1.Sieve the flour, salt and cayenne pepper
then rub in the cooking fat until mixture resembles fine breadcrumbs.
2.Stir in the cheese and bind together
with the egg yolk and water.
3.Form into a firm dough.
4.Roll out dough until about ¼ inch thick
and cut out with round cookie cutter.
Prick with a folk.
5.Bake in a 425° oven for approximately 10
– 12 minutes.
Cheese Crackers were made and prepared by
Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
Recipe
was taken from Cookery In Colour, A picture encyclopedia for every occasion
edited by Marguerite Patten the chapter on “Entertaining”, page 1026 and 1041 an
edition of 1960.
1.Heat oven to 350°F for shiny metal or glass
pans or 325°F for dark or nonstick pan.
Grease bottom only of 13 x 9 pan or bottom and sides of all other pans.
2.Mix Cake Mix, water, oil and eggs in large
bowl with mixer on medium speed or beat vigorously by hand 2 minutes Pour into
pan.
3.Bake as directed in chart or until toothpick
inserted in center comes out clean. Cool
10 minutes before removing from pan.
Cool completely before frosting.
PAN
SIZE
13” x 9”
Two 8” Rounds
Two 9” Rounds
Bundt
Cupcakes
BAKE
TIME
28 – 33
28-33
24 -29
38-43
12-17
BettyCrockerYellowCake_PillsburyFunfetti
Frosting was made and prepared by Shirley-Ann Pearman
