The author went with Scotch friends to Ireland and partook of Irish Short Bread that
might have been Scotch Short Bread, with the exception of nuts, brown sugar and ginger. It
was equally rich, equally delicious. But the Scotchman likes his short bread free from salt
and flavor ing.
Both Irishman and Scotchman want strong black tea, freshly brewed and served with milk,
just as the Englishman serves his tea with milk.
It is one of the most restful, most satisfying experiences of travel in the British
Isles, to sit by a window in a quaint old tavern in Ireland and look out upon countrysides
which have been unspoiled by the passing years.
Ireland is changing with the world changes that a modern age is effecting but there are
still sights which are typically of the long ago. One may see a primitive two-wheeled cart
drawn by a shaggy little donkey. The donkey is driven by a smiling-faced, blue-eyed,
black-haired girl who is return ing home with her cart load of empty milk cans. And if one
is particularly fortunate, far down the road donkeys are jogging along, bearing their loads
of peat fuel in crude baskets strapped across their backs.
Sift together
11/2 cups flour 1/2 cup butter softened
1/2 cup brown sugar 1 tbsp. cream
1 tsp. ginger
1/4 tsp. salt
Blend the butter into the flour. Add the cream, a few drops at a time, and press the
dough into a ball. Divide into halves, form into flat round cakes about the size of a
saucer, prick with a fork, flute the edges and bake at 350° F. for thirty minutes.
Mix together
2 cups flour sifted 1/2 cup butter softened
1/2 cup almonds blanched 1/2 cup sugar
and ground 1 tbsp. water
Add the sugar and flour alternately to the butter, blend ing in the water as needed
to make a stiff dough. Prepare and bake as directed for Ginger Short Bread.
1/2 lb. butter creamed 5 eggs unbeaten
2 cups pastry flour sifted 1/2 tsp. mace 12/3cups sugar
Have a shallow baking pan greased, the oven ready and all the ingredients measured,
as the mixing must be done by hand.
Add the sugar and mace to the butter and work until very light. Add one egg at a time
and mix until thoroughly blended. Mix in the flour and turn at once into the baking pan.
Bake at 350° F. for thirty minutes. Cut in small squares when cold.