COOKING HINTS.

Auckland Star, Volume LVII, Issue 43, 20 February 1926, Page 26

COOKING HINTS.

SOME RAISIN RECIPES. Stewed Raisins Spanish. Place in saucepan 1 package of seedless raisins, grated rind of 1 lemon, £ pound of dried apricots, 3 cups of water. Heat slowly and then cook until the apricots are tender. Chill and serve. Raisins and Prunes. Wash Jib prunes and place in saucepan and add * package of seeded raisins, 3 cups of warm water, J orange, sliced thin. Simmer slowly for 1 hour. Rhubarb, Raisin, and Apple Pie. Place in mixing bowl 2 cups of finely chopped rhubarb, J cup of seeded raisins, 1 apple, chopped fine, 1 cup of brown sugar, 1 teaspoon of cinnamon, i teaspoon of ginger, i teaspoon of nutmeg. Mix well and then turn in a well-greased deep baking dish and cover the top with a crust of pastry rolled thin. Bake in slow oven for 30 minutes, cool. Run knife about the edge of the crust to loosen, then turn large plate over the pie and invert. Serve in slices with cream. Stewed Rhubarb and Raisins. Place in saucepan lib of thinly sliced rhubarb, i package of seeded raisins, J cup of finely chopped nuts, 1 cup of brown sugar. Simmer slowly for 30 minutes, then chill and serve. Raisin Cake. Place in mixing bowl 14 cups of sugar, § cup of shortening, yolks of 3 eggs. Cream well and then' add 3 cups of flour, 4 teaspoons of baking powder, 1 cup of milk. Beat well to blend, then cut and fold in the stiffly beaten whites of three eggs. Place part of the dough in well-greased and floured pan, add few raisins, and more dough, then more raisins, and then spread smoothly on top and place htin layer of the raisins on top and gently press until the raisins are just beginning to sink in the batter. Bake cake in moderate oven for 40 minutes. Gingerbread With Raisins. Place in mixing bowl 1 cup of molasses, A cup of brown sugar, A cup of shortening, 1 teaspoon of cinnamon, 2 teaspoons of ginger, i tea-spoon of nutmeg, A teaspoon of allspice, $ teaspoon of cloves, 4 cups of flour, level tablespoon of baking powder, 1 cup of black coffee. Beat hard to blend, then add * clip of coconut, 1 cup of raisins. Beat well to mix in the last ingredients and then turn in well-greased and floured pan and bake in slow oven for 4f> minutes; cool, and cover the top of the cake with chocolate water icing. Raisin Sandwich Filling. Put through the food chopper A package of raisins, 1 cup of nuts, 4 pieces of preserved ginger. Turn in small bowl, add A glass of good jelly and mix to smooth. Use for sandwich filling. This also makes a splendid filling for cake. Pork Pie. Ingredients: lib'of flour, 3oz of lard, loz of butter, pepper and salt, 1J gills of water, IMb of pork, finely chopped green sage. Sift the flour into a bowl, pour the water into a saucepan, bring it to the boil, then put into it the salt, and the butter and lard cut into pieces. Stir | this until the fat has dissolved, and while still boiling, pour it into the flour.' Knead it well to a stiff paste. The paste should be used while it is still warm. Line the bottom and sides of a round or oval mould. Reserve the remainder of the pastry for the top, placing it in j a cloth to keep it warm, as it should be still warm when placed in the oven. Cut the pork into small cubes and season it well with finely-chopped green sage. Add a good sprinkling of salt and pepper. Distribute ,the fat and lean pieces of meat evenly, packing the meat in closely until the pie is quite full. Place on the pastry cover, press at the edges, brush over with beaten egg, make a hole in the top and bake in a slow oven. Allow one and a half hours for a pie of moderate size and three hours for a large one. i American Tomato Savoury. Select six firm and medium-sized tomatoes. Wipe them and cut a coneshaped piece from the end of each. Mix together a little pepper, salt, and half teaspoonful sugar, and sprinkle them over the tomaties. Pkce them in a greased earthenware baking-dish, and cook them in the oven until soft, but not_ broken. Remove the tomatoes to individual serving-dishes and keep them hot. Meanwhile add a teacupful of thin cream to the juice left in the baking-dish, thicken slightly with a teaspoonful of flour that has been blended with a small piece of butter. Cook the sauce for a minute or two and pour a little over each tomato. Peanut Butter. Place some shelled peanuts in a pan in a slow oven, leaving the door slightly ajar, and allow it to remain until they are so dry that the hulls will rub off easily. Put them in a bag and knead with the hands until the husks are well loosened. Separate the husks from the nuts. Grind the nuts and cook them for several hours in a double boiler without any water. Add a little olive oil and a little salt to the nuts, and then seal them in jars.