WOMEN’S WORLD

Northern Advocate, 24 September 1927, Page 4

WOMEN’S WORLD

> HOME COOKERY. CORNFLOUR WAFERS. Sieve 41b of cornflour, 2oz of flour, 1 teaspoonfui of baking powder, and a . jfineh of salt. Rub in 4oz of butter, • add 4oz of castor sugar, and 2 beaten eggs. Mix and knead to a smooth paste, add 15 drops of almond essence. Roll out on a floured board until the paste is about 1-Sin thick. Cut into Angers lin broad and Sin long, sift castor sugar over, and put on to a greased baking tin. • Bake in a fairly slow oven from 10 to 15 minutes or until Set and pale brown. Put on to a sieve to cool* The wafers may be flavoured’ with vanilla, lemon, or any flavouring essence liked, and may be sprinkled with finely chopped almonds ' or'walnuts before baking. They should be brushed over with the slightly .whipped white of an egg before sprinkling nuts.

SCOTTISH PANCAKES.

51b flour, .1 level dessertspoonful baking powder, loz butter, 4 teaspoonful salt, 1 egg, milk. Sieve togeher the flour, baking powder and salt. Add a well-beaten egg and the butter melted. Mix with milk to make a batter that will drop easily from the spoon. Pour tablespoonfuls on to a hot greased girdle a little distance apart, and cook for three or' four minutes. Then turn and cook the other side. Serve hot or cold.

OATMEAL BISCUITS. 41b coarse oatmeal, 41b flour, 2oz •butter, 4 teaspoonful of baking powder, small teaspoonful salt, water or milk. Rub the butter into the flour an? oatmeal, add the salt and baking powder. Mix into a stiff paste, roll out half an inch thick, cut in biscuits, and bake 10 to 15 minute*.