COOKING HINTS.

Auckland Star, Volume LIX, Issue 71, 24 March 1928, Page 4 (Supplement)

COOKING HINTS.

: THE USE OF CREAM AMERICAN RECIPES. On Whipping Cream. The minute one starts to whip rj. air is beaten into it, and if ft | a • air this is warm enough to ♦•Vi tL . whipping qualities out of it, espedall» i when the quantity ia considerably *2 . especially when the cream is not a. ' typical whipping cream, it is best • whip but a small quantitv at ' Three tablespoons in a cold cup.-»X a cold turbine beater, become stifi? i almost no time, or before warm air J? be whipped into it in quantity to ! it unwhipable. One teaspoon of brown sngar to two tablespoons of cream« - whipped, makes something as datTiZ ■ as a fine bonbon, and it can be aereri 'in any way we choose. The™ tZ many other similar little ways of —W [ a bit of whipped cream to give usw w is as gratifying as confectionery. Cream With Beverages. • Plain cream with beer, ginger «U and a number of other drinks soft* I and makes them pleasant in the — n ■ way that it does our morning eoffea The parfaits are really drinks, and ia • many cases are half whipped en*What we may call a coffee ZMetar. which is like some of the without frozen ingredients, is and easy to make or make prepuaifcai for when we are getting breakfast. To make this coffee Tiectar puihai— the best foundation is coffee dripped hw hot cream and chilled. When readvte serve it, fill a tumbler about a ttld full of the coffee, put in three takltspoons of cream after they ha»e beta whipped, and then fill up with water, or just ice cold milk can he meL The drink must be sweetened, but eaA one should exercise his taste as to tfet However, in serving it in quantitv it is best to sweeten it fairly welL Sour Cream Biscuits and Battw. Sour cream is something to he A| for when we are doing cooking. For tfe old fashioned sour cream biscuits tab one cup of cream, two scant em* sifted flour, half a teaspoon of one teaspoon of baking powder, halt a teaspoon of salt, one teaspoon of mmtt. The cream should bo whipped tin Gk* sour milk, when it is used ia ■ii»n tr ways. Then stir it into the sifted diy ingredients and manipulate it Bk» m dough. Sor a batter it may he muffins, or used for fruit pnddlm «• noured over the top of.a deep pea of apples prepared as for a pie. Use tfe same ingredients as for the faaacoHa wanting only the flour. A enp half or even less may be sufficient, h ysing batter for crusts and the like, it is always well to remember that tier mik be smoothed when they are l-H if before they are put into the oven we wet a spoon with cold water aad pat hem over with it. Sour Cream Pastry. For sour cream pastry take one cap °r a little more of flour, half a teaspooi °f soda, half a teaspoon of salt, half a of sour cream, and half a cop of «ugar. or use more or less of the latter, according to taste. Sift the floor several times, beat the sour cream with an egg beater, and beat into it the cap of sunrar. The sour cream in this caee should be thick, otherwise less than •amount would be required. Work the well sifted flour into the sweetened soot "ream, a part at a time, or until the 'ough is stiff enough to roll out on a floured board. Gather it up quiddv" ; nto a compact bat" and chill it for at least fifteen minute |. Finally divide it ■nto three parts, oil each as thin a• 'possible, and use for pie shells, which are baked before they am filled. A white cake. Tadv or monntam take *JT®« 'with sour cream as an ingredieat, ' "an be baked in layers to make a high "Tade cake. For this, take one cup of ' sour cream, one cup of sugar, ftve egg whites, two and a-half cups of flour, one scant half teaspoon of soda, dissolved in one teaspoon of tepid water, one teaspoon of baking powder, one teaspoon of var.illa. Instead of the sour cream we may use half a cup of butter nnd half a cup of milk, and in that case we need only two cups of flour. Stir the sugar into the cream until it is dissolved. Add the baking powder to the flour, and sift four times. Then add the flour, a little at a time, to the wet mixture, beating thoroughly after each addition. Then add the dissolved soda, noting if there is any sediment. 1 his should be held out, if present. Finally, fold in the stiffly beaten egg whites with the vanilla, pour this hatter into three buttered layer cake tins, and bske in an oven at only a little shore 325 degrees for thirty-five minutes. apble sauce. A correspondent asks for a recipe for iri'ilo sauce:— Ingredients: To each quart of apple "Mined or slewed fruit, allow one pint of vinegar with chillies in it, one tablespoonful of anchovy sauce, two finely chopped eschallots. finelv chopped garlic or onion, salt to taste. Method.—Pulp the apples in pan tifl tender; rub through a fine sieve, and measure the pulp, put it in a stewpan. with the rest of the ingredients and simmer until the eschallots and garlfc are quite tender, and then pass the whole through u fine sieve. Store in airtight bottles.