COOKING HINTS.

Auckland Star, Volume LV, Issue 170, 19 July 1924, Page 22

COOKING HINTS.

FANCY BREADS FOR TEA. These are a change from cakes ard scones, and are not difficult to make. Sultana Bread. Required: of flour, i teaspoonful of bicarbonate of soda, 1 teaspoonful of cream of tartar, J teaspoonful of salt, 1 teaspoonful of caster sugar, 3oz of sultanas, water or sour milk. Clean the sultanas and remove any stalks. Sieve the flour, bicarbonate of soda, and cream of tartar and salt into a basin, add the sugar and sultanas, and make a well in the centre. Stir in enough sour milk or water to make a fairly soft dough. Knead lightly, and put into greased bread tin. Sake in a fairly hot oven for about j of an hour. Run a thin skewer or knitting needle into the bread. If done, the skewer will come out quite clean. Turn on to a sieve to cool. Nut Bread. Required: lib of wholemeal, Ub of flour, fioz of brown sugar, 3 teaspoonftils of bilking powder, 2 teaspoonfuls (level) of bicarbonate of soda, pinch of salt, Alb of shelled walnuts, almonds or peanuts, about a pint of sour milk or buttermilk. Mix the flours, soda, baking powder, salt and sugar. Chop the nuts, and add. Stir in enough sour milk or buttermilk to mix all to a dough. Put into two greased tins and bake in a fairly hot oven for one hour. Test with a skewer. Turn on to a sieve to cool. Note: The nuts are improved if dried in a cool oven before chopping. Spiced Bread P-eqiiircd: lib of flour, loz of butter, pinch of salt, 1 teaspoonful of ground ginger. 2oz of caster 6Ugar, .} teaspoonful of ground cinnamon, _. teaspoonful of grated nutmeg, loz of compressed yeast, 2 gills of milk or sour milk. Sieve the flour, salt, and spices, rub in the butter, and make a well in the centre. Beat the yeast and sugar to a cream, add tbe lukewarm milk ; and pour all into the flour, mix into a light dough. Cover the basin and leave in a warm place from li to 2 hours until the dough has risen well. Turn on to a floured board and knead lightly. Make into rolls and place these on a greased and floured tin. Brush over with milk and bake in a moderate oven from half to an hour according to the size of the rolls. Cut open and butter. A Cornflour Pudding. Cornflour, though almost pure starch, is of much value for cooking purposes. It stiffens cold puddings most satisfactorily, and mixed with ordinary flour in suet puddings helps to make these more digestible. Nourishing Sweet. Pare, halve and core three large tart apples. Take out a little of the apple pulp so as to have a large cavity. Fill the cavities with preserved ginger and chopped nuts, using a quarter cupful of each, together with a tablespoonful of the ginger syrup. Sprinkle over with about one-third cupful of sugar. To one and a half cupfuls of cooked rice add one cupful of thin cream or rich milk and the beaten yolks of two eggs. Sweeten with a quarter cupful of sugar. Pour over the apples and bake in a covered dish until appls are tender and the eggs set—about one hour. Remove from the oven and cover with a meringue made with the whites of the eggs and six tablespoonfuls of castor sugar. Brown delicately in a slow oven. Kidney Toast. Take four sheep's kidneys, skin them and mince finely and grate nutmeg over them. "Melt a "small lump of butter in a saucepan, add a dessertspoon of cropped parsley and fry lightly. Then mix in a teaspoonful of flour, a dessertspoonful of Worcester sauce, a little salt, and half a cup of water. When boiling add the minced kidneys and nutmeg and cook till done. Then pour mixture over pieces of tonst, sprinkle with breadcrumbs and grated cheese. Then brown. Odd bits of cold meat can be used instead of kidney.