Bake in a hot oven for half an hour.
5. CURRANT SANDWICH.
8 ozs. butter, 1 lb. flour, 1/4 lb. cane sugar, currants.
Mix flour and sugar, and rub in the butter. Mix with water to plastic
dough. Divide dough into two cakes, 1 inch in thickness. Cover one evenly
with currants, lay the other on top, and roll out to the thickness of
one-third of an inch. Cut into sections, and bake in a hot oven for about
30 minutes.
6. APPLE SANDWICH.
Make a short crust (see recipe). Well grease some shallow jam sandwich
tins. Roll out the paste very thin and line with it the tins. Peel, core,
and finely chop some good, juicy apples. Spread well all over the paste.
Sprinkle with castor sugar and grated lemon rind. Cover with another layer
of thin paste. Bake for about 20 minutes in a hot oven. When done, take
carefully out of the tin to cool. Cut into wedges, sprinkle with castor
sugar, and pile on a plate.
7. FANCY BISCUITS.
8 ozs. flour, 4 ozs. butter, or 3 ozs. butter and 1 egg, 4 ozs. cane
sugar, flavouring.
Flavouring may consist of lemon rind, desiccated cocoanut, cooked
currants, carraway seed, mace, ginger, etc. Beat the butter and sugar to a
cream, add flavouring and flour. Mix with the beaten egg, if used; it not,
treat like the Lemon Short Cake. Roll out, cut into shapes, and bake about
10 minutes.
8. GINGER NUTS.
1/2 lb. nutter, 1/2 lb. sugar, 1 pint molasses or golden syrup, 1/2 oz.
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