Roll out and cut into fingers about a quarter of an inch wide and two inches long.
Lay them on a greased baking-sheet.
Stamp out with a cutter, the size of an egg-cup, some rounds, and make them into rings by stamping out the middles with a smaller cutter.
Bake the rings and straws a pale fawn colour, and serve them with a bundle of straws placed in each ring.
Gooseberry Turnovers.
- Ingredients—Some gooseberries.
- Sugar.
- Short crust.
Method.—Pick off the heads and tails of the gooseberries.
Roll out the paste and cut into rather large rounds.
Wet the edges and put some gooseberries in the middle of each round, with a teaspoonful of sugar.