COOKING NOTES.

Auckland Star, Volume LIII, Issue 23, 28 January 1922, Page 20

COOKING NOTES.

BE AX ROAST. ! One cupful of haricot beans, soaked, j boiled, and mashed, "rate a quarter of a : pound of cheese and add to mashed beans. ' ilun form inte lon# shaped roll and roll ]in trniti'il breadcrumbs I bread that has been slowly rus!;ed in oven). Place in J a baking dish with a little butter and wafer and bake 20 minutes. Serve with I tomato tauce on toast. i APRICOT SOUFFLE. Half a cupful of pulped sweetened : aprirote, 1 tablespoonful of (lovir, Uoz Inf butter. 4 I'Lfjf*. half a t-tyiful of milk, j I teaspoonful of sugar. Mix thp flour ■ Mild butter, and stir in a saucepan till J m.-H.d. Add the milk, stir, and boil up ! fur two uy three minutes. Then take il i of)' tli.- fire, cool, and add the beaten : yolk. J and the apricot pulp, put through | la sieve, stir well, and, ln.*tly. add the] I whites whipped ftifi". Butter well ai I plain tin mould, line it up on tin- in.side 1 : with buttered paper, and place at ones ' Serve with apricot sauce. j LF.MOX JELLY. Six lcn-.-ins, loaf sugar, '1 breakfast- | eupfuls of water, l|oz gelatine. 3 table- ! spoonsful sherry, 1 tublespoonful brandy j in:\v kind of light wine may be substi-j ; tilU-di. Soak the gelatine and sugar in 1 cup- I ful of water, take the yellow rind of j I three lemons, .Mid put them in 1 cupful j ;of boiling water, ;iud let it simmer for i alinut 30 minutes. }I K at tile gelatine i j wiih the sugar and water gradually till i , di"?-)lved. but do not let it boil. Add to j ■ii ilit- strained juice of 6 Jemons and ii:r> i\at"r in which the rind has been, and j bring nil ju?t lo boiling point, .'ikim and : i-1.-uin ivi-li, and add the liquoi- strained. Stir until nearly cold, and pour into a ! wet mould.