COOKING HINTS.

Auckland Star, Volume LVIII, Issue 226, 24 September 1927, Page 24

COOKING HINTS.

LITTLE PASTWEI

Almost any pastry tartlets, but short cn*t rough, puff are perhaps <*• may be equally made wjtfc. left-over pastry. patty tins first, and ftct readiness for the mb*B» sheet. Roll pastry fluted cotter. If tftrtfcfc baked, before filling lme piece of white paper aad |g I haricot beans or rue to BesJM pastry losing its shape These may be used agmt*erf.lT* kept for this purpose aleity BoßjlPßfFw^g: Half lb flour, Jib better, _» j lemon juio», water. *^^?*^

Weigh butter and let it Bβ'*of cold water for a litUe using. Sieve flour aad basin and add to it the been dried on a doti. BreakiTL t the flour the size of a hutlxst i£ a squeeze of lemon joke. lfixh«!l very cold water with, ffc»'ljii-2?V knife, only adding enough *t|g' £ bind. Flour a board aad tsa ft! paste on to it. Floar rofits* jfc 2 roll the paste out into a CtripslZ three-quartera of a yard to 7in wide. Lift oocanoßaDj sM 2 more flour to prevent stidriiM. 2 paste on one side only quick strokes always froa jm rolled the Tight lengtk foULafeJS press down with the roUiac jjj/ paste half round, bringbwtte UmZ the right hand-side and roll aTST Fold again in three, half tn. sMm again. Repeat this unfa Msttr Z had three rolls and tkree SSu & fourth time roll to the «s» aMsW required and use. This fc Mife covering meat pies, jwllka) rolls and various fish or Mat

Good Short Ciet Half-pound flour, Sox or •epMlfce butter and lard, squeeze !*■*■ cold water, pinch safer-Sab tetteS sieved floor very lightly aasl atfe as bread crumbs, mag tips «| fMfc, Add squeeze of lemon j*k» ssiasS cold water jut to bud. Ifc» aS water most not be need «r #■ mfm wOI be tough instead of abort. /f£ on to floured board udtaMMfr until quite free from eodfas, Qiaj witii quick abarp strokes «| «fc*fe thickness required. It ■ wtftm rolling once. Rofl os owfc tUb using as little flovr «■ boar( «t An egg yolk may be mei a-O> «rik if liked. •> Apriett Tttti. Short putry, tiniMd ■« jam, one watte of eg& id% vmniUa essence.—line a .4m Mβ tartlet tins with sbort pMtrr nM«t thinly, prick them to -| pip! rising.. Cut the apricot* irio mM pieces and stew them « littk a A* own syrup. Then diain, aai wit Aik with about one taUeapowM at jai and a few drops of vanilla mmM. It tie mixture cool; then put a lsttfe k each pastry-lined tin. Whip es «tit» very stiffly. Spread a littia I iMj over each tart and dndft *•■ «Mt icing sugar. Bake in jUßiiwrfi mm 20 to 90 minutes. . 1/ ; A r - ■

SAVOURIES, ETC Welsh rarebit is mother hull You win need 2 tomatoes (tanti «■ do when they are oat of wwi),»<H los batter, a tliee of butterei Ufd, U ham, a very email hit of owce,*** pepper and salt. Wipe and chip Sfdi tomatoes. Mince the onion sails*wy finely. Pot the butter in a ss*s seepan and let it melt. Add tka tssat**, onion and ham, and eook for stast ■ minutes. Remove frost the tin. J# the eggs, well beaten. Stir oter fhtlS) tiU the mixture gets a little tkks.se not at all hard. Serve ray Ist «• ■*■ tered toast. This may b» assist* dinner savoury as well ss a snees* dish. .-' * Cheese fritters are appetJes* Iji quite easily made. You ** a *^* spoonfuls of flour, 1 kil|M*Mrf mixed mustard, los of patei *■■* half a teacup of milk, 2 whites •(«■• some salt. Sift the flour ul ■» ■ with the milk. Then add Urn •*»■» tard, cheese, and, lastlj, the *m* lβ eggs. Have the fat ready boesf, •■ drop about a deeeertspooeM •€«•■■• tore into it. When cooked — J**"* turn OT«r on to the other. paper. _J.£ Savoury toasts are oltew ■** *■» fish pastes. Take the yolk sf •*• mUk, and butter the si*» ef ••'X Fry some toast in fat. MkJ* ?5 and butter, moisteniaf ***** iS bloater or anchovy paste the mixture get hot, but do to boil, or it wUI curdle, fiemf"f« on the toast. -.- ' -