COOKERY NOTES.

Auckland Star, Volume LIII, Issue 309, 30 December 1922, Page 20

COOKERY NOTES.

SOME SUMMER RECIPES. To make strawberry flan, fine a deep oblong tart dish with short crust paste, and cook in a, sharp oven. Meanwhile hull, wash, and dry one pound, <pf strawberries, and when the crust casoCis ready, lay the fruit carefully therein. Then pour over a hot syrup, made by boiling a dessert-spoonful of strawberry jam with two lumps of sugar in a gill of water. STRAWBERRY CREAM. Stalk and clean a small (box of strawterries, and ruib the fruit through a fine sieve. Melt one ounce of leaf gelatine in two tablespoons of water and the juice of a large lemon (gelatine needs to be slowly heated in the water/, put three tablespoons of sugar over the strawberry juice, then pour the gelatine and lemon juice over it. Whip half a pint of cream, and etir it lightly into the fruit. Pour into a mould and set on ice or in a cool place to set. TAPIOCA CREAM. Soak four tablespoonfuls of tapioca in water over night. Strain off any water that may be left, and then cook the tapioca in a quart of milk, stirring occasionally, so that it does not stick or burn. Beat together the yolks of two eggs and half a cup of sugar, and stir into the cooked tapioca. When it begins to thicken, like custard, remove and put in the beaten whites of two eggs and a teaspoon of vanilla essence. Serve in a glass, bowi surrounded with stewed cherries or any other brightly coloured fruit. . XEW YEAR SPOXGE. Ingredients.—Weight of three eggs in sugar and two in flour, small teaspoonful of baking powder, and dessertspoonful of hot water. Method. —Beat eggs first, then with eugar; add the hot water, then flour and powder sifted. When cold split open and place between a layer of crushed strawberries mixed with a little icing sugar. MEAT BATTER PUDDING. Flour, tlb; egg, 1; milk, * pint; making powder, A teaspoon. .. Make a batter by mixing the flour and milk smoothly together, add the beaten egg, and beat together a few minutes, then add baking powder. Cut any pieces of cold meat into thin-slices, place in n buttered p'iedish, and add very little savoury eauca, sprinkle with pepper and salt, pour the batter over, and bake in a moderate oven abdut three-quarters of an hour. Serve hot. MILKLESS OR EGGLESS PLUM PUDDING. Ingredients.—One and a half pounds of flour. IJll> of broad crumb*, ljlb of beef suet, loz of spite, lAlb of raisins, II jib of currants, Ulb of sugar; lib. of peel, lib of sultanas, Joz of cream ot tartar, Joz of carbonate of soda, J a small toiispoonful of pepper, an afternoon tiMpjiponful of salt. Method.—Mix the rising, penprr. salt, and s-piee through the flonr. i Imp peel and suit very finely, or put tlmnrjh the mincer. Soaktiie bread an I iqu?eze dry. Mix all thoroughly. If more moijture b rp-juired, add ale or spirits. Place the mixture in buttered,basins and boil.for eight hours. • These' puddings should be made some weeks before being reauiied. * ;