[No. 198.]—Whole Meal Biscuits.
- 4 ounces whole meal flour.
- 2 ounces white flour.
- 1 egg.
- ½ teaspoon baking powder.
- 1½ ounces butter.
- 1½ ounces sugar.
- ½ tablespoon golden syrup.
Mix the two flours, the butter, baking powder, and sugar well together on the paste-board; make a hole in the centre into which break the egg, and pour in the syrup, then mix with the hand until all be thoroughly incorporated. Roll the paste very thin, stamp out the required size, prick over with a fork, and bake in a brisk oven until crisp.
[No. 199.]—Cherry Tartlets.
- 1 pound cherries.
- ¼ pound white sugar.
- ½ pint water.
- Short paste.
Place the sugar and water in an enamelled stewpan over a gentle heat; remove the stalks, and place the cherries in this syrup; boil gently until tender, removing the scum as it rises. Have ready one dozen little tartlet tins, line them with the paste, bake for ten minutes, then fill them with cherries and a little syrup, and finish baking.
[No. 200.]—Chestnut Cakes.
- 1 pound chestnuts.
- 2 eggs.
- 2 teaspoons castor sugar.
- 2½ ounces butter.
Boil the chestnuts half an hour, strain, and after removing shells and skins, rub them through a wire sieve with a wooden spoon. Mix the sugar and two ounces of the butter to a cream, add the chestnuts, flour and eggs well beaten, and stir all well together. Take a tin greased with the remaining half ounce of butter, place the mixture in it in the shape of little hills, and bake in a moderate oven for twenty to thirty minutes; or the mixture may be spread over the tin in a thin layer, and when done stamped out into fancy shapes.