Kelso Golf Club Bazaar

53
LUNCHEON BISCUIT.
1 lb. flour. a pinch of salt.
3 ozs. fresh butter. water to mix.
Rub butter into the flour and mix with water and knead well
(until it is stiff and tough and like a chamois leather) . Roll out
thin, and bake in flat tins or on a baking sheet until a nice brown
colour. Break in pieces. Keep in a tin.
2 teacupfuls flour.
1 oz. sugar.
DOUGH NUTS.
good pinch of salt.
1 teaspoonful of baking powder.
Put into a basin, and rub together thoroughly with
tip of fingers. Rub into it a. piece of butter size of
walnut; drop in an egg; make to a stiff batter by adding enough
milk (butter milli best) and a few drops of flavouring. Have
some hot clarified fat. Drop nuts into it, and cook over a slow
fire till a nice golden brown, and roll in sugar.—Mrs Smith,
Cherry trees, Kelso.
PLUM CAKE.
1 lb. butter. 2 ozs. ground almonds.
1 lb. sugar. teaspoonful cinnamon.
1 lb. flour. teaspoonful nutmeg.
1 lb. currants.
1
glass brandy.
1 lb..raisins, sultana or valencia.
1
glass sherry.
lb. peel. 1 teaspoonful baking powder.
8 eggs.
Cream butter and sugar. Add eggs and flour alternately. Add
fruit, spirit, and seasoning. Bake 4 hours. Mrs Jas. Cairns,
Bowmont Crescent, Yetholm.
BIBLE CAKE.
1. lb. of Judges v., 25.
2.
z
lb. of Jeremiah, vi., 20.
3. 1 tablespoonful of 1st Samuel, xiv.
25.
4. 3 tablespoonfuls of Jeremiah xvii.,
11.
5. - lb. of 1st Samuel xxx., 12.
6. lb. of Nahum iii., 12, chopped.
7. 2 ozs. of Numbers xvii., 8,
blanched and chopped.
S. 1 lb. of Kingsfiv., 22.
9. season to taste with 2nd Chroni-
cles ix., 9.
10. a pinch of Leviticus ii., 13.
11. 1 teaspoonful of Amos iv., 5.
12. 3 tablespoonfuls of Judges iv., 19.
Follow Solomon's prescription for making a good boy. (Prow.
xxiii., 14). Beat 1, 2, and 3 to a cream; add 4, then 5, 6, and 7,
and beat again. Next add 8, 9, 10, and 11, having previously
mixed them, and last of all add 12. Bake in rather a slow oven
not less than
1
1
hours.—Mrs Smith, The Schoolhouse, Stitchel.
lb. butter.
4
lb. flour.
lb. water.
CREAM CAKES.
3 eggs.
whipped cream.
essence of vanilla.
Boil water and butter and sift in the flour. Let cool, and add.