RECIPES FOR THE WEEK.

Star (Christchurch), Volume LXVI, Issue 20577, 30 March 1935, Page 26 (Supplement)

RECIPES FOR THE WEEK.

Getting a Contrast With Biscuits. . EASY-TO-MAKE RECIPES. CBj A FRENCH CHEF.) Dainties for the tea table are always acceptable, and below will be found some delicious recipes. French Biscuits. Half a pound of flour, Jib butter, 2os castor sugar, 1 egg, and J teaspoonful powdered cinnamon. Cream the butter and sugar, beat in ogfg, add the flour and cinnamon lightly. If the mixture is too soft to handle, leave it in a cool place for half an hour, then roll it out to the thickness of a quarter of an inch. Stamp into rounds, put these on greased tins, and bake them in a cool oven 10 to 15 minutes. For the fillings: Take 2 tablespoonfuls ground almonds, 2 tablespoonfuls apricot jam, and 1 teaspoonful vanilla essence. Rub the jam through a sieve, add it to the almonds, mix all well, and then spread the mixture on the biscuits, placing two together. Marsipan Biscuits. A quarter pound of ground almonds, Jib castor sugar, 1 teaspoonful cream of tartar, Jib margarine, 1 egg, and 3ox sugar. Cream margarine; and sugar, mix fioda and cream of tartar with the flour. Add the yolk of an egg, 3 drops of almond essence, and candied cherries. Put the ground almonds, castor sugar, and flour into a basin. Whip the white egg to a very stiff froth and gradually stir it in, binding all to a very firm paste. If the white of egg is not quite sufficient to. do this, add just a few drope of water. Flavour with ratafia essence to taste. Form into rather cone-shaped biscuits, presa an indentation in the centre, and place half a candied cherry in each. Dust a baking sheet lightly with flour, place the cone on it, and bake in & moderate oven until set. Shortbread Biscuits. Half a pound of flour, Jib butter, 2oz castor sugar. Sieve the flour into a basin, rub in butter smoothly, and add sugar. Knead well with hand until soft enough to hold together. Form into a ball half of it, and place the cut side on the board. Prese flat with palm of hand until half an inch thick; level the top with rolling pin. Place on a greased baking sheet and decorate the edge with fingers. Bake in a very slow oven until firm and pale brown. Sponge Fingers. Set a basin over a pan of boiling water, and drop therein 2 eggs and 3 tablespoon fuls sugar. Mix well, add 4 tablespoonfuls flour, a pinch of baking powder, and a few drops of lemon essence. the sheet of white paper with sifted sugar, drop the mixture in finger shapes by spoonfuls, sprinkle with castor sugar, and bake in a hot oven for over five minutes. Lift off the paper, spread with any kind of jam, and press two fingers together. These are light and usually appreciated by invalids. Place the white paper on the oven shelves before the mixture is yhit on. Ratafia Biscuits. Blanch and pound half a pound sweet almonds, and three-quarter pound hitter almonds. Mix three-quarter pound sugar (fine) with the almonds, and the white of one egg. Whisk the whites of four other eggs, very stiff! r, and stir in, drop in tiny spots on rice paper and hake very quickly in a hot oven. These are delicious. * Chocolate Macaroons. Half a pound of chocolate, three-quar-ter pound castor sugar, three ounces ground almonds, vanilla flavouring, one egg. Put the chocolate (freshly grated) into a basin with the sugar and ground almonds. Flavour with vanilla and mix with the egg. which must be well beaten. Line a baking tin with butter paper and drop the mixture in it in small lumps of equal size. Bake in a moderate oven for 20 minutes, and the Insult will prove a tempting delicacy. Milk Biscuits. Sieve half a pound flour, and add a teaspoonful of baking powder and a pinch of salt. Into a well in the centre pour one ounce melted margarine when slightly cool, to which has been added a quarter pint milk. Mix, turn on to ia floured board, knead well, cut out, prick all over, and bake in a cool oven for 20 minutes. Cinnamon Biscuits. Rub four ounces butter into one pound flour. Add half a pound ground loaf , sugar, om* ounce of volatile. Moisten with water into a soft dough, roll out , pretty thin, and cut to taste with fancy [ cutters, gloss on top with coarse melted [ sugar. Wine Biscuits. Rub in three ounces butter with one pound flour and one ounce sugar, 1 moisten with a little sweet milk, roll out to half-inch thick, cut to size 1 wanted, stamp them, and bake in a ’ quick oven. » _