dough. Put it on a floured board, divide the paste into six even-sized portions, and shape each into a small roll. Place them on to a floured baking tin, and bake in a moderately heated oven for twenty minutes. 215. HOVIS GINGERBREAD. lbs. Hovis flour 6 ozs. fine sugar 12 ozs. butter 1 oz. ground ginger 1 oz. bicarbonate soda 2 eggs A little milk✪ Hovis Gingerbread After well mixing “Plovis” flour and soda, rub in butter, sugar and ginger, and make into a firm dough with the syrup, eggs and milk. Requires to be baked slowly and well. Will make about four cakes if one pound weight. 216. HOVIS SCONES. 2 lb. Hovis flour 3 ozs. I’aisley flour 5 ozs. lard or butter 2 eggs 3 oz sugar 1 pint of milk✪ Hovis Scones Carefully mix the “Hovis” flour with the Paisley flour then rub in the butter. Beat the eggs and sugar well, and add them and the milk to the flour and make a smooth dough. Wash over with milk or egg and bake in sharp oven. 10+ THE EXHIBITION COOKER T BOOK. 217. HINTS TOR MAKING AND BAKING HOVIS BREAD AT HOME. warm water). Take about three parts of the flour and mix it thoroughly with the water, then pour in the yeast and mix again, this time using also the remainder of the flour. BAKING. — Let it rise 20 to 40 minutes and bake rather longer than ordinary bread, say 15 or 20 minutes longer. 3i lbs. Hovks flour 1 oz. compressed yeast (dis- 1 quart water (about as warm as the hand can bear it). Use no salt. solved in 2 tablespoonfuls of THE EXHIBITION COOKERY BOOK. J°5 SAVOURIES & BREAKFAST DISHES. 218. SAVOURY OMELET. 3 eggs Salt and pepper 1 small shallot 1 tablespoonful cream or milk 1 oz. butter 1 teaspoouful chopped parsley✪ Savoury Omelet Break the eggs into a basin ; add the milk or cream and chopped parsley, and enough pepper and salt to taste. Beat up well. Peel and chop finely the shallot, fry it in the butter to a golden colour in an omelet pan, then stir in the beaten eggs, etc. Continue to stir over the fire until the mixture begins to set ; then roll up into the shape of a cushion ; allow the omelet to get a nice golden colour, and turn out on to a hot dish. 2 IQ. SARDINE OMELET. 3 eggs 1 teaspoonful anchovy essence 1 oz. butter i tablespoonful cream or milk 3 sardines, freed from skin and bones Pepper Break the eggs into a basin, add the cream or milk, and beat up well, cut the sardines into small dice, add these and the anchovy essence, and mix thoroughly. Season with a pinch of pepper. Melt the butter in a frying or omelet pan, pour in the mixture, cook whilst stirring until the eggs begin to set, then form the mixture into a half moon or cushion shape, allow it to take colour (a nice light brown) and turn out quickly on to a hot dish TJIK EXmiilTION COOKER Y LOOK. IO() 220. SCRAMBLED EGGS WITH MUSHROOMS. 4 eggs 6 — 8 preserved muslirooTns Salt and pepper 2 ozs. fresh butter A tablespoonful cream A round of toasted bread✪ Scrambled Eggs with Mushrooms

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dough. Put it on a floured board, divide the paste into six even-sized portions, and shape each into a small roll. Place them on to a floured baking tin, and bake in a moderately heated oven for twenty minutes. 215. HOVIS GINGERBREAD. lbs. Hovis flour 6 ozs. fine sugar 12 ozs. butter 1 oz. ground ginger 1 oz. bicarbonate soda 2 eggs A little milk After well mixing "Hovis" flour and soda, rub in butter, sugar and ginger, and make into a firm dough with the syrup, eggs and milk. Requires to be baked slowly and well. Will make about four cakes if one pound weight. 216. HOVIS SCONES. 2 lb. Hovis flour 3 ozs. I’aisley flour 5 ozs. lard or butter 2 eggs 3 oz sugar 1 pint of milk Carefully mix the “Hovis” flour with the Paisley flour then rub in the butter. Beat the eggs and sugar well, and add them and the milk to the flour and make a smooth dough. Wash over with milk or egg and bake in sharp oven. 10+ 217. HINTS TOR MAKING AND BAKING HOVIS BREAD AT HOME. warm water). Take about three parts of the flour and mix it thoroughly with the water, then pour in the yeast and mix again, this time using also the remainder of the flour. BAKING. — Let it rise 20 to 40 minutes and bake rather longer than ordinary bread, say 15 or 20 minutes longer. 3i lbs. Hovks flour 1 oz. compressed yeast (dis- 1 quart water (about as warm as the hand can bear it). Use no salt. solved in 2 tablespoonfuls of J°5 SAVOURIES & BREAKFAST DISHES. 218. SAVOURY OMELET. 3 eggs Salt and pepper 1 small shallot 1 tablespoonful cream or milk 1 oz. butter 1 teaspoouful chopped parsley Break the eggs into a basin ; add the milk or cream and chopped parsley, and enough pepper and salt to taste. Beat up well. Peel and chop finely the shallot, fry it in the butter to a golden colour in an omelet pan, then stir in the beaten eggs, etc. Continue to stir over the fire until the mixture begins to set ; then roll up into the shape of a cushion ; allow the omelet to get a nice golden colour, and turn out on to a hot dish. 2 IQ. SARDINE OMELET. 3 eggs 1 teaspoonful anchovy essence 1 oz. butter i tablespoonful cream or milk 3 sardines, freed from skin and bones Pepper Break the eggs into a basin, add the cream or milk, and beat up well, cut the sardines into small dice, add these and the anchovy essence, and mix thoroughly. Season with a pinch of pepper. Melt the butter in a frying or omelet pan, pour in the mixture, cook whilst stirring until the eggs begin to set, then form the mixture into a half moon or cushion shape, allow it to take colour (a nice light brown) and turn out quickly on to a hot dish TJIK EXmiilTION COOKER Y LOOK. IO() 220. SCRAMBLED EGGS WITH MUSHROOMS. 4 eggs 6 — 8 preserved muslirooTns Salt and pepper 2 ozs. fresh butter A tablespoonful cream A round of toasted bread

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Hovis GingerbreadHovis SconesSavoury OmeletSardine OmeletScrambled Eggs with Mushrooms

The exhibition cookery book