MORNING TEA GUESTS

Wairarapa Times-Age, 28 August 1940, Page 8

MORNING TEA GUESTS

LIKE PLAINER KINDS OF FOOD. TRY THESE RECIPES. Guests for morning tea so often present to the hostess a problem which is very simple to overcome with just a little extra thought and not a great deal of trouble.

Almost universally guests at this time of the day prefer a very plain tea and there are such numerous and varied tempting plain foods which can be served and enjoyed that a few suggestion here might help to overcome the difficulties.

| Scones are always a favourite and may be varied in ever- so many different ways. Sultanas or dates may be added to plain scones and there are also cheese, syrup and girdle scones. All of these are especially tempting when freshly made. Besides, there are pikelets, plain or ginger gems or nutbread, all excellent at morning tea time. Pikelets. Take 1 breakfastcupful flour, 1 tablespoonful sugar, J teaspoonful salt, 1 teaspoonful baking soda, 2 teaspoonfuls cream of tartar, 1 cup milk, Hoz butter. Method: Put all the dry ingredients into a basin, mix to a smooth batter with the well-beaten egg and milk and lastly add the melted butter. Cook on a hot buttered girdle pan. Plain Scones. Take 2 large cups flour, and sift into it J teaspoonful salt, 1 teaspoonful baking soda and 2 teaspoonfuls cream of tartar. Rub in IJoz butter and mix with a teacup of milk or milk and cream and knead well. Cook 15 to 20 minutes in a fairly hot oven. I Brown Scones. Take 6oz wholemeal flour, 2oz white flour, 1 level teaspoonful cream of tari tar, i level teaspoonful baking soda, 2oz butter, milk to mix. Method: Sift together the flour, cream of tartar, soda and salt; rub in the butter and mix to a soft dough with the milk. Cut into rounds or squares and cook 15 lo 20 minutes in a fairly hot oven. Bran Biscuits. Take 1 egg 11 cupfuls flour, 11 cupfuls bran, .Jib butter. Jib sugar, 1 teaspoon baking powder. Method: Cream the butter and sugar, add the egg. flour and bran. Roll out and cut into shape. Cook about 10 minutes. Butter before serving. Sweet Bran Biscuits. Take Jib butter, 1 teacupful sugar, 1 egg, 1 tablespoonful golden syrup, 1 breakfastcupful flour, 1 breakfastcupI’ttl bran, 1 teaspoonful baking powder. Method: Cream the butter and sugar, add the syrup and beaten egg, then the flour, bran and baking powder. Roll

into small balls and cook on a cold tray in a medium oven. Plain Gems. Beat to a foam the yolk of an egg. 1 cup of sugar, and 1 cup of cream; a little grated lemon rind may be added for flavouring. Stir in slowly, beating, thoroughly 2 cupfuls of flour into’ which has been sifted a heaped tablespoonful of cornflour. Beat until light and smooth, then add the wcll-bcatcn egg whites, stirring just enough to mix them in. Turn into heated gem irons, previously buttered and bake in a rather quick oven. Ginger Gems. Take 1 piled cup flour, with J teaspoonful salt 1 teaspoonful ground ginger, 1 egg, J cup milk, one level teaspoonful bicarbonate of soda. 2oz butter, J cup sugar, 1 tablcspoonful golden syrup. Method: Cream the butter and sugar, add the golden syrup, then the wellbeaten egg. Next add the milk warmed and having the soda added. Lastly add the dry ingredients. Make the gem i irons very hot and cook the gems in a I fairly hot oven for 15 to 20 minutes. '