ECONOMICAL COOKING.

Auckland Star, Volume LXIV, Issue 237, 7 October 1933, Page 3 (Supplement)

ECONOMICAL COOKING.

Sour-Milk Cheese. Allow the sour milk to stand till it becomes very thick, then drain it through a piece of cheese-cloth or net till there is no whey left. Beat it ill a basin, add salt and pepper to taste, a finely cut onion and caraway-seeds. Beat it all well. Old-time Currant-and-Apple Tart. Peel, core and slice three cooking apples. Line a tart-plate \/ith pastry and almost fill with apple slices mixed with one tablespoonful currants and one* tablespoonful raisins. Sprinkle well with sugar, put remainder of apple slices on top and cover with a layer of pastry; sprinkle with sugar and cinnamon and bake half an hour in a good oven. Novel Custard Tart. Line a pie-plate with pastry, now chop up sufficient raisins to cover the bottom, a few strips of lemon peel, a little sugar, and the rind and juice of a lemon. Press down well, and cover with a custard, i.e., one egg, a little sugar, about one cup of milk, flavour with lemon. Sprinkle a little cinnamon or nutmeg on top. Bake in a steady oven. Carrot Pancakes. One small cup of flour, half teaspoonful of salt, one beaten egg, two tablespoonfulfuls of butter, half cup of milk, one cup of mashed carrots. Scrape, wash, and steam enough young carrots till tender to give you a cupful when mashed. Stir butter in while hot. Sift flour, baking powder, and salt together, then make into a batter with milk mixed with beaten egg. Add carrots, beat till smooth, and cook like pancakes in a hot frying-pan. Cheese Custard. One breakfastcupful milk, 2 eggs, 3 tablespoonfuls cheese. Put grated cheese in basin, break in eggs, add salt and pepper, beat with fork, then add milk gradually. Beat all together, and pour into a buttered pie-dish. Bake for 15 minutes, then serve. French Beans and Cheese Pie. Grease a pie-disli and place a layer of cooked French beans at the bottom of the dish, then pour enough sauce over to cover the beans. Next add a layer of grated cheese and cover with sauce; then a layer of beans, and so on till the dish is full. Sprinkle the top with bread crumbs, and cook in a moderate oven till brown. To make the sauce, melt Joz of margarine in a pan, add loz cornflour, 1 pint vegetable stock, and seasoning to taste, and keep stirring till it thickens. Sardines and Cheese. Warm some sardines in the oil from the tin, add pepper, salt and juice of lemon. When hot, lay the sardines on a hot dish and sprinkle grated cheese over them. Thicken the sauce with a little flour and the yolk of an egg, and mask the sardines with it. Garnish the dish with fried croutons. Cheese Rashers. Fry some nice rashers of bacon in thin slices. Take out when cooked, and fry some thin slices of onion in the pan. When done, take out of pan, and keep hot with the rashers, then fry soma slices of good old cheese. Add all together and serve hot.