TO-DAY’S RECIPES

Sun (Auckland), Volume II, Issue 476, 4 October 1928, Page 4

TO-DAY’S RECIPES

SYRUP SCONES rQ Half a pound flour, a pinch of rQ salt, quarter flat teaspoon bicar[Q bonate of soda, los butter, los [Q candied peel, two dessertspoons «] golden syrup, sour milk. Sieve the £] flour, salt and soda, rub in butter; lq cut the peel into small pieces and Ln add. Mix all the dry ingredients Ln together, put the golden syrup in Ln the centre of them and add sufflK cient sour milk to make a fairly K soft dough. Turn on to a slightly K floured board and roll out. Cut [Jj into triangular shapes, place on a [}{ greased tin and b¥.ke about 15 [jJ minutes. Brush over with a glaze nj of two teaspoons of sugar to two ru tablespoons milk, then return to nJ the oven to dry. SPLENDID BISCUITS lq One cup butter, one egg, two Ln teaspoons ground ginger, one teaLrj spoon ground cinnamon, half cup K sugar, one cup warmed honey, one Qi teaspoon baking soda, half cup [“ warmed sour milk, three large cups [jj fl-our, one teaspoon cream of tar[u tar. Beat sugar and butter well, rJ add egg, beat again, add warm nJ honey, add the soda in the milk, n] then ginger, cinnamon, cream of rQ tartar and flour. Mix all well and rQ keep in a warm place. Drop in r] teaspoonfuls upon a well-greased “] slide and bake in moderate oven Ln till a rich golden-brown. I BROWN NUT DAINTIES Ln Take %lb butter , half cup brown Ln sugar, one egg, half cup chopped Ln dates, half cup chopped walnuts, K one small cup plain flour, half K teaspoon bicarbonate of soda dis[n solved in one tablespoon boiling [jj water. Beat butter and sugar to [“ a cream and add egg , then dates [“ and nuts, next flour, and, lastly, fil soda dissolved in the boiling water. pi Put a small tablespoon of the rQ mixture into each patty-pan. Bake pi in a moderate oven 20 to 30 jQ minutes.