COOKERY NOTES.

Auckland Star, Volume LI, Issue 290, 4 December 1920, Page 20

COOKERY NOTES.

BOILED SAUSAGES. Take lib sausages, place in boiling water, cook till tender. Strain and remove .skins. Place around a pyramid of potatoes. Pour over the.m the onion sauce. SPOXGE AXD APPLE PUDDING. This is a quickly-made pudding, and it will be found a most acceptable one. Ingredients. —One egg, stewed apples, stale sponge, 2 breakfast—pfuls. of sweet milk, cream, essence, cloves, a tableeponful of cornflour. Method. —Peel and slice 4 large apples. Add a tablespoonful of honey. Cover with water anil drop in three cloves. Let the apples boil to pulp. Place the stale sponge in a glase dish and spread with jam. Pour the apple pulp over the sponge. Let it cool a little before doing this, or it may break the dish in cold weather. Remove the cloves. Put the milk on to boil, having previously poured a little cold water on to the bottom of the saucepan and rubbed it around with butter. Put the cornflour in a basin and add a dessertspoonful of sugar and a little essence. Break in the egg and mix well together. Just as tho milk comes to the boil pour this, in and let cook for two or three minutes. When the first beat is off pour over the apple pulp, and when the skin has formed on the custard whip up a little cream and pour over. Sweeten to taste. The cream may be omitted. iSuflieient for six people.

STEAMED PUDDING. Ingredients.—2 cupfuls of flour, half a cupful of beef dripping, a teaspoonful of cream of tartar, half a teaspoonful of soda, a tablespoonful of custard powder, a cupful of raisins or dates, a little lemon peel and essence of lemon. Method.—Mix the raisins through the flour with the custard powder. Bub in the dripping. Add essence, peel, and dates. Place in a greased mould and steam for two and a-half hours. TAPIOCA CREAM. One cup milk, 1 tablespoonful tapioca, 1 tablespoonful "sugar, 2 egg yolks, quarter teaspoonful almond extract. Soak the tapioca in tbe milk for 1 hour, then stir over the fire til! the tapioca, is quite clear, beat up the yolks with the sugar, add the extract, add to Die tapioca, stir until well mixed, serve in dainty cup with a. spoonful of red currant or guava jelly on top.