Australian sunshine cookery book for every housewife

Sift flour, salt and cornflour. Rub in butter. Mix beaten eggs and milk together, and add slowly to flour, using just sufficient to make a stiff biscuit dough. Roll out and cut into rounds or slices. Bake in a moderate oven 15 minutes (400 “SUNSHINE” BISCUITS: 100 varieties to choose from. (34) Ml | deg.). When cold spread with filling. Put two together and ice the top. Filling.—Mix together 4 lb. seeded raisins, 2 oz. chopped walnuts or almonds, and make into paste with lemon or orange juice. Good Shortbread. 4 oz. castor sugar. 1 lb. plain flour. 10 oz. butter. Cream butter and sugar, and gradually work in the sifted flour. Work until it is all one lump and there is nothing on the sides of the basin. Cut into five equal portions, roll each lump into a ball, and flatten out till it is about half inch thick, and a nice round. Pinch the edges, and cut across four times— half, quarters, and eighths. Prick each piece. Put on greased paper on a cold oven shelf, and bake half-hour in moderate oven (375 deg.). Do not remove from oven shelf till cold. Wrap in greaseproof paper and store in an airtight tin. <A small piece of orange or lemon peel may be used to decorate each section if liked. N.B.—It is as well to place it on the oven shelf before making the cuts. Raisin Shorts. 6 oz. self-raising flour. 4 oz. butter. 2 oz. plain flour. 1 egg, beaten with 1 table- 2 oz. sugar. spoon water. Rub butter into the flour and sugar. Mix to a light dough with the liquid. Knead a little, and cut in half. Roll out thin, cover thickly with seeded raisins or sultanas. Now roll out the other half, as near the same shape as possible, and place on top, making a sandwich. Roll slightly in order to press fruit and paste together well, and cut with a sharp knife or cutter into fingers. Brush over with milk, sprinkle with sugar, and then with milk again. Bake in a good oven (400 deg.) for about 10 minutes till nicely browned, then lower the heat and cook 5 minutes longer. A mustard tin makes an excellent cutter; put a few holes in the bottom to allow the air to escape. Bake-well Tarts. Make 3 lb. good short pastry (see pies), and put into patty tins. Make a filling mixture of— 4 tablespoons currants. Small piece candied peel. 4 tablespoons sugar. 2 tablespoons apricot jam. Put a little of this in each patty tin. Beat together 2 oz. butter, 2 oz. sugar, 1 egg. Stir in 2 oz. coconut and pile on tarts. Bake in moderate oven 20 minutes (400 deg.). A AE a Saeed! lal a A | “SUNSHINE” BISCUITS: 100 varieties to choose from. (35) FOR AFTERNOON TEA Measure equal quantities of seeded lexias, currants and sultanas. Mix well and put through a mincer. Add a squeeze of lemon juice, and spread on thin slices of buttered bread. Mince some seeded raisins and use as a filling for plain wafers. Chop equal quantities of seeded raisins and nuts, moisten with lemon juice, and use as sandwich filling. Mince together some seeded raisins, sultanas, seeded walnuts and almonds. Cream some butter, add a tablespoon castor sugar, fruits and nuts, and flavour with lemon juice. Use as filling for plain home-made biscuits, or spread on thin toast biscuits. FOR DESSERT Measure equal quantities of seeded raisins, currants and sultanas, and add a few blanched almonds. Mix and put through a mincer, roll out and spread with pink icing sugar. Roll in form of Swiss roll, and sprinkle icing sugar over. Mix equal quantities of sultanas, currants and seeded lexias. Put through mincer, roll into little balls, and coat with desiccated coconut. SAVOURIES To 1 cup of seeded lexias or sultanas add 4 to 6 oz. cold ham (minced), 2 to 3 tablespoons cucumber pickles, and salt and pepper to taste. Stir in sufficient cream or mayonnaise to bind, and spread easily.