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f—Variegated B 1 anc-Mangc, 'A pint and a half of milk, 4 tablespoonfuls of cornflour, 4 tablespoonfuls of sugar, 3 eggs, v a nilla flavouring. Mix the cornflour wdth the cold milk to the consistency of cream, boil the remainder of the milk, and add to the mixed cornflour, and boil for ten minutes ; add the sugar and •yolks of the eggs, and stir well together, then add the whites stiffly whipped, and put it on the fire till on the point of boiling, when it must be taken off and poured into tw T o basins in equal parts. Add the vanilla flavouring to each part, and colour one a nice pink wdth cochineal. Now proceed to fill the mould by putting layer's of the pinlk at the bottom, and then alternate layers of both colours until the mould is full. Let it stand until quite cold and turn out. —Scotch Shortbread. — This popular and wholesome sweet is made as The ingredients required a re 2 lb flour, 1 lb of butter, 1 o 7j. of sw’eet almonds, i lb ground rice, lb castor sugar, candied peel. Blanch the almonds and chop them in small pieces. Beat the butter to a cream ; then add the flour to it

very gradually, followed by the sugar and almonds, and work it all to a stiff paste. Divide the mixture into five parts, and put each cake on a separate piece of paper. Roll the paste out into a round shape, and pinch round the edges with the fmgor and thumb. Prick it well, ornament each piece with a strip of candied orange-peel, and bake them in a good oven for twenty-five or thirty minutes. —Carraway Biscuits.— Many people like the flavour of carraway seeds, but object to the seeds themselves. By using powdered or crushed seeds this difficulty can be overcome. The following carraway biscuits are made of lb of butter, i lb of Caster sugar, and a quarter of a a teaspoon ful of baking powder, } 2 teaspoonful of crushed seed, and a tablespoonful of thick cream. Put the flour and baking-powder into a basin and rub the butter into the flour ; add the sugar and crushed seed, and bind the whole together stiffly with the cream. Roll the mixture out till it is about i-dnch in thickness, and stamp it out' in rounds with a cutter. Bake the biscuits in a moderate oven for 15 minutes. If desired milk may be used instead of cream.

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Bibliographic details

RECIPES., Southern Cross, Volume 14, Issue 50, 16 February 1907

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RECIPES. Southern Cross, Volume 14, Issue 50, 16 February 1907

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