The victory cookery book

| Ginger Nuts (no Fat) Materials.—8 oz. dry mashed potato, 1 oz. syrup, 4 oz. rice flour, 4 oz. self-raising flour, 4 oz. chopped baked beetroot, 1 teaspoonful ginger (heaped), 1 gill of water or milk. Method.—Mix all the ingredients together, dissolve the syrup in the moisture, add a pinch of salt. Roll on the pastry-board to form a roll, flatten slightly and cut into slices 4 inch thick. Bake on a greased — baking-sheet for 15 to 20 minutes. When half baked, turn over and finish cooking. _Maize Sandwich Cake — Materials —3 lb. finest maize semolina, 4 pint of milk, 2 oz. fat, 2 oz. sugar, 3 dried eggs, 4 oz. mashed potato, rind of half a lemon, a few drops of almond essence, 1 tablespoonful spirit, 4 lb. self-raising flour, juice of half a lemon. Method.—Soak the maize in the milk for 8 to 12 hours. Cream the fat and sugar, add the eggs and potato, lemon rind and almond essence, and beat to make as light as possible. Now add the maize and selfraising flour, lemon juice and spirit. Place in a cake tin or sandwich tins and bake in a moderate oven. If baked as a sandwich, spread with jam. Potato and Jam Rings Materials.—2 oz. syrup, 4 lb. potato purée, 4 oz. fat, 1 teaspoonful baking powder, 1 dried egg, } lb. rice flour, } lb. standard flour, jam for filling. Method.—Mix the syrup, potato purée, fat and egg together, beating as lightly as possible. Add the rice flour, standard © flour and baking powder. Fill in a forcing- | bag with star or rose tube and force out on — to a baking-sheet, greased and dusted with | flour, to form rings. Bake in a moderate | oven. When baked, fill the centre with jam. Hot Potato Cake Materials.—1 lb. mashed potato, 2 oz. fat, i 2 oz. sugar, a pinch of salt, a little flavouring © (lemon or vanilla), 2 eggs, a few bread- — crumbs, syrup. Method.—This is made with cooked potatoes, preferably baked. Mix the potato, fat, sugar, the yolks of the eggs, salt, | and flavouring to taste, lightly fold in the | white of eggs beaten to a firm froth. Line a cake tin with fat and breadcrumbs and fill with the mixture. Bake for about | 30 minutes and serve with syrup, or if any juice is left over from the stewed fruit, boil this up and thicken with diluted potato or | corn flour to a light syrup, and use. Potato Rock Cakes Materials ——4 1b. dry mashed potatoes, 1 dessertspoonful of oil or fat, 4 oz. rice — | | | =| s $ flour, 4 oz. ordinary flour, 2? oz. baking powder, 4 oz. spice, 4 oz. sugar and _ beetroot chips or fruit. _ Method.—Mix the mash with the oil; add the rice flour, and let rest for 12 hours or more, then mix with the other ingredients but do not add any moisture. Prepare by cutting with a fork parcels of paste, place these on a baking-sheet and spread out to make them look larger. Let rest for 10 to 15 minutes, then bake in a sharp oven. | Maize and Potato Cakes Materials.—3 pint milk, 4 lb. potato purée, 1 gill maize meal, a little jam and flour, } oz. fat, 1 oz. sugar or syrup, almond flavouring. Method.—Boil the milk with the potato, maize meal and fat for 20 minutes; add the syrup or sugar and almond flavouring to taste. Place on a dish to cool quite level, or fill a bread tin with the mixture. When cold cut into squares or slices, dust with flour, grease a frying-pan or bakingsheet and fry or bake to a nice colour. Serve with jam. 3 Turn Overs Materials.—Potato short paste (see p. 181), a a few apples, a little moist sugar or syrup, a few cloves.