Kelso Golf Club Bazaar

1
I
52
AFTERNOON TEA LOAF.
lb. flour.
2 teaspoonfuls baking powder.
pinch of salt.
pinch of sugar.
piece of butter size of a walnut.
1 egg.
Mix flour and all dry ingredients; rub butter into them. Beat
up egg with
a
little milk, and pour into mixture till it is the thick-
ness of a drop-scone mixture. Bake in a high well-buttered tin
for 20 minutes. A Cerebos salt tin does very well.—Mrs Hay,
Marlefield.
2
lb. whole meal.
2
lb. flour.
1 oz. butter.
BROWN SCONES.
1 oz. sugar.
2 teaspoonfuls baking powder.
1 teaspoonful salt.
Mix with butter milk to rather soft dough, roll out thin, handle
as little as possible, and bake on both sides.—Miss Peggie Cairns,
Kelso.
8 oz. flour.
4
lb. butter.
STRAWBERRY SPONGE.
4 oz. castor sugar.
2 eggs.
Rub butter into flour, add sugar, and well-beaten eggs, lastly
4 tablespoonfuls strawberry jam. Pour into well-greased basin.
Steam
1
1
.
hours. Serve with sweet sauce. 7Mrs Cuthbert,
Knowe, Hounam.
COFFEE BUNS.
6 ozs. self-raising flour. 2 ozs. currants.
3 ozs. butter. 1 egg.
3 ozs. Demerara sugar.
Cream butter and sugar; beat egg; mix flour and currants dry.
Add to butter and sugar the eggs and the flour alternately until it
is a stiff paste. Roll (with floured hands) into 12 little balls,
brush egg over them, and bake in a quick oven 10 minutes.—
Miss Watson, Roxburgh Street, Kelso.
PLUM CAKE.
lb. flour. "
6 ozs. sugar.
6 ozs. butter.
I
lb. raisins, stoned and chopped.
7 lb. eurrants.
2 ozs. candied peel.
teaspoonful baking powder.
4 eggs.
Beat butter and sugar to a cream, add yolks of eggs, flour, &c.
Beat the whites very stiff, and add to 'the mixture. Pour into a
well-greased tin and bake
3
2
hours. Will keep for months.—Mrs
Middlemas, Kelso.