When there are No Eggs on Hand SAFETY COMFORT Ain the kitchen

New Zealand Journal of Agriculture, Volume 95, Issue 1, 15 July 1957, Page 82

When there are No Eggs on Hand

SAFETY COMFORT Ain the kitchen

By

CHRISTINE LYONS,

Field Officer in Rural Sociology, Department of Agriculture, Auckland

THE recipes in this article have not been compiled with the intention of decreasing egg consumption. Eggs have a very high nutritional value and contribute essential requirements in a normal diet. However, though most farmers keep a number of fowls to ensure a supply of eggs throughout the year, eggs are at times in short supply, and the few fresh ones available are kept for savoury dishes rather than for use in baking. Sometimes, too, an eggless or nearly eggless diet is prescribed for health reasons.

IT is hoped that the recipes given will be a useful stand-by when biscuits, cakes, or puddings are needed unexpectedly and there are no eggs on hand. All measurements in the recipes given are level and are for standard measuring cups and standard measuring spoons (see examples at right).

Biscuits American Crunch loz. of butter 3oz. of brown sugar 2oz. of desiccated loz. of flour coconut J teaspoon of baking 1 dessertspoon of powder cocoa . (Yields about 40 pieces) Melt the butter in a saucepan, sieve the flour, baking powder, and cocoa, and add with the remaining ingredients to the butter. Press flat, about jin. thick, on to a cold oven tray. Cook in moderate oven (350 degrees F.) for 20 minutes or until crisp. Ice and cut into squares while hot. Icing 4oz. of icing sugar ' 2oz. of desiccated loz. of butter coconut Water to mix (about 1 tablespoon of cocoa 2 teaspoons) Cream sieved icing sugar, cocoa, and butter. Add coconut and water to mix. Betty Boop 4oz. of butter J tablespoon of cocoa 4oz. of brown sugar Joz. of breakfast 4oz. of flour flakes 1 teaspoon of baking 2 tablespoons of powder desiccated coconut 1 tablespoon of golden J teaspoon of salt syrup (Yields about 30 squares) Melt the butter and golden syrup in a saucepan. Sieve the flour, baking powder, cocoa, and salt and add with the remaining ingredients to the butter and golden syrup mixture. Press flat, about -jin. thickness, on to a cold, ungreased baking dish 7in. x 9in. Bake in cool oven (300 degrees F.) for 20 to 30 minutes. Ice with chocolate icing and cut into squares while hot. Icing 1 tablespoon of butter 3 teaspoons of cocoa loz. of icing sugar i teaspoon of vanilla 2 tablespoons of milk essence Cream the sieved icing sugar, cocoa, and butter. Add the vanilla essence and sufficient water to mix.

Chocolate Marshmallows

Biscuit Mix 3oz. of butter loz. of icing sugar 3oz. of flour J teaspoon of baking loz. of cornflour powder (Yields about 30 biscuits) Cream the butter and icing sugar, add sifted dry ingredients, roll out thinly, and cut into rounds with a

biscuit cutter. Cook in slow oven (300 degrees F.) for 20 minutes. Marshmallow 1 teaspoon of gelatine 2oz. of cold water 2oz. of sugar soz. of icing sugar Soak the gelatine in the cold water for 5 minutes. Put into the saucepan with the 2oz. of sugar and bring to the boil, stirring all the time. Leave to boil for 4 minutes without stirring. Cool, add the icing sugar, and whisk until the volume doubles and the mixture is firm. Put a spoonful on top of each biscuit and leave to set. Then coat the marshmallow with chocolate icing and put a walnut half on top. Coconut Crisps 4oz. of butter 3Joz. of sugar soz. of flour 2oz. of desiccated J teaspoon of baking coconut powder J teaspoon of salt J teaspoon of vanilla essence (Yields about 36) Cream the butter and sugar and add the vanilla essence. Sift the flour, baking powder, and salt and add to the creamed mixture together with the coconut. Roll into small balls and put on a lightly greased baking tray. Flatten with a fork and bake in a moderate oven (350 degrees F.) for 10 minutes.

