RECIPES.

Hutt News, Volume 2, Issue 36, 13 February 1930, Page 9

RECIPES.

Good home-made biscuits . are a•" very attractive item of tie afternoon tea or supper, menii!, and following are some inexpensive recipes. They usually require a quick oven,, and are best placed on the middle shelf. . . - Ginger Snaps. . lib flouT, $lb treacle, Jib brown sugar, 'lib...•"butter, ioz ginger, 12 drops essence 1 teaspoon carbonate1 of aodar Mix treacle in four tablespoons of boil ing water. Mix all together to a stiff dough. 801 l out, and cut in small round rings. Coconut Biscuits. Mix together 4bz flour and the same of cornflour, Rub into this «3oz butter.

Add ioz castor sugar, 3oz desiccated coconut, and a teaspoon of baking powder. Mix with 2 eggs, roll out, cut into shapes with a fancy cutter, and bake in a moderate oven. Oatmeal Biscuits. 7oz oatmeal, soz flour, 3bz butter, 3oz sugar, i teaspoon carbonate of soda, 1 teaspoon water, 1 egg. Mix oatmeal, flour, butter and sugar dry. .Dissolve -soda in water,, beat" the egg well, and mix all ingredients together. Roll out very .thin and bake in a quick oven. Surrey Biscuits. *lb butter, ilb sugar, lOoz flour, 1 egg. -Sift flour,' beat egg, cream butter and sugar, add beaten egg and a little essence of lemon or : vanilla; then add flour,, and mix to a stiff-paste. Knead slightly, roll out very thin, stamp out in roun6\s> and bake in a'hot oven 7-10 minutes. Put half an almond on top of each: biscuit before putting in the oven. ''_ '■ ' - Princess Biscuits, Cream 6oz butter, working in a similar quantity of castor sugar, and beat in the yolks of two eggs singly, adding lastly the white mixed to a foam.' Ijiredge in still beating) -Jib dried_ and sifted flour, a" teaspoonfudl of bruised caraway seeds, and teaspoon grated lenion peel, If too dry to roll out, mix with a little "milk,, and finally form into triangles about l-Bth incJh thick. Bake in a moderate oven. x Almond Biscuits. Soz flour, * teaspoon baking powder, 2oz butter, 3oz castor sugar, 1 egg, loz almond paste, few drops essence of al-, ix-.onds. Sift flour-and baking powder, rub in the butter lightly, also sugar and alnionr- paste. Beat egg, add a few drops of _ almond essence, and add to the flour. Mix into a stiff paste, and' roll' s'niall portions, about, the size of a^walnut, in the hand. Dip in castor sugar, place on a. greased oven, tray, put 'a small piece of almond-on each-, and bake in a brisk oven 10-15 minutes. CITRUS FRUITS. Citrus fruits are now in season, and their delicious flavourings make them a welcome addition to puddings and cakes, Mandarins are .not very often used, for .cooking purposes, but they also make excellent dishes. Try mandarin fritters.' Make a fairly stiff batter, with 2 well-beaten eggSj 1. tablespoon sugar, 1 cup flour, 1 teaspoon baking powder, and smflteieni milk to mix. Peel some mandarins, cut into thick slices, remove seeds, dip the slices in batter, and fry in hot fat until brown. Serve very hot j powdered. with sugar. Mandarins preserved whole are very good. Choose small, ripe fruit, put it in a presedving pan, and barely cover with water. Simmer gently for f hour, and then drain well, Make a syrup by boiling together for twenty minutes lib sugar and 1 -pint water. Put mandarins into the hot syrup and boil fox; half an hour. Lift them out and place in warmed preserving jars, fill the jars to the top wiih boiling syrup, and cover immediately, <», -

The fruit is prepared in the same' way for quince marmalade,; and the same amount of sugar allowed. Fare, core, and weigh the quinces, and drop into clear water as soon as the core ha 3 been removed. Stew the parings and cores slowly for three hours in just 'enougii water to cover them, and strain through a bag of coarse linen clothj squeezing it at the last to obtain all the juice. Put the quinces in the pan with the liqui£ strained from theparings, and boil about t hour.