1 cup butter Cream butter and add flour, nuts, powdered sugar, and
vanilla. Shape dough into crescents. Bake in 250° oven for 1 hour. Roll in
powdered sugar while still hot. Makes 2 dozen.
4 oz honey Sieve together flour, cinnamon and bicarbonate of soda.
Cream butter and sugar. Separate the egg yolk from the white. Beat the yolk
into sugar and butter, then add the honey, gradually. Stir in the flour with
a little milk as required and mix all together lightly. Whisk the egg white
into a stiff froth and fold into mixture. Half fill small patty tins with
the mixture; dredge the top of each with caster sugar. Bake in a hot oven
(425°) until done. 3 lbs. honey Put honey and grated rind from the lemon in a large saucepan
or preserving pan with the gallon of cold water. Beat the two egg whites
until frothy and add to the other ingredients in the pan. Place the pan over
heat and stir as mixture comes to a boil. Simmer gently for one hour. Pour
liquid into large bowl and leave until lukewarm, then stir in yeast. Cover
bowl and leave in a warm place for three days. Stir daily. then strain
through muslin and bottle. Cork loosely. Push corks down gradually as
fermentation ceases. Store bottles in a cool, dark place. The meade will be
ready to drink in one year. 1 1/4 cups sugar
2 cups all-purpose flour
1 cup nuts
1/4 cups powdered sugar
1 tsp vanilla or almond extract
1 tsp. cinnamon
4 oz. brown sugar
egg
1/2 lb flour
1/2 tsp. bicarbonate of soda
4 oz butter or margarine
caster sugar
a little milk
2 egg whites
1 oz of yeast
1 lemon
1 gallon cold water
2 cups rolled oats
2 cups flour
1 tsp baking powder
1 tsp salt
1 1/4 cup baking soda
1/2 cup boiling water
2 cups bran flakes
Add soda to boiling water and let stand until cool. Mix together flour,
baking powder, salt, bran flakes, rolled oats and sugar. Cut in shortening;
add water and soda. Roll out thin on a floured board. Bake in a hot oven
until golden brown.