LA BONNE CUISINE

Auckland Star, Volume LXII, Issue 102, 2 May 1931, Page 4 (Supplement)

LA BONNE CUISINE

FRENCH COOKING. | : INTERESTING RECIPES. j|| . <By A FKENCBg CHEB\) Wt A few new ideas from Paris, the^H of fine cooking, are embodied in fuM ' recipes. ■ B ■'.."j Gateau aux Amandes. Hf ; Five ounces flour, 4qz sugar, 2oz^,H ter, loz gTpund almonds, 1 egg, a mB milk, almond essence, one teaspootdjß baking powder. Beat the Bug&r JR butter to a cream, then add the %m beaten egg, then gradually add thefj^H and ground almonds. Mix well T^if add baking powder and almond eese^H Put a well-greased tin and bak&« a moderate oven for an hour. R Gateau de Mais (Maize.) H In the making of cakes a very Mb cious variety is obtained by the fipatbH use of maize flour. This is cheap, qH as it is a bright yellow in colour, | gives an attractive appearance to when eggs have been cut short \ economy's sake. a quarter <jj, pound of maize flour, a quarter of a'potaj of white flour, a quarter of a pounds currants, a quarter of a pound of taw, loz candied peel, one teaspoonM «j > baking powder, 3oz dripping, one m a little milk. Mix flour and haMjj i powder with a good pinch of salt, ml ' in the dripping and all the dry ingrefc . ents. Then add the beaten egg and oft just sufficient milk to bind, grease i baking sheet, put the mixture into j tin, and bake in a quick oven for ;twenb minutes. Gateau aux Carvis (Caraway), Take two pounds of flour, half j pound lard or dripping, half a pomij granulated sugar, j one caraway seeds, a few drops vania, quarter of a pound mixed peel, a fctapel dessertspoonful of baking powder. ißm sufficient milk to mix the whole into» fairly soft dough. Rub the fat into tin flour, add the sugar, seeds, sliced jed, and the baking powder. Makeakli in the centre of these ingredients ms pour in the milk, which should'be wani, add the vanilla, and, when thorouglly mixed, turn into a.greased tin, and mi for about one and a half hours i&l moderate oven. < "/ Gateau au Citron. Take.3oz of castor sugar, 3oz of ma| garine, 6oz of flour, two tablespoonfuls of flour, one egg, a pinch of salt, on large, or two email, lemons. CreMi margarine and sugar together withjij grated rind and juice of lemon, mt add the flour. Mix these with the egg well beaten, and a little milk, if nece* sary. Pour into a well-greased.cakt tin, and bake for about one hour.ins fairly hot oven. Gateau Leger au Coco. Required: Three-quarters of a popl of flour, half a pound' of .sugar, quarter of a pound of butter, 'liK' a pound of raisins, 2oz candid peel, one teaspoonful carbonate of soda, half teaspoonful of tartaric acid, one cupful chopped nuts, quarter cdpfu! cocoa, one teaspoonful glycerine, - and one and a half teacupfuls buttermilk. Beat the butter >till it is soft and creamy. Then add the-sugar and M it for another five minutes. Mix tie carbonate of soda, glycerine and t» taric acid with the buttermilk, stir then into the beaten butter and sugar aid the stoned raisins, sliced peel, cop, nuts, and flour. Mix all thoroughly and then turn into a :well-greased tin and! bake in a moderate oven for aboutoM and a half hours. , ' ' '< "-f.'.S A Really Delicious Cake. f] Required: TeU ounces self-raising flow, pinch of salt, 3oz brown sugar, two tablespoonfuls coffee essence, one egg,' 3oz butter, two. tablespoonfuls golden syrup, half a , gill of milk. Puttie flour,in a basin with the salt, ruh.ia the butter and the sugar. Beat the.eggs, add the golden syrup, coffee essence, and milk. Mix the other ingredients and put into a greased tin. Bake in if moderate oven for about one and a iia| 1 hours. Gateau aux Fruits de Pain d'Epices ! (Ginger). Required: One pound flour, two tablespoonfuls ground ginger, half teaspoonfal I bicarbonate of soda, 6oz lard, 4oz seedless raisins, 3pz chopped peel, .three j tablespoonfuls golden syrup, one heato egg, some one .dozen swttt almonds. Mix together the flour, tie ginger, and bicarbonate of soda. Bubf in the lard and add the sugar, raisins, | peel, and egg. Warm the golden syrup, i and" add it to the mixture, ..stir | thoroughly, adding sufficient milk to i make a stiff paste, then pour the mixture into a well-greased cake tin, blanch and halve the almonds, arrange tfcem over the top of the cake, and bake ia .'3 a moderate oven for one and a half to ] two hours. This Cake is Very Nice Eaten Hot! '} Boil some potatoes, and when cooked I mash lightly one pound in a basin, mix in 6oz butter,, two well beaten eggs, a |! quarter of a pound castor sugar, and a I little lemon flavouring. A little ordinary flour and milk can be added if liked. | Bake this cake 20 minutes. It's very 1 nice eaten hot. Five O'clock Tea Cake. ;, Take a quarter of a pound self-raisin? { flour, 2oz beef dripping, and a pinch "( '.salt, a dessertspoonful of sugar, one g teaspoonful of castor sugar, and a lit* Mix together the flour and sugar | and sift them. Rub in the dripping, add . a little warm milk to form dough, turn ;?j the dough on to a board, shape into a | round cake rather more than an fad ■ ■ thick, place it in a greased tin, put in | a hot oven till the paste is set (about $ five minutes), mix the castor sugar witi § a little milk, and brush over the to? fc of the cake. Then finish baking. J \i ": 1 RABBIT PIE. -v jj Line the dish with a flaky P" 8 I pastry. Cut the rabbit into neat joints, u season them with pepper and salt,■ w» 1 \ put them in the pie dish alternately wit* | |lb salt pork cut into pieces and .t«° | »hard boiled eggs cut into quarters. Po ,jr I in half pint stock or water, and cover ■ with paste. Make a hole in the mid* ■ for the gases to escape. Bake for abow ■ an hour. m ' ' ■ • 8 TO KEEP EGG YOLK. •'" To keep the yolk of an egg 1 white has been used beat up with a 1 little cold water. It will keep fresh & | a few days. \