NEWS ITEMS.

Franklin Times, Volume 9, Issue 742, 27 June 1922, Page 2

NEWS ITEMS.

Dessert Biscuits. Ingredients : lib flour, half lb sugar, half lb butter, yolks of four eggs, flavouring to taste. Put the butter in a basin, warm it but do nolt allow $t to melt, then beat to a cream with the hand, add the flour by degrees, then the sugar and. flavouring gnd! moisten the whole With the egg, well beaten., When all 'the ingredinets are well mixedpdro the mixture from a spoon on to buttered paper, leaving a distance between each cake, as they spread quickly. Bake in a slow oven from 12 to IS minutes. If your hot water bottle leaks do not thrown it away, but AM with hot sand. Make the sand hot in the oven and pour irfto the bottle. It wilL keep much hotter than water. If after buttering the tin for a qam sponge, you sprinkle a lit tie flour over it, before putting in the mixture, you will find the cake turn out much more easily, when baked. SEED BISCUITS. 1 lb flour, 14 lb casstor sugar, % lb butter, ¥« oz carraway seeds, 3 eggs. Mode: Beat butter to a cream, stir in the flour, sugar and carraway seeds, and when these ingredients are well mixed, add the eggs, well beaten. Roll out the paste, cut with a biscuit cutter, brush them over with milk, prick them well with a fork, and bake in moderate oven from 10 to 15 minutes. “Ru-ru” will continue “Biscuits” in next week’s column.