My Pet Recipes, Tried and True Part 27

One pint of sour milk, one teaspoonful of soda, (good) one egg, b.u.t.ter size of an egg, two tablespoonfuls of sugar, about two small cups each of Indian meal and flour (to make a thin batter.)

SHORT-CAKE.

MRS. R. M. STOCKING.

One pint of flour, one cup of sour cream, one small teaspoon soda, three eggs.

SHORTBREAD.

MRS. W. REID.

Place on a bake-board two pounds of sifted flour, one pound b.u.t.ter (if salt, wash,) and half a pound of sugar; this quant.i.ty will make four cakes. Knead all altogether and when well mixed form into cakes half an inch thick, pinch round the edge, and probe all over with a fork, place some confits in the centre, then a sheet of stiff paper under each cake, place on the baking sheet and bake in an oven of moderate heat.

ALMOND SHORTBREAD.

MRS. W. COOK.

One pound ground sweet almonds, eight ounces sugar, eight ounces sifted flour, eight ounces good b.u.t.ter. The yolks of eight eggs, about eight drops of essence of ratafia. First see that the ground almonds are fresh. Mix them with the flour and sugar and then very, very carefully add a few drops of ratafia. Mix everything thoroughly. Make a s.p.a.ce in centre, and in this drop the yolks of the eggs. Then melt the b.u.t.ter, add that and mix up the whole together until it is a nice firm stiff paste. This should now be rolled a great many times; cannot be rolled too much. When sufficiently rolled to appear like a strip of cream coloured satin a quarter of an inch thick, cut in small squares with a sharp knife. Pinch the edges of each square and in centre of each cake, put a split half of blanched almond. b.u.t.ter baking tins and bake in a moderate oven to a fine pale yellow tint. These are delicious and are particularly good in summer eaten with fruit.

SCOTCH SHORT BREAD.

MRS. BLAIR.

One pound of flour, one half pound b.u.t.ter, six ounces sugar; cream b.u.t.ter and sugar, add flour. Roll into a smooth ball and work down until half an inch in thickness, an operation which is rather difficult for a novice, as it is apt to crack at the edges; but the knack is soon learned, and the more it is worked the better. p.r.i.c.k with a small skewer, strew with large carraway comfits, and bake slowly, a pale brown.

BANANA FRITTERS.

MRS. GEORGE ELLIOTT.

Take six bananas, peel and dip in beaten white of egg, then roll in bread crumbs. Fry in b.u.t.ter a golden brown. Put them on a dish, squeeze lemon juice over them, also a little sifted sugar.

APPLE FRITTERS.

MRS. HARRY LAURIE.

Three tart apples, two eggs; one cup milk; one teaspoonful salt; about one and one half cups of flour; one teaspoonful baking powder. Pare and core the apples; cut them into rings; dust with sugar and cinnamon; stand aside to use. Beat eggs without separating until light; add milk, salt and sufficient flour to make a soft batter; beat well and add the baking powder; beat again; Have ready very hot a deep pan of lard, dip each ring of apple in the batter, drop it in the fat and fry until brown. Serve hot, dusted with powdered sugar.

FRENCH PANCAKES.

MRS. BENSON BENNETT.

Four eggs, weight of four eggs in b.u.t.ter, sugar and flour, one half a teaspoonful of soda, one half teaspoonful of cream of tartar. As much milk as will make a batter. Beat the b.u.t.ter and sugar to a cream, add the four eggs well beaten stir in all the other ingredients. Bake in tin plates.

SCOTCH HAGGIS.

MRS. ANDREW T. LOVE.

Boil a sheep's draught for three quarters of an hour in as much water as will cover it. Grate down the liver and mince the heart and lights very fine. Mince two pounds of onions, and two pounds of beef suet, put in three or four handsful of oatmeal with pepper and salt to taste. Having these ingredients very well mixed, put them into the bag with a little of the boilings of the draught. Pick the bag well to prevent its bursting. It requires from three to four hours boiling, so if you make it a day or two before you intend using it, it is better to boil it two hours after it is made, and two hours when going to use it. Great care must be taken in having the bag very particularly sc.r.a.ped and cleansed by frequent was.h.i.+ngs in salt and water. The liver and heart, etc., are better, to be boiled before, then they can be grated down easily. Half of this receipt makes a very good sized Haggis.