are made by adding 1 oz. cocoanut cream [Footnote: NOTE.--Cocoanut or
almond cream butter may be used instead of ordinary butter in most recipes
for cakes or sweets, and will give variety of flavour.], dissolved in a
little of the milk, to the above. Let the "cream" be cool.
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.