THE LADIES’ COLUMN.

Franklin Times, Volume 9, Issue 742, 27 June 1922, Page 7

THE LADIES’ COLUMN.

(By “Ru-ru.”) Savoy Biscuits. Ingredients r 4 eggs, 6ozs of pounded sugar, the rind of 1 lemon, 6ozs of flour. Method: Break the eggs into a basin, separating the whites from the yolks; beat the yolks well, and mix them w.vth the sugar and grated lenion rind, and beat together for a qua,ter of an hour. Then dredge in the flour gradually and when the whites of the eggs have been beaten to a stiff froth, dtir them to the flour, etc., and beat the mixture well for another five minutes, then draw i>; dlong in strips upon thick cartridge paper, the prqper size of the biscuit, and bake them in rather a hot oven, but j watch themcarefully, as they soon i cook 'and a few seconds over the ' proper time will scorch and spoil them. These’ biscuits* or ladies’ fingers, aa they are called, are used for making Charlotte Basse, and a variety of fancy sweet dishes, Cocoanut Illusions. Ingreffents: lOozs of sifted sugar, 3 eggs, 6 ozs of grated cocoanut.. Sodd: Whist the eggs until they are very light, add the sugar gradually, then stir in the cocoanut. Roll a tablespoonful of the paste at a time in your hand in the form of a pyramid.. Place l the pyramids on paper, put .the pape on tins, and bake the biscuits in rather a coo! oven until they are just coloured a light brown. Arrowroot lifscusts. Ingredients: Half lb butter, 4 Gft'S'Sj 3 flour, Gozs of arrowroot, 141 b of sugar. Method: Beat butter to. a cream, wh'st the eggs to a sfc’-ff f;loth, add to ithe butter, stir in the flour a little at time, and beat the mixture well, Break down all the lumps from the arrowroot, and iadd that with the other ingredients to the sugar/. Mix all well together, drop the dough on a buttered tin i'n pieces the-size of a shilling andbake the biscuits in a slow oven, for about a quarter of an hour. Brandy Snaps, Ingredients : 1 large sup of butter or lard, 1 sup sugar, 3 cup of molasses, 1 teaspoon salt. Put this mixture Ijjnto an enamelled pan and bring to boil, then let coc'x acid scant half cup of cold waiter, in which small tea-spoon-full of soda has been dissolved, half 'teaspoonful of ginger, cinnamon, nutmeg. Hlour enough to roll. Bake rather quickly. “SHy Grandmother’s” Recipe of Brandy Snaps. Three and a half ozs butter, 4ozs sugar, 4ozs flour], 4 Vt ozs treacle, a little nutmeg. Beat butter and suga" to a cream> add flour and treacle. Put -In spoonfuls on a hot

tray, a good distance apart, as they run, Yafcch careful!ly, as they burn. Keep on tray till nearly dried. Curl on round stick. Keep in an airtight tin. Hot Water B iscuits. IT4 lbs flour,. 141 b butter, qua .ter teaspoonful salt, l A lb sugar, teaspoonful baking powder, half cup boiling water. Put the sugar in an enamelled basin and pour the boiling water on it. Stand rjt side of fire and let it melt. Then pour it into the flour, etc and mix-. Roll out thin and bake. German Biscuits. Ingredients : HaUf breakfast cupful flour,, half breakfast cupful, of ground rice, 2ozs butter, 1 tablespoonlul of sugar. 1 yolk- and at tittle white of egg, 1 teaspoonful spice, half teaspoonful baking powder. Method : Cream the butter and sugar, add spice, mix baking powder, with flour. Mix all ingredients to a paste. Roll out and, cut into rounds. Bake in moderate oven. Half ib flour,, Ijjf'b butter, 2ozs Almond Wreaths. (Very good). sugar, 2ozs ground almonds, 1 egg yolk. Cream the butter and sugar, add the 9d almonds, work into a stiff paste with Ithe flour and egg yolk. Roil out thin and cut into rings. Bake a flight brown. Have ready some finely chopped almonds, previuosly slightly browned in the oven. Mix the white of the egg with al it tie sugar, dip the rings in the egg, then in the almonds 1 . Place in a slow oven to dry. These are very pretty bi'seuits and easily made. If ground almonds are ndt easily procured, blanch the almonds and put 'them on a pastry board and i oil- and crush them well, with the rolling pin and they wil do just as well, if not better. OYSTER SANDWICHES. Required: 1 dozen oysters, lemon juice, cayenne, thin bread and butter. • Method: Pound the oysters with the lemon juice and cayenne, lay them between the slices of bread and butter, ami cut into small neat sandwiches, which arrange, on sandwich dish, one over the other in a ring like cutlets. DEV 1 BLED OYSTERS. ingredients: Three dozen oysters, salt, cayenne, 6 ozs butter. Method: Open the oysters, but do not remove them from their shells, nor spill the liquor. Under each oyster put salt and cayenne pepper according to taste, and a small knob of butter on each. Put them on the gridiron over a bright clear fire for four minutes. Serve on a napkin with thin bread and butter. A VARIETY OF BISCUITS. Biscuits are a very favourite form of food, and are especially appreciated at afternoon teas. The name is derived from the French “ bis cuit”, or “twice baked,” because, originally, that was the mode of entirely depriving them of all moisture, to ensure their keeping; but although that process is no longer employed, the name is retained. All biscuits must he kept very airtight, as if once exposed for any length of time to the air they get soft

and when once they lose their crisuncss they are entirely spoilt. PLAIN CRISP BISCUITS. Ingredients: lib flour, the yolk of 1 egg, milk. Mode: Mix the flour and the yolk of the egg with sufficient milk to make the whole into a very stiff paste; heat it well, and knead it until it is perfectly smooth. Roll the paste out very thin; with a round cutter shape it Into small biscuits, prick them and hake them a nice brown in a slow oven from 12 to IS minutes. LEMON BISCUITS. in lb flour, % lb sugar. 6 ox fresh butter, 3 eggs, 1 oz lemon peed, 2 dessertspoonfuls of lemon juice. Mode: Rub the butter into the flour, stir in the sugar, and very finely minced lemon peel, and when these ingredients are thoroughly mixed add the eggs, which should be well beaten, and the lemon juice. Beat the mixture for a few minutes. Then drop it from a spoon on to a buttered tin, about 2 inches apart,, as they spread slightly. Bake a pale brown from 15 to ?,u minutes. GINGER BISCUITS. Ingredients: 1 lb flour, % Jb fresh butter, Vi lb powdered sugar, % oz of ground ginger, :2 eggs. Mode: Rub the butter into the flour, add the sugar, ginger and eggs. Mix thoroughly, divide into small round biscuits, and hake 5 minutes in a quick oven. PLAIN SWEET BISCUITS. f» ozs flour, 2 ozs fine sugar, I oz butter, yolk of 1 egg; 2 tablespoonfuls of milk. Mode: Beat egg and milk, then mix with the other ingredients, and roll out very thin and bake.