PASTRIES THAT THE

Ladies' Mirror, Volume 3, Issue 4, 1 October 1924, Page 42

PASTRIES THAT THE

SOME ECONOMICAL RECIPES

Fried Jam Rolls Required: 6oz. of flour, 2oz. of butter or margarine, 1 dessertspoonful of castor sugar, 1 teaspoonful of baking powder, 2 eggs, pinch of salt, jam, frying fat. Sieve the flour, salt and baking powder, rub in the butter or margarine, beat up the eggs and gradually work into the flour. Roll out on a floured board and cut into rounds. Put a little stiff jam in the centre of each round, wet the edges and turn over, press the edges very firmly together and fry in hot fat until pale brown, and the pastry is cooked through. Drain on soft paper and dish on a lace paper on a hot dish. Cover with castor sugar. Quickly Made Rolls Required: 11b. of flour, 1 tablespoonful of baking powder, pinch of salt, about 1 gill of milk or water. Rub the flour, salt and baking powder through a sieve, mix to a soft dough with the milk or water, shape into rolls, put into a greased baking tin and bake in a quick oven for about 12 minutes. When cooked brush over with a teaspoonful of milk and butter or margarine, melted and boiled up together. Re-

turn to the oven for a minute or two to glaze. To Shape the Rolls Cottage Loaves. Break oft two portions of the dough, one smaller than the other; roll into balls, moisten the larger ball with a little milk or water. Place the smaller one on the top. Flour the first finger and press it through the centre of the top ball and partly through the second. Make two or three cuts round the edges with the back of a knife. Twists. —Take three small portions of dough, roll them on a floured board into strips. Join the ends together, moistening the join with water, and plait loosely. Wet the ends at the bottom and press together. If liked, only two rolls of dough may be twisted. Crescents.— out the dough, cut it into squares, then roll up from one point of the square until the top is reached. Let the top point fold over the roll, and turn the sides down in the shape of a horse-shoe. How to Make a “ Flan ” The delicious open fruit tarts known to the French as “flans” are quite expensive to buy in the shops, but can be made at home at