Materials.—3 \b. dry mashed potatoes, 4, oz. rice flour, a pinch of sugar (not essential), 1 beaten white of egg, 4 oz. flour, 3 oz. _ baking powder. _ Method.—Mix the potato, rice flour, and sugar together, and allow to rest for a few hours, then add the loosely beaten white of egg (or half a dry egg), flour and baking 192 THE VICTORY COOKERY BOOK powder. Mix lightly into a soft dough, shape into balls the size required, place on a floured board and press flat with the lid of a cocoa tin toformaround. Let rest for 10 to 15 minutes, then place on a girdle or frying- pan, and bake on the hot-plate or in the oven. Potato Shortbread Maiterials.—4 lb. mashed potato, 6 oz. rice flour✪ Potato Scones, 2 oz. fat, a pinch of salt, 2 oz. sugar, 2 oz. self-raising flour. Method.—Work the mashed potate warm with the fat and sugar and salt, then add the rice flour, last of all the self-raising flour, or flour and baking powder. Roll out on a floured board, cut to shapes desired, and bake to a very light fawn colour. Potato and Maize Pudding—1 Materials.—1 pint of milk, 1 gill of maize semolina, 4 lb. dry mashed potato, 1 table- spoonful of jam, 1 oz. sugar, almond flavour- ing to taste, 1 oz. desiccated coco-nut, a little fat. Method.—Boil the milk, add the semolina and put in atin. Cover, and place in boiling water, or steam for l hour. Put the contents PASTRY AND SWEETS 193 in a basin, mixing in the potato, sugar, flavouring and coco-nut. Place a layer of this in a pie-dish, spread with jam and cover with the remainder of the maize preparation. Brush over with fat and bake to a nice colour. The pie-dish should be placed in a baking- tin with water to prevent overheating at the bottom of the dish. Potato and Maize Pudding—2 Materials —4 lb. maize, 4 pint of milk, 4 1b. dry mashed potatoes, almond flavouring to taste✪ Potato and Maize Pudding, 1 oz. ground almonds, 1 beaten egg, 1 oz. sugar or syrup, 1 oz. fat, 4 0z. steamed or baked chopped beetroot. Method.—Soak the maize in the milk over- night for about 8 hours. Add all the re- maining ingredients, mix together, and bake ‘in a pie-dish like a bread-and-butter pudding. The above ingredients will make a steamed pudding by adding 8 oz. self-raising flour and steaming for 2 hours or more. Semolina Cheese Cakes Materials.—1 gill maize semolina, 1 pint of milk and water mixed, sugar or syrup to sweeten, a little almond essence, a little Jam. 13 194 THE VICTORY COOKERY BOOK Method.—Boil the maize semolina in the milk and water (or all milk if desired). © Place in a tin and steam for 1 hour. Turn — into a basin, sweeten with the sugar or — syrup, and add the almond essence to flavour. Line patty pans with potato paste, place a little jam of any kind at the bottom, cover with the semolina, and bake in a moderate oven till nicely coloured—about 20 minutes. Maize and Marmalade Charlotte Line some timbale moulds with potato short paste (see p. 183). One-third fill with marmalade, then, till three-quarters full, with the maize prepared as in previous recipe. Bake for 20 minutes. Turn out, and serve with custard. Orange Maize Pudding . Materials. —2 oz. maize semolina, 1 gill water, 1 oz. suet or fat, 4 oz. soaked and squeezed bread crusts, 1 oz. marmalade, 1 gill of milk, a pinch of salt,. flavour to taste, and a few drops of cochineal, 2 oz. self-raising flour. Method.—Boil the maize semolina and fat together in the water. When dry, add PASTRY AND SWEETS 195 the bread, marmalade, milk, salt, flavouring and cochineal, and last of all mix in the flour. Steam for 2 hours, and serve with custard sauce or marmalade sauce. Sago Jelly Materials —% Ib. prunes or other dried fruit, 1 bay leaf, a few cloves, 2 oz. sago, a few drops of cochineal, almond and caramel essence, a little diluted corn or potato flour. ✪ Baked Maize and Apple Pudding

