SOME TEA-TIME RECIPES.

Timaru Herald, Volume CXXV, Issue 18629, 26 July 1930, Page 15

SOME TEA-TIME RECIPES.

Orange Biscuits.—Beat half a cup of butter with a cup of sugar, then add the grated rind of an orange, a beaten. 1 eggs, two tablespoonfuls or orange | juice, and sieve in enough self-raising flour to make a soft paste—about two cups. Roll out fairly thickly on a floured board, stamp into rounds, and brush with white of egg. Sprinkle with chopped almonds, or decorate with a small piece of candied orange peel, and bake in a brisk oven. Ginger Snaps.—Sieve together Boz. of flour and 1 h teaspoonfuls of ground ginger. Rub in 3oz. of butter, then add 3oz. of sugar and 6oz. of golden syrup. Work into a smooth paste, roll out on a floured board, cut into rounds, press some split almonds on each (or a piece of crystallised ginger), and bake on a greased tin for about 20 minutes in | a moderate oven.

Wholemeal Honey Cake.—Beat together 31b. of butter and a pound of honey, then add gradually a pound of freshly ground wholemeal to which half a teaspoonful of salt and a teaspoonful of bicarbonate of soda have been added. Beat well together before pouring into a well-greased fin, and bake in a slow oven for about two hours.

Almond Cake.—Cream together Boz. of sugar with 7oz. of butter, sift together lOoz. of self-raising flour and 4oz. of ground almonds; mix with the butter and sugar, and stir in gradually three beaten eggs, to which a few drops of almond essence have been added. Cover the top of the cake with 2oz. of blanched, split almonds, and bake slowly and carefully. Tea Sponges.—Beat well 2 eggs with 1 teacupful of sugar and 3 tablespoonfuls of melted butter. Add 2 teacupfuls of self-raising flour, i -teaspoon of salt and 1 teacupful of milk. Heat 12 small tins in the oven, then butter lightly, fill half-full with the mixure and bake in a hot oven for 15 minutes.

Nutty Squares.—soz. flour, 11b. butter, 11b. castor sugar, 11b. coconut, 2oz. ground almonds, 1 egg, jam and a few whole almonds. Beat butter and sugar to a cream. Mix sieved flour, coconut and ground almonds, and add mixture and egg alternately. Spread in a wellgreased Yorkshire pudding tin and bake in a moderate oven half-hour to 45 mins. When cold, spread a layer of raspberry or apricot jam all over. Cut in squares and place a blanched almond in the centre of each, or scatter desiccated cocnut.

Oat Fudge.—llb. soft sugar, lib. butter, 1 tablespoon treacle, 51b. whole rolled oats, 1 teaspoon baking powder. Allow sugar, butter and treacle to warm gradually till all are mixed. Stir in oats and add baking powder. Spread in flat meat tin and bake in a slow oven about 40 mins. When cooled a little, mark into squares and when cold turn out. Oatmeal Cookies.—6oz. rolled oats, 2oz. flour, 2oz. sugar, 3oz. margarine, 4oz. currants, 2oz. chopped nuts, i tablespoon vinegar, 2oz. chopped nuts, 5 tablespoon vinegar, i tablespoon vinegar, 5 teaspoon carbonate of soda, 1 egg. Cream sugar and margarine. Add egg and beat in. Add the dry ingredients and mix well. Crush soda well and mix with vinegar and add. Roll out like pastry. Cut into squares and bake 10 mins, in a fairly hot oven. OLD FURNITURE. To paint old furniture use a good varnish remover to take off all the old finish; or smooth down any rough places, soften it with a cloth dampened in wood alcohol, let stand twenty-four hours, wipe off, then begin to apply the fresh paint. The wood alcohol softens an old finish and gives it an edge or “tack” to which the new paint will stick TO CLEAN A TWEED SUIT. First lay the suit on a table and brush it well. Mix some breadcrumbs with a pennyworth of magnesia, and with a piece of flannel rub the mixture over the suit, rubbing always in the same direction. Place a damp cloth over the suit and press with a warm iron.