The tea-time recipe book (B book)

FILLING.—Beat the butter and sugar to a cream, add the eggs, well beaten, then the mixed flours gently, and the flavouring. If the mixture is not now of the consistency of very thick cream, add a little milk to make it so. Pour into the lined patty tins, but half fill them only,.so as to allow plenty of room to rise without running over the sides. Cut narrow strips of the paste about two inches in length, put a twist in each and place on the top of mixture, and bake for about half an hour. Tins.—Same tins as for No. 4 can be used, or special fancy tins can be had from Brown & Polson, Paisley, for 10d. per dozen, post free. No. 35.-—MACAROON TARTLETS. 34, oz. Brown & Polson’s ‘‘ Patent ’’ Corn Flour. ¥Y% oz. Butter. | 4 oz. Castor Sugar. 4 oz. Ground Almonds, 1 Egg. 3 table-spoonfuls Jam. Short Crust Paste as in Recipe No. 34. Prepare short crust paste same as in Recipe No. 34, and line one dozen patty tins with it. Beat up the egg and mix the Corn Flour into it. Add the sugar, work in the ground almonds, add the butter melted, Mix all together. Put a tea-spoonful of jam into each patty tin, cover with the almond mixture and bake in a hot oven for 15 minutes. When ready, lay on a wire tray to cool. Pastry and Shortbread. No. 36.-CHOUX PASTRY. 2 oz. Brown & Polson’s ‘‘Patent” Corn Flour. 2 oz, Ordinary Flour. I oz. Castor Sugar. 2 oz. Butter. 3 Eggs. Y% pint Water. Measure out the ingredients. Mix together the Corn Flour and ordinary flour, and make them into thick cream with a little of the water. Put the rest of the water, the sugar and the butter into a saucepan aud bring it to the boil.. Pour in the flour mixture, and stir vigorously over the fire till it becomes a perfectly smooth thick paste, and leaves the sides of the saucepan ; it must boil five minutes at least. Remove the saucepan from the fire, and allow it to cool. When cool drop in one egg and beat it well out of sight; then drop in another and do the same, and then the third. Drop this mixture in tea-spoonfuls on to a greased baking tin. Bake in a moderately-heated oven about 20 minutes. They ought to have risen a great deal and feel firm. When cool, open at the side and fill with the following pastry cream. Pastry Cream :— 3%, oz. Brown & Polson’s ‘‘ Patent” Corn Flour, I oz. Castor Sugar. ¥% pint Milk. 2 Eggs. 4 tea-spoonful Vanilla Essence. Measure out the ingredients Blend the Corn Flour with the milk. Beat up the eggs, and add them along with the sugar and flavouring, Stir all over the fire till it boils and is a nice smooth paste. Allow to cool. ——0—-— Shortbread. No. 37.-SCOTCH SHORTBREAD. 1 tea- spoonful Brown & Polson’s Paisley Flour. 1 lb. Ordinary Flour. ; 8 oz. Butter. ie 4 oz. Castor Sugar. . Yolk of an Egg. Measure out the ingredients. Put the butter and sugar into a basin, and beat to a cream. Make a hole in the centre of the mixture and add the yolk of the egg. Mix the flours well together, and add gradually to the butter and sugar, mixing well. Turn on to a floured pastry board, and work the mixture into a flat round shape. ‘Notch the edges or place on a wooden shape or earthenware mould, and bake in a slow oven for twenty to thirty minutes, till a nice brown colour. Cool on a wire tray. Earthenware Moulds.—These can be had from Brown & Polson, Paisley, for 10d. each, post free, 21 ‘ Cakes. No. 38.—PLAIN GINGERBREAD. 10z Brown & Polson’s Paisley Flour. 8 oz. Ordinary Flour. 20z. Lard or Butter. © 1 oz. Treacle. 3 oz. Brown Sugar: 2 Eggs. 1 gill (nearly) Sweet Milk. 1 tea-spoonful each of Ginger, Cinnamon, and Mixed Spice. 3 1 oz, Candied Peel. A Pinch of Salt. 1 oz, Almonds. ; A few Caraway Seeds, if liked. Measure out the ingredients. Butter a one-pound