THE PETTICOAT FASHION PARADE

Nelson Evening Mail, Volume LXXII, 21 January 1939, Page 12

THE PETTICOAT FASHION PARADE

Oatmeal Bannocks Three ounces fine oatmeal, ljoz. flour, i teaspoon baking powder, Uoz. lard or butter, little milk, pinch of salt. Mix oatmeal, flour, salt and baking powder. Rub in butter. Mix to a soft dough. Roll thinly and cut into three-cornered pieces. Bake on r hot girdle from 7 to 10 minutes. Russian Vegetable Salad Mix together equal quantities of cooked peas, carrot, turnip, and beans, cut into dice the -size of peas, add fresh diced celery and cucumber. When cold, mix them with mayonnaise and stand

j aside to chill. Fill crisp lettuce leaves I with the vegetables. Sprinkle lightly . with paprika and garnish each serving ' with two olives. . Asparagus Soup | Drain the liquid from a tin of asparagus, add to 4 cups white stock. Cut 1 .tips from asparagus and stand them aside. Put stalks into saucepan with the liquor and stock. Season to taste with salt. ! peppercorns, and thinly-pared rind of } lemon. Simmer gently 25 minutes, t Blend 1 heaped dessertspoon arrowroot 1 in } cup cold stock. Add to the boiling . stock and continue cooking 5 minutes. I stirring constantly. Strain through a

coarse strainer. Add asparagus tips, and reheat. If to be served iced, cool and place in ice chest at least 4 hours before i serving. Toffee Pudding (an old recipe) Put j cup butter, | cup sugar, and , Alb. golden syrup, into a frying-pan and 1 stir with a wooden spoon till a golden brown colour. Bring one breakfastcup \ of milk to the boil and pour it over 1 several fingers of bread, each one inch j thick. Lift them out at once so that they i do not absorb much milk and become j flabby, and put them at once into the i toffee mixture, and stir them about till I they are well coated. Lift them care- :

fully into a fireproof dish, pour the remainder of the toffee syrup over them, place some whipped cream on top, and lightly brown irt the oven. Easy to make and delicious. Whipped white of egg may be used instead of cream. Scotch Gingerbread One pound plain flour, 4oz. butter, 2oz. oatmeal, grouhd ginger, 1 egg, Alb treacle, \ teaspoon carbonate soda, little milk. Cream butter and add beaten egg, then treacle. Stir in flour, oatmeal, and ginger. Dissolve the soda in a little milk. Stir in well. Pour into a greased flat tin. Bake in a moderate oven about 30 minutes. Turn onto a cake cooler.