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Materials.—3 \b. dry mashed potatoes, 4, oz. rice flour, a pinch of sugar (not essential), 1 beaten white of egg, 4 oz. flour, 3 oz. _ baking powder. _ Method.—Mix the potato, rice flour, and sugar together, and allow to rest for a few hours, then add the loosely beaten white of egg (or half a dry egg), flour and baking 192 THE VICTORY COOKERY BOOK powder. Mix lightly into a soft dough, shape into balls the size required, place on a floured board and press flat with the lid of a cocoa tin toformaround. Let rest for 10 to 15 minutes, then place on a girdle or frying- pan, and bake on the hot-plate or in the oven. Potato Shortbread Maiterials.—4 lb. mashed potato, 6 oz. rice flour, 2 oz. fat, a pinch of salt, 2 oz. sugar, 2 oz. self-raising flour. Method.—Work the mashed potate warm with the fat and sugar and salt, then add the rice flour, last of all the self-raising flour, or flour and baking powder. Roll out on a floured board, cut to shapes desired, and bake to a very light fawn colour. Potato and Maize Pudding—1 Materials.—1 pint of milk, 1 gill of maize semolina, 4 lb. dry mashed potato, 1 table- spoonful of jam, 1 oz. sugar, almond flavour- ing to taste, 1 oz. desiccated coco-nut, a little fat. Method.—Boil the milk, add the semolina and put in atin. Cover, and place in boiling water, or steam for l hour. Put the contents PASTRY AND SWEETS 193 in a basin, mixing in the potato, sugar, flavouring and coco-nut. Place a layer of this in a pie-dish, spread with jam and cover with the remainder of the maize preparation. Brush over with fat and bake to a nice colour. The pie-dish should be placed in a baking- tin with water to prevent overheating at the bottom of the dish. Potato and Maize Pudding—2 Materials —4 lb. maize, 4 pint of milk, 4 1b. dry mashed potatoes, almond flavouring to taste, 1 oz. ground almonds, 1 beaten egg, 1 oz. sugar or syrup, 1 oz. fat, 4 0z. steamed or baked chopped beetroot. Method.—Soak the maize in the milk over- night for about 8 hours. Add all the re- maining ingredients, mix together, and bake ‘in a pie-dish like a bread-and-butter pudding. The above ingredients will make a steamed pudding by adding 8 oz. self-raising flour and steaming for 2 hours or more. Semolina Cheese Cakes Materials.—1 gill maize semolina, 1 pint of milk and water mixed, sugar or syrup to sweeten, a little almond essence, a little Jam. 13 194 THE VICTORY COOKERY BOOK Method.—Boil the maize semolina in the milk and water (or all milk if desired). © Place in a tin and steam for 1 hour. Turn — into a basin, sweeten with the sugar or — syrup, and add the almond essence to flavour. Line patty pans with potato paste, place a little jam of any kind at the bottom, cover with the semolina, and bake in a moderate oven till nicely coloured—about 20 minutes. Maize and Marmalade Charlotte Line some timbale moulds with potato short paste (see p. 183). One-third fill with marmalade, then, till three-quarters full, with the maize prepared as in previous recipe. Bake for 20 minutes. Turn out, and serve with custard. Orange Maize Pudding . Materials. —2 oz. maize semolina, 1 gill water, 1 oz. suet or fat, 4 oz. soaked and squeezed bread crusts, 1 oz. marmalade, 1 gill of milk, a pinch of salt,. flavour to taste, and a few drops of cochineal, 2 oz. self-raising flour. Method.—Boil the maize semolina and fat together in the water. When dry, add PASTRY AND SWEETS 195 the bread, marmalade, milk, salt, flavouring and cochineal, and last of all mix in the flour. Steam for 2 hours, and serve with custard sauce or marmalade sauce. Sago Jelly Materials —% Ib. prunes or other dried fruit, 1 bay leaf, a few cloves, 2 oz. sago, a few drops of cochineal, almond and caramel essence, a little diluted corn or potato flour.

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