TE AO HOU The New World [electronic resource]

No. 8 (Winter 1954)

– 63 –

Try these Tested Recipes from Edmonds-

6 ozs. butter	2 ½ ozs. icing sugar	6 ozs. flour
2 ozs. EDMONDS Cornflour		½ teaspoon vanilla essence

1 tablespoon each of — cherries, angelica, peel and almonds chopped finely and mixed together.

Method:
Cream butter, sugar and vanilla,
then add remainder of ingredients.

Roll in small balls. Flatten and
place a piece of cherry on each.
Bake 15–20 minutes, 350° F.

4 ozs. butter
4 ozs. sugar
few drops of vanilla

2 eggs
4 ozs. flour
2 ozs. EDMONDS Cornflour
1 teaspoon EDMONDS Baking Powder

1 tablespoon cocoa
2 ozs. sultanas
1 tablespoon milk

Method:
Cream butter, sugar and vanilla.
Beat eggs and add alternately with
sifted dry ingredients. Lastly, add

milk. Bake in greased patty tins
15 minutes, 400° F. When cold,
ice with chocolate butter icing.

4 ozs. butter
2 eggs
2 ozs. EDMONDS Cornflour
1 teaspoon ground ginger

3 ozs. sugar
1 tablespoon milk
½ teaspoon soda

2 teaspoons golden syrup
4 ozs. flour
½ teaspoon nutmeg
pinch of spice

Method:
Cream butter, sugar and golden
syrup together. Beat eggs well,
add milk and mix in alternately
with the sifted dry ingredients.

Bake in paper cases for 15 minutes,
400°F. When cold, remove tops
and fill with whipped cream.
Replace tops and dust with icing
sugar.

THESE RECIPES HAVE BEEN THOROUGHLY TESTED, BUT WE DO NOT GUARANTEE SUCCESS UNLESS EDMONDS PRODUCTS ARE USED.

EDMONDS Quality Products