RECIPES

Wairarapa Times-Age, 25 October 1939, Page 8

RECIPES

Scotch Bun. < lib fruit (sultanas, currants, and raisins), loz chopped lemon peel, loz minced almonds, 1 teaspoon spice. 1 teaspoon ground ginger, 1 egg, j teaspoon ground cloves. \ nutmeg (grated). lloz butler 2oz sugar. 2oz flour. Cream butter and sugar, beat in egg. add flour, then mixed fruit and spices. Line a deep tin with short pastry, fill with the mixture, cover with pastry, trim, and bake in a moderate oven 2J to 3 hours. Savoury Onion and Cheese Tart. Line a tin or plate with pastry, cover with sliced onion and thickly-grated cheese, season to taste, cover with flaky pastry, and bake in hot oven. Bacon and Egg Tart. Line a shallow tin or plate with pastry. Lay on it strips of lean bacon with rind removed. Break in two or three whole uncooked eggs, add slice of tomato, pepper, and salt. Cover with layer of pastry, and glaze with beaten egg. Bake about three-quarters of an hour in moderate oven. For the flaky pastry use Boz flour. 6oz butter or lard (preferably butter), j- teaspoon salt, 1 teaspoon lemon juice, or a pinch of cream of tartar, and about j pint of cold water, or sufficient to make a firm dough. Sift flour and salt, and reserve loz for rolling out. Into the remaining 7oz flour cut or rub in 2oz butter, add the water and lemon juice and mix to a firm dough. Roll out, divide the butter into three sections, distribute one part in small sections on pastry, fold in three, pinch down open edges; roll out and repeat process until butter is used up. Fold again, roll out, and use as required. Mince Pie. Boz pastry, Jib apples, peeled and minced, jib light brown sugar, jib sultanas, Jib currants, J lemon (rind and juice), j teaspoon ground ginger, j teaspoon cinnamon. Method: Mix fruit, sugar, and spices, and cook between layers of pastry in sandwich tin. Good Inexpensive Fruit Cake. 12oz flour, 6oz sugar, 6oz butter, 3 eggs, J- teaspoon bicarb soda, J teaspoon cream tartar, 1 teaspoon cinnamon, 2 tablespoons syrup, J breakfast cup milk, and 2|lb fruit. Bake from 2J to 3 hours. Suitable tin, Bin square or 9in diameter round tin. Cornish Pasties. t lib steak or mutton, |lb potato, 1 teaspoon salt, J teaspoon pepper, -j swede turnip, 1 small onion, and 2 tablespoons water. Mince the meat, and grate the vegetables or cut them up finely and mix all ingredients. Cut pastry into rounds with saucer or plate. Place some of the mixture in the centre. Moisten edges of pastry and draw them to meet in the centre. Form the edges' into a frill; make a hole in the pastry; brush over with egg or milk and bake in moderate oven from 30 to 60 minutes, according to size.

Rough pastry may be used instead of short. Cold meat and vegetables may be used instead of fresh ingredients, but add some gravy or savoury sauce. For the short pastry use 12oz flour, 6oz of dripping, butter, or lard, 2 teaspoons baking powder, 1 teaspoon salt, about 1 breakfast cup of water. Mix dry ingredients, rub in fat with fingertips. Mix with water to a firm dough, and roll out to about Jin thickness. Fruit Squares. Use short or flaky pastry. Line tin with the pastry, put in fruit filling, turn edges over a cover with remaining pastry, glaze with beaten egg, and bake 30 to 40 minutes in a moderate oven. To make the filling use 1 breakfast cup currants, 1 breakfast cup sultanas, 1 breakfast cup cake crumbs, 1 apple (chopped), 1 tablespoon syrup, 1 tablespoon sugar ( 1 teaspoon spice, 1 teaspoon cinnamon, and .} teaspoon ground cloves.