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STUDIO FOUR
MOTHER'S DAY SPECIALS
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Mom's Day
Continued from Page 78
evening), and suggests how
afternoon tea can fit into
modern American lifestyles
(for instance, as a substitution
for the "power lunch").
The Pleasures of Afternoon
Tea is illustrated with several
tempting color photographs,
and has about 150 unusual
recipes that would be perfect
for Mother's Day or other
times of year. Hymes takes
advanatage of her English
background, and includes
many appealing regional
recipes from her native coun-
try. Such selections include
scones, maids of honor, Dun-
dee cake, barm bread, Parkin.
Following are a few recipes
from The Pleasures of After-
noon Tea by Angela Hymes
that would be nice for a
Mother's Day afternoon tea
party.
/2 cup ground almonds
Preheat oven to 350 ° F.
Grease 2 large baking sheets;
set aside. Sift flour into a
medium-size bowl; stir in
lemon peel. Set aside. In a
large bowl, cream butter and
superfine sugar with an elec-
tric mixer or a wooden spoon
until light and fluffy. Add egg
yolk and beat well. With
wooden spoon, gradually
work in flour mixture. Stir in
almonds. Turn out onto a
lightly floured surface. With
a floured rolling pin, roll out
to a thickness of 1/8 inch. Cut
into strips Y2 inch wide and 4
inches long. Arrange strips on
baking sheet, curving each
into an "S" shape. Bake
about 15 minutes or until
pale golden. Transfer to a
wire rack to cool. Makes
about 20 cookies.
COBURG CAKES
"Serve these little cakes
bottom-side-up so the almond
is on top."
6 blanched almonds,
halved
11/4 cups all-purpose flour
1 teaspoon baking soda
1 /2 teaspoon ground
allspice
1 /2 teaspoon ground ginger
% teaspoon ground
cinnamon
1 /4 cup butter or margarine,
room temperature
1 /4 cup superfine sugar
1 egg
1 tablespoon light corn
syrup
1 /4 cup milk
Preheat oven to 350 ° F.
Grease 12 (3-inch) fluted cake
pans or muffin cups. Place
almond half in bottom of each
pan; set aside. Sift flour,
baking soda, allspice, ginger
and cinnamon into a medium-
size bowl. In a large bowl,
cream butter and superfine
sugar with an electric mixer
or a wooden spoon until light
and fluffy. Add egg and beat
well. In a small bowl, stir
together corn syrup and milk.
Alternately add dry ingred-
ients and milk mixture to
creamed mixture, beating un-
til smooth after each addi-
tion. Divide among cake pans.
Bake about 25 minutes or un-
til tops spring back when
lightly touched. Cool briefly
in pans, then turn out onto a
wire rack to cool completely.
Makes 12 little cakes.
JUMBALS
"Also called 'jumbles; these
oddly named cookies reputed-
ly date back to the War of the
Roses in the 1400s."
11/2 cup all-purpose flour
Grated peel of 1 lemon
1/2 cup butter, room
temperature
% cup superfine sugar
1 egg yolk
TREACLE SCONES
Angela Hymes, author of
The Pleasures of Afternoon
Tea, notes that those from the
northern parts of England
pronounce the name of this
traditional treat to rhyme
with "throne" (as do most
Americans), but those from
the south of England pro-
nounce it to rhyme with
"gone." Since the name is
derived from the Gaelic sgonn
meaning "big mouthful," Ms.
Hymes concludes that the
southerners are probably
more correct. She also ex-
plains that "molasses is
known as treacle" in
England.
2 cups all-purpose flour
11/2 teaspoons baking
powder
Pinch of salt
2% tablespoons light
molasses
2 tablespoons butter
About % cup milk
Butter
Preheat oven to 400 ° F.
Lightly grease a large baking
sheet; set aside. Sift flour,
baking powder and salt into
a large bowl; set aside. In a
medium-size saucepan, com-
bine molasses and 2 table-
spoons butter; stir over low
heat until butter is melted.
Make a well in center of dry
ingredients; add molasses
mixture and milk and mix
with a fork to form a soft
dough. Turn out onto a
floured surface. Roll out with
a floured rolling pin or pan
dough with your hands to
make a round about Y2 inch
thick. Cut in rounds with a
2-inch fluted or plain cookie
cutter. Place 1 to 1 1/2 inches
apart on baking sheet. Bake
10 to 12 minutes or until well
risen and golden. Transfer to
a wire rack and cool 5 min-
utes. Split and serve warm
with butter. Make 12 to 15
scones.
1