CAKES AND BISCUITS

Wairarapa Times-Age, 19 November 1938, Page 10

CAKES AND BISCUITS

TRY THESE FOR A CHANGE. It is strange how we all tend to make a more or less regular cycle of cakes and biscuits on baking days, ringing the changes only on a faithful and limited few favourites, and then suddenly wake up to the fact that we are thoroughly bored with our particular “repertoire” of recipes and that we should be glad of a complete change. Then is the time to experiment with one of the following. Walnut Biscuits. Eight oz. butter, Boz. sugar, 1 egg, lb. flour, 14 teaspoons cream of tartar, J teaspoon carbonate of soda and -Jib. walnuts. Cream the butter and sugar, add the beaten egg, then the flour sifted with the carbonate of soda and cream of tartar. Mix well, and make into small balls about the size of walnuts. Dip them in the beaten white of egg, press half a walnut on top of each, and sprinkle with sugar. Bake in a moderate oven for about 10 to 12 minutes. Let the biscuits cool on the tin.

Honey Wheatmeal Roughs. One cup of wheatmeal, 1 cup coconut, S cup flour, 1 cup chopped almonds, 3 tablespoons honey, Jib. butter, 2 tablespoons boiling water, 1 teaspoon ’ bicarbonate of soda. Mix dry ingredients in a basin. Heat butter, water, honey and add soda and pour mixture while foaming on to dry ingredients. Put small teaspoonfuls on warm tray and bake 10 to 15 minutes in a moderate oven.

Brazil Biscuits. Whisk the white of an egg to a stiff froth. Add 4oz. ground Brazil huts, 3 oz. castor sugar, a few drops each of lemon juice and vanilla essence. Mix well, and then sift in enough flour to make into a dough which will roil out. Roll out fairly thinly, cut into shapes, and bake in a greased tin in a moderate oven for about twenty minutes. Potato Cheesecakes. One lb. cold potatoes, loz. butter, J lb. flour, 1 tablespoon castor sugar, 1 egg, 4 teaspoon of salt. Melt the butter and add it to the mashed potatoes; mix in the flour and salt and moisten with the egg well beaten; form into a cake; roll out about lin. thick. Cut into rounds; brush with egg, and bake in a quick oven 15 to 20 minutes. Split and butter, and serve very hot. Sultanas or currants can be added before the “dry” ingredients are mixed with the egg if liked, for a change. Honey Cake. Sift together Boz. self-raising flour, a pinch of salt, 2oz. ground almonds, and 4 teaspoon mixed spice, and put in a warm place to dry thoroughly. Cream together 4oz. butter and 2oz. castor sugar, add two beaten eggs, and beat thoroughly until creamy. Sift in the flour mixture, and add a little milk if necessary to make a stiff paste. Then mix in thoroughly 4oz. honey. Spread on a shallow tin lined with greased paper, and bake in,a moderate oven for about forty-five minutes. The addition of some finely shredded blanched almonds, either in the mixture or sprinkled on top, makes a pleasant change. Cherry Nut Biscuits, Half lb. flour, -Jib. butter, Jib. castor sugar, the yolks of 2 eggs, 3 dessertspoons sherry, 4 teaspoon baking powder, chopped nuts, preserved cherries and the grated rind of a lemon. Cream the butter and sugar, add the lemon rind, the beaten egg yolks and the sherry. Then add the sifted flour and baking powder. Force the mixture through a bag, making the biscuits into fancy shapes. Put a cherry and some chopped nuts on top of each biscuit, and bake in a moderate oven for about 15 minutes. Walnut Cake. One cup of self-raising flour, 3 cuP chopped walnuts, 2oz. butter or substitute, 4oz. sugar, 2 eggs, vanilla, a scanty 4 cup of milk. Cream the butter and sugar, add the well-beaten eggs, and stir in the sifted flour, mixed with the walnuts and salt, and add the milk alternately with the flour. Flavour with vanilla. Bake in a moderate oven, and, when cold, ice and decorate with walnuts, either chopped or halved. This is a delicious cake.