TESTED RECIPES

Star (Christchurch), Issue 17783, 1 March 1926, Page 9

TESTED RECIPES

Crisp Biscuits.—A pound of flour, an ounce of butter, a little salt, about half a pint of milk. Alix .flour and salt together, rub in butter very finely, make into a smooth, rather stiff dough with milk and knead until very smooth. Roll out on floured board, less than a quarter of an inch thick, stamp out in rounds, prick well and bake on lightlyfloured tins in a moderate oven until quite crisp and lightly brown. Set on edge to cool and when quite cold pack at once in airproof tin. Pulled Biscuits.—Half-pound of flour, a pinch of salt, a • small teacupful of milk. Alix flour'and salt, make into a smooth paste with milk, roll out thinly', stamp out with a small round cutter and then pull each biscuit as thinly as possible, but keep it in,, shape. Lay on floured tins, prick w’ell and bake in a moderate oven about a quarter of an hour until quite crisp and light brown. Let cool and keep in airtight tin, if not for immediate use.

Abernethy Biscuits.—A pound of flour, 2oz of butter, 2oz of castor sugar, small teaspoonful of carraway seeds, half a pint of milk. Rub in butter, add sugar and carraway seeds and make into a smooth, stiff paste with milk. Knead well and roll out a quarter of an inch thick. Stamp out with a round cutter, lay the biscuits on floured tins, prick them and bake in a moderate oven about forty minutes until quite crisp through and a pale brown. Let cool and store as above.

Cheese Biscuits.—Half-pound of flour, two ounces of butter, a tablespoonful of dry grated cheese, Seasoning of pepper and salt, about a quarter-pint of milkRub butter smoothly' into flour, add cheese and seasoning and make into a smooth paste with milk. Roll out on floured board, stamp out in squares or circles and bake about twenty minutes in moderate oven until crisp. Excellent hot, or may also be served cold.

Almond Fingers.—Eight ounces of flour, two ounces of butter, two ounces of sugar, two ounces of ground almonds, two ounces almonds, blanched and cut in slices. Two eggs. Cream the butter and sugar together, add the almonds and, gradually, the beaten eggs and the flour. Turn on to a floured board and roll out about a quarter of an inch thick. Cut into strips, three or four inches Jong and a half-inch wide; lay on a buttered tin, press some sliced almonds down the centre of each and bake about twenty' minutes until lightly' crisp and a golden colour. These are very nice made with coconut instead of almonds. In that case the coconut must be lightly pressed on the surface of the cakes with the back of a knife before baking. Wine Biscuits.—Six ounces of flour, three ouces of butter, two ounces of sugar, an ounce of currants, one egg. Beat butter and sugar together, dredge in flour, alternately' with a little of the beaten egg, until all is used, add currants and beat until very smooth. Drop a little of the mixture, a teaspoonful at a time, on lightly-buttered paper, set in a tin and bake about fifteen minutes until light golden brown. These biscuits are also very good with cut-up glace cherries in place of the currants, or the fruit can be omitted and a little vanilla or other flavouring essence used instead.

Coconut Biscuits —Four ounces of dessicated coconut, eight ounces of castor sugar, whites of two eggs, a spoonful of water, a few drops of cochineal. AA’hisk the whites of the eggs very' stiffly, mix in the sugar and the coconut; adding a little water if the eggs will not take up all the coconut. Drop some of the mixture in small round cakes on a lightly-buttered tin; colour the rest a pale rose colour with a little cochineal and form it in the same size cakes. Bake about fifteen to twenty minutes in a moderate oven until the biscuits are lightly browned and crisped-