COOKERY NOTES.

Auckland Star, Volume XLIX, Issue 280, 23 November 1918, Page 16

COOKERY NOTES.

WAJLNTJT CAKE. Ingredients.—Six oz. butter, 4 eggß, 2J breakfastcupfuls of flour, a teaspoontul of cinnamon, a breakfaetcupful of brown sugar, half-pound of walnuts, a teaspoonfiil of baking soda, and 2 teaspoonfula of cream of tartar; nearly a email cup of milk. Method. —Beat butter and sugar to a cream, then add eggu one at a time. Chop the walnuts finely. Mix the rising well through the flour, then sift it and add to the liquid with the walnuts, putting in a little flour at a time, then some walnuts, and co on. Bake in a flat tin, a baking dish would do nicely. I LEMON-HONEY SANDWICH. ; Ingredients.—Three eggs, 6£oz. of sugar, 4Aoz. of flour, a tablespooniul of boiling water, a level teaspoonful of baking powder. Method.—Separate the yolks from the whites of the eggs, add a pinch of salt to the whites, and beat them to a stiff froth. Beat the yolks of the eggs and the sugar together for seven minutes, using for this purpose a strong Dover egg-beater. Add the beaten eggs together and whip a little longer and beat in the water; pour into a buttered paper lined baking tin. Place in a fairly hot oven and cook for a quarter of an hour. When it is done, turn out on to a sugared paper, and cut it in two with a sharp knife which has been dipped in boiling water. Have the filling warmed if it is to be spread on when the sponge is hot. 1 NUT SAUSAGE ROIXS. One small cup of browned rice, cooked in three cups of boiling water for 20 minutes; salt to taste, flavour with a little thyme. Half a tin of nut meat, a little cooked macaroni, and one egg, mix all together, roll in pastry, and take. Serve with brown gravy. VEAL AND BACON PIE. Ingredients: A knuckle and some thin slices of veal, some slices of bacon, a little mirk, salt, pepper, forcemeat and paetry. Method: Chop the knuckle of veal through and put on to 'boil in a quart of water, and after it once comes to the boil let it simmer for an hour. Don't place the knuckle in too large a eancepan or the water win not cover it, and it is necessary that it should do so. When it has boiled for half an hour place the slices of veal in and let them cook i'or the remainder of the time. Prepare the pastry and forcemeat, and at the end of the hour lift the pieces of veai out of the eaucepan and place a slice of bacon and some forcemeat on each piece: roll np tightly, and place in the pie dieh- Pour the liquid out of the saucepan over the meat, and if not sufficient add a little milk; in any case a little milk is a great improvement. Add the seasoning, and dredge a little flour over the whole. Cover with pastry when the liquid is cool, and bake for an hour and a-quarter, placing in the hottest part of the oven for the pastry to rice, then lower to finishing cooking.