Observer, Volume XL, Issue 13, 29 November 1919, Page 25
Chocolate Cream. Take half a cupful of sugar, one pint of milk, a pint of cream, half an ounce of gelatine, two ounces of chocolate, a teaspoonful of vanilla, and half a cupful of water. Allow the gelatine to soak until dissolved. Whip the- cream and grate the chocolate. Boil the milk and stir into it tho chocolate and gelatine, stirring until the latter is thoroughly dissolved if it is not so already. * Take from the fire, add the sugar and vanilla, and when it begins to cool and thicken, add the whipped cream. Stir until thoroughly mixed, then turn into a mould and put away to cool. ® ® <® Turkish, Delight. To make Turkish Delight, break up loz. of leaf gelatine, put it into a saucepan with half a breakfastcupful of water, and stir over the fire for a minute; in another saucepan put a pound of lump sugar, the other half cup of water, the rind and juice of an orange, and the rind of a lemon. Bring slowly to the boil, take it off the fire, and when slightly tcool add tho dissolved gelatine, stirring all the time. Boil for 20 minutes. When a little cool, add a tablespoonful of rum and half a teaspoonful of essence of vanilla. Strain half of the mixture into a wet tin; when set, colour the remainder pink, and strain on the top. Leave till the next day, when drag the Delight out of the tin, cut it into blocks, roll in icing sugar, and stow in tin boxes dusted with icing sugar. 9 9' 9 Little Cherry Cakes. Take 6oz. of flour, ilb. each of butter and castor sugar, 2oz. of ground sweet almonds, £lb. of preserved cherries, one teaspoonful of baking powder, and three eggs. Beat the butter and sugar to a cream, then beat in the eggs, add the flour and other ingredients gradually; cut the cherries in halves, and add the baking powder last. Bake in tiny tins for about ten minutes, then cover with icing, with half a cherry on top of each cake. To make the icing, beat up the white of one egg, and add Jib. of icing sugar to it. Spread the cakes with it while thoy are. warm. © ® ® Almond Cheesecakes. Take 2oz; butter, 2oz. castor sugar, 1 egg, 3oz. ground almonds, ratafia essence, and pastry. To make the lemon filling. beat the butter to a cream, add the castor sugar, tho yolk of the egg, the ground almonds, and six drops of the essence. Whip the white of the egg and whisk in into the other ingredients. Line small fluted patty tins with good short pastry a little more than an inch in thickness. Put a small teaspoon of the jam in each, and then fill with the lemon filling. Place in a brisk oven and bake for about 20 minutes. If liked a narrow cross-blar of pastry may be placed over the tops of the cheesecakes before being baked. ® '<& ® School Pudding. Take half-a-pound of flour, three pr four ounces of puet, four or more ounces of stoned raisins, two ounces of sugar, one egg (if to be had, but it may be omitted), half a pint of milk, one teaspoonful of baking powder, a very, little nutmeg, and a pinch of salt. Mix all the ingredients well together, adding-'the milk last. This pudding may be baked or boiled. It will take quite two hours to boil, possibly longer. Swetet white sauce should be served with it if boiled,
Coffee Cake. Take 1 teaspoon each salt, cinnamon, powdered cloves, breakfastcup flour, half cup dripping, 1 teaspoon vinegar, 1 cup sugar, half cup treacle, and 1 cup strong coffee. Sift together the salt, cinnamon, and powdered cloves, then mix with the flour. Beat up half the dripping with the vinegar or lemon juice, and cream it with the sugar. Then add the treacle. Beat well, and add alternately the flour mixture and a cupful of strong cold coffee, into which a teaspoonful of bicarbonate of soda has been dissolved. Beat all thoroughly, then turn into a paper-lined pan, and bake in a quick oven. <S5 <® ® Rabbit Pie. One rabbit, Jib. bacon, salt and pepper, Jib. pastry. Cut up the rabbit into convenient pieces, also cut the bacon into strips. Place these in a pan and cover with stock or water. Season with pepper and salt. Simmer gently for an hour. Place the contents of the pan in a pie-dish, allow to cool, and then cover with pastry. Bake in a hot oven for three-quarters of an hour. <® ® ® Rabbit Cutlets. Cut the rabbit up into good-sized pieces, put them in a basin of hot water, and salt for one hour or longer, then take out and wash well. Put in a saucepan, and cover with cold water, add a little salt and pepper, boil till tender, take out and leave on a plate till cold, dip in egg. then in breadcrumbs, and fry till a nice brown. The broth is nice with a slice of toast, or will do to make a curry with the pieces that will not do for the cutlets. $ <& ® Vegetable Savory. Take equal quantities of mashed potatoes and green vegetables, either cabbage or cauliflower, 1 dessertspoon butter, breadcrumbs, pepper, salt, cheese, and 1 onion. Chop the vegetable, and also chop finely the cooked onion. Mix these with a seasoning of pepper and salt, adding the melted butter. Place the vegetables neatly in a greased piedish, add a tiny sprinkling of grated cheese, and on tho top of this put a goodly sprinkling of browned breadcrumbs. Bake the savory for from 10 minutes to a quarter of an hour. es « « The juice of half a lemon squeezed into a glass of water, taken night and morning without sugar, is one of the simplest and best remedies for torpid liver or biliousness. Daily headaches, which medicine has failed to cure, will disappear, and the appetite will be considerably improved. $ ® « -When making pastry always beat tho butter or dripping to a cream with a knife; it makes it so much lighter than rubbing it in with the hands. Make your pastry in as cool a place as possible. When using self-raising flour, you will not require any baking-powder. $ ® « The best way to clean all kinds of baking-tins and cake-dishes is the following: Make enough strong lime-water to cover the dishes in the saucepan or the and boil them for about ten minutes. When taken ont they ; should be as bright and clean as new tins. Very old ones may require boiling a little longer, '