PUFFS AND PANCAKES.

Stratford Evening Post, Volume XXIX, Issue 120, 13 July 1911, Page 3

PUFFS AND PANCAKES.

Bakewell Puffs.—Required: One egg, its weight in flour, butter, caster sugar, Y ,ajid a teaspponlul of baking powder, short pastry, a little jam, Melt the butter, add the beaten egg, sugar , and 'Hour, beat all together, with the baking powder last. lane small, baking tins with the pastry, put a teaspoonful of jam into each, and a dessertspoonful ol 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 m flour, one egg, half a pint ol noK, and a level teaspoontub or salt. jmix the Hour and salt in a basin-j. make a hole in the centre and break the tgg into it, 'or only the yolk,. keeping back the white ; add about two tab.eepoonf ulstof the mill:, and stir m some of the flour, very smoothly, adi ing move of the milk and, flour 1 till half the milk is used. Then beat the mixture thoroughly. Next, stir in Abe rest-of the milk and beat again. Now set it aside lor two hours as tins much improves the result with all bat tors. Take the white, boat it well now, and add it lightly to the mixture. Melt some good dripping, or butter, in .the frying-pan till a bine smoko arises, pour in some of toe batter, brown it on both sides, and servo with butter and sugar, wita a lemon or treacle. If you feel like enjoying a cuo of good honest tea, try the “New Crescent ’ Blend, at par lb. !f is a tea that lias wonjts »va\ into the homes ol the people. I he fla</ uir wins your fa vour —its quality never varies,'for it is blended by a connoisseur. Your grocer is certain to have the “New Crescent” Blend T-m