Simple recipes

Measure out the ingredients. Butter two round shallow baking tins. Mix the flour, “ Raisley,” and salt well together in a bowl, dry. Beat the sugar and butter into a cream. Beat the egg separately, and add it to the sugar and butter. Work into this the mixture of flour, adding the milk and flavouring. Pour the mixture at once into the two tins and put into a moderately hot oven. When baked, turn out, cool on a wire tray, and put together with jam between. Trns.—Special sandwich tins can be had from Brown & Polson, Ltd., Paisley. Swiss Roll (Quantity for a tin measuring 8% ins. by 104 ins.) 1 tea-spoonful ‘* Raisley.”’ 3 0z. Flour. 2 Eggs. 1 dessert-spoonful Warm Water. 3 oz. Sugar. 3 table-spoonfuls Jam. Measure out the ingredients. Butter and paper a square flat baking tin (see list of utensils for suitable tin). Whisk the whites of the eggs to a stiff froth, then add the yolks one at a time, beating well. Beat in the sugar till dissolved. Mix together the flour and “ Raisley,” and add them with the warm water and flavouring. Mix all lightly. Pour into the prepared tin and bake in a hot oven for about ten minutes. Turn out on to a sugared paper. Spread with jam (heated) and roll up. N.B.—The success of this cake depends mainly on the beating and baking of this mixture. Macaroon Tartlets Sufficient for 12 tartlets. Time 30 to 40 mins. 1 oz. Brown & Polson’s ‘‘ Patent ’”’ Corn Flour. 1 tea-spoonful Brown «& Polson’s “* Raisley.”’ 4 lb. good Short Crust (see page 28). 2 oz. Ground Almonds. 3 oz. Castor Sugar. 3 tea-spoonful Almond Essence. White of an Egg. Jam. Roll out the pastry to one-eighth of an inch, and with it line the patty tins. Put the egg white into a bowl and beat slightly. Add the almonds, sugar, essence, and beat for ten minutes. Add the Corn Flour and “ Raisley,’’ mix well, and put 4 tea-spoonful jam into each lined tin. Put a spoonful of the almond mixture over to cover the jam. Put two little strips of pastry over the top and bake in a hot oven for fifteen minutes. Page 29 _ Shortbread Afternoon Tea Cakes 8 to 12 Cakes. Time 20 to 30 mins. 1 oz. Brown & Polson’s “‘ Raisley.’’ 2 oz. Sultanas. 1 small half tea-spoonful Salt. 2 Eggs. 2 oz. Castor Sugar. 8 oz. Flour. 2 oz. Butter. A little Milk. Measure out the ingredients. Clean and dry the sultanas. Beat the eggs well. Mix together the flour, salt and sugar. Rub in the butter lightly. Mix in the sultanas and the “ Raisley.”” Stir in the beaten 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 fifteen minutes. Cut the cakes open, butter, dust with sugar, and serve hot. Srotch Shortbread 4 oz. Brown & Polson’s “ Patent ”’ Corn Flour. 1 tea-spoonful “‘ Raisley.”’ 12 oz. Flour. 8 oz. Butter. 4 oz. Castor Sugar. Yolk of Egg. Cream together the butter and sugar and beat in the yolk of an egg. Mix gradually the Corn Flour, flour, and “ Raisley,” kneading it with the hand. Turn on to a floured board and make it into two or four round shapes (flat). Mark the edges, or place in shortbread moulds or tins and bake in a slow oven for twenty to thirty minutes. Cool on a wire tray. IARTHENWARE MoOULDS.—These can be had from Brown & Polson, Ltd., Paisley. Shortbread Biscuits 24 Cakes. Time 20 to 30 mins. 4 oz. Brown & Polson’s “* Patent ” Corn Flour. 4 a “* Raisley.” 6 oz. Flour. 6 oz. Butter. 1 Yolk of Egg. 2 oz. Castor Sugar. % oz. Lemon Peel. Measure out the ingredients. Mix the flour, Corn Flour, and “ Raisley’’ together. Rub in the butter lightly and add the yolk of egg and the sugar. Turn on to a floured pastry board, and knead till smooth. Roll out quite thin, about 4 of an inch. Cut into rounds | with a fancy cutter. Put a strip of peel in the centre of each. Bake in a moderate oven ten minutes. Cool on a wire tray.