PUFFS AND PANCAKES.

Stratford Evening Post, Volume XXIX, Issue 118, 11 July 1911, Page 7

PUFFS AND PANCAKES.

Biikewoll Puffs.—-Required: One egg, its weight in flour, butter, castor, sugar, and a teaspoonful of baking powder, short pastry, a little jam, Melt the butter, add the beaten egg, sugar and .flour, beat all together, with the baking powder last'. Line small baking tins with the pastry, put a teaspoonful of jam into each, and a dessertspoonful of the batter on the top. Bake in a good sharp oven for ten minutes, and serve when almost cold. For a change substitute chocolate cream for the jam, and ice each tartlet with chocolate icing. Pancakes. —A quarter of a pound of flour, one egg, half a pint of ndk, and a level tcasnoonful of salt. Mix the flour and salt in a basin; make a hole in tbe centre and break the egg into it, or only the yolk, keeping back the white ; add about two tablespoonfuls of the milk, and stir in some of tbe flour very smoothly, adding more of the milk and Hour till half flic,milk if. used. Then beat the mixture thoroughly. Next, stir in the rest of the milk and beat again. Now

set it aside for two hours, as this much improves the result with all batters. Take the white, beat it well now, and add it lightly to tbe. mixture. Molt some good dimming, or butter, in the frying-pan till a blue smoke arises, nour in some of the batter, brown it mr both sides, and s rve with butter and sugar, with a lemon or treacle. Tf yon feel like emoting a cun of good honest tea, trv the “New Crescent” Blend, at 2s oer lb. It is a tea that has won its way into the homes of the people. The f!a ,r mr wins your favour—its quality news varies, for it is blended by a connoisseur. Your grocer is certain to have the “New Crescent” Blend Tea.