The Samaritan cookery book

Orders to any of the above Addresses will receive immediate attention. Works :— Greenhead, GLASGOW. Chocolate Icing. 3 ozs. chocolate. 1 1/2 gill of water. 1/2 lb. icing sugar. | 1 teaspoonful vanilla essence. Break chocolate into small pieces and put in a small pan with water. Stir over fire until melted. Add sugar and essence. When well dissolved remove from fire and use while warm. Icing must not boil after sugar is added. Mrs. Jackson, Northampton. APRICOT TARTLETS. 5 ozs. butter. I 1 tin apricots or peaches. 1/2 lb. flour. I 1/2 teaspoonful baking powder, 1 tablespoonful sugar. Rub the butter and flour together, add the baking powder and sugar, and make into a firm paste and roll out. Line about 20 or 24 patty pans with the paste. Put a crust of bread covered with white paper in the centre of each. Bake in a quick oven. Turn the fruit out of the tin and stew with a little sugar. Put one apricot in the centre of each, add a little syrup, and serve. Whipped cream or white of egg may be put on the top. Any other fruit may be used if desired. The cases may be made and kept in a tin and used as required. Mrs. A. P. White, Shawlands. GERMAN PUFFS (Flake Puff Pastry). 1 lb. flour. I A little pinch of salt. 1 lb. butter. | A little water. Rub half of the butter well into the flour, and mix with a little cold water, then roll out flat once. Place other half of butter in pieces over it. * Roll out again and double over, knocking it well five times with side of hand. Then lay aside for a quarter of an hour. Repeat from * three times. Then roll out as thin as a penny, cut in circles, and put half a teaspoonful of jelly in centre of each, and fold over to form half circles. Place on buttered paper on shelf and fire in a quick oven, taking care not to scorch. These should rise at least two inches. Miss Wyse, Giffnock. PETITS CHOUX. 5 ozs. flour. I 3 eggs. 2 ozs. butter. | 1/2 pint milk. Mix flour and butter in a pan over fire. Add gradually the milk, then eggs well beaten. Let mixture cool a little, then take small lumps on a fork, place them well apart on buttered tin, and cook in good oven till ready, io to 15 minutes. Make hole and put in some jam and serve. Mrs. Brown, Kerse, Falkirk. POOFTIES. Flour. I Baking powder. Salt. I _ Milk. Fat for frying. Mix flour with a larger proportion of baking powder than for crust, and add to it a pinch of salt. Add milk, and mix the dough with a knife until stiff enough to roll. Turn on to a floured board and roll to half inch thickness, and cut into small squares, which fry in boiling fat. Serve with jam, honey, syrup or treacle. May be eaten hot or cold, but are most crisp hot. Miss Kershaw. FRIARS OMELET. 6 apples. I 1 oz. butter. 2 eggs. I 1 oz. breadcrumbs. Sugar to taste. Pare and core the apples and stew with sugar and butter till into a pulp. When cold, stir in eggs beaten, butter a pie dish, line with breadcrumbs, pour in mixture, cover with more crumbs. Bake for 1 hour in a good oven, turn out and sprinkle sugar over. SWEET OMELET. 1 dessertspoonful sugar. I 3 eggs. 1 dessertspoonful rice flour. | Jam. Separate the yolks and whites of eggs. Beat the yolks and add to them the flour of rice and sugar. Have the whites beaten to a stiff froth and add gradually to the mixture, whisking all the time. Pour it into a pan with some melted butter in it and