Kelso Golf Club Bazaar

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55
SANDWICH CAKE.
6 ozs, flour. pinch of salt.
3 ozs. butter.. i teaspoonful baking powder.
4 ozs. sugar. 2 eggs.
Cream butter and sugar; add flour and egg by degrees, adding a
little milk if necessary. Pour into 2 greased tins. Bake 10 min-
utes in a well-heated oven.—bliss Darroch, Giffnock.
� lb. flour.
6 ozs. sugar.
-
1
, lb. butter.
3 eggs.
CHOCOLATE CAKE.
teacupful milk.
2 ozs. grated chocolate.
I teaspoonful essence vanilla.
teaspoonful ground cinnamon.
Beat butter and sugar to a cream. Beat eggs well and* add,
mixing thoroughly. Grate chocolate. Heat milk and dissolve
,grated chocolate. Add this to butter, sugar, and eggs. Now add
flour, baking powder, spice, and essence of vanilla. Beat this
mixture well and pour it into buttered and floured cake-pan. Bake
until it is quite firm—about an hour.—Mrs C. McLeod, Tweed-
vale.
3 ozs. icing sugar.
3 ozs. grated chocolate.
Rub icing sugar through a sieve. llix in basin with grated
-chocolate. Beat white stiffly and add. Spread all over cake and
decorate with chopped browned almonds.—__Nlrs C. McLeod,
Tweedvale.
CHOCOLATE ICING.
white of 1 egg.
GERMAN BISCUITS.
4 ozs. flour. 1 teaspoonful cinnamon.
1 tablespoonful cornflour.
I
teaspoonful mixed spice.
1 egg. I teaspoonful baking powder.
2 ozs. sugar. pinch salt.
2 ozs. butter.
Beat butter and sugar. Add spice, salt, and baking powder.
Beat up egg and add flour. llix well into stiff dough. Knead
and roll out. Bake in a moderate oven 15 minutes. Spread with
jam, and put 2 together. If desired, they may be iced.—Mrs
Stoddart, Leith.
CHOCOLATE ECLAIRE.
pint water. 5 ozs. fine flour.
4 ozs. butter. 4 eggs.
2 ozs. castor sugar. few drops vanilla essence.
Bring water, butter, and sugar to boiling point. Stir in flour
and cook for 10 minutes, stirring constantly. Let the mixture
cool, then mix by degrees 3 whole eggs and a few drops of vanilla
essence. When cold, put into a forcing bag and force. on to bak-
t