For Brides

Southland Times, Issue 22011, 10 May 1933, Page 9

For Brides

“M.E.” (Avenal) had a very bright idea when she sent in these three simple recipes "for brides to try their handfe at”—this. Easter seems to have been a record one for weddings, so that there must be a lot of young men risking their digestions at a young wife’s expense! Pikelets can be cooked in a strong iron frying-pan (if no iron girdle be available). Rub it with a bit of mutton fat. The following will make a goodsized plateful:—Jib flour, J teaspoonful bicarbonate of soda, 1 teaspoonful cream of tartar, i teaspoonful salt, 2 teaspoonfuls caster sugar. Mix well together until thoroughly blended. Separate the white from the yolk of one egg. Whisk the white of the egg to a good stiff froth; beat up the yolk with | pint of milk, and add it gradually to the flour mixture to make a smooth batter. Then fold in the wellwhisked white. Pour a tablespoonful on to the hot girdle or frying pan, and let it brown on one side and then on the other. Serve piping hot, well buttered. These can be made with an equal mixture of buckwheat flour and ordinary flour, and are topping eaten with golden syrup or honey. ’ Cream Scones require 11b flour, 2oz butter, half teaspoonful salt, one teaspoonful bicarbonate of soda, two teaspoonfuls cream of tartar, two eggs, and a lOd carton of cream. Rub the butter into the flour, add salt, soda, and cream of tartar. Mix well and make into a light dough, with the eggs beaten into the cream, and, if necessary, a little milk. Roll out Jin thick, cut into rounds, place on greased tin, and bake in a quick oven about 15min. Serve cold. Little Chocolate Cakes are made with 2oz butter, 2oz caster sugar, one egg, 2oz flour, ljoz grated chocolate, vanilla essence. Beat the butter to. a cream, add the sugar and beat again. Then add the egg and beat again; mix the flour and chocolate together and fold them in. Flavour with vanilla essence. Pour into small greased patty-pans, only half-filling them, and bake in a quick oven. Toffee-making appeals on a wet afternoon (“M.E.” concludes, for the benefit of the school children at present having holidays) or even one that promises to be dull. First butter some deep tins; then, have a basin of cold water in which to test the toffee for the brittleness which shows it is done. 1. 11b brown sugar, |lb butter, Jib golden syrup, lemon essence, and a spot of vinegar. Boil till it sets hard when dropped in water. Pour into greased tin. 2.11 b treacle, 11b moist sugar, Jib butter, a pinch of cream of tartar. Dissolve butter in pan, add sugar

and treacle and boil until brittle when dropped in water. Pour into greased tins. Stirring the toffee always provides its own thrills.