Bake as before, turn out on a cloth or sieve. Spread the under side of one with either jam, marmalade, chocolate mixture, &c., and put the other one on top. Dust over with sugar, or coat with a thin icing. For this Mapleton's Cocoanut Cream is very good.
Banana Buns.
1/2 lb. Pattinson's banana flour, 1-1/2 ozs. "Nutter," 1/2 teaspoonful baking powder, 2 ozs. sugar, 1 egg, a little milk. Mix dry ingredients, rub in the "Nutter." Beat up egg, and add with a very little milk to make a rather firm dough. Divide into small pieces, flour the hands, and roll into balls. Have a teaspoonful sugar dissolved in a few drops of hot milk on a saucer. Dip in each bun, and place with sugared side uppermost on greased tin or oven plate. Bake for about 10 minutes in rather hot oven.
Banana Flour Scones.
1 lb. banana flour, 2 ozs. butter or "Nutter," 2 ozs. sugar, 1 teaspoonful baking powder, milk. Mix flour--the banana flour sold by the lb. is best--sugar, and baking powder. Rub in butter, make into a light dough with milk. Cut into small scones, and bake in good oven about 15 minutes.
These scones are exceedingly good, and quite different from those made with ordinary flour. They may be varied by adding a few Sultanas or a beaten egg.
Manhu Crisps.
1 lb. Manhu whole-wheat flour, 1 oz. cocoanut butter, pinch salt. Rub butter into flour, and make into a dough with as little water as possible; then run twice or three times through an ordinary mincer. Form into twelve or more rolls or twists with as little handling as possible, and bake in hot oven for ten to fifteen minutes.
Manhu Scones.
1 lb. Manhu Flour, 1/2 teaspoonful carb. soda (not heaped), sour milk or butter milk to make a soft dough. Bake on a girdle if possible.
Hovis Scones.
1 lb. Hovis Flour, 1 oz. nut butter, pinch salt, 1 tablespoonful treacle, 1/2 teaspoonful carb. soda, butter milk or sour milk. Mix dry things, rub in butter, add treacle and enough sour milk to make a fairly soft dough. Mix thoroughly and quickly. Roll out not too thin, and bake in good oven about 15 minutes. The treacle may be omitted.
Hovis Gingerbread.
8 ozs. Hovis Whole-Wheat Flour, 8 ozs. ordinary flour, 4 ozs. Nuttene, 8 ozs. stoned raisins, 8 ozs. treacle, 6 ozs. sugar, 1 egg, 1 teaspoonful ground ginger, 1-1/2 do. mixed spice. Melt together the sugar, butter, and treacle. Mix dry things together. Beat egg and pour hot treacle among it, then add to dry things. Mix and beat well. Pour into greased tin lined with buttered paper, and bake in very moderate oven 1-1/2 hours, or, if divided in two smaller tins, 3/4 of an hour will do. Golden syrup may be used instead of treacle, in which case use little or no sugar.
Strawberry Shortcake.
Make a good short crust (p. 75) with 1/2 lb. flour--plain, wheaten, or Banana flour, as preferred--1 oz. almond meal, and 4 ozs. "Nuttene." Roll out 1/2 inch thick, cut sharply round, flute edges, and bake in hot oven till a nice brown and crisp right through. Split open, inserting a sharp-pointed knife right round and pulling apart. When cool, cover under-half thickly with strawberries, well crushed and mixed with plenty of sifted sugar. Put on top half, dust with sugar, serve cold with cream or nut cream. Another very good shortcake is made as for "Jumbles," page 79. Add a little milk or fruit juice to mixture to make less crumbly. Bake in two sections and put strawberries between.
Scotch Oatcakes.
Scotch oatmeal, 2 ozs. nut butter to lb., pinch salt, hot water. Pat oatmeal in basin, melt fat in fairly hot water, and mix in quickly to make a stiff dough. Knead to thickness required. Bake on hot girdle, and toast in front of fire.
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"REFORM" RESTAURANT AND TEA ROOMS,
73 North Hanover Street, EDINBURGH.
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PUDDINGS AND SWEETS.
"Provost Nuts" Pudding.
This is one of the very best puddings I know, and will, I feel sure, be welcomed by all who wish for something at once novel, simple, and wholesome. It will be found a change both from the usual "steamed" and the familiar "milk" pudding.