Honey Crisps

2oz. of butter 1 tablespoon of honey 2oz. of sugar 3oz. of rice bubbles (Yields about 24) Boil the butter, honey, and sugar for 5 minutes. Remove from the heat and add the rice bubbles. Put in spoonfuls on grease-proof paper and leave to set. Alternatively, this mixture can be pressed into a flat baking dish to jin. thickness and cut into fingers when set. Custard Kisses 6oz. of butter 2oz. of icing sugar J teaspoon of salt 6oz. of flour 2oz. of custard powder (Yields about 24) Cream the butter and icing sugar. Work in the sifted dry ingredients. Form into small balls and place on a cold oven tray. Press lightly with the back of a fork. Cook in a moderate

oven (350 degrees F.) until golden brown (about 10 minutes). When cool sandwich together with vanilla butter icing. Date Nutties 4oz. of butter 1 tablespoon of milk 1 dessertspoon of (approximately) golden syrup J teaspoon of vinegar Boz. of flour 1 teaspoon of baking Boz. of chopped dates powder 4oz. of brown sugar 2oz. of walnuts (Yields 40 to 48) Cream the butter and sugar and add the golden syrup and vinegar. Then add sifted flour and baking powder, dates and chopped nuts, and sufficient milk to bind. Put in small spoonfuls on a cold, greased tray. Bake in a hot oven (400 degrees F.) for 15 minutes. Date Fingers Filling 4oz. of brown sugar 1 tablespoon of lemon Jib. of stoned cooking juice (optional) dates J teaspoon of vanilla 4oz. of boiling water essence Put all but the vanilla in a saucepan. Simmer for -10 minutes. Add the vanilla after removing the mixture from the heat and put aside to cool. Biscuit Mixture 4oz. of wholemeal J teaspoon of vanilla flour 6oz. of brown sugar 2oz. of flour i teaspoon of J teaspoon of salt bicarbonate of soda 4oz. of butter 4oz. of rolled oats (Yields about 36 fingers) Sieve the flour, wholemeal flour, bicarbonate of soda, and salt into a basin. Add the sugar. Melt the butter and pour it and the vanilla over the other ingredients and then add the rolled oats. Blend well together and put half the mixture in a shallow tin and press down well. Spread the cooled filling over this and then put the other half of the mixture on top. Bake for 30 minutes in a moderate oven (350 degrees F.) and cut into fingers when cool. Jammy Rings

3oz. of flour loz. of cornflour IJoz. of butter ljoz. of sugar 1 tablespoon of cold Jam water (approx.) Sift the flour and cornflour into a basin. Rub in the butter very thoroughly. Add the sugar and mix to a stiff dough with cold water. Roll out thinly and cut into rounds with a

biscuit cutter. Take half these rounds and from each cut a small circle from the centre, leaving a ring. Bake the rounds and the rings on a greased tray in a hot oven (400 degrees F.) until lightly browned (about 8 minutes). Cool, spread the rounds with jam, and dip the rings in glace icing. Place the rings on top of the rounds so that the jam shows through the centre. Glace Icing 4oz. of icing sugar 1J tablespoons of A few drops of warm water almond essence K Put the sieved icing sugar and flavouring in a saucepan and add the water very gradually. Cook slowly until warm, but do not let the mixture become too hot. Ginger Biscuits 2Joz. of golden syrup ljoz. of butter i tablespoon of i teaspoon of ground ginger bicarbonate of soda Boz. of flour i teaspoon of salt (Yields about 60) Heat the golden syrup and pour it over the butter. Add the sifted dry ingredients and mix well. Chill for 30 minutes. Then roll out as thinly as possible on a floured board. Cut into rings with a biscuit cutter, put on a greased tray, and bake in a moderate oven (375 degrees F.) for about 10 minutes. Hokey Pokey Biscuits 4oz. of butter 1 teaspoon of 1 dessertspoon of bicarbonate of soda golden syrup 1 dessertspoon of milk 6oz. of sugar 4oz. of flour (Yields about 30) Cream the butter and sugar. Heat the milk and golden syrup and beat in the bicarbonate of soda. Add the syrup mixture to the creamed butter and sugar and finally add the sifted flour. Put in small pieces on a cold greased tray, allowing room for the pieces to spread. Press down each piece with a fork. Bake in a moderate oven (350 degrees F.) for about 20 minutes.

