Artox Scones.
Two pounds Artox wholemeal, 1/2 lb. butter, 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 butter, 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. butter, half teaspoonful baking powder, milk, pinch of salt. Put the wholemeal into a bowl, rub in the butter, 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. butter, 1/4 lb. sugar, 1 egg, 1/2 teaspoonful ground cinnamon.
Rub in butter 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 substitute vegetable suet or butter, and vegetable gelatine for beef suet and clarified (?) glue.
Almond Custard.