TESTED RECIPES.

Star (Christchurch), Issue 19108, 28 June 1930, Page 20 (Supplement)

TESTED RECIPES.

SWEETS MADE WITH PASTRY Cumberland Tartlets. Ingredients: Short crust pastry, cherry jam, two ounces of butter, two ounces of sugar, two ounces of ground almonds, four drops of essence of almonds, one egg white, icing. Line some rather deep patty pans with the pastry and bake till a pale brown colour. Spread the bottoms of each with cherry jam and cover with a mixture made as follows: Beat the butter and sugar to a cream, and stir in the ground almonds, essence of almonds and egg white. Having poured this lightly over the tartlets, bake till brown in oven. These tartlets are excellent eaten thus, but if preferred they can be lightly iced and decorated with a marachino cherry. Fruit Pockets. Ingredients: Two cupfuls of flour, two level teaspoonfuls of baking-powder, quarter of a level teaspoonful of salt, three level tablespoonfuls of butter, two-thirds of a cupful of milk. Sift flour, then measure, add bakingpowder, and sift three times. Cut in the butter and mix with milk to a soft dough. Turn out on a well-floured board, roll out to the thickness of half an inch, and then cut the dough into ovals. On each put a spoonful of the filling, brush the edges of the dough with white of egg, and fold over to make a pointed oval cake. Turn plain side uppermost, and press lightly to flatten. With a sharp knife make three short cuts across the top. Sift a little powdered sugar over, place well apart on greased tins and bake in a hot oven till a pale brown. Filling for Fruit Pockets. Ingredients: Quarter of a cupful of raisins, quarter of si cupful of chopped citron, quarter of a cupful of chopped nuts, quarter of a cupful of currants, two tablespoonfuls of granulated sugar, quarter of a teaspoonful of allspice, quarter of a teaspoonful of cinnamon, a pinch of cloves, two tablespoonfuls of orange juice, one tablespoonful of lemon-juice. Stir all the ingredients well together, till thoroughly blended. Golden Tarts. These tarts can be all filled with a different shade of yellow', thus making a charming effect when grouped on a dish together. Suggested fillings are marmalade, apricot pam ,and lemon cheese curd. Make the pastry as follows :—- Ingredients: Half a pound of flour, four ounces of butter, one teaspoonful of baking powder, pinch of salt. Mix the flour, salt and baking powder together very thoroughly, then rub in the butter, being careful to blend all the ingredients together. Then pour in just enough w ater to make into a stiff paste. Roll out once only, very thin. It is then ready for use. Strawberry Puffs. Ingredients: Puff pastry, castor sugar, strawberry jam. Roll out the pastry to the thickness of one-third of an inch and then cut it into squares. Place a spoonful of strawberry jam in the middle of each square, damp the edges of the pastry and fold over. Brush with a little cold water and sprinkle with castor sugar. Bake the puffs in a very hot oven for from fifteen to twenty minutes. Chocolate Flan. Line a round tin (you can buy a flan tin) with short pastry. Over the pas'try put a piece of buttered paper, and half-fill the centre with rice, so as to keep the pastry from rising out of shape. Bake in a hot oven. Set aside to cool, and then put in the chocolate mixture made like this: Ingredients: Two ounces of chocolate, half a pint of milk, three-quarters of an ounce of cornflour, quarter of an ounce of gelatine, two eggs, vanilla. Melt the chocolate with three-quar-ters of the milk in a saucepan. Mix the cornflour and sugar with the rest of the milk in a basin, and pour the chocolate mixture over it. Stir in the egg-yolks. Put back to the saucepan and cook for two minutes. Stir all the time. Cool and add vanilla, also the gelatine, previously dissolved in a little water. Beat the egg-whites stiffly and stir in the mixture. Lastly, pour into the flan cases. Decorate with whipped cream. Shortbread Biscuits. Half pound of flour, three ounces of ground rice, three ounces of butter, two ounces of lard, a little milk or the yolk of an egg. A good pinch of salt. Mix together the flour, rice and salt. Well rub in the butter and lard. Form a stiff dough with a little milk or beaten yolk of egg. Knead it well. Roil out, cut in fancy shapes or rounds, and bake on greased tins in a very moderate oven.

DAINTY ACCESSORIES FOR THE EVENING

Feminine figures should be very attractive during the next few months. Not only are fashions graceful, but materials are extremely light and beautiful. Nearly every evening fabric is filmy and more or less fragile. Allblack and all-white dresses, however, are still first favourites with really smart women. Gloves for the Evening. For dance and theatre wear, we now favour gloves of the softest suede which reach to the shoulders. The skins are dyed to match the particular frock, and the effect is dignified and chic, but the cost will always count against it except with women who have very large dress allowances. A coatee to match the frock solves the difficulty, and is likely to be adopted by most women. Novelty in Necklaces. “Beads to match” are the latest vogue. Not beads of the same colour as the frock, but actually made of the same material. Little wooden mounts are covered in the most ingenious way with scraps of silk similar to that used for the dress, and between them are fixed smaller beads of distinctive colours. Buttons and Beads. Glass buttons are very popular, too. They appear on lingerie blouses for wear with coats and skirts, and are used also to decorate silk frocks. It is amusing to find beads figuring in the embroidery on lingerie blouses, and even on some of the new sports dresses. It sounds a most impossible fashion, but the beads are extraordinarily light, moulded so that they cannot cut the thread with which they are sewn to the material, and very tiny. On a tennis frock, they are brightly coloured, and a narrow belt to match completes the scheme.