IN THE KITCHEN.

Auckland Star, Volume LXI, Issue 33, 8 February 1930, Page 4 (Supplement)

IN THE KITCHEN.

THE BRIDGE TEA.

SOME FASHIONABLE IDEAS

It is always difficult to think of to ideas for tea parties. Guests grow tired :r- of the inevitable scones, bread and hnf an ter, cucumber and tomato sandwich m and iced cakes, which form the usin jh fare. Here are one or two subtil id for novel tea menus:— . 01 Ribbon Sandwiches. C".i three slices each of white and W* it t br^ d - Spread each slice with hutS 50 beaten near the lire till soft, hut Z ce melted, and devilled ham. Put the li" and dark slices together alternate in C , oVer - Wl } ] \ !l r light * ei S bt to Set, then' re slice just before serving. . 1 ie Strawberry Bowl. ld Hull berries, wash and drain well ;le Then whip one pint 'of cream lightlv 'f I Sweeten with castor sugar, and fkvolr with vanilla. Pour into a pretty c ] a ' or trifle bowl. Lightly stir i/stU , berries, and serve very cold with uetif ia fours or wedges of jam sandwich 1,, Salmon Mayonnaise Rolls, ig Split rolls. Flake salmon, and sbnlv id moisten with well-seasoned B alad re. cream. Cover one half of roll with w mayonnaise, sprinkle with mustard and be cress, and put halves together with id preenery peeping out. \ & J g r Devonshire Fingers. ' Split fresh sponge fingers, spread on. , e half with strawberry or raspberry j am sprinkle with chopped roasted almonds' )r cover with whipped cream, and put the j. halves together. y Cinnamon Toast. y This is an American dainty. The easiest way is to butter hot toast well then sprinkle thickly on top an equal •" quantity of cinnamon and castor sugar Some people cream butter, and cinnamon together and apply" it g. thickly to hot toast with crusti ress moved. :s Apricot Biscuits. t- Beat a quarter of a cup of butter and y ooz sugar to a cream. Stir in Jib floor sifted with a quarter of a teaspoonful 3- of baking powder. Moisten with yolk of - r egg just enough to make mixture rollie able. Poll out on a lightly/ .floured e. board, cut into rounds with the top of Lt a wine glass. Bake on a buttered tin s in oven. If biscuts run in the bakln" e cut them out afresh as soon as \ you e take them from the oven, "before they J- have had time to harden. Cool on-a d cakerack. Put two together with miuced h candied apricot, moistened with a,little > thick cream. Then sieve icing sugar, and moisten with cold water. Flavour Y with orange essence very delicately, e and spread on top of each biscuit, w e < Strawberry Bavarois. Soak 11 tablespoonfuls of granulated . gelatine in a quarter of a cup of cold water for five minutes, then dissolve in f a third of a cup of 'boiling water, 3 Add one cupful strawberries sieved. Sweeten to taste with castor, sugar. Place in a bowl of ice water. Stir till f mixture begins to thicken. Add three--3 quarters of a cup of cream beaten till j stiff. Wet a mould in cold water.., Turn t in mixture. Chill, and serve decorated with fresh strawberries. Banana Fluffs. [ Skin five -bananas, cut them lengthways, spread with apricot jam, ~ and ." place in a glass dish. Pour over half a ) gill of sherry and allow, to soak. Just . before serving, pour over half a pint-of cream, lightly whipped, sweetened and flavoured with vanilla. Garnish with . bananas all round. - ■ Sunshine Jelly. " 7 j Soak one tablespoonful of gelatine in a quarter of a cup of cold water till soft, when dissolve in half a cup of boiling water. Add half a cupful of pinet apple syrup, taken from a tin of pine--1 apple, three tablespoonfuls of lemon ■ juice, and- two-thirds of a cup of castor | sugar. (Leave till mixture begins to set, when stir one sliced banana, three : tablespoonfuls chopped peach, three tablespoonfuls chopped apricots, and three tablespoonfuls diced pineapple lightly in. Turn into.a mould rinsed out with cold water. Leave till firm, When carefully unmould and served garnished with angelica and whipped cream. Is prettiest made in a border mould, with whipped cream in centra. Cress Cheese. If you want a new filling for sandwiches, fry this one, called cress cheese. Beat the minced leaves from a small bunch of watercress with one cup of cream cheese and two cups minced ham. Spread thin slices either white or brown bread with mayonnaise, and use this filling. TESTED RECIPES. Dumplings. Take 2 cups of sifted Hour, % tea•spoonful salt, 3 tea-spoonfuls 'baking powder and 1 cup of milk. Mix the dry ingredients; then mix in the milk; drop by spoonfuls into hoiling water. Cover tight. Cook for about ten minutes. An alternative is to put the dumplings on 'a ■buttered plate, and cook in a steamer over fast-boiling water. Japanese Rice. v To prepare rice in the Japanese fashion allow 2£ cups of 'boiling water to run over it. Then rinse several times in cold water. Bring some water to t£S boil, add a little salt, then add $8 washed rice. Cover closely, and remove to a cooler place of the stove or to a smaller gas jet. Let it simmer for 15 minutes. Place in the oven without removing the cover, and allow it to cook for another quarter of an hour. ' This will ensure that each grain will he distinct, and at the same time soft and tender. Spanish Rice. Cover half a cup of rice with one quart of cold water. Bring to the boil, stirring, slowly all the time, After live minutes drain and rinse in cold water. Put into a double boiler with two or three tonia-' toes (tinned tomatoes may bo used at this time of the year), one teaspoon salt and about a pint of hoiling water. Cover this, and let it cook until the rice is tender and the liquid absorbed. Before, serving carefully mix two tablespoonfuls. of butter through the rice. This may be served with a white or a tomato sauce. Wheatmeal Billy Loaf. 2 cups of wheatmeal, a pinch of salt, i. tablespoonful golden syrup, 2 cups silverdust flour, 4 teaspoonfuls baking povVder.Enough milk to make into a nice light 1 dough. Can be baked in baking powder tins, well greased, and with lida~ on. Time, from ? hour.

Potatoes are greatly improved If after boiling and straining they W* tossed gently up and down in the sauce-, pan for a few seconds. This makei, thein floury,