Singapore Sling

A cocktail which conjures up visions of bygone, more elegant days, Singapore Sling, a potent mixture of gin, cherry brandy, lemon juice and water, is said to have originated in the Raffles Hotel in Singapore. Soda water is often substituted for water and the amount of water suggested here can, of course, be varied according to taste. A twist of lemon or orange is also sometimes added as a garnish.

2 fl. oz. gin

4 tablespoons cherry brandy

1 tablespoon lemon juice

2 fl. oz. water

2 ice cubes

Place all of the ingredients, except the ice cubes, in a cocktail shaker. Screw on the lid and shake vigorously for 30 seconds.

Remove the lid and pour the mixture into a long, chilled cocktail glass. Add the ice cubes and serve at once.

Singin’ Hinny

A traditional northern English tea cake, Singin’ Hinny is so called because of the hissing, whistling noises it makes while cooking on the open range. Singin’ Hinny, and variations on the same theme, is popular all over the British Isles where it is served at tea-time or as a snack with butter and jam. The best Singin’ Hinnys are made on a girdle, although they may be cooked in the oven with moderate success.

10-

12 oz. flour

2 oz. ground rice

2 oz. sugar

1 teaspoon salt

2 teaspoons baking powder

1 oz. plus

½ teaspoon vegetable fat

3 oz. currants

6

11. oz. milk

4 fl. oz. single cream

Sift the flour, ground rice, sugar, salt and baking powder into a large mixing bowl. Add the 1 ounce of vegetable fat and cut it into small pieces with a table knife. With your fingertips, rub the fat into the flour until the mixture resembles coarse breadcrumbs.

Stir in the currants. Add the milk and cream to the flour mixture and, using the table knife, stir in the liquid to form a soft dough.

Turn the dough out on to a lightly floured working surface and shape the dough into a 10-inch round with your hands. Using the table knife, mark the dough into 8 sections, taking care not to separate them.

Place a girdle over moderate heat and, using the remaining vegetable fat, grease it. Increase the heat to moderately high and place the dough on the girdle. Cook the dough for 8 minutes or until it is golden brown on the underside. Turn the cake over and cook on the other side for 8 minutes or until the underside is golden brown and the cake is cooked through.

Remove the girdle from the heat.

Transfer the cake to a warmed serving dish, break it into sections and serve immediately.

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