Esbat Recipes

CRESCENT COOKIES
1 cup butter
2 cups all-purpose flour
1 cup nuts
1/4 cups powdered sugar
1 tsp vanilla or almond extract
Cream butter and add flour, nuts, powdered sugar, and vanilla. !ape doug! into
crescents. "a#e in 2$%& oven for 1 !our. Roll in powdered sugar w!ile still !ot. 'a#es
2 do(en.
TIESSENNAU MEL )*els! +one, Ca#es-
4 o( !one,
1 tsp. cinnamon
4 o(. brown sugar
egg
1/2 lb flour
1/2 tsp. bicarbonate of soda
4 o( butter or margarine
caster sugar
a little mil#
ieve toget!er flour, cinnamon and bicarbonate of soda. Cream butter and sugar.
eparate t!e egg ,ol# from t!e w!ite. "eat t!e ,ol# into sugar and butter, t!en add t!e
!one,, graduall,. tir in t!e flour wit! a little mil# as re.uired and mix all toget!er
lig!tl,. *!is# t!e egg w!ite into a stiff frot! and fold into mixture. +alf fill small patt,
tins wit! t!e mixture/ dredge t!e top of eac! wit! caster sugar. "a#e in a !ot oven )42$&-
until done.
MEADE
0 lbs. !one,
2 egg w!ites
1 o( of ,east
1 lemon
1 gallon cold water
1ut !one, and grated rind from t!e lemon in a large saucepan or preserving pan wit!
t!e gallon of cold water. "eat t!e two egg w!ites until frot!, and add to t!e ot!er
ingredients in t!e pan. 1lace t!e pan over !eat and stir as mixture comes to a boil.
immer gentl, for one !our. 1our li.uid into large bowl and leave until lu#ewarm, t!en
stir in ,east. Cover bowl and leave in a warm place for t!ree da,s. tir dail,. t!en strain
t!roug! muslin and bottle. Cor# loosel,. 1us! cor#s down graduall, as fermentation
ceases. tore bottles in a cool, dar# place. 2!e meade will be read, to drin# in one ,ear.
OATCAKES
1 1/4 cups sugar
2 cups rolled oats
2 cups flour
1 tsp ba#ing powder
1 tsp salt
1 1/4 cup ba#ing soda
1/2 cup boiling water
2 cups bran fla#es
3dd soda to boiling water and let stand until cool. 'ix toget!er flour, ba#ing powder,
salt, bran fla#es, rolled oats and sugar. Cut in s!ortening/ add water and soda. Roll out
t!in on a floured board. "a#e in a !ot oven until golden brown.