THE RIGHT RECIPE

Evening Star, Issue 22442, 12 September 1936, Page 26

THE RIGHT RECIPE

An Economical Savoury, A new way of using stale scones is: Take about six stale scones, Jib thin rashers of bacon, some tomato sauce, and butter. Cut the scones in halves, spread each half thickly with butter, and pour some tomato sauce over. Lay on the sauce a piece of cheese about half-inch thick, cover with a slice of bacon, and arrange in a baking dish. Have oven very hot and turn down heat just before placing savouries in it. Cook for about 10 minutes or till bacon is crisp. Peanut Butter, Take 11b of shelled peanuts, one teaspoon salt, half an ounce butter. Place peanuts in a pan in the oven until roasted, then rub between hands to remove husks. Put through the finest mincer, mix with butter and salt, and put through the mincer again. This will keep indefinitely. Another recipe is as follows; —2lb shelled peanuts, or any quantity desired, roasted in slow oven about one hour. Do not put too many on one dish. Then rub through colander with hands to get skins off, but it is not necessary to have every one off, as a few left make the butter a nicer colour. Put nuts through finest mincer. Mix about one dessertspoon salt with them, then put through the mincer again. Stir in small quantities of salad or olive oil till of the_ right consistency. Put into jars and it is ready to use. Orange Chips (Very Good). Boil the skins of four Bern oranges (cut in quarters or eighths) till quite soft—takes a little over an hour; try with a fork and be sure they are soft. While hot remove all the pith, leaving only the thin yellow rind. Then cut the rind into very narrow strips—this requires a very sharp knife, and cut on a board is the easiest way. While cutting the rind into strips put a cup of white sugar with half-cup of water into a pot and bring to the boil. Put the sti’ips into the boiling candy and boil for five minutes, then lift out with a split spoon so that as much as possible of ‘the candy can drip off, and put the strips into ordinary white sugar, moving the strips about in the sugar with the fingers and separating them. Then put them on to a plate to dry thoroughly on tho rack, and when dry and stiff they are ready for eating. The strips of rind must be cut very finely; it is rather tedious, but it is useless to cut them coarsely. Uses of Glycerine. When jam-making add three teaspoohfuls of glycerine to every pound of fruit; this prevents fermentation and obviates all risk of the sugar crystallising. A teaspoonful of glycerine added for each pound of flour in a cake mixture makes the dough light and feathery and keeps the cake moist. Lemon Biscuits. Eight ounces flour, 4oz sugar, 4oz butter, 1; egg, cream of tar-

tar (level)', J-teaspoou bicarbonate of soda, candied peel, essence of lemon, grated letnond rind. Sift flour, soda, cream of tartar, and salt. Cream butter and sugar, add well-beaten egg, essence, lemon rind, and flour. Mix well. Knead slightly on a floured board, toll out, and cut into rounds. Brush with egg yolk. Put a piece of candied peel on top of each biscuit. Put on a greased slide and bake for about 15 minutes. With the lemon flavouring omitted this recipe makes an excellent foundation for a variety of biscuits. It is an economy to make double the quantity and divide it into parts, to be flavoured variously. For cocoanut biscuits add J-cup desiccated cocoanut, roll into balls, and roll these in cocoanut. For chocolate biscuits add 1 dessertspoonful of cocoa, roll into small ball, and press half a walnut on top of each. For cinnamon scrolls roll into a long narrow strip, spread thinly with raspberry jam, sprinkle liberally with cinnamon (or sprinkle with cinnamon and sugar). Roll up and cut into thin strips. These biscuits bum easily, and should be cooked until very pale in colour. Strips of the mixture may be rolled round whole dessert dates, prunes, or crystallised cherries and glazed. Two ounces of chopped nuts may be blended with the mixture, and halved nuts may be placed on the glazed tops for nut biscuits. The rest of the mixture could have kneaded into it chopped raisins, currants, sultanas, dried figs, dates, candied peel, crystallised cherries, or any dried fruit fancied, then rolled into small balls and glazed for fruity nobs. These are delicious if fairly full of fruit, and keep excellently.