DAINTIES FOR AFTERNOON TEA.

Taranaki Central Press, Volume IV, Issue 413, 21 April 1937, Page 3

DAINTIES FOR AFTERNOON TEA.

FRUIT TRIFLE. Any two or three kinds of fruit will do. Place at bottom of dish a layer of strawberries, then few slices of stale sponge cake soaked in wine, then layer of stewed fruit, then few pieces of sponge, more stewed fruit. Pour over these a little boiled custard on top of this whipped cream and ornament with strawberries. SAVOURY BISCUITS. Rub into 3oz. of plain flour 4oz. grated cheese, a godo pinch cayenne pinch of salt, 2oz. butter. Make a hollow in the centre and put in yolk of egg. Work into a dough, turn on to floured board, roll out carefully. Then cut out shapes with liin. fluted cutter. Bake slowly until a golden colour. CORNFLAKE CRUNCHES. Beat together 1 cu psugar, Ulb butter, 1 egg, add 2 tablespoons milk, \ teaspoon vanilla, then add 1| cups s.r. flour into which £ cup of dates have been rubbed. Mix well together, then drop dessertspoon one at a time into cornflakes or weeties till covered. Place on greased slide and bake in a fairly hot oven till nicely browned. SMALL CAKES. Take slb castor sugar, 3oz butter, 2 eggs, i teaspoon spice, 8 tablespoons flour, I teaspoon ground ginger, 2 tablespoons mixed peel, 1 teaspoon baking powder, 4 tablespoons currants. Cream the butter and sugar, add the eggs and beat well; add gradually the flour, ginger and finelychopped peel, baking powder, spice and currants. Mix thoroughly, and if too dry moisten with a very little milk; turn on a pastry board, roll out to an inch thick, cut into rounds, and bake on a greased tin in a moderate oven for 15 minutes.