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8 ozs. corn meal, 6 ozs. white flour, 4 ozs. sugar, 4 ozs. nut-b.u.t.ter, 8 ozs. preserved cherries, 2 ozs. lemon peel, 2 teaspoonfuls baking powder, water.
Rub b.u.t.ter into flour, mix all ingredients together with water into stiff batter; bake in cake tins lined with b.u.t.tered paper.
=63.--Apple Cake=
1 lb. apples, 1/4 lb. white flour, 1/2 lb. corn meal, 4 ozs. 'Nutter,' 4 ozs. sugar, 2 small teaspoonfuls baking powder, water.
Cook apples to a sauce and strain well through colander, rejecting lumps. Melt fat and mix all ingredients together with water into stiff batter; bake in cake tins lined with b.u.t.tered paper.
=64.--Corn Cake (plain)=
1/2 lb. maize meal, 3 ozs. 'Nutter,' 3 ozs. sugar, 1 teaspoonful baking powder.
Melt fat, mix all ingredients together into batter; bake in cake tins lined with b.u.t.tered paper.
=65.--Nut Cake=
12 ozs. white flour, 4 ozs. ground rice, 4 ozs. 'Nutter,' or nut b.u.t.ter, 5 ozs. sugar, 6 ozs. mixed grated nuts, 2 teaspoonfuls baking powder.
Melt fat, mix ingredients together into batter, and place in cake tins lined with b.u.t.tered paper.
=66.--Mixed Fruit Salads=
2 sliced bananas, 1 tin pineapple chunks, 2 sliced apples, 2 sliced oranges, 1/2 lb. grapes, 1/4 lb. raisins, 1/4 lb. sh.e.l.led walnuts, 1/2 pint grape-juice.
=67.--Fruit Nut Salad=
1 lb. picked strawberries, 1/4 lb. mixed sh.e.l.led nuts, 1/2 pint grape-juice. Sprinkle over with 'Granose' or 'Toasted Corn Flakes' just before serving.
=68.--Winter Salad=
2 peeled, sliced tomatoes, 2 peeled, sliced apples, 1 small sliced beetroot, 1 small sliced onion, olive oil whisked up with lemon juice for a dressing.
=69.--Vegetable Salad=
1 sliced beetroot, 1 sliced potato (cooked), 1 sliced onion, 1 sliced heart of cabbage, olive oil dressing; arrange on a bed of water-cress.
BISCUITS
The following biscuits are made thus:--Melt the 'Nutter,' mix all ingredients with sufficient water to make into stiff paste; roll out and cut into shapes. Bake in moderate oven.
These biscuits when cooked average 20 grains protein per ounce.
=70.--Plain Wheat Biscuits=
1/2 lb. entire wheat flour, 4 ozs. sugar, 4 ozs. 'Nutter,' little chopped peel.
=71.--Plain Rice Biscuits=
3-4 lb. ground rice, 4 ozs. sugar, 3 ozs. 'Nutter,' vanilla essence.
=72.--Plain Maize Biscuits=
1/2 lb. maize meal, 4 ozs. sugar, 3 ozs. 'Nutter.'
(If made into soft batter these can be dropped like rock cakes).
=73.--Banana Biscuits=
1/2 lb. banana meal, 4 ozs. sugar, 4 ozs. 'Nutter.'
=74.--Cocoanut Biscuits=
1/2 lb. white flour, 3 ozs. sugar, 2 ozs. 'Nutter,' 4 ozs. cocoanut meal.
=75.--Sultana Biscuits=
3-4 lb. white flour, 4 ozs. sugar, 4 ozs. 'Nutter,' 6 ozs. minced sultanas and peel 2 ozs. almond meal.
=78.--Fig Biscuits=
1/2 lb. entire wheat flour, 3 ozs. sugar, 4 ozs. 'Nutter,' 3 ozs. minced figs.
(If made into soft batter these can be dropped like rock cakes).
=Date, Prune, Raisin, and Ginger Biscuits=
These are prepared in the same way as Recipe No. 76, using one of these fruits in place of figs. (Use dry preserved ginger).
=77.--Brazil-nut Biscuits=
