WOMEN’S WORLD

Northern Advocate, 5 November 1932, Page 4

WOMEN’S WORLD

THE COOKERY CORNER. Honey Biscuits.-—Half a. cup of sugar, juice of two lemons, one cup honey, one cup butter, two well-beat-en eggs, half a teaspoon salt. Beat all ingredients well together. Then add four cups flour to which one teaspoon baking powder has been added. Add more Hour if necessary to knead into a still' dough, roil out thin and cut into rounds. Bake la minutes in moderate oven till golden brown. When cold join in pairs with honey between and icing on top sprinkled with coconut.

Chocolate Oat Biscuits. —Half cup honey, half cup granulated sugar, three-quarters cup flour, l.’ eggs, threequarters teaspoon salt, half eup cocoa, half cup coconut, two cups rolled oats, one teaspoon linking powder, 1 teaspoon vanilla. Beat eggs well, add honey and vanilla. Sift in flour, salt, baking-powder, cocoa, and sugar. Mix well, add coconut and rolled oats. Drop mixture in teaspoonfuls about one inch apart on a buttered pan, and bake in moderate oven. This makes about throe dozen biscuits.

AVheatmeal AValnut Roll.—One tablespoon butter, I cup sultanas, :t cup sugar, eup -water. Place these in a saucepan, bring- to boil, boil for one minute, and allow to cool, then add j cup plain Hour, ■;{ cup wholemeal, 1 teaspoon baking powder, 1 teaspoon carbonate of soda, J teaspoon cinnamon, and 1 eup of chopped walnuts. Bake in a tin in a moderate oven for 1 hour. Sprinkle nuts on top of mixture before placing in oven. When cold cut into slices and spread with butter.

Orange Trifle.— Out. into neat pieces sufficient, stale sponge cake to three parts fill a dessert bowl. As you put it iii, soak each layer with orange juice, and lot it stand for some hours. Many people consider a little lemon juice an improvement. Sprinkle the top with coconut and a handful of chopped nuts, and then pour over a good boiled custard, which must, be quite cold, and allowed to settle between tho crevices of the cake, .lust before serving add a thick layer of sliced oranges, sprinkle with sugar, and top with whipped cream.

Orange-Honey Marmalade. —Boil tho rinds of oranges until tender, then cur them very finely. Remove 1 lie Idtli and pips, measure the pulp, and to each pint, allow one pound of honey and Mb of prepared rinds, Shumer gently for about 40 minutes, stirring frequently, then turn the manna lade into jars or glasses, and cover these with parchment. Store in a cool dry place.

Honey Sponge.—Two tablespoons honey, one tablespoon sugar, lioz. butter, three eggs, three tablespoons milk, one breakfastcup Hour, one teaspoon bicarbonate soda. Beat up honey sugar, and butter and add beaten eggs, then milk and flour with the soda. But into greased sponge tins and hake .10 minutes. .Bor (ho filling, jib butter, two tablespoons honey, one dessertspoon lemon juice. Beal all together 1 ill creamv.

Bassiou Bruit Honey.—Six passion fruit, one quarter of a, pound of butter, three eggs, three-quarter cup of honey. Beat eggs and honey in a

basin for live minutes, then scoop the passion fruit pulp into the basin and add the butter. Stand basin in a pot of cold water and gradually heat, stirring mixture constantly until it thickens, But in jars and cover.

Honey Cream Bie.— Line pie plate with pastry. Take one and a quarter cups honey, half cup flour, three eggs, two and a half cups milk, one and half teaspoons vanilla. Make thin, smooth paste with small portion of milk and the flour. Beat eggs lightly. Add tho honey and flour paste. Mix thoroughly- Bcald remainder of milk in double boiler, and, stirring constantly, add beaten mixture. Cook until thickened, cool slightly and add vanilla. Fill prepared pie plate with cooled mixture and bake ten minutes in moderate oven. If liked may be sifted with coconut, before placing in oven. Serve with whipped cream.