COOKING HINTS.

Auckland Star, Volume LIX, Issue 94, 21 April 1928, Page 4 (Supplement)

COOKING HINTS.

PANCAKES OF DIFFERENT KINDS.

Plain Pancakes.

Ingredients: 4oz flour, a saltspoonfd salt, $ pint milk, and an egg. Mix tha salt with the flour, beat the eg? until if is frothy, and add half the fcUk KfS this gradually into the flour, and £«* SL J/r 11 and the batt er bubbK Then add the remainder of the milk leave for two hoys. When read? a little lard or dripping into a pan, heat till a bluish smoke arises tihUf pour in just sufficient batter to of pan. Pry a light brown turn and brown the other sida. Sprinkle with sugar and roll np and keep hot while the other pancakes an cooking. Serve with lemon and sugar. Welsh Pancakes. Required: Half a pound of flour 2oi margarine, loz castor sugar, one'teaspoonful of baking powder, yolk of on* egg, juice of half a lemon, a little ianT and some cold water. Mix the drr ingredients together, add beaten yolk of egg and lemon juice, and sufficient cold wa.ter to make a firm paste. Roll out very thin, stamp into small rounds, placa 4 teaspoonful of jam in centre of on* round, damp the edges, and lightly pr™. another round on top. Pry in £ fat till a nice golden brown.

Wholemeal Pancakes.

To two teacupfuls of wholemeal flow add three well-beaten eggs, a cup and a-half of water, a cup of fresh milk and half a teaspoonful of salt. Whisk thoroughly. If the mixture is not quite thin add a little more water. Melt some butter or lard in a small frying pnw^ when boiling pour in sufficient mixtm* to run thinly over the pan. Cook bottom of pancake over the stove and brown the top under the grilL Flavour tfc pancakes with grated orange or lrmni rind, and serve with them orange ' and sugar as a ehange'from lemon juietf and sugar. ' French Pancakes. :-V £\ Cream 2oz margarine and u JJ?* degrees, two well-beaten eggs. SUt 2oz self-raising flour and 2oz caster sugar. Add to this § pint of muk t-S. - water. Pour into greased saucers bake for 20 minutes. They can be fffe served folded in halves, with a 'y of jam. Chocolate Pancakes. ' .■ Ingredients: 2oz cocoa, 3oz sugar, • flour, two eggs, i pint of milk, a Ettl» castor sugar, fat for frying. Mix the cocoa to a smooth paste with a little W; cold milk, then boil the rest of the mljfc; S and pour on to the cocoa mixture. Return' ; : the whole to the saucepan and stir ant the fire uotil smooth, then add the- Sox sugar, and set aside until cold. Whisk 4 the eggß well in a fairly large basin, the* ; stir the flour into them, then gradnaifyt stir in the cocoa mixture and heat *!■» Whole for a few minutes, and allow to * become cold. Melt the fat in a frying pan, pour in just enough batter to cover the bottom of the pan and fry gently until brown, then turn the pancake • fry the other side. Repeat until the batter is used up, then sprinkle pancake with castor sugar and serve hot.

SAVOURY DISHES.

French Toast and Bacon.

Cut slices of bread an eighth of an inch thick, beat up two eggs, cup of milk, one teaspoon gait and sugar. .Dip slices of bread in egg and milk mixture and fry in butter. Put slices of bacon in pan, allowing four slices of bacon to a piece of toast. Bake in the oven until bacon is crisp. Arrange bacon on toast. Serve with butter sauce. One cup of melted butter, one-fourth of finelychopped parsley and one-half teaspoon of lemon juice. With Tomato Sauce. The breakfast bacon will be more appetising by the addition of tomatoes* Put one cup of canned tomatoes into 9 pan in which bacon has been cooked leaving a little of the hot drippings; Thicken with flour, season with salt, onion salt and pepper, and serve with the bacon. Poached Eggs and Mushrooms. Half pint white sauce, 4 eggs, 4 slices buttered toast, little chopped parsley# some mushrooms, about 4oz. Got mushrooms in half, remove the outside skis, and heat them in the sauce for about 15 minutes. Poach the eggs. Place one on each slice of toast, pour the mushrooms and sauce over, sprinkle with finely-chopped parsley. Sufficient for four persons at cost of 1/3.