HOT CAKES FOR TEA

Evening Post, Volume CXXIII, Issue 124, 27 May 1937, Page 19

HOT CAKES FOR TEA

■ Perhaps no other dish brings with it s such an introduction to the family circle as the muffin dish, and undoubtedly it has played an important part iin the recent revival 'of the tea party: : Housewives are turning again to the recipes that produce the delicious 1 variety of light .tea cakes—from scones! and muffins to the little flat cakes that take their name from the griddle. ANCHOVY BUTTER FILLING. . A delicious little hot cake is made as follows:— Mix together Jib flour, less one tablespoonful, for which substitute a tablespoonful grated cheese. Add one tablespoonful baking powder, a pinch of Salt, and" rub in fib butter. | Beat up the yolk of an egg with suf-J ficient milk to make a not too stiff! ' paste. Roll out lightly to about 1 inch| thick, and cut into rounds with a small cutter. Bake in a quick oven for ten to fifteen minutes. \ When cooked cut open and spread with anchovy butter—anchovy essence , or paste mixed with butter and a ' sprinkle of pepper. Put, together and ' serve very hot. BUTTERED AP?LE CAKE. ; Ingredients: lib self-raising flour, 602 ] butter, four large apples, half-pint milk. ] Put lib of self-raising flour into a ;

mixing bowl. Rub in lightly 6oz of butter. Peel and core four % large apples, chop rinely, and add to'flour, Mix all together with half-pint milk, and bake, in a large shallow tin for three-quarters of an hour in a moderate oven. Turn out, split, and spread generously with butter and sugar. Replace top and return to a cool oven till re- | quired. j•' PECAN MUFFINS. '. ; I Mix together Jib white ilour, {\b wholemeal flour, 4 tablespoonfuls brown sugar, i teaspoonful salt, 3 teaspoonfuls baking powder, and 2oz chopped pecan nuts. Add 4 table-, spoonfuls melted butter, and mix into I a batter with a beaten egg and half a pint of milk. Put one tablespoonful of the. batter into greased muffin pan. Place half a pecan nut on each muffin, and bake in hot oven from 20 to 25 minutes. Split and butter. Serve hot.