Part 18 (2/2)

Cocoanut Cream Scones

are made by adding 1 oz. cocoanut cream [Footnote: NOTE.--Cocoanut or almond cream b.u.t.ter may be used instead of ordinary b.u.t.ter in most recipes for cakes or sweets, and will give variety of flavour.], dissolved in a little of the milk, to the above. Let the ”cream” be cool.

Artox Scones.

Two pounds Artox wholemeal, 1/2 lb. b.u.t.ter, 5 oz. sugar, 1/2 oz. cream of tartar, pinch carbonate of soda, 2 eggs, milk. Put the salt, soda, and cream of tartar, into the wholemeal, rub in the b.u.t.ter, stir in the eggs (well beaten), and enough milk to make a stiff paste. Divide the mixture into five, roll each piece out about the size of a cheese plate, divide twice across, place on a greased tin for 10 minutes, bake in a _hot_ oven.

Artox Tea Biscuits.

One and a quarter pounds Artox wholemeal, 3 oz. b.u.t.ter, half teaspoonful baking powder, milk, pinch of salt. Put the wholemeal into a bowl, rub in the b.u.t.ter, add salt and baking powder, and enough milk to make a stiff paste. Roll out, cut into rounds, and bake in a hot oven.

German Biscuits.

1/2 lb. flour, 1/4 lb. b.u.t.ter, 1/4 lb. sugar, 1 egg, 1/2 teaspoonful ground cinnamon.

Rub in b.u.t.ter among flour and sugar. Add cinnamon. Make into a paste with the egg beaten up. Knead till smooth. Roll out thin and stamp into biscuits. Bake about 10 minutes on greased oven plate in moderate oven.

Stick two together with a little jam, and ice with 4 ozs. icing sugar mixed with a little water. Dust with pink sugar.

PUDDINGS AND SWEETS.

As a number of favourite puddings and sweets also are given in the last section, it will not be necessary to give here more than a few supplementary ones, mostly introducing specialties which are not so well known as they deserve to be. Besides, all sweet dishes are vegetarian already for the most part, so that there is but little to ”reform” about them. Of course, those who wish to have them absolutely pure will subst.i.tute vegetable suet or b.u.t.ter, and vegetable gelatine for beef suet and clarified (?) glue.

Almond Custard.

Two eggs, 1/2 pint milk, 2 ozs. Mapleton's almond meal, 1-1/2 ozs. sugar.

Beat eggs with sugar, add almond meal. Almonds blanched and pounded will do, but the meal is ready for use and costs less. Add the milk and a few drops of flavouring. Bake in slow oven till set, or stir till it thickens in jug or double boiler. This is specially good with stewed fruit. It may be made into

Custard Whip Sauce

by putting in saucepan and whisking over the fire till light and frothy. It must not boil.

Banana Custard.

Five or six bananas. Jam. Custard. Peel the bananas, which must be sound and ripe; split lengthways. Spread each half with jam--apricot is very good; put halves together. Lay in gla.s.s dish and pour almond custard, or cocoanut cream custard, over.

Cocoanut Cream Custard.

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