Kelso Golf Club Bazaar

56
ing tins about 3 inches long and
z
inch in diameter. Brush over
with beaten egg, and bake in a moderate oven about
2
hour. Let
them get cold. Split down one side and fill with cream. Close
up sides and cover with chocolate glace. Sprinkle a few chopped
pistachio on top.—Miss Dunn, The Elms.
MATRIMONIAL CAKE.
Make a nice paste and line tin bottom and edge about 1
z
inches
high; spread a few currants in bottom, and then put in mixture.
Mixture: 2 eggs, their weight in butter, sugar, and flour, a tea-
spoonful baking powder, and a little flavouring. Beat butter and
sugar to a cream, then add eggs well beaten and flour, baking
powder, and flavouring. Care must be taken in the firing. When
ready sprinkle with white and pink sugar.-11Trs J. Murdoch.
SHORTBREAD.
4
lb. castor sugar. 12 ozs. flour.
2
lb. butter. 4 ozs. rice flour.
Knead butter and sugar well together. Work into the flour-
until the mixture is crumbly—almost like breadcrumbs. Then
knead until it is the consistency of putty. Divide into 2 cakes.
Prick on top with knitting needle. Bake at first in hot oven,
then cooler to finish. Time, about
1
hour.—Miss Nan Blackwood„
Glasgow.
GINGERBREAD.
lb. flour. currants, sultanas.
4
lb. butter and dripping. 1 large teaspoonful ginger.
1 tablespoonful treacle. 1 large teaspoonful carbonate of
1 tablespoonful syrup. soda.
2 ozs. sugar. 1 egg.
a few almonds.
Warm butter, syrup, and sugar in pail; do. not let, boil. Beat
egg in basin and pour contents of pan into basin, stirring all the:
time. Have dry ingredients mixed in a bowl, add these to mix-
ture, stirring well. Pour into tin. Bake
1
hour in moderate!
oven. Miss Titilah, Lindsay Cottage, Kelso.
CAMBRIAN TARTLETS.
Make short crust with:
4
lb. flour, 1 oz. butter, 1 oz. lard, pinch
of salt, few drops lemon juice, and
4
teaspoonful baking powder_
Make into
,
a paste with cold water. Grease and line 1 doz. small
tins, line them with pastry; put 1 teaspoonful raspberry jam in
each. For inside mixture: 1 egg, its weight in butter, sugar, and
flour, little baking powder. Cream butter and sugar, add flour
and egg alternately. Beat well; add baking powder. Put 1 tea-
spoonful of mixture over the jam. Bake in hot oven 10 or
15
minutes. Miss Nettie Wight, St Mary's, .Kelso.