The tea-time recipe book (B book)

110: 4 oz. Paisley Flour. 4 oz. Ordinary Flour. 2 Eggs. 4 oz. Sugar, 2 oz. Sultana Raisins. 4 oz. Butter. 1 oz. Candied Peel. 2 oz. Currants. 1 oz. Almonds. ½ tea-spoonful Lemon Essence. Milk. _ Measure out the ingredients. Butter one dozen patty ‘tins, same as for No. 4. Blanch and chop up the almonds, clean the fruit and cut up the peel. Dry them all well. Mix together the Corn Flour and ordinary flour. Beat up the eggs well. Beat the butter and . sugar to a cream. _ Add the eggs and the flour mixture - alternately to the butter and sugar. Mix well, stir in the fruit, and last of all the flavouring and the Paisley Flour. Mix lightly. Fill the tins half full, and sprinkle over them the chopped almonds. Bake in a moderate oven for about. 20 minutes, Cool on a wire tray. a 15 zi Small Cakes and Buns. No. 22.-ALMOND WAFERS. 4 oz. Brown & Polson’s ‘‘ Patent” Corn Flour. Y oz, ie a Paisley Flour. 1 oz. Ordinary Flour. 2 OF. ES UtLeDae 2 oz. Castor Sugar. 1 Egg. 1o drops Essence of Almonds. Measure out the ingredients. Mix well together the Corn Flour, Paisley Flour, and ordinary flour. Rub the butter lightly in. Add the sugar, egg and flavouring. Turn on to a floured pastry board and knead till smooth. Roll out till % of an inch thick. Cut into fingers, or any shape you prefer, and dust over with castor sugar. Bake in a moderate oven till a light brown colour. Cool on a wire tray. For Vanilla Wafers use 10 drops essence Vanilla. For Champagne Wafers use Io drops essence Lemon. No. 23.-—QUEEN CAKES, ¾ oz. Brown & Polson's Paisley Flour. 6 oz. Ordinary Flour. 4 oz. Butter. 4 oz. Sugar. 3 Eggs. 1 oz. Candied Peel. 2, oz Cherries; Grated Rind of Half a Lemon. ; Measure out the ingredients. Butter a dozen patty tins, same as used for No.4. Beat the butter and sugar to a cream, add the eggs one by one, beating well. Mix together the Paisley Flour and ordinary flour, add them to the batter and mix lightly. Lastly add the fruit and lemon rind. Pour in the prepared tins, which should only be two-thirds filled, and bake for 20 minutes in a pretty hot oven. Cool on a wire tray. N.8B.—Currants may be used instead of Cherries. No. 24.—DOUGH NUTS. 3, oz. Brown & Polson’s Paisley Flour. 6 oz, Ordinary Flour, 2 oz. Castor Sugar, 1 oz. Butter. 1 Egg A little Milk, Measure out the ingredients. Put the ordinary flour into a basin, and rub the butter lightly into it. Add the sugar and the Paisley Flour, and mix thoroughly. Beat up the egg and add it with sufficient milk to make rather a stiff dough. Roll out less than a quarter of an inch thick. Cut into rounds with a plain cutter (2% inches in diameter), then cut out the centre with a smaller cutter. Fry the circles in smoking hot fat till a light brown. Drain off the fat on paper, and dust over with castor sugar. ‘ae 5 ie ‘ x: : Tay 16 ‘ . Small Cakes and Buns. No. 25.—ALMOND BUNS. 34, oz, Brown & Polson’s Paisley Flour. 2.02: ms a ‘* Patent” Corn Flour. 4 0z. Butter, 2 oz. Rice Flour. 3 oz. Castor Sugar. 14% oz. Ground Almonds. 2 Eggs. Measure out the ingredients. Butter one dozen patty tins, same as used for No. 4. Mix together the Corn Flour, Paisley Flour, and rice flour. Beat up the eggs. Beat the butter and sugar toa cream. Add to this the. eggs and the flour mixture alternately. Mix well, and stir in lightly the ground almonds. Fill the tins half full, and bake in a moderately heated oven for fifteen or . twenty minutes. Cool on a wire tray. No. 26.—SHORTBREAD CAKES. 4 0z. Brown & Poison’s ‘‘ Patent ”’ Corn Flour. 6 oz. Butter, ¥ oz. Paisley Flour. 2oz. Castor Sugar. 6o0z. Ordinary Flour. ¥% oz. Lemon Peel. 1 Yolk of Egg.