COOK’S NOTE BOOK

Grey River Argus, 18 January 1940, Page 10

COOK’S NOTE BOOK

HEALTH BISCUITS. One small cup shortening (butter preferred), 2 large cups bran, 1 large cup wholemeal flour, 1 small cup plain flour, i cup brown sugar, § cup treacle, i cup milk, 1 egg, 1 level teaspoon cream of tartar, a level teaspoon baking soda, 2 teaspoons ground ginger, oir 1 teaspoon ground cinnamon. _ Cream butter with sugar and treacle. Add egg, then milk, sift rising and ground ginger or cinnamon with plain Hour, and add to bran and wholemeal flour, then add all dry ingredients to mixture. Place on oven tray in teaspoonPuxs and bake in moderately slow oven. Walnut pieces, raisins or dates .may be added if liked, instead of or with ginger or cinnamon. BAVARIAN CREAM. Two dessertspoons gelatine, j pint milk. 2oz. chocolate, castor sugar, j cup hot water, 3 egg-yolks, A teaspoon vanilla and J. cup whipped c ream* Place milk and sugar in saucepan, bring to boiling point. Add chocolate, boil for a few minutes. Then simmer until mixture is smooth. Pour , on to egg-yolks, lightly beaten; return to stove and cook until mixture thickens. When cool, _ add gelatine . dissolved in hot water. Flavour with . vanilla and rum. When tho mixture , 'thickens slightly, add the whipped . cream. Pour into a mould to set.