The tea-time recipe book (B book)

Measure out the ingredients. Mix the three flours together. Rub in the butter lightly and add the yolk of egg and the sugar. Turn on toa floured pastry board, and knead till smooth. Roll out quite thin, about 1/4 of an inch. Cut into rounds with a fancy cutter. Puta strip of peel in the centre of each. Bake in a moderate oven 10 minutes. Cool on a wire tray. No. 27.-—AFTERNOON TEA CAKES. 1.oz. Brown & Polson’s Paisley Flour. 8 oz. Ordinary Flour, 2 Eggs. 2 oz. Butter. 2 oz. Currants. 2 oz. Castor Sugar. A little Milk. Small quantity Jam. 1 small half tea-spoonful Salt. Measure out the ingredients. Clean and dry the currants. Beat the eggs well. Mix together the ordinary flour, salt and sugar. Rub in the butter lightly. Mix in the currants and the Paisley Flour. Stir in the beat-up eggs with sufficient milk to make a smooth dough. ‘Turn on to a floured baking board, and roll out half-an-inch thick. Cut into rounds, and bake in a hot oven for about 15 minutes. Cut the cakes open, butter, dust with sugar, and serve hot. No. 28.—RASPBERRY BUNS. 1 oz. Brown & Polson’s Paisley Flour. 3 oz. Castor Sugar. 12 0z. Ordinary Flour. 1 Egg. 3 oz. Butter. A little Milk. Measure out the ingredients. Rub the butter lightly into the flour. Add the Paisley Flour and the sugar. Beat the egg; stir it into the dry ingredients with sufficient milk to make a stiff paste. With floured hands form this mixture into balls. Make a hole in the centre with your finger, fill in with jam and cover over. Place on a greased even shelf, flatten slightly, and bake ina sharp oven about 12 minutes. Cool on a wire tray. ra Biscuits. NO. 29.—GERMAN BISCUITS. 2 0z. Brown & Polson’s ‘‘ Patent ’’ Corn Flour. 1 oz. Brown & Polson's Paisley Flour.. © 6 oz. Ordinary Flour. 2 Eggs. 4 oz. Castor Sugar., 1smalltea-spoonful Cinnamon. 4 0z, Butter. ¥ tea-spoonful Mixed Spice. Some Jam. Y tea-spoonful Ground Ginger.. A pinch of Salt. A little Coloured Sugar and Dessicated Cocoanut for sprinkling, if desired. Measure out the ingredients. Beat the butter and Sugar to a cream. Add the spices and salt. Beat the egos well. Add the eggs and the Corn Flour and ordinary flour alternately to the butter and sugar, and mix well. Add the Paisley Flour and mix lightly. Turn on to a floured pastry board and knead till smooth. Roll out one-eighth of an inch thick. Cut into rounds with a cutter and lay on a greased oven shelf. Bake in a moderately-heated oven for ten or fifteen minutes. Cool ona wire tray. Put together with jam between and ice over. Icing :—4 oz. Icing Sugar. A few drops Lemon Juice. A little Cold Water. Rub the icing sugar through a sieve. Add the lemon ¢ juice and a little water, beating it well with a wooden spoon till perfectly smooth. Ice the biscuits smoothly over and sprinkle with coloured sugar and dessicated % cocoanut, if desired. No. 80.-WHEATEN MEAL BISCUITS. 20z. Brown & Polson’s Paisley Flour. 8 oz. Wheaten Meal. 2 oz. Butter. 2 oz. Castor Sugar. I Egg. A little Milk, Measure out the ingredients. Mix the Paisley Flour and wheaten meal well together. Rub in the butter lightly, and mix in the sugar. Beat up the egg and stir itin. Add as much milk as is necessary to make a stiff paste. Roll it out one-eighth of an inch thick, cut into round biscuits, prick the top with a fork. Bake in a mode- rate oven till a light brown colour. Cool on a wire tray. No. 31.—RICE BISCUITS. ¥% oz. Brown & Polson’s Paisley Flour, 4 oz. Castor Sugar. 4 0z. Rice Flour. ¥% tea-spoonful Lemon Essence, 2 Eggs.