COOKING HINTS.

Auckland Star, Volume LXIV, Issue 261, 4 November 1933, Page 3 (Supplement)

COOKING HINTS.

UNUSUAL DISHES. SOME AMERICAN IDEAS. Everyone is familiar with apfelkuclien, which is no more than a biscuit dough glorified ,with apple slices in a row, topped off with cinnamon and sugar, baked and served not too long after it leaves the oven, states an American exchange. One woman has evolved this recipe for apple pancakes. She cooks three-quarters of a cupful of maizemcal and two cupfuls of milk into a thick mush, to which she adds salt and one teaspoonful of sugar and a piece of butter. After taking the mush off the fire she adds three beaten eggs and two cupfiils»of apples, peeled and sliced very thinly. Fried in the usual way on a hot griddle, the pancakes may be eaten with syrup or with butter and sugar.

Country Dumplings. Our grandparents counted no summer; perfect without its apple dumplings. Two cupfuls flour, 2 teaspoonfuls baking powder, 1 teaspoonful salt, 1 tablespoonful butter, 1 tablcspoonful lard, 7-8 cupful s\veet milk. The sifted dry ingredients are worked into the butter and lard and the milk added. Rolled out about a half inch thick, the dough is cut in pieces large enough to encase a peeled and. quartered apple. The dumplings are then placed in a steamer over boiling water and steamed for 30 to 40 minutes, or until the apples arc timdev. They are served with milk to which some cream has been added, and sugar and nutmeg. Another Pudding. Since the new generation has grown to question these hearty desserts, apple dumpling is more often reduced nowadays to a pudding. The same dough is rolled out a half inch thick, brushed with melted butter and sprinkled with brown sugar and cinnamon, and finally with chopped apples. Rolled up like a jelly-roll, the pudding is then cut into slices. These are placed in a buttered pan. A sauce is poured over made of these ingredients: One cupful sugar, 1 tablcspoonful butter, 1 tablespooirful (lour, J teaspoonful salt, 1 cupful hot water, i lemon sliced. The dry ingredients are worked into the butter, then the lemon and hot water added and the whole stirred until well mixed. The sauce is cooked three minutes, then poured over the pudding, which is baked in a. brisk over for twenty-five minutes. It may be served with or without cream. French Recipe. • The French have a tasty dish called pommes au riz. Peel, pare whole and cook your apples in a light eyrup of sugar. Arrange them in a shallow dish over a layer of rice that has been cooked until it is mushy and compact. Put in the oven until it changes colour. Spicy Cake. Those who like spicy cake will find this one delicious:—One cupful sugar, £ cupful butter, 1 cupful cold.-unsweetened apple Sauce, 1 cupful seeded raisins, 2 cupfuls flour, 1 teaspoonful soda, 1 teaspoonful cinnamon, -} teaspoonful cloves, 3 tablespoonfuls hot water. Cream butter and 6iigar. Dissolve eoda in hot water and mix thoroughly into the strained apple sauce. Combine the two mixtures and add the flour, which has been sifted, with the spices and raisins. Bake in a moderate over for threequarters of an hour.