COOKING HINTS.

Auckland Star, Volume LVII, Issue 7, 9 January 1926, Page 26

COOKING HINTS.

SUMMER DISHES. Orange Shape. ! Soak an ounce of sheet gelatine in about half a pint or less of water. Grat. the peel of three or four larae oranges into a basin, and squeeze over it th. juice of oranges to a pint measure, about a dozen. Put it into a _aucepan' with half a pound of sugar and boil for a few minutes. Then add the gelatine, soaked 1 in the water. Separate the yolks and _ whites of three eggs, beat the yolks ana . pour the hot liquor gently over theni. Return to the saucepan and let the mix- c ture thicken, but be careful that it does ' not boil. Pour into a basin, and when t it is beginning to set, add the whites of < the eggs, which have been stiffly beaten, i Then pour into a wetted mould and let t set. c •Excellent Trifle. i Three-quarters fill a deep glass dish s with slices of sponge cake, spread with l raspberry jam, and put between the s pieces almond macaroon biscuits, to _lb. 1 Wet these with half a tumbler of good sherry wine and a dessertspoonful of £ brandy. Make a custard with three eggs, I a tablespoon of sugar, a teaspoon of cornflour, and a pint of milk, and when i cool pour over the cakes and biscuits. 1 When the custard has soaked through, ' whip a quarter-pint of cream with' a few ( drops of vanilla and a dessertspoon of . sugar and heap over the trifle. The ' cream may be poured over the trifle ' without sweetening or whipping. l Gooseberry and Banana Cream. This is a very good combination, as < the somewhat insipid banana tones down : the acidity of the gooseberry. To half a ■ pint of gooseberry puree allow five . bananas, half a pint thick custard and ] a little cream. To get the puree, stew ] about lilb of the berries with sugar and , as little water as possible until quite , soft, then rub through a sieve, peel and . sieve the bananas, mix together, add the _ custard and cream, pour into a glass bowl. When quite cold, decorate with , whipped and sweetened cream. German Apple Charlotte. The Germans have a kind of open tart ' they call apple charlotte, which is very ' delicious, but quite differently made from ' our sweet of that name. Add a quarter- \ cup of cold water to the beaten yolks ' of two eggs. Now rub Jib of butter or margarine into Jib of flour, stir in the - egg and water, then add the grated rind ' and juice of a lemon and quarter-cup of ' castor sugar. Put in a cold place till hard, then roll out to 2in thickness and ' line a buttered dish with it. Fill with this mixture: To two quarts of apples ] allow one cup sugar, one cup seeded < raisins, half-cup cleaned currants, one ■ tablespoonful of blanched and minced < almonds, one teaspoonful of cinnamon, the grated rind and juice of a lemon, and ] quarter-cup of white grape juice. Cover - with your piecrust, rolled Jin thick, and bake in a quick oven from half an hour to an hour till properly cooked. Pineapple Sago. Take one tin pineapple, one cup sag;., two eggs, half-cup sugar. Put sago on to boil in enough water to cover. Allow ' to thicken, then add all of juice out of tin of pineapple. Boil till clear. Don't ; have it too thick. Now add the two eggs previously beaten, and then sugar, . and bring to boil again. Have fruit cut \ into large dice and. tip into sago. Mix ' up well, then pour into glass dish. Allow . to cool and serve cold. ' Plum and Tomato Chutney. Take 61b dark plums, 21b tomatoes, lib seeded raisins, \\h salt, 31b sugar 2oz jground ginger, 4oz garlic, _oz caj-enne i pepper. Put all ingredients through .mincer, and mix with 2*- pints vinegar, i and boil till thick, about 1} hours. Apple Omelette. Take 6 large apples, 1 tablespoon butter, 3 eggs, 5 tablespoons sugar, nutmeg to flavour, 1 teaspoon of rose water. Stew apples and beat smooth. Next add butter, sugar, nutmeg and rose water. When cold, add first the beaten yolks of eggs, then the well-beaten whites. Place jin warmed buttered baking dish and bake brown. Salmon Mould. One tin of salmon, half-teaspoon ful of salt, one tablespoon of flour, one teaspoonful mustard, a dash of cayenne, one egg, one and a half of melted butter, a cup of milk, 3 tablespoons of vinegar, tablespoonful granulated gelatine, two tablespoons cold water. Remove the salmon, rinse thoroughly with hot water and separate in flakes. Mix salt, Hour. mustard and cayenne, -add egg slightly beaten, butter, milk and vinegar. Cook. Sago Blanc Mange. Put about fife ounces of sago to soak for three and a-half hours, drain off the water that is left and add sugar to taste Pour over the whole a pint and a-half of boiling milk, add lemon essence or any other flavouring liked. Boil up the whole and then cook very gently until the fiago is done and all the milk is absorbed. Pour into a wet mould to set, and if lemon flavouring is used, turn out and serve with chopped lemon jelly. This can also be served with jam or stewed fruit. Pineapple Cream. Dissolve one packet of pineapple jelly crystals in a pint of boiling water, using about a quarter of the juice of the pineapple. When starting to set, add halfpint of whipped cream and one cupfil sugar; when it begins to set again add one tin of finely-chopped pineapple (<tt» not use the remaining juice).; drain the pineapple well, and set in a glass dish. Cherries may be put on top if liked. This makes sufficient for six persons. Rice and Cheese. Take two or more cups cooked rice, three-quarter-cup grated cheese, put a thick layer of rice, well seasoned, in a buttered pie plate, sprinkle with the grated cheese, and dot with butter. Bake until nicely browned. Banana Fritters. One egg, three tablespoons flour, one dessertspoon butter, half-cup warm water, pinch salt, eight bananas. Mix the flour with the salt, add yolk of egg, and mix, adding the water gradually, and v mixing smoothly. When all the water is added and the mixture free from lumps, add the melted butter. Let the mixture stand for half an hour, then add white of egg. whipped still, and stir in lightly. Batter should be made some hours before using. Cut banana's in rings or lengthwise, put into batter, and stir genjly till bananas are well coated. Fry dessertspoons of the mixture in smoking hot fat until golden brown, and serve with castor suoar sprinkled over them. If a little pipeclay be dissolved in*the water used for boiling linen a great saving of labour and soap will be effected. This plan is valuable for touch-soiled clothihg. but it will improve the colour of any white articles just as bleaching doei, and it trill not damage the finest fabrics.