Sea Cookery

JAM TURNOVERS. These are made and baked exactly in the same way as Jam Puffs, excepting that they are different in shape. After putting jam in the centre of each round they are folded over into exact halves, and the edges pressed together to prevent them coming open during baking. Finish off and bake as directed for Jam Puffs. CREAM SLICES (Vanilla Fingers). Roll out a sheet of puff paste until it is two feet long and eight inches wide, and about 1/4 inch thick. Cut this into halves, lengthwise. This will give you two strips of paste, each four inches wide.. Put these on a baking sheet and bake in a hot oven (425° F.)- about half an hour. Remove them from the oven and allow to go cold on the baking tin. When cold, spread custard filling, flavoured with vanilla, thickly over one strip of the puff paste, and lay the second strip of paste on the top, sandwich fashion. Spread water icing on the top of this, and when it has set, have a sharp knife and cut the strip across into twelve even pieces, and serve. 3 lbs. flour 4 lb. butter 4 lb. lard 14 lb. sugar 10 eggs SULTANA CAKE. 2 lbs. sultanas 4 lb. chopped candied peel 1 pint milk 4 oz. baking powder Have ready a paper lined baking tin, or if preferred, round cake tins. Put the butter, lard, and sugar into a bowl, and beat them together until creamy. Add the eggs two at a time and beat them well in. Then mix in the sultanas and chopped peel. Finally, add the flour, baking powder, and milk, and mix all together thoroughly. Put this mixture into the paper lined tin and bake in a slow oven (350c F.). The time to bake depends upon the thickness of the cake. If about four inches thick it will take about one hour. OATCAKES. 1 lb. fine oatmeal I 1 white of egg pinch of salt | cold water Mix all together to a stiff dough. Divide this into four, roll each piece out very thin, and cut it across into four parts. Bake in a hot oven (400° F.) ten minutes. SCOTCH BANNOCKS. '2 lbs. fine oatmeal -J lb flour f- lb. lard i lb sugar i oz. bi-carbonate of soda cold water Mix the flour and oatmeal together, rub in the lard, add the -sugar and soda, and mix to a stiff dough with cold water. Divide this into twelve even parts, roll out each part very thin, and bake for ten minutes in a hot oven (400° F.). Have ready a baking sheet about 18 inches square, and cover this with clean kitchen paper. Do not grease the paper, and do not allow grease to in any way come in contact with the mixture. Separate the yolks from the whites of the eggs, put the whites in a very clean and dry bowl, then beat up the yolks to a froth, add one half of the sugar, and beat up the yolks and sugar again until frothy. Now take a clean dry whisk and beat up the whites to a very firm white froth, add the remaining sugar to this, and again whisk up thoroughly. When this has been done satisfactorily, put the yolks and whites together and mix them. Now add the flour, and shake this in carefully, but do not whisk it, or you will break up the air cells in the mixture. Spread this mixture evenly on the papered baking sheet and bake from seven to ten minutes, according to the thickness of the mixture, in a very hot oven (425° F.).