Orange Fudge Cake

■ loz. of butter 3oz. of desiccated ijlb. of wine biscuits coconut (or broken biscuits) J cup of sweetened sKind of 1 orange condensed milk (Yields about 36 fingers)

Put the butter and condensed milk into a saucepan. Heat very slowly. When melted remove from the heat and add finely crushed biscuits, coconut, and grated orange rind. Press into a tin about 7in. square and ice when set. Icing 1 tablespoon of butter 2 teaspoons of sweet--4 teaspoons of orange ened condensed milk juice 1 soz. of icing sugar Put the butter and condensed milk in a saucepan and when the butter has melted remove from the heat and stir in icing sugar and orange juice alternately. Spread over the fudge cake before the icing is quite cold. Orange Crackles 7oz. of butter 3oz. of sugar 7oz. of flour 2oz. of breakfast 1 dessertspoon of flakes orange juice (Yields about 48 pieces) Cream the butter and sugar, work in the flour, add the breakfast flakes, and mix with orange juice. Put in small pieces on a cold tray. Bake in a cool oven (250 degrees F.) until golden brown. When cool, ice with orange butter icing.

Red Currant Shorties

3oz. of flour 1 drop of lemon 2oz. of butter essence Red currant jelly Icing sugar loz. of sugar (Yields about 24 biscuits) Mix the flour and sugar and rub in the butter and lemon essence until the mixture binds together. Turn out on to a lightly floured board and knead until the mixture is very smooth. Then roll out very thinly; this can be done only if the mixture has been well kneaded. Cut into rounds. Place on a greased tray and bake in moderate oven (375 degrees F.) for about 7 minutes. . The biscuits should remain very pale. Lift carefully on to a rack, cool, and when cold sandwich together with red currant jelly and dust with icing sugar. The finished biscuits should be very thin. Saute Biscuits 4oz. of butter 2oz. of sugar 4 teaspoons of sweet- 6oz. of flour ened condensed milk Two 3d. cakes of dark 1 teaspoon of baking chocolate powder (Yields about 30)

Cream the butter and sugar, add condensed milk, and beat thoroughly. Add sieved flour and baking powder and lastly mix in the chocolate roughly chopped. Put in spoonfuls on a cold greased tray. Press flat with a fork and bake in a moderate oven (375 degrees F.) for about 15 minutes or until a golden brown.

Whirligigs

3oz. of butter 3oz. of sugar 6oz. of flour J teaspoon of baking 1 tablespoon of cocoa powder 1 tablespoon of milk J teaspoon of vanilla (approx.) essence i teaspoon of salt (Yields about 36 biscuits) Cream the butter and. sugar. Add sifted flour, baking powder and salt, vanilla essence, and sufficient milk to make a stiff paste. Divide the mixture. Blend the cocoa thoroughly into one half. Roll out both halves thinly into equal rectangles. Place the chocolate piece on the white piece and roll up tightly as for a Swiss roll. Leave to stand in a cool place for 30 minutes; then cut in slices about Jin. thick. Place on a greased tray and cook in a moderate oven (375 degrees F.) for 12 to 15 minutes. ' Spanish Delights 4oz. of sugar Boz. of flour i pint of cream. J teaspoon of 4oz. of cornflour bicarbonate of soda i teaspoon of almond J teaspoon of grated essence orange rind 4oz. of melted butter (Yields about 60 biscuits) Stir the sugar into the melted butter and add the cream. Sift and fold in the rest of the dry ingredients and flavourings. Put in spoonfuls on an ungreased tray and flatten with the back of a fork. Bake in a moderate oven (375 degrees F.) until light brown (15 to 20 minutes). This makes a very light biscuit. Walnut Dreams Boz. of butter 4oz. of chopped Boz. of flour walnuts 4oz. of icing sugar (Yields about 60 biscuits) Cream the butter and icing sugar well and work in the sieved flour. Add the nuts. Roll out to Jin. thickness on a board well floured with a mixture of

icing sugar and flour. Cut into rings and put on to a cold tray. Bake in a hot oven (400 degrees F.) for about 10 minutes. Savoury Biscuits For a change biscuits and ■cheese can be served instead of a pudding. Two

savoury biscuit recipes that are excellent served with butter and a selection of cheeses are as follows: Celery Wafers 4oz. of wholemeal flour 1 packet of celery soup base 1 tablespoon of water (approx.) 4oz. of flour 4oz. of butter (Yields 48 wafers)

