DAINTIES FOR TEA TABLE

Wairarapa Times-Age, 20 April 1938, Page 5

DAINTIES FOR TEA TABLE

BISCUITS CAN BE TEMPTING. Dainties for the tea table are numerous in France —so when you want something new for tea, refer to this column. Below will be found some delicious recipes.

Half a pound of flour, Jib butter, 2 oz castor sugar, 1 egg and one-quarter teaspoonful powdered cinnamon. Cream the butter and sugar, beat in egg, and the flour and cinnamon lightly. If the mixture is too soft to handle leave it in a cool place for half an hour, then roll it out to the thickness of a quarter of an inch. Stamp into rounds, put these on greased tins, and bake them in a cool oven for 10 to 15 minutes.

For the filling: Take two tablespoonfuls ground almonds, two tablespoonfuls apricot jam and one teaspoonful vanilla essence. Rub the jam through a sieve, add it to the almonds, mix all well, and then spread the mixture on the biscuits, placing two together. Marzipan Biscuits.

Quarter of a pound of ground almonds, jib castor sugar, 1 teaspoonful cream of tartar, Jib margarine, 1 egg and 3oz sugar. Cream margarine and sugar, mix soda and cream of tartar with the flour. Add the yolk of an egg, three drops of almond essence, and candied cherries. Put the ground almonds, castor sugar and flour into a basin. Whip the white of an egg to a very stiff froth and gradually stir it in, binding all to a very firm paste. If the white of egg is not quite sufficient to do this, add just a few drops of water. Flavour with ratafia essence to taste. Form into rather cone-shaped biscuits, press an indentation in the centre and place half a candied cherry in each. Dust a baking sheet lightly with flour, place the cone on it and bake in a moderate oven until set. Shortbread Biscuits. Half a pound flour, -Jib butter, 2oz castor sugar. Sieve the flour into a basin, rub in butter smoothly, add sugar, knead well with hand until soft enough to hold together. Form into a ball, half of it, and place the cut side on the board. Press flat with palm of hand until -Jin thick, level the top with rolling pin. Place on a greased baking sheet and decorate the edge with fingers. Bake in a very slow oven until firm and pale brown. Sponge Fingers. Set a basin over a pan of boiling water and drop therein 2 eggs and 3 tablespoonfuls sugar. Mix well, add 4 tablespoonfuls flour and a pinch of baking pwoder and a few drops .of lemon essence.

Dust the sheet of white paper with sifted sugar, drop the mixture in finger shapes by spoonfuls, sprinkle with castor sugar and bake in a hot oven for over five minutes.

Lift off the paper, spread with any kind of jam and press two fingers together. These are light and usually appreciated by invalids. Place the white paper on the oven shelves before the mixture is put on. Ratifia Biscuits.

Blanch and pound Jib sweet almonds and gib bitter almonds. Mix Jib sugar (fine) with the almonds, and the white of 1 egg. Whisk the whites of 4 other eggs, very stiffly, and stir in, drop in tiny spots on rice papei- and bake very quickly in a hot oven. These are delicious. Chocolate Macaroons.

Half a pound of chocolate, Jib castor sugar, 3oz ground almonds, vanilla flavouring, 1 egg. Put the chocolate (freshly grated) into a • basin with the sugar and ground almonds. Flavour with vanilla and mix with the egg, which must be well beaten.

Line a baking tin with butter paper and drop the mixture in it in small lumps of equal size. Bake in a moderate oven for 20 minutes, and the result will prove a tempting delicacy. Milk Biscuits.

Sift Jib flour and add a teaspoonful of baking powder and a pinch of salt. Into a well in the centre pour loz melted margarine when slightly cool, to which has been added a 1pint milk. Mix, turn on to a floured ' board, knead well, cut out, prick all over and bake in a cool oven for 20 minutes. Cinnamon Biscuits.

Rub 4oz butter into 11b flour. Add Jib ground loaf sugar, loz of volatile.

Moisten with water into a soft dough, roll out pretty thin and cut to 'taste with fancy cutters, glaze on top with coarse melted sugar. Wine Biscuits.

Rub in 3oz butter with lib flour and loz sugar, moisten with a little sweet milk, roll out to Jin thick, cut to size wanted, stamp them, and bake in a quick oven.