RECOMMENDED RECIPES

Wairarapa Times-Age, 6 January 1939, Page 8

RECOMMENDED RECIPES

THESE ARE REALLY GOOD. Japanese Biscuits. 4oz flour; 2oz butter; 2oz sugar; 2oz ground almonds; half teaspoon baking powder; 1 egg; half-teaspoon Cloudy Almond Food Flavouring. Sift flour and baking powder; rub in butter; add dry ingredients. Mix to a stiff dough with beaten egg to which essence has been added. Roll out thinly. Cut into small rounds and bake 15 minutes at No 4. Put together with filling and ice tops; decorate each biscut with shredded coconut. Filling—2oz butter; 3oz icing sugar; 1 tablespoon boiling water; half-teaspoon Cloudy' Vanilla Food Flavouring; few drops of Red Colouring. Almond Wreaths. 4oz butter; 2oz sugar; half-teaspoon Cloudy Almond Food Flavouring; 1 egg; Boz flour; 2oz ground almonds; few blanched and chopped almonds. Cream butter and sugar; add egg and essence; beat well, then mix in dry ingredients. Put through biscuit forcer on to cold greased trays. Sprinkle over chopped almonds. Bake 15 to 20 minutes at No 4. Savoury Cheese Pudding. One breakfastcup grated cheese; 1 breakfastcup breadcrumbs; 1 breakfastcup milk; 1 level teaspoon mustard; half-teaspoon Cloudy Celery Food Flavouring; pepper and salt; 1 egg. Put all dry ingredients in saucepan with milk; stir gently until cheese is dissolved. Beat egg yolk and add to the mixture. Lastly, add white beaten to a stiff froth. Pour into pie dish and bake until brown. Tangerine Pudding. 11b flour; 2oz- butter; 2dz sugar; halfteaspoon Cloudy - Lemon Food Flavour- • ing; 1 teaspoon baking powder; 1 egg; 1 breakfastcup milk; 2 tablespoons golden syrup. Grease a basin and put golden syrup in bottom. Rub butter into flour and add dry ingredients.- Beat egg; add essence; add■ the milk and gradually mix to the consistency of' a thick batter. Pour into basin; cover with greased paper and steam' 1 hour.' Sweet Potato Pone; Blend < 1 cup sugar 1 cup butter 2 cups ’ grated- sweet potato and' i cup milk. Beat well and then add 1 teaspoon’powdered ginger and grated rind of 1 orange. Place in a shallow baking pan and bake in a slow oven (325 to 350 degrees F.) one and'a-half to two hours. Gingerbread. Put together in mixing bowl i cup sugar 4 cup shortening £ cup molasses 1 cup hot water. Mix thoroughly and

when cool add 2 cups all-purpose flour, sifted with 1 teaspoon soda 1 teaspoon baking powder 1 teaspoon ginger i teaspoon salt.'. Bake in moderate oven 350 degrees F. about 20 minutes.This batter will seem very thin, but it is correct. A Sandwich Spread. Equal parts of apple butter mixed well with peanut butter makes a delicious sandwich spread. Salmon Sandwich Loaf. Remove crusts ' from sandwich loaf, cut lengthwise into four slices. Spread each slice with mayonnaise. On bottom layer arrange two sliced tomatoes, lettuce; season. Add second slice; cover with 1 cup (Jib) flaked tinned salmon mixed with sauce. Add third slice; cover with chopped mixture of four hard-boiled eggs, diced celery, olives and mayonnaise. Add fourth slice. Press loaf gently into shape, “ice” with cream cheese blended with milk. Serves eight. Salmon Rounds. Cover a baking dislfwith thick slices of tomato; sprinkle with salt. Pile on slices two cups (11b) flaked tinned salmon seasoned with salt, pepper and with slices of cheese; heat in hot oven (450 deg. F.) until brown—about 15 minutes. Serve toast and crips bacon. Serves six. Salmon Nut Tea Rolls. Flake 1 cup (Jib) tinned salmon, add cup mayonnaise, season, blend into smooth paste. Cut 18 very thin slices of bread; cut off crusts, spread each slice with salmon mixture, and roll like tiny: jelly -roll. Cut each roll in half if shorter ones are desired. Coat each with cream cheese (moistened with milk) and chopped nuts. Makes 18 long or 36 short rolls.