Combine sifted flour, wholemeal flour, and celery soup base in a basin. Rub in butter and use sufficient water to make a stiff dough. Roll out very thinly (about Jin. thick). Cut into fingers. Bake in a moderate oven (350 degrees F.) for about 15 minutes. Cheese Squares 4oz. of flour 2 teaspoons of milk 2oz. of grated cheese 1 teaspoon of baking 1 teaspoon of salt powder 2oz. of butter (Yields about 36 squares) Rub the butter into the sifted dry ingredients. Add cheese and mix to a stiff dough with milk. Roll out very thinly. Cut into squares, prick with fork, and bake on a greased tray in hot oven (400 degrees F.) for 10 minutes. Cakes Cakes made without eggs will not have the light texture associated with good butter cake or fruit cake mixture. They will be comparatively heavy and of closer texture. Nevertheless the following recipes are all good stand-bys for times when eggs are in short supply. Eggless Chocolate Cake 10oz. of flour Boz. of sugar 2 teaspoons of 4oz. of butter bicarbonate of soda i cup of golden syrup 1 tablespoon of cocoa I teaspoon of vanilla 1 cup of milk essence Sift the flour and cocoa together and dissolve the soda in half the milk. Put

the sugar, syrup, butter, and the other half cup of milk in a saucepan and heat until all the ingredients are dissolved. Add the flour and cocoa, together with the soda dissolved in milk, and the vanilla. Beat until smooth. The finished mixture is very thin. It is advisable to line the tin with greaseproof paper. The mixture can be baked in two sponge tins or in a large baking dish. Bake in a hot oven (400 degrees F.) for about 20 minutes. When the cake is cool the two halves (or the large piece cut in halves) should be sandwiched together with whipped cream and iced with chocolate icing. Apple Fruit Cake 1 tablespoon of cocoa 4oz. of white sugar Boz. of flour 2 teaspoons of mixed Boz. of mixed fruit spice 1 tablespoon of hot Boz. of brown sugar water ■ J teaspoon of II cups of stewed bicarbonate of soda apple with as little 1 tablespoon of ' liquid as possible melted butter Sift the flour, cocoa,, and spice, and add the brown sugar and cleaned fruit. Combine the apple, white sugar, and melted butter and add to the dry ingredients. Finally add the bicarbonate of soda dissolved in the hot water. Stir well. Put in a lined, greased cake tin (7-2-in. diameter) and bake in a moderate oven (325 degrees F.) for 1| hours. If possible, keep this cake for a week before cutting.

[Sparrow Chocolate Oatmeal Cake 3oz. of rolled oats soz. of flour 1% tablespoons of 4oz. of butter cocoa 1 teaspoon of baking 1 cup of milk powder (approx.) 4oz. of sugar Rub the butter into the flour. Add the sifted cocoa and baking powder together with the rolled oats and sugar. Mix to a fairly stiff consistency with the milk and put into a well-greased 6£in. diameter cake tin. Bake in a moderate oven (375 degrees F.) for about 20 minutes or until the cake starts to leave the sides of the tin. If possible, keep 24 hours before cutting and ice the next day. Icing 1J tablespoons of 6oz. of icing sugar butter 1 tablespoon .of cocoa 2 tablespoons of hot i teaspoon of vanilla water essence Mix the butter, cocoa, vanilla, and half the sieved icing sugar. Add the remainder of the icing sugar alternately with the water, finishing with icing sugar. Puddings Steamed Sago Pudding .4 tablespoons of sago Boz. of milk 2oz. of fresh 1 cup of raisins breadcrumbs i teaspoon of 2oz. of dates bicarbonate of soda 2 tablespoons of milk (6 to 8 servings)

