When Hens Are On Strike

New Zealand Herald, Volume LXXV, Issue 23061, 11 June 1938, Page 7 (Supplement)

When Hens Are On Strike

Tea Tables May Still Allure A T ■this time of year, when eggs are scarce and expensive and even one's own poultry-yard follows the modern tendency and "goes on strike," few housewives can afford to regale their visitors with luxurious and exciting home-made confections involving the use of half a dozen eggs per cake. Yet your tea-table while conforming to economic necessity, may still tempt your visitor into having "just another of those delicious biscuits" or another slice of that very nice nut-loaf. Here are some recipes that may tide you over a difficult time. Rolled Oats Biscuits Mix 2 cups rolled oats, 3 cup flour, and i cup sugar together. Melt 4oz. butter, dissolve 2 tablespoons treacle and J teaspoon carb, soda in 2 tablespoons of hoiline water. Mix well with butter, pour on dry ingredients and mix. Put, by teaspoon, on a cold slide and bako for 20 minutes. Fruit Luncheon Biscuits Filling.—Boil together for half an hour 1 cup currants and i cap sultanas (and a few dates if liked) with very little water. Strain and add i teaspoon 6pice and 2 tablespoons sugar. Mash and set to cool. Biscuit.—Boil for l' minute 1 cup sugar and £ cup milk; allow to cool. Soften ilb. butter or dripping; add the sugar and milk mixture and work in 3 cups flour and 1 teaspoon soda dissolved in a teaspoon of boiling water. Koll out thin, spread half with filling, cover over with other half and roll again. Cut into oblong shapes and bake in a moderate oven for 15 minutes. Prune Bread Ingredients: 1 cup all-bran, 1 cup sour milk, £ cup of prunes soaked overnight, stoned, drained, and chopped, 1 tablespoon of syrup, * cup sugar, 1 cup flour, £ teaspoon of bicarbonate of soda, 1 teaspoon baking powder, i teaspoon salt. Mix together the all-bran, sour milk, prunes, and syrup, add the sugar, then the flour, which has been sifted with the soda, baking powder, and salt. Put the batter into a greased tin, cover tightly and steam for 3 hours. Nut Loaf

solved add to dry ingredients. Take a teaspoon ajid roll into a ball. Bake in moderate oven till brown. Leave on tin till cold. Munchies Two cups rolled oats, 2 tablespoons hot water, 3 CU P flour, 4 teaspoons cocoa, i cup sugar, i cup cocoanut, 4 cup butter, 1 dessertspoon treacle, 1 teaspoon soda. Bake ten minutes •in slow oven. Foam Biscuits Boil 1 cup sugar, half cup milk with a very small teaspoon of carbonate of soda. Allow to cool, llub togethor one cup dripping and cups flour. Mix well, roll thinly and bake.

Two and a half cups self-raising flour, \ cup Belf-raising wholemeal, cup sugar, 1 teaspoon salt, 1 cup chopped walnuts, li cups milk (about), 1 egg. Sift the flour and salt, add the sugar, wholemeal, and the walnuts. Do not chop the nuts too fine. Mix together, then add the beaten egg, and enough milk to moisten the whole into a soft dough. Put into a greased loaf tin, let it stand twenty minutes, and bake in a moderate oven for from 3 quarters of an hour to 1 hour. For a change, this can be made with raisins and a teaspoon of mixed spice, instead of the walnuts. Brown Soda-Bread Half a pound of plain flour, .slb. wholemeal, 2 teaspoons sugar, 1 teaspoon"' soda, 1 teaspoon salt, i pint buttermilk. Sieve dry ingredients together and mix with milk. Knead into dough and roll on board, divide into loaves, put on the oven shelf and bake in a very hot oven until pale hrown. Chocolate Rice-Bubbles Most tempting little dainties for afternoon tea may be made by melting 5 or 6 thin little cakes of plain chocolate and pouring them over ricebubbles. Stir them well to get all the "bubbles" well coated and put them in teaspoon lots on to an oven tray or large dish to set. They do not need cooking and look like little chocolate rock cakes. Honey Rusks Beat to a cream ilb. butter and ilb. sugar, then add one egg and one dessertspoon honey and beat well. Gradually add ilb. flour with one teaspoon cream of tartar and half teaspoon of carbonate of soda. Turn on to a floured board, roll i in. thick and cut into fingers. Bake in moderate oven. Ginger Crisps Four ounces of plain flour, 3oz. sugar, 1 dessertspoon golden syrup, 1 tablespoon ground ginger, loz. rolled oats, 3oz. butter, i teaspoon carbonate of soda, 2 tablespoons hot water. Mix flour, oats, sugar, and ginger well together. Mix butter, syrup and soda, pour in hot water, and when dis-