1/2 lb. butter, 2 lbs. fine wholemeal flour, 1/2 pint milk. Dissolve the butter in the milk, which should be warmed, then stir in the meal and make into a stiff, smooth paste, roll it out very thin, stamp it into biscuits, prick them out with a fork, and bake on tins in a quick oven for 10 minutes.
There are several ways of serving savoury rice. The rice can be boiled in some stock, strongly flavoured with onion and celery, and when cooked sufficiently tender one or two eggs can be beaten up with it, pepper and salt added, and the mixture served with grated cheese. Rice can also be rendered savoury by the addition of chopped mushrooms, pepper and salt, and a little butter, and if a tin of mushrooms is used, the liquor in the tin should be added to the boiled rice, but in every case the rice should be made to absorb the liquor in which it is boiled. Eggs can again be added, as well as grated Parmesan cheese. A cheap and quick way of making rice savoury is to mix it with a large tablespoonful of chutney; make it hot with a little butter, and add pepper--cayenne if preferred--and a little lemon-juice. Rice can also be served as savoury by boiling it in any of the sauces that may be termed savoury in distinction to those that are sweet, given in the chapter entitled "Sauces."
Work 4 oz. of butter to a cream, add a 1/4 lb. of castor sugar, 3 eggs, and a little milk. Mix together 1/2 lb. of Allinson fine wheatmeal, a heaped tablespoonful of cocoa. Add to the butter mixture, and bake on a shallow tin or plate in a quick oven. The cake can be iced when done, and cut, when cold, into diamond-shaped pieces or triangles.
2 lbs. wholemeal flour, 1 pint buttermilk, 1 teaspoonful salt. Mix the meal well with the salt, add the buttermilk and pour on the flour; beat well together, roll it out, cut into cakes, and bake for from 15 to 20 minutes in a quick oven.
ngerbread). 3 breakfast cups of Allinson wholemeal flour, 1 breakfast cup of sugar, 3 eggs, 6 oz. of butter or vege-butter, 2 heaped teaspoonfuls of ground ginger, 1 saltspoonful of salt, 1/2 gill milk. Beat the butter, sugar, and eggs to a cream, mix all the dry ingredients together; add gradually to the butter, &c., lastly the milk. Put into a well-greased tin, bake about 20 minutes in a quick oven. When cold cut into finger lengths or squares.
1/2 lb. of ground sweet almonds, 1 oz. of ground bitter almonds, a few sliced almonds, the whites of 4 eggs, and 1/2 lb. of castor sugar. Whip the whites of the eggs to a stiff froth, add the sugar, then the almond meal, and mix all well; if the mixture seems very stiff add one or two teaspoonfuls of water. Lay sheets of kitchen paper on tins, over this sheets of rice wafers (or, as it is also called, "wafer paper"), which can be obtained from confectioners and large stores; drop little lumps of the mixture on the wafers, allowing room for the spreading of the macaroons, place a couple of pieces of sliced almond on each, and bake them in a quick oven until they are set and don't feel wet to the touch. If the macaroons brown too much, place a sheet of paper lightly over them.
4 eggs, their weight in sugar, 1/2 their weight in butter, twice their weight in meal, 1/2 oz. of seed, a little lukewarm milk. Cream the butter first, then add the yolks of eggs, the sugar, seed, and meal, and enough milk to moisten the mixture; lastly, add the whites of the eggs beaten to a froth, and bake at once in a fairly quick oven.
1 lb. Allinson wholemeal flour, 8 oz. butter, 8 oz. currants, 2 oz. sugar, and 6 drops essence of lemon; mix the flour and sugar, and make it into a smooth paste with water, but do not make it very wet. Roll out 3 times, and spread in the butter as for pastry; roll it very thin, and cut into rounds or square cakes. Spread half of them very thickly with currants, press the others very gently on the top, so as to form a sandwich, and bake in a quick oven till a light brown.
1 lb. of meal, 3 oz. of butter or vege-butter, 1/4 lb. of sugar, a cupful of currants and sultanas mixed, 3 oz. of blanched almonds, chopped fine, 1 teaspoonful of cinnamon, or the grated rind of half a lemon, 3 eggs, and very little milk (about 3/4 of a teacup). Rub the butter into the meal, add the fruit, almonds, sugar, and cinnamon, beat up the eggs with the milk, and mix the whole to a stiff paste. Flour 1 or 2 flat tins, place little lumps of the paste on them, and bake the cakes in a quick oven 25 to 35 minutes. Particular care must be taken that the paste should not be too moist, as in that case the cakes would run. Vege-butter is a vegetable butter, made from the oil which is extracted from cocoanuts and clarified. It can be obtained from some of the larger stores, also from several depôts of food specialities. It is much cheaper than butter, and being very rich, goes further.
1 lb. of tomatoes, 1/2 lb. of breadcrumbs, 1 large Spanish onion, 3 eggs, 2 oz. of butter, pepper and salt to taste. Stew the finely chopped onions in the butter for 20 minutes in a covered-up saucepan, add pepper and salt, cut the tomatoes up, add these to the other ingredients. Let all simmer for 20 minutes; pour the mixture over the breadcrumbs, add the eggs well beaten, mix all up thoroughly, and turn the mixture into one or more well-buttered shallow tins. Bake the omelet in a quick oven for 10 to 15 minutes.