Soak the sago in Boz. of milk overnight. Next day add the breadcrumbs, fruit, and soda dissolved in the milk. Put in a greased basin and steam for 2| hours. Serve with sweetened whipped cream or ice cream. Brown Betty 2oz. of flour loz. of butter 2 tablespoons of loz. of sugar breadcrumbs 1 teaspoon of 2 tablespoons of jam bicarbonate of soda Boz. of milk (4 to 6 servings) Rub the butter into the ' flour and add breadcrumbs, sugar, and jam. Dissolve the soda in the milk, mix together, and put into a greased basin. Steam for 2| to 3 hours. Serve with jam sauce or cream. Spiced Date Pudding Boz. of milk 1 cup of chopped 4oz. of flour dates 1 teaspoon of mixed 1 teaspoon of spice bicarbonate of soda 1 tablespoon of butter 4oz. of sugar (4 to 6 servings) Put the butter , and milk in a saucepan and bring to the boil. Remove from heat and sift flour, soda, and spice. Add these, together with the sugar and dates, and mix quickly. Put in a greased basin and steam for 2 hours. Chocolate Fudge Pudding 4oz. of flour J teaspoon of baking; J teaspoon of salt powder 6oz. of sugar,- 2 tablespoons of 4oz. of milk cocoa i teaspoon of vanilla i cup of chopped essence raisins and dates < .1 tablespoon of butter . ~ (6 servings) Sift the dry ingredients and add the milk, vanilla essence, and melted butter. Mix until smooth. Add the fruit. Put the mixture •in a greased oven glass or ovenware dish and pour over the following topping:— Topping 1| cups (140 z. of hot 6oz. of brown sugar water 3 tablespoons of cocoa Mix the brown sugar and cocoa and sprinkle them over the top of the pudding mixture. Finally pour the water carefully over all the pudding. Do not stir. The water goes to the bottom of the dish and forms a thick chocolate sauce. Bake in a moderate oven (350 degrees F.) for 50 minutes. Serve with ice cream or plain cream. Peach Crunch 2oz. of flour Cooked sliced peaches 4oz. of rolled oats 3oz. of brown sugar 1 teaspoon of J teaspoon of salt cinnamon . 4oz. of butter (6 servings) Combine the dry ingredients and mix them with the melted butter. Press into an -diameter plate or sponge tin, keeping back half a cup of the mixture. Cover thickly with the cooked, sliced peaches (drained). Sprinkle with remaining mixture and bake in a moderate oven (375 degrees F.) for approximately 20 minutes. Serve with a sauce made with thick-

ened peach juice and a few drops of almond flavouring. Apple Charlotte ~ , . 3 medium cooking 4oz. of sugar . apples Small piece of lemon 4oz. of butter rind i teaspoon of 3 cups of breakfast cinnamon flakes 12oz. of water 1 teaspoon of sugar (1J cups) (4 to 6 servings) „ . ~ . ■ Bring to the boil the sugar, water, and lemon rind. Simmer peeled, sliced apples in this until they are tender, p Li XX. t. . . . a t j . Crumble the breakfast flakes and m x with the melted butter. Line a greased oven glass dish with some of the breakfast flake mixture. Pour in the apples and cover with the remainder

of the breakfast flakes. Dot with butter and sprinkle the top with a mixture of J teaspoon of cinnamon and 1 teaspoon of sugar Bake 15 to 20 minutes in a moderate oven (375 dem . glees r.l. Coconut Topping ° loz. of butter IJoz. of desiccated loz. of brown sugar coconut 1 cup of breakfast J teaspoon of flakes cinnamon Melt the butter and add the rebinder of the ingredients Sprinkle over the top of stewed fruit; apples or r h u b ar b are especially good. Bake for to 2q minutes in a moderate oven /og n hpotppq V 1

When There Are No Eggs

Delicious Baked Apple Peel, core, and cut into quarters the desired quantity of apples. Cover with the following mixture: — 1 tablespoon of flour 1 tablespoon of 4oz. of sugar butter 1 tablespoon of Boz. of hot water golden syrup Rub the butter into the flour. Add the sugar and golden syrup. Stir in the hot water and pour the mixture over the apples. Bake in a moderate oven (350 degrees F.) for about 45 minutes or until the apples are soft.

Ginger Crunch 1 tin of apricots 3 tablespoons of (160 z. or the brown sugar equivalent amount 1 teaspoon of allspice of stewed apricots J teaspoon of 1J cups of ginger cinnamon biscuit crumbs 3 tablespoons of z (approx. 20 butter biscuits) (6 servings) Drain the apricots and arrange the halves in a sponge tin about Bin. in diameter. Mix the butter and sugar and then add biscuit crumbs, cinnamon, and allspice. Sprinkle evenly over the apricots and bake in a moderate oven (375 degrees F.) for 25 minutes. This can be served warm or cold and is an especially good accompaniment for ice cream.

Basic Mix for Ice Cream 1 quart of milk 16oz. of sugar , J teaspoon of salt 4oz. of flour Mix the flour to a smooth paste with a little of the milk. Then add the remaining milk together with the sugar and salt. Bring this to the boil. It is important to stir constantly, as otherwise the mixture will go lumpy. Cool and store in the refrigerator. (This mix will keep for at least a fortnight in a refrigerator.) When ice cream is required use 1 cup of the base and 1 cup of cream and whatever flavouring may be desired. Beat all together and freeze for 2to 3 hours. Beat again 1 hour before serving.