THE KITCHEN.

Observer, Volume XXXVIII, Issue 5, 6 October 1917, Page 21

THE KITCHEN.

There is always a run on homemade biscuits, and the cook who can produce a batch of [appetising ones will be voted a complete success. Biscuits are easier to make thlan cakes, and if they are put into airtight tins they will keep for quite a time, and will, therefore, be an excellent stand-by. The list of re* cipes given hereunder is worth more than a passing glance, for several aire quite new. Therefore it is hoped that our readers will give them their best attention. The question their bes attention. The. question of decpration is a very important one, and with a little crystallised fruit, some icing, and some apricot jam, much may be done with a moderately plain foundation. Almonds roughly chopped and tiny lumps of loaf sugar may also be pressed 1 into the service.

This recipe may be used: Take 1 cup of butter, 2f cups of sugar, 4 eggs, 1J pts of milk, 1 tablespoonful of baking powder, and a little i ex-' tract of vanilla. Mix the butter and sugar smoothly together, add the beaten eggs and the flavouring, and finally the flour sifted with the baking powder. If not sufficiently §tiff add a little' more flour. Turn on

to a floured board, roll out to the thickness of iinch, and cut into shapes. On some lay a strip of candied peel, on others the small lumps of sugar, and on others half a cherry or a sprinkling of shredded almonds. The others attend to when they are cooked. Ten minutes in the oven is sufficient. When cold take some of the round ones, and in the centre of each place a circle of jam, and round this a narrow border of either pink or white icing. /These biscuits are delicious when finished, and if carefully done the effect should be quite professional. The recipe given - makes a capital foundation for those decorations mentioned, and/ if liked, lemon or almonds may be substituted for the vanilla flavouring.

The housewife in quest of aSnew vegetable might do worse than try a dish of boiled radishes. So accustomed' are we to eat the hard little root in salad or alone that we do not realise itspossibilities as a cooked vegetable. The green tops, when fresh and young, are as good as turnip tops, and the roots ? if steamed long and slowly, are said to be as good as asparagus. Cooking makes the radish much more digestible and it also has certain medical qualities.

The children will love honey ginerbread; it is delicious. Take 4 cups of flour, 2 teaspoonfuls of baking powder, 2 teaspoonfuls of sugar, $ cup of sultanas, £ cup of butter, i cup of milk, £ cup of honey, a little candied peel, some salt, and one te&spoonful each of ground ginger and mixed spice. (This latter may be omitted if preferred.) Sift the dry ingredients together, add , the raisins, citron peel, and spices. Melt together in a pan the butter, honey, and milk. When, cool add to the rest of the ingredients. Mix well, turn into buttered' pans, and bake till brown. Honey custard is also good. This is suitafble to serve with fruit tarts, or to pour over a plain pudding of the cottage order. Mix together § cup of honey, 3 egg yolks, and .1 teaspoonful of salt. Meann while, scald two cups of milk, and 1 when ready pour over the mixture. Put into a double boiler to prevent burning, and stir one way over the fire until thick. Do not let the custard boil or the eggs curdle. There are many other recipes in which honey is used, but these will do for the moment. Honey is a most wholesome sweet, and its. use in the household is to be encouraged.