COOKERY HINTS.

Auckland Star, Volume XLIX, Issue 11, 12 January 1918, Page 16

COOKERY HINTS.

FIRMER JELLIES. Stand mould in a basin of water containing a good handful of salt and soda. A mild freezing mixture is the result, and on the hottest day a firm cool jelly will be the reward. FRIED APPLES (FOR PORK SAUSAGES AND CURRIES). Peel and core your apples and cut in thick rings, fry in hot fat for five minutes, drain and serve piled up on a hot di»h. WHEATMEAL GIRDLE CAKES. Ingredients.—Five heaped tablespoonfuls of wheatmeal, 5 heaped tablespoonfuls of flour, 3oz. of lard, 2 teaspoonfuls of baking powder, a pinch of salt and a little water. Method. —Mix dry ingredients together, then rub in the lard, add water and make into a soft paste. Roll on a floured board, and cut into shape. Place on a heated and greased girdle, and bake till brown. Butter them while hot. Some make these cakes half an inch in thickness, and split them open to butter; others roll them out quite thin, and, when cooked, spread butter on the top. EGGLESS AND BUTTERLESS CAKES. Ingredients.—Two brcakfastcupfuls of water, two breakfastcupfuls of sugar, two tableepoonfuls of lard or good beef dripping, one packet of raisins, two teaspoonfuls of ground cinnamon, one teaspoonful of ground cloves, three breakfast cupfuls of flour, one heaped teaspoonful of baking soda. Method.—Boil the -water, sugar, lard, cinnamon and cloves together for five minutes. When cold add the Hour (sifted) and soda well-blended and mixed through it. Bake for threequarters of an hour in hot oven. Place in a flat tin. This makes really an excellent cake, and the writer has known children to prefer a slice of it to that of a good pound cake. CUSTARD IN GLASSES. Ingredients.—One quart of milk, one tablespoonful of flour, four eggs, a little lemon or vanilla essence, }lb of sugar. Method. —Boil the milk, mix Hour with a little cold milk, and then pour it on the boiling milk, keeping it wellstirred all the time. After this has simmered for a few minutes let it cool a little, then mix gently with the eggs, previously well-beaten. Add the flavouring. When the custard is luke warm put it in glasses, and before serving grate a little nutmeg on the top of each. VEAL LOAF. Ingredients: 31b of veal, Mb of salt pork, three eggs, three teaspoonfuls of salt, half a teaspoonful of pepper, four to six crackers, milk. Method: Mince the meat and add the seasoning, mix with the eggs (unbeaten), then odd enough milk to make loaf soft. Roll in cracker crumbs. Put in a baking tin with greased paper at the bottom, and place strips of bacon across the top. Baste often with butter, and cook for three hours in a moderate oven.