Kelso Golf Club Bazaar

51
a greased sandwich tin, spread with apricot jam thinly, then
spread remainder of mixture on top of jam. Bake
1
hour in mod-
erate oven. Turn out, and sprinkle under part with sugar.—Mrs
Chaplin, Kelso.
RICE CAKES.
lb. butter. .' lb. self-raising flour.
lb. sugar. 4 eggs.
4
lb. ground rice.
Beat butter and sugar to a cream. Beat eggs well and add,
then sift in the flour. Put in small tins, and bake in a moderate
oven.—AiIiss Boazman, St Helens.
ORKNEY KISSES.
4
lb. flour. 1 egg.
I
lb. cornflour. 1 teaspoonful baking powder.
lb. sugar. flavouring if desired.
lb. butter.
Cream butter and sugar, drop in egg without beating, mix
flours and baking powder. Stir into butter, &c., making stiff mix-
ture. Put in small spoonfuls or little round heaps on greased tin.
Bale 15 or 20 minutes. Put little jam on smooth side, and stick
two together, so forming a round nut-like cake.—Mrs J. Middle-
mas, Roxburgh Street, Kelso.
LARGE SPONGE CAKE.
5 eggs. 6 ozs. flour.
8 ozs. sugar.
Beat eggs and sugar for
4
of hour. Have flour sifted and set
in front of fire while eggs are being switched. Mix flour in
gently, put into buttered tin dusted over with flour and sugar.
Bake in moderate oven about 1 hour.—I\
,
Ii.ss Jennie Wood, Kelso.
" lb. fresh butter.
1 lb. flour.
3 ozs. castor sugar..
the yolks of 3 eggs.
DARIOLE
S.
the whites of 2 eggs.
sufficient custard, flavoured with
vanilla or lemon to fill the number
of darioles required.
Beat the butter to a cream and sift the flour into it. Stir well,
and then add the sugar. Next the beaten yolks of eggs, then the
whites, beaten separately. Line the dariole moulds with this
mixture, and fill nearly full of custard. Bake in a moderate oven
for 20 minutes. Serve with sifted sugar shaken over.—Miss
Hannay, Pringle Bank, Kelso.
SHORTBREAD.
1 lb. flour. 1 lb. butter.
2 tablespoonfuls rice flour. 1 teacupful sifted sugar.
Mix sugar and butter together, then add flour gradually. Roll
out, and bake in a moderate oven.—B. Aitken, Hume, Greenlaw.
it