The victory cookery book

Method.—Roll out the bread dough and place it on a baking-sheet. Now turn up the edges to form a border, spread with jam or grated carrot, then arrange the fruit carefully in the centre, allow the bread dough to rise and bake the whole. When baked sprinkle the surface with sugar and spice mixed. This forms not only a sub- stantial sweet, but a very appetising dish. Any other fruit may be used. : Maize Pancakes Materials.—1 pint of water, 1. gill of maize semolina, a pinch of salt, 2 eggs, 4 0Z. sugar, 4 oz. flour, a little milk (about 1 gill), the grated rind of half a lemon. Method.—Boil the water, and rain in the maize semolina and a pinch of salt. Let slowly cook or steam for a 4 hour. Turn out into a basin, mix with the yolks of the eggs, sugar, flour and_ sufficient milk to make a fairly stiff batter. Add the lemon rind and the whites of the eggs beaten to a firm froth, and bake like drop scones. The pancakes can also be made by adding prepared flour instead of the ordinary, and PASTRY AND SWEETS 189 using 1 dried egg instead of two fresh, the other ingredients remaining the same. Maize Jam Roll Materials.—1 pint of water, 2 oz. chopped suet (or 14 oz. fat), a pinch of salt, $ lb. maize semolina, 4 lb. prepared flour. Method.—Boil the water, suet, salt and maize semolina ; cook by stirring till it leaves the sides of the pan. Take out of the pan into a basin and mix with the prepared flour. Wet a pudding-cloth in cold water, place the paste on it, and roll out into a square. Spread the jam over it and roll up by lifting the cloth. When the roll is shaped, shut the ends and roll in the cloth, tie loosely and boil in water (do not steam) for 1} to 2 hours. Bread Jelly Materials.—Odd pieces of bread left over, syrup or sugar to sweeten, a little flavouring as desired. Method.—Take any pieces of bread left over, place in a pan of water, bring to the boil and place on the back of the stove; cover the pan, and simmer as long as possible —5 to 8 hours. The bread must not be 199 THE VICTORY COOKERY BOOK > stirred, and as the water will evaporate more may have to be added. When the bread breaks up and begins to jelly, sweeten with syrup or sugar and flavour as desired. Turn out into a pudding mould and let cool; when cold it will be like a jelly. All cereals—tapioca, sago, rice, macaroni—can be treated like this, so a variety of jellies can be made without gelatine. They turn cloudy in the cooling. Fruit juice may be added, and thus an excellent sweet is made. Potato Gateau Materials.—4 oz. dry mashed potato, 1 oz. fat, 1 oz. sugar, 1 gill of milk, 1 beaten egg, flavouring to taste, 1 oz. corn flour or other starch, 1 tablespoonful of jam, some _ pie crust (see p. 181). ; Method.—Line a greased sandwich tin with pie crust. Mix the potato, fat, sugar, milk, egg, flavouring and corn flour together. Line the crust with the jam, and pour the potato mixture in the centre and spread out level. Bake in a moderate oven for 20 minutes. The whole can be covered with paste or with strips of paste in trellis fashion, accord- ing to taste. PASTRY AND SWEETS 191 Potato Rocks Materials—1 |b. dry mashed potato, 4 Ib. rice flour, 4 lb. self-raising flour, 1 tablespoonful oil or 1 oz. of fat, 2 oz. sugar, 4, 0z. baked beetroot, flavouring and spice, 1 gill of moisture. Method.—Cut the beetroot into diamond shapes. Mix the fat and potato together thoroughly to make it light, add the rice flour and mix well. Let this rest as long as possible, or even prepare the day before required. Then mix lightly with the other ingredients, last of all adding the moisture. Make into rocks with a fork on a greased baking-sheet, and bake in a fairly hot oven for from 15 to 20 minutes. The beetroot will turn sultana colour. Potato Scones |