MALT IN COOKERY

New Zealand Listener, Volume 5, Issue 121, 17 October 1941, Unnumbered Page

MALT IN COOKERY

ALT is one of those things | V | which have lately come to the fore as a useful addition to our diet. We have always known it as a kind of medicine, of course, and have given our childrén malt and cod liver oil; and malted milk has long been a favourite beverage with delicate people, on account of its easy digestibility; Now, however, there ig quite a vogue for including it in cakes and biscuits, so here are some recipes for making them. Malt Biscuits; No. 1. Five ounces, of. sugar, either white or brown; 44 ’smali.teacup of milk; 4 oz. of butter; 1-1b. flour; 4 teaspoon of soda; a pinch of salt; and 144 tablespoons of malt extract; Boil the milk and sugar together, then add the soda and malt, stirring in well. Leave to cool a little, then rub ‘the butter into the flour, add the ingredients from the saucepan, and toll. out. If a: biscuit forcer is to be used, this mixture is really quite a slack one. The biscuits are-very good indeed. Bake iti a steady oven till cooked. Malt. Biscuits No. 2 _ Cream together. %4lb. butter and 1 tablespoon sugar, add one tablespoon of malt, and-1 tablespoon golden syrup heated together, then mix in 2 cups of flour sifted with 1 teaspoon carbonate of

soda. Roll out thin, cut into small shapes and bake in a not too hot oven. Malt and Date Loaf One egg, 1% cup sugar, 2 tablespoons malt, 144 tablespoons butter, 1lb. dates, 2 cups flour, % cup boiling water, 1 teaspoon baking soda, Chop up the dates and put into a bowl with the boiling water and soda. In another bowl beat the butter and sugar, add the egg and malt, and beat until well mixed. Then add the dates, and lastly, the flour. Bake gently for one hour. This loaf will easily keep for three weeks. In fact, the "Link" who sent it to me said it was teally nicer after three weeks than when fresh. In any case, it should not be cut the same day it is made, and it is delicious cut in thin slices and spread plentifully with butter. Malt Meal Wafers Four ounces each of butter and sugar, 1 egg, 1 tablespoon of malt, %2 cup flour, 2 tablespoons milk, 1 cup bran, 2 cups wholemeal, 1 teaspoon of baking powder. Cream the butter and sugar, add the egg and then the malt, and beat well. Mix in the milk and then the dry ingredients, turn on to floured board and knead. Roll very thin, prick well, cut into squares, and bake in a moderate oven. Watch these wafers carefully, as they burn easily. Malt Toffee No. 1 One cup of golden syrup, ilb, of sugar, lb. of butter, and 2 dessertspoons of malt. Put all in a saucepan

together, and boil till the mixture is like thick porridge. Put on a buttered plate, and just before it sets, make twists by cutting it in long pieces and twisting together. Then cut into convenient blocks, It is good for young, as well as old. Malt Toffee No. 2 Melt 1 tablespoon of butter and 1 tablespoon of vinegar, and add 2 breakfast cups of sugar. Stir quickly, and when the sugar is melted, add 1. tablespoon of malt. Test in cold water until it snaps. It cooks in a very short time and burns easily. Malt Toffee No. 3 One cup of golden syrup, 1lb. of sugar, between % and 1b. of butter, and 2 dessertspoons of malt. Put all in the saucepan together. Boil till thick like porridge, and put on a buttered plate. Just before it sets, cut it into long strips and twist it, then cut it into blocks. Strengthening Malt Tonic One pound of malt, bought from the grocer, 20z. of marrowfat from the shinbone, the yolks of 3 eggs, and the juice of 2 large or 3 small lemons. Boil the marrowfat, and strain it. Mix together the yolks of the eggs and the lemon juice, and add the hot marrowfat. Warm all the ingredients over the fire, stirring all the time, and add the hot malt, Mix well, put into jars and let it cool. Give children up to about 5 years of age a teaspoonful after meals, older children may take more. Always begin with a little and increase the dose as you find the child can take it. This is often a good tonic for older people, and convalescents as well. Malt Scones * One cup of wholemeal, 1 cup bran, 4% cup milk, 2 tablespoons malt, 1 cup of flour, 2 teaspoons of baking powder, 1440z. butter. Rub the butter into the sifted dry ingredients. Add the malt to the milk, and sprinkle this liquid over the dry ingredients. Make it into a soft dough. Roll lightly, or pat into a flat sheet, and cut it into rounds. Place on a cold floured tray, and bake at 450 degrees for 12 to 15 minutes, Chopped dried fruit and nuts make a delicious variation, As much as 1 cup of fruit and 1% cup of nuts may be added. More Malt Biscuits Ten ounces of flour, 40z. butter, 30z, brown sugat, 1 tablespoon golden syrup, and 2 tablespoons malt. Cream the but« ter and sugar, add the golden syrup, and then the malt and flour. Roll out, and cut into oblongs. This makes about five dozen, and they are very crisp. Bake for about 15 minutes at 375 degrees, top off, bottom low, in electric oven, until golden brown. Malt Sponge Cake One breakfast cup of flour; 1 teae spoon baking powder; 1 tablespoon malts 1 small cup of sugar; 3 oz. of butters (Continued on next page)

(Continued from previous page) 3 eggs; and 1 tablespoon of milk. Melt together the butter, the milk and the malt. Make warm, but not hot. Beat together the eggs, and sugar, till creamy and light; add the warm liquid and lastly the flour sifted with the baking powder. Bake in a shallow tin. It may be cut open and filled, or simply iced with chocolate icing. Short Malt Biscuits Cream together % Ib. butter and ™% Ib, sugar. Add one egg and beat; then one dessertspoon of malt, and stir well in. Lastly fold in 7 oz, of flour; 1 oz. of cornflour; and a good teaspoon of baking powder sifted together. Put in teaspoon lots on a cold oven shelf, and bake a delicate brown. Moderate oven. Malt Cream Pie Have ready a pastry shell cooked. Now make the filling with 2 rounded teaspoons of gelatine; 2 heaped tablespoons sweetened condensed milk; 3% breakfast cup of hot water; 1 heaped teaspoon malt; few drops of vanilla; % cup of cold water; 1 level tablespoon of cornflour moistened with 1 tablespoon of water; the yolk of 1 egg; and the whites of 1 or 2 eggs. Soak the gelatine in the % cup of cold water. Put on the milk, hot water, and malt together, add the cornflour and stir till thick. Beat up the yolk, pour on the malt mixture, and return to the pan till it all thickens. Then let it get cold. Now combine with the gelatine mixture, add the beaten egg white, stand till firm enough to pour into the shell, and decorate with whipped cream or chopped nuts.