FOR AFTERNOON TEA

Sun (Auckland), Volume II, Issue 407, 16 July 1928, Page 5

FOR AFTERNOON TEA

CURRANT ROCK CAKES AND ALMOND BUNS Tea-time is always enjoyed, not only because of the cup of refreshing beverage, but also because it brings to the table delicious little cakes. To buy cakes at a pastrycook’s is to lose the pleasure of making them oneself, and besides, nothing tastes quite so delicious as a homemade cake, whether large or small. Here is a recipe for rock cakes. They will take little over half an hour to make. They can be eaten hot or cold, and, kept in an air-tight tin, will remain fresh for days. Take half a pound of flour, and sift it, and then rub into it three ounces of butter. Add three ounces each sugar and clean currants, and two ounces of chopped candied peel. If liked a soupcon of grated nutmegs is good. Mix the dry ingredients, and then blend to a very stiff paste, using one egg beaten up with a gill of milk. With two forks arrange in little rough heaps on a greased baking sheet, and bake in a quick oven for 20 minutes or half an hour. To Make Almond Buns Almond buns are delicious. To make them take three-quarters of an ounce of self-raising flour, two ounces of cornflour, three ounces of castor sugar, two ounces of rice flour, three ounces of butter, two eggs, one and a-half ounces of ground almond, four ounces of currants. Measure the ingredients carefully and butter the patty tins. Mix together the cornflour, flour and rice flour. Beat the eggs well. Beat the butter and eggs to a cream. Add to this the eggs and the flour mixture alternately. Mix thoroughly and stir in lightly the ground almonds and currants. Fill the tins half full and bake in a moderately heated oven for 15 or 20 minutes. If you have no stock when making curry-and-rice use the water in which the rice has been boiled. Screw a small hook into the wall higher than the ironing table, and when using an electric iron hang the flexible cord on it, thus keeping it out of the way.