COOKING HINTS.

Auckland Star, Volume LVIII, Issue 89, 16 April 1927, Page 24

COOKING HINTS.

SOME TESTED RECIPES. MAKING SCONES I — Ei£ht Way*. I Nice scones arc always a welcom ] addition to the pimic basket. Although j the business holidays are over neoil will be enjoying outings and al meals for many weeks ahead. Hcre&re a few recipes for scones that will Leto to make camp fare appetising:— ". Cheese. ; Two cups of sift«J flour, j cup gratoa j cheese, two teaspoonful* hating pomder j one cup milk and a little salt. Jfii j quickly and cut out. Bake in a 'oven. | Sweet. T»o cups of plain flour, one teaspoon. I fill carbonate --oda. lj teaspoon* cream. of tartar, one level dessertspoon butter dissolved in tvo taM<-'i«x»n}ul« of DO fl. I ing water. Add enough milk to fill 4 I cup. one dessert spoon sugar, pinch rf j salt, mix well, cut out and bate ! quickly. A few sultanas or raisinsniaT be added as desired. A nice loaf may he ma-dc with tie j sweet scone mixture, with dales la j taslc. Half fill a small billy ran or tin. an*! liake like a cake. Darby. Four cups flour. J cup sugar, one tea. ' spoon carbonate s'*'a two teaspooat j Team of tartar, lib but .. one egg, on> j tablespoon treacle or malt <rtraet, ona dessertspoon cinnamon. Mix vcfflk i enough milk to make a linn dough and 1 hake. Pineapple One egg. two cups flour. 2oz butter, I ) teacup sugar, 1 teaspoon baking soda. one teaspoon cream of tartar, hum finely minced pineapple. Mix together all the dry ingredients except the nineapple with half the sugar; rub in the butter and form a dough with the egg j beaten well and a little milk- Roll oat ! and divide into two portions. Spriakk j the rest of the sugar over the pincappk and place between the layers of dough. Cut as usual and hake in a xnodcratt ' oven 20 to Z-'t minutes. • Gem. Two cups self-raising flour, a littb 'J salt, two teaspoons sugar, one dessert ' i s|*oon butter, one egg and a little BJBh ! Mix all dry ingredicni% rub in butter; j make a fairly thick hatter with tnt i egg and milk and half-fill the gcal irons, which must he heated ready, and b-ake for about minutes. PoUto. ]l cups cold mashed potatoes, one | c«p S-11. flour, a i sj'oonful salt- Mix j into a stiff dough with milk. Cut int» ! small circles and fry in hot fat until . j nicely browned. Turn and brown the other side. These may also 3>c baked i on a dry floured hot o\cn plate. 1 CrnmpeL Two cups plain flour, two teaspoon* I fuls baking powder, quarter teaspoon j salt, one iea*poon sugar, whites rf j two eggs well beaten. Mix with enough milk to make a creamy halter. Stir ihe whiles of eggs in quickly and allow I 1o stand for se-v en or eight minutes, then fry in a liltle butter in a small pan. j When well honeycombed 1-nrn and brown the either side. Butter hot. and

wry?. Oatmeal One <~iaj» S.JJ. flour. J cuy plain oat-n-.oal. i lea*i>ooriiia] salt.. <in»« 1«acpooB (najrar. one desert spoon hi] tatter, dissolved in hot v-atei. Enough milk tfl make a Mifl" dougii; rut and liakr in fairly bot oven.