COOKERY NOTES.'

Auckland Star, Volume XLVII, Issue 237, 4 October 1916, Page 8

COOKERY NOTES.'

HOT WATER SPONGE GAKE. y'< Two eggs, one" cup of Bugir; lhu4Vi seven minates. Add one-quarter «§,§ of boiling water, one cap of flonr, «i||gi a quarter teaspoonfnl of soda aajTjJgJBJ teaspoonfnl cream of tartar. SWEETS. The higher price of material*. ii(|| naturally led to adulteration ..ift,ijle| manufacture of sweets. ' The homt wm%l ing.of these delights of the yonng Wfcy jV-ecomes therefore a matter of iii.ijrt'.;.' ance frcm a health % r iewpoint. unles Mfs children are to be denied the delicacies altogether. Thank* ' courtesy of Mis. A. Mnmby, . ofxlfiiSi taunga, Falicerstcn Xortii, we «*■ »•§■ to give the following tried recipes, «M||| can be recommended:— WALXUT FUDGE. . : Two c-nps sugar (white), half cop ifiif ter (or less), half enp of milk, oneoeeftp spoonful cocoa, one. imp of. walnuto, .«ej§ Pat all but nets in a saucepan, and' tail seven minutes.- Take off the nuts, and beatjanta thick. Pour .Jjii| buttered dish. . When cold cut : Tp|§ Of all forms of economy in of preparing food, there is striking than that which is Wistiag® by tie coup. pot- Soups sliould"-'raji*;.? sent a earing and not an extra, eralSßa ture, for it must <be a email hou=eißp indeed that has not trimmmge, bonei*aM@ aod scraps enough to supply a: sagjji stock pot. 'And even if stock of Iw land be lacking, tve have a scups that require no stock, no .ImpVj nor meat whatever in their i umji'ii il]M Yet they are nourishing, safefjinS pm e~eap; and because they are econcmisers of the meat" «iiii|| Tvaidi follows them. 3ouillon, or p| t>ro.h from fro], mnt ton. or \twi etc, is tie -cleaT sbup to *xcneh cook gives; preference, ramlm ie by distinctive flavours, but: «|I spodmg it by copldnsr it a seeond'ali «-jth other bones, thickenings, cotoS ings, etc. -To do this is. in bis opiwM a grave error. A smaU stock-pot (preferably » eerole) is an indispensable adjunct '-vim kitchen. The stoe£-pot s-hotUd nererSi allowed to boiL but only to long gentle stewing will extract afl Iβ goodness from even the most obdurate 1 bonce. Chop all bones with a hato|l I into quite small pieces; the stock +°k * m bonce ""Til usually be-fbiate jT* be a fimx jelly when cold* owiarJli ; i h * lelatine that is concealed in-« i -ones, while that made from fresh nSg J farelT sets. In hot weather stock dibif: i ? B tte bones as soon * then i 4 6llollM ■*• ih^ U$S i in S^ l "* l mat divide «§ \s££l -!*«W N .«ilMr, .threes. Th e distinction between a tiaM ■ tte f^ P ■"* * Hes in the fact« thicW 1, * OWIa S its consistency to s|l "ii ag™t, such as rice, ccrnflour, etc., while a puree is obta^ fats a sieve. Pea *5$M rW a / uree of 'Peas, tomato eoop:M ceUi or tolnatoes - -When rice,. rW aearoni a* 6 to be *dded taM WI, \ W *- v themeelves fiM