Simple recipes

Measure out the ingredients. Mix the Corn Flour, flour and salt well together. Rub the butter lightly into this. Beat up the egg well. Add the sugar, candied peel, and “ Raisley” to the flour mixture, mixing well. Make into a stiff dough with the egg and sufficient milk. Form into balls. Lay on a greased baking sheet, brush over with melted sugar and bake in a quick oven for ten or fifteen minutes. Cool on a wire tray. Page 26 Raspberry Buns 12 Buns. Time 20 to 30 mins. 13 oz. Brown & Polson’s “ Raisley.”? 12 oz. Flour. 1 Egg. 3 oz. Butter. A little Milk. 3 oz. Castor Sugar. Small quantity Raspberry Jam. Measure out the ingredients. Rub the butter lightly into the flour. Add the “ Raisley” 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 oven shelf, flatten slightly, and bake in a sharp oven about twelve minutes. Cool on a wire tray. Corn Flour Cookies 12 Cookies. Time 20 mins. 4 oz. Brown & Polson’s “‘ Patent ’’ Corn Flour. 1 oz. a Be ** Raisley.”” 4 oz. Flour. 3 oz. Lard or Butter. 3 oz. Castor Sugar. 1 Egg. 4 Lemon (juice and grated rind). Measure out the ingredients. Mix the flour, corn flour, and “ Raisley,” together, dry. Cream the butter and sugar. Add the lemon rind and juice, also the eggs well beaten. Lastly, add the flour mixture. Knead to a light dough. Roll out, and cut into round cakes 3 inch in thickness. Bake on a greased tin in a quick oven for about 15 minutes. Page 27 I i Pastries Rough Puff Pastry For 6 to 8 persons. Time 2 to1 hr. 1 tea-spoonful “ Raisley.”’ $ lb. Flour. 6 oz. Butter or Lard or mixed. Water to mix. Put the flour in a bowl with a pinch of salt, and cut the fat into the flour in large pieces. Add just sufficient water to make a firm dough. Do not knead. Turn on to a floured board, roll out into a long strip, sprinkle half the “ Raisley ’’ over, and fold in three. Turn so that the folded edges are to the side, and roll again into a long strip. Sprinkle with the rest of the ‘“‘ Raisley,’”’ fold in three and turn again. Roll again into a long strip, again fold in three, then roll, and use as required. The pastry may be put aside in a cool place for ten minutes after folding the first and second times. This pastry may be used for covering meat pies, for tartlets, patties, etc. To make good puff pastry everything must be kept as cool as possible. It should be made in a cool room, and the hands should be kept cool by dipping in cold water now and again. If you have a marble slab to roll the dough out on, so much the better, and this should be kept cool by spraying cold water over it now and again and drying afterwards. Short Crust (Pastry) RIcH. PLAIN. loz. Brown & Polson’s 1 oz. Brown & Polson’s ** Raisley.”’ ** Raisley.”’ 2 oz. Brown & Polson’s 6 oz. Flour. “Patent ’”’ Corn Flour. 3 0z. Butter. 6 oz. Flour. 14 oz. Sifted Sugar. 5 oz. Butter. A pinch of Salt. 1 oz. Sifted Sugar. A pinch of Salt. 1 Yolk of Kgg. Mix together the flour and “ Raisley,’’ also the Cor Flour if used. Rub in the butter lightly. Mix in the sugar and salt. Add the yolk of egg, if used, and about a half tea-cupful of water, little by little. Mix with the first two fingers until you have a smooth firm paste. Be sure not to make the paste too moist if it has to be rolled out thinly. Pase 28 Jam Sandwichés Paisley Jam Sandwich. No. 1. For 6 persons. Time 20 to 30 mins. 1 oz. Brown & Polson’s “‘ Raisley.’’ 6 oz. Flour. 20z. Butter. A pinch of Salt. 1 Egg. 4 oz. of Sifted Sugar. 4 pint Milk. Essence of Lemon, or other flavouring.