RECOMMENDED RECIPES.

Taranaki Daily News, 18 October 1930, Page 6 (Supplement)

RECOMMENDED RECIPES.

Sandwich fillings: Raisin Sandwiches: Chop fine 1 cup of seeded raisins with 1 cup of nuts, walnuts or almonds, mix with 2 tablespoons of whipped cream or the well-beaten white of an egg; season with a little salt. Spread between thin slices of bread (brown or white). These sandwiches should not be made long before using. Nut sandwiches: Almonds, peanuts, dry preserved ginger, made into a paste; add a little cream and sugar; put between thin bread and butter. Fairy butter sandwiches: Use this butter for sandwiches of brown bread. Cream thoroughly 4oz of fresh butter (it must be washed of salt), adding slowly soz of castor sugar and the juice and grated rind of one lemon; beat all together until very light, put a good piece on a thin slice of brown bread and roll. Fresh figs, oranges, peaches, or bananas, quipce or lemon, cheese, may be sliced and placed or spread between bread and butter. Sweet sandwiches: It is n good plan to spread sweet sandwiches and then roll them up. Fig sandwiches are nice; put the figs through a mincer, spread on bread and butter, and roll up. Blanched almonds with grated chocolate, moistened with orange juice and the grated rind, all minced and spread on bread and butter and rolled. A. grating of orange peel and a squeeze of orange juice on the bread and butter and rolled also makes a nice sandwich. .

Yeast pancakee: For those who have yeast on hand these are delicious, but rich sweets. Dissolve loz of dried yeast in i pint of lukewarm milk. Sift 41b of flour into a basin with a good pinch of salt and beat in the yeast and milk, working it until quite smooth. Set it to rise. Meanwhile sift and warm, a second Alb of flour, add to it the grat-; ed rind of a lemon, loz of ground almonds, i teaspoon of nutmeg and pinch of salt. When the sponge has risen, add to it the yolks of 3 eggs well beaten, also Mb of butter warmed sufficiently to melt it without oiling; work into tlie sponge, adding, in small quantities, the dry ingredients. Beat all vigorously for 15 minutes and let the batter rise again. Shape it into rqund flat cakes about | inch thick, lay a teaspoon of jam in the centre, moisten the edge and cover with another round of cake. Fry in boiling, deep fat and when cooked sift sugar on the top. It should be cold. The dough must not be over risen and should not be darker than a golden brown.