Simple recipes

Page 30 Biscuits Melting Moments 16 to 18 Cakes. Time 20 mins. 8 oz. Brown & Polson’s ** Patent ’”’ Corn Flour. 1 oz. Brown & Polson's " Raisley." 6 oz. Butter. 3 oz. Castor Sugar. 2 Eggs. Flavouring of Lemon or Vanilla. Measure out the ingredients. Butter two dozen small patty tins. Cream the butter and sugar together. Beat up the eggs, and add them alternately with the Corn Flour until both are used up. Last of all, add the “ Raisley”’ and flavouring. Put a tea-spoonful of the mixture into each of the patty tins. Bake for ten minutes. These make delicious little afternoon tea cakes. Wheaten Meal Biscuits 24 Biscuits. Time 20 to 30 mins. 2 oz. Brown & Polson’s ‘‘ Raisley.” 8 oz. Wheaten Meal. 2 oz. Butter. 2 oz. Castor Sugar. 1 Egg. A little Milk. Measure out the ingredients. Mix the ‘“ Raisley ” and wheaten meal well together. Rub in the butter lightly, and mix in the sugar. Beat up the egg and stir it in. 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, mark the top with a fork. Bake in a moderate oven till a light brown colour. Cool on a wire tray. Almond Rings 2 oz. Brown & Polson’s *‘ Patent ’’ Corn Flour. 6 oz. Flour. 4 oz. Ground Almonds. 6 oz. Butter. 1 Egg. 4 oz. Sugar. 4 tea-spoonful Almond Essence. 2 oz. Almonds (skinned and chopped). Cream together the butter and sugar. Beat in the egg, add the flour, Corn Flour, ground almonds and essence, . mixing all thoroughly. Roll out to ½ inch in thickness, cut into rounds with a 2½ inch cutter, then stamp out the centre of each with a small cutter so as to form rings. Brush over with sugar and water and sprinkle with the chopped almonds. Bake in a moderate oven till golden brown—about ten minutes. Page 31 Small Cakes Cheese Cakes. 18 to 24 Cakes. Time 2 to 1 hour. 1 oz. Brown & Polson’s ‘“‘ Patent ”’ Corn Flour. % 0Z. Brown & Polson’s “ Raisley.”’ 6 oz. Rough Puff Pastry (page 28). 3 0z. Butter. 3 oz. Sugar. 2 Eggs. 20z. Flour. 4 tea-spoonful Vanilla Essence. Jam. Roll out the pastry to about one-eighth inch in thickness, cut into a round with a cutter and line patty tins. Put a half teaspoonful jam in each. Cream together the butter and sugar, beat the eggs in thoroughly one at a time. Mix together the flour, Corn Flour and “ Raisley.’’ Add to the mixture. Then add the flavouring. Put a teaspoonful of mixture into each prepared tin covering the jam. Put two narrow strips of pastry across each and bake in a fairly hot oven about twenty minutes. The grated rind of half a lemon may be used for flavouring instead of the vanilla essence. Tins.—Special fancy tins can be had from Brown & Polson, Ltd., Paisley. Rice Cakes 12 Cakes. Time 30 mins. 1 oz. Brown & Polson’s “ Raisley.” 30z. Flour. 3 0z. Butter. 3 0z. Ground Rice. 3 0z. Castor Sugar. A pinch of Salt. 2 Eggs. Flavouring, Lemon, Vanilla or Almond Essence. Measure out the ingredients. Butter a dozen small cake tins. Mix the ground rice, flour, “ Raisley ” and salt thoroughly in a basin. Beat the butter and sugar until quite white and creamy. Beat up the eggs. Add to the butter and sugar mixture a little of the beaten eggs with a little of the flour mixture. Continue until beaten egg and flour mixture is used up. Add flavouring last of - all. Place in spoonfuls into the prepared cake tins. Bake in a moderately heated oven fifteen minutes. Page 32 Large Cakes Rae SSE Se Cherry Cake For 6 to 8 persons. Time 1 to 14 hrs. 2 oz. Brown & Polson’s *‘ Patent ’’ Corn Flour. % OZ. 2 “ * Raisley.” 4 oz. Butter. 4 oz. Castor Sugar. 4 Kggs. 4 oz. Flour. 4 oz. Preserved Cherries. 4 tea-spoonful Grated Lemon Rind.