COOKERY NOTES.

Auckland Star, Volume LII, Issue 258, 29 October 1921, Page 20

COOKERY NOTES.

CHEESE FRITTERS. Grated cheese, '2o' Flour, 4oz. i Butter, Joz. Boiling water, 1 breakfast-cup. Put the butter and boiling water m a saucepan over the (ire, stir in all the Hour, and stir till the mixture leaves the. sides of the pail. Remove from fire, add the eggs one at a time, and beat well, season with salt and cayenne, and add the cheese. Drop a tcaspoonful of the mixture into boiling deep fat. When cooked they should be puffed out and hollow in the middle. Serve hot. | CHEESE PUDDING. ' ■ Sliced or grated cheese, 2oz. Eggs, 2. Milk, 3 pint. Mustard, pepper, salt, to taste. Bread crumbs, 2 tablespoons. Mix the yolks of the eggs and all other ingredients together, and pour into a buttered pyrex dish and bake in a slow oven till set! Beat the whites stiff, mix with a little grated cheese, and pile on top of the pudding when cooked, and ; just colour in a very moderate oven. SPICE SHORT CAKE. . Jib flour, lib fat, : .Ib brown sugar, 1 egg, i teaspoon soda, i teaspoon spice, J teaspoon cinnamon, raspberry jam. Rub fat into ilour, add sugar and spices and soda, mix to a stiff paste with the 'beaten egg, turn on to a (loured board, divide in half, roll out each half the same size, place one piece on a cold, greased oven shelf spread over with jam, cover with the other half, brush over with a • little milk, and sprinkle the surface with sugar and a few chopped nuts. Bake in a alow oven about half hour. When cooked cut into finger lengths while hot.