moderate oven until a light brown (about 25 min.) When cooked mark but leave in a tin until cool. Chocolate Dreams 1 cup butter. 1 cup sugar. 3 eggs. 2oz cocoa. 2 cups flour. 3 teaspoons baking powder J cup milk. J teaspoon vanilla. Pinch salt.

(By Margaret Ambridge)

I Cream the butter, add sugar slowly. beat egg yollcs and add also | cocoa mixed with a little hot water. ' Add milk alternately with flour and baking powder. Add vanilla. Beat the egg whites stiffly and fold then, in. Drop in spoonfuls on a greaser oven tray. Cook in a moderate oven. 375 degrees, top off, bottom low. 15 minutes. Cinnamon Rolls Sift together 4oz flour, 2 oz cornflour, 2 teaspoons baking powder, anc; 1 teaspoon salt. Rub in 3oz butter add 2oz brown sugar, then work ii one egg. Work well on a board will the hands, roll out thinly, sprinkle with cinnamon and sugar, roll up and cut in rings about Ain thick Bake in a moderate oven. 400 degrees top off, bottom low. for 20 min utes. Cocoanut Pyramids 1 tin sweetened condensed milk lib coconut. Mix all together, shape into smal pyramids with the hands and bake in a moderate oven until brown. Fudge Fingers Bring ',lb butter and jib sugai and one tablespoon of cocoa to the boil, remove from the fire, add one well-beaten egg, one cup of chopper walnuts, and Mb vanilla wine biscuits broken into small pieces. Pat down in a tin on greased paper ti ibiuit Jin thick. When cold cut inti lingers. Walnut Crisps 4oz butter. 4oz sugar. 1 egg. 4 teaspoons cocoa. ■ Boz wholemeal flour. \ cup walnuts. Vanilla. Cream the butter and sugar, add egg and other ingredients. Mix well Cook in a greased tin, having the mixture about jin thick. Cut into fingers whilst hot. Marshmallow Shortcake jib butter. ■li to 2 cups flour, jib sugar. 1 small teaspoon baking powder. 1 egg. Cream the butter and sugar, add egg, then flour. Roll out about jin thick, and bake in a moderate over, for 20 minutes. Marshmallow Soak two dessertspoons of gelatine in a cup of water, add one breakfastcup sugar and bring to the boil in a saucepan. Boil for eight minutes. Add a few drops of essence of vanilia. Let cool, then beat until white and thick. Spread on shortbread, icc with chocolate icing, sprinkle with walnuts. When set cut into squares-