UNUSUAL RECIPES

Hokitika Guardian, 1 October 1931, Page 8

UNUSUAL RECIPES

DAINTIES FOR. SPECIAL OCCASIONS. If you want' something different for your next tea-party, try these. It is time, they are a little expensive, but with eggs down in price their cost will balance' and other more expensive items in the recipes. These are a cross between bison its and hakes. They are- crisp and delicious : ALMOND TILES.. Required: Four tablespoonfuls of ground almonds, four tablespoon lids of castor sugar, two tablespoonfuls of flour, two whites of eggs. Mix together the ground almonds, sugar and flour. Beat the whites of eggs slightly and stir them into the other ingredients. Well grease a bak-ing-tin, and spread small quantities of the mixture very thinly on the tin, in shapes as round as possible. Bake them a pale brown in a hot oven. Take them off the tin and shape them like roof tiles over a rolling pin. Leave them till cold. Then, if liked, brush the inner side with a little melted chocolate, or, if preferred, before the “tiles” are quiet cold, sprinkle with a. few finely chopped almonds. These dainties must lie kept in tins, otherwise they will soon lose their crispness. Those are much nicer than buns or ordinary scones. They will repay' the work of making them: BRIOCHES. Required: For the first, basin Quarter of a pound of flour, a little castor sugar, barely one gill of tepid milk, three-quarters of an ounce of yeast. For the second basin—One pound of flour, half a pound of butter or margarine, one ounce of sugar, six eggs, half a teaspoonful of salt. Cream the veast with half a teaspoonful of castor sugar until it is quite liquid, then add the tepid milk. Sift the quarter of a pound of flour into a basin, then mix it with the milk, etc., to a -sponge. Cover the basin with a clean cloth and put it in a warm place. Sift the pound of flour into another basin. Alake a hole in the middle, put in the butter, eggs, salt and sugar. Work the butter and eggs to a cream, then gradually work the flour into it. The sponge in the first basin will now lie ready. Spread it over the ingredients in the second basin and then mix it in. Put the basin in a cold place and leave for a few hours—if possible till next day. Then shape the dough into small plaits, twists or cottage loaves. Put thorn on greased baking-tins in a warm place till the dough has risen to nearly twice its size. Bake them in a quick oven. When thev are nice and brown and feel spongy, they are done.

1 Creamy custard fills these luscious French pastries. They melt in the mouth :

| WINI>SOR. BUNS. j Required: For tlie pastry—4oz. flour, 2oz. butter, J-piut water, 2 eggs aiud 1 extra yolk. For the mixture—--1 pint milk, 1 cog and 2 extra, yokes, lUr/j. cornflour, 2oz. castor sugar, vanilla to flavour. j Put rather more than the giVen quantity of flour for the pastry on a tfn in a very slow oven, let it dry for seven or eight minutes (it must not colour in the least), then sift and weigh it. Put the water and butter in a pan on the fire, and when they boil throw in the flour and salt and boat it smooth. Cook over a slow fire until it will leave the sides of the pan quite clean. Ivct it cool slightly, then stir in the eggs one by one. Put the mixtures in round, heaps on a- greased bak-ing-tin and hake in a very slow oven until they arc very light and hollow. Next make the Ailing for the buns. ■Mix the cornflour and milk to a smooth paste, stir it over the fire until it boils well, then let it eook gently for eight or ten minutes, bet it cool slightfy, then add the eggs one by one, then the sugar and a good flavour of vanilla. Stir over the fire for a few minutes to cook the eggs, but do not let it boil. AVhen cool make an opening in the side of each him and fill it with t*io mixture. Dust the buns with icing sugar.