PUFFS AND PANCAKES

Taranaki Herald, Volume LIX, Issue 143586, 26 August 1911, Page 5

PUFFS AND PANCAKES

Bakewell Puffs.—Required: One egg, its weight in flour, butter, roster sugur, anti a teaspooiiful of baiting powder, short pastry, a little jam. Melt tho'hutter, add the beaten egg, sugar and flour, beat all together, with the halting powder last. Lino small halting tins with the pastry, put a teaspoonful of jam into each and a dessertspoonful of the batter on the lop. Bate in a good sharp oven for ten minutes and serve wlxon almost cold. For a change substitute chocolate cream for the jam and ice each tartlet with choeoiate icing. Pancakes. —A rpiartcr of a pound of 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 hack the white: add about two tahlesponfiils of the milk and stir in some of the filter very smoothly, adding more of the milk and flour till half the milk is used. Then bent the mixture thoroughly. Next, stir ill the rest of the milk and beat again. Now set it aside for two hours, ns this much improves the result with all hatters. Take the white, heat it well now, and add it lightly to the mixture. Melt some good dripping, or butter, in the frying-pan till a blue smoko 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 eup of good honest tea try the “New Crescent” Blend at 2s-per lb. It is the tea that has won its way into the homes of the people. The flavour wins your favour —its quality never varies, for it is blended by a connoisseur. Your grocer is certain to have the ‘‘New Crescent” blend tea. 41