PUFFS AND PANCAKES.

Colonist, Volume LIII, Issue 1315, 11 July 1911, Page 2

PUFFS AND PANCAKES.

BAKEWELL- PUFFS—Required: One egg, its weight in flour, butter, caster sugar, and a tonspoonfiil of baking powder, short pastry, a little jam. Melt the butter, add the beaten egg, sugar and flour, bent 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 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 ii pound <>f flour, one egg, half a pint of milk, and a level teaspoonful of salt. Mix the flour and salt in a basin, make a hole in the 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 the flour very smoothly, adding more of the milk and flour till half the milk is 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 the mixture. , Melt some, good dripping or butter, in the fryingpan till a blue smoke arises, pour in some of the batter, brown it on both sides, and serve with butter and sugar, with lemon or treacle. If you feel like enjoying a cup of good honest tea, try fche "New Crescent" Blend at 2s per lb. It is a tea that has won its way into the homes of the of the people. The flavour wins your favour—its quality never varies, for it is blended by a connoisseur. Your grocer is cer» tain to. have the "Now Crescent" Blend tea.