COOKING HINTS.

Auckland Star, Volume LXII, Issue 305, 26 December 1931, Page 4 (Supplement)

COOKING HINTS.

SUCCESSFUL TRIED RECIPES

SWEETS AND SALADS.

(By J.W.S.)

The following are recipes which have all been tried by a lady who is a y er » successful cook:—■

Chocolate Bavarois.

Four egg yolks, 2oz castor sugar,'J pint milk, 4 egg whites, Jib chocolate or cocoa, £oz gelatine.

Stir the hot milk into two beaten yolks of eggs, then stir in the grated chocolate. Turn into saucepan, bring to the boil and cool, stirring occasionally, When cold add the remaining yolk3*\ after beating them for ten minutes with the sugar. Mix lightly, then fold in the ' stiffly-frothed whites of eggs and the gelatine, which has been dissolved in % ,little water. Pour gently into a wet mould. Serve turned out and decorated with cream and sliced bananas. Coffee Cream. . One pint and quarter of milk, 3 eggs, 1 gill thick cream, 2oz castor sugar, foz gelatine, \ gill strong coffee. Dissolve tne gelatine In hot coffee. Beat the eggs and pour, with the milk, into a double boiler. Stir over boiling water until thick, then add sugar. Take off the fire and stir in the coffee and gelatine. Pour the custard into a 'basin and when slightly cool, hut not setj stir in the whipped cream. Stir very lightly together, then gently pour into a wet mould. Turn out'when set and decorate with some sweetened whipped cream and halves of pink and green marshmallows. Sponge Padding, With Fudge Smee. Four eggs, \ cupful cold water, \ teaspoonful salt, i cupful castor sugar, 11 teaspoonfuls baking powder, Heaspoon. ful vanilla essence, 1J cupfula flour. Beat eggs and sugar together till honey coloured. Stir in the water and the flour, the baking powder and salt sifted together then the vanilja, Bake in a buttered baking tin in a moderate oven for about 20 to 30 minutes. When cold, cut into squarei and serve with fudge sauce. Fudge Sauce., Two cupfuls castor sugar, 2o« chocolate, | cupful milk, | tablespoonfal butter, £ teaspoonful vanilla essence, salt. Put the sugar, chocolate, butter, milk and small pinch of salt in a saucepan. Stir with a wooden spoon until sugar is dissolved, then cook slowly until the mixture begins to thicken. Add vanilla when cool. Beat for a moment or two and pour over pudding. If too thick, thin with a little milk. Danish Potato Salad. One cupful diced boiled beetroot, 4 boiled potatoes, 1 onion (grated), 4 tablespoonfuls mayonnaise, 2 tablespoonfuls vinegar, J cupful cooked or tinned green peas, 2 tablespoonfuls minced parsley, pepper and salt. Mix the diced potatoes lightly with the beetroot, peas, onion and parsley. Season with salt and pepper to. taste, then lightly stir in mayonnaise, thinned with the vinegar. Serve on a dish lined with lettuce "leaves or cress. Devilled Potatoes. Eighteen new potatoes, 1J tablespoon- - fuls butter, lard for frying, 1 egg yolk, | teaspoonful mustard, 1J teaspoonfuls vinegar, salt and pepper to taste. Boil potatoes, but not enough to break. Drain, and melt lard to fry them in. When hot, drop in the potatoes. Fry five minutes, lift out, drain quickly,sand turn into saucepan containing the melted butter mixed with mustard. Sprinkle vinegar over, season and cook for three minutes, shaking constantly. Remove from the fire and strain off liquid. Stir in the beaten yolk of egg, .add potatoes, heat well and serve at once. Barcelona Eggs. Four fresh eggs, 2oz butter, 2 large Spanish onions, 5 large tomatoes, pepper and salt. Peel and cut onions into thin slices. Melt butter into frying pan, add onions when it is smoking hot, and cook thoroughly, stirring occasionally; Then add firm tomatoes, peeled and quartered, and seasoning to taste. Cook slowly until tomatoes are soft, then turn very gently into a hot dish. Serve fried egga on top, decorated with a few crosses of green or scarlet chillies or tinned pimento. This is a delicious dish, and excellent to serve for Sunday night's supper.