COOKING HINTS.

Auckland Star, Volume LV, Issue 218, 13 September 1924, Page 22

COOKING HINTS.

Sausages in Batter.

Boil a pound of sausages for five minutes to be sure of their being cooked enough, then arrange them in a greased bakery tin. Make a batter with six ounces of flour and one egg and nearly a pint of milk; flavour with a little pepper and celery salt. Pour over the sausages and bake about 40 minutes. Then lerve in a hot dish cut in squares. To Cook Haricot Beans. Many people will not eat dried beans .wing "to the peculiar taste they have when cooked. If cooked in tbe following way the taste entirely leaves them and the flavour is really improved:— Pour boiling water on beans and soak overnight. Put fresh cold water on i beans and bring to boil. Strain this water off, and add fresh cold water, salt, and level tablespoon of nice drip- i ping. Bring to boil, and simmer till j cooked, usually 1. to two hours. Children Like These. Two breakfast cups of flour sifted with one heaped teaspoon baking pow ; der, i teaspoon salt, one teacup sugar, Jib butter or dripping rubbed in one eo-o- and a little milk to make firm dpugh. Roll out thinly, place stoned dates closely over half, and fold the other half over, roll flat, and cut into triangles; brush with egg and sprinkle with few chopped nuts. Bake 20 minutes in good oven. Italian Soup. Heat loz of butter in a saucepan: grate into this one onion, and fry without browning; add 1 pint of clear stock, 1 cup of milk, and when nearly boiling 2oz of grated cheese, a beaten-up egg. salt and pepper to taste, tir until itthickens, and do not boil, as it will curdle. To guard against curdling, a good plan is to place it in a I double saucepan. Serve with email squares of fried bread.