Culinary Chatter

NZ Truth, Issue 1293, 18 September 1930, Page 19

Culinary Chatter

A NOVEL SALAD • QNE large orange, one large white onion, one medium-sized lettuce. Peel and slice the orange and onion, and cut the lettuce finely; Place a layer of onion m the dish, then the lettuce, and the orange on top. Add a teaspoon of sugar and salti and vinegar as desired. c ' . . ORANGE PIE PRATE rind of one and use the juice of two large oranges. Stir together 1 large cupful sugar and 1 heaped teaspoon flour; add to this the well -beaten yolks of three eggs,< 2 tablespoonsful of

melted bum Reserve the whites of eggs f o" fros ting. j Put mix- • tv r e i nto >| pie p lates lined with pie paste and bake m quick oven, When done so t

to resemble a fine- ' ly baked custard spread on the top of it the beaten whites, which must be sweetened with 2 tablespoonsful sujgar spread evenly and return to oven and brown slightly. CHEESE LOAF THIS is a change from the ordinary •*■ nut raisin loaf. Mix together . 2 , cups S.R. flour, % cup grated cheese, pinch salt, pinch cayenne pepper, add a beaten egg and a little milk, and bake, m a moderate oven 30 minutes., This recipe makes 2 loaves, cooked m CereboS salt tins. (Grease tins well).

/ TASTY CHEESE SAVORY <y MAKE some short pastry y take two egg yolks, ' two" tableSpo'bns * : bt cheese, salt and pepper, half a teaspoon of made mustard, half a teaspoon of vinegar, and a little cay enne. Line some tart tins with pastry and bal I till a light brown. Put the cheese, mustard, % vinegar, salt, pepper, cayenne and beaten egg *' yolks into a saucepan and stir till thick. „ •^ Put a teaspoonful m .each tartlet %^ case, and bake for five minutes. "*"

MILK CHOCOLATE QNE cup white sugar, 1-3 cup of cocoa essence, 10 drops vanilla essence, 1 cup of brown sugar, 1 teaspoon butter, 2 teaspoons milk, 1 tablespoonful of condensed milk; put sugar, cocoa, butter and milk into saucepan and cook until mixture hardens when dropped into cold water. Add flavoring and pour into buttered pans; when cool cut into squares. CARAMEL APPLE DUMPLINGS DUB 3ozs. of beef dripping m 6ozs. 1 - of flour, teaspoon of baking powder, pinch of salt. Mix to a stiff dough, roll out

. thin, peel ' ■ and % y core the, apples, add . one clove, %'"•■ vtea- %, spoon of " % butter 3 one # t c a - spoon of sugar to each appie. Cook m a pie dish m a syrup made

from one cup of brown sugar, 1% cups of hot water, tablespoon of butter. Baste well during cooking. Serve with cream or custard. I PEAR CHUTNEY . 1 . v , TAKE 31bs. of pears, 21bs. of onions, lib. of sugar, 1% tablespoons of salt, J. large teaspoon, of cayenne pepper, 6 tablespoons of ground cloves, 6 teaspoons of ground ginger and 6 chillies, if hot. Cut the pears "and onions finely, add the ingredients, cover with vinegar, and boil slowly for four hours. When cold it is ready for use.