TEA TABLE RECIPES.

New Zealand Herald, Volume LXIV, Issue 19699, 27 July 1927, Page 7

TEA TABLE RECIPES.

Doughnuts.—Rub 2oz of butter into Boz of self-raising flour. Then sprinkle in 2oz of sugar and mix to a light dough, with two well-beaten eggs, flavoured with a teaspoonful of essence of vanilla. Roll out on a floured board to half an inch in thickness, and stamp into rings with two cutters, one much smaller than the other. Fry the rir.gs in very hot fat, and then drain on paper. Serve vory hot, dusted with fine sugar. Brownroeal Scones.—Mix together in a basin 4oz. each of self-raising flour and fine oatmeal (or wholemeal), with half a teaspoonful of salt. Then make a "well" in the centre and stir in enough milk to make a stiff paste. Knead this lightly until it does not stick to the hands, and roll it out rather thinly. Cut into rounds with a "cutter," and put the scones on a really hot slide. Bake until a nice brown. These scones can also be cooked on a hot girdle. In this case they should be placed on the girdle, left to cook until the scones have risen well, and then turned and cooked five minutes longer. This is an old Scottish recipe from a private cookery book, and in the original directions plain flour and oatmeal were used, and to this was added £ teaspoonful of carbonate of socla and •£ teaspoonful of cream of tartar. Either method is good. They -must be eaten, well buttered, straight from the oven. Gem Scones With Walnuts. —A delicious variation on the ordinary gem scones can be effected by adding a few spoonfuls of grated or finely chopped walnuts to the gem scono mixture. Little Chocolate Cakes.---Beat 4oz of butter to a white cream with 6oz sugar. Stir in three tablespoonfuls of cocoa. Then beat in three well-whisked , eggs and a teaspoonful of vanilla essence, and lastly fold in 6oz of self-raising flour, with just sufficient milk to make the mixture a nice consistency. Bake in well-greased patty tins, and ice with chocolate icing dusted with grated nut.