COOK WITH ELIZABETH Hot, Buttered For Morning Tea

Press, Volume CIII, Issue 30406, 3 April 1964, Page 2

COOK WITH ELIZABETH Hot, Buttered For Morning Tea

When morning tea is to be a sociable affair, nothing could be more appropriate than something cheesy to be buttered as sole accompaniment. Make delicious Cheese Puffs, sent in to us in a graceful “thank you” letter from an Ashburton reader; or try Cheese Muffins, which are as quick to make as they are popular.

Here are the recipes: CHEESE PUFFS Ingredients; 1 cup flour 2| teaspoons baking powder i teaspoon salt cups grated cheese 1 egg Milk Method: Sift flour, baking powder and salt into a bowl and mix through it the grated cheese. Add beaten eggs, and sufficient milk to make a wettish dough. Drop large teaspoonfuls on a cold oven slide

and bake in a hot oven until puffed and browned. Split through and butter. CHEESE MUFFINS Ingredients: 1 large cup flour 1 teaspoon baking powder 1 (or 2) eggs 1 cup milk 2oz melted butter i teaspoon salt 1 cup grated cheese. Method: Butter muffin or patty tins. Sift flour, baking powder and salt into a bowl. Add three-quarters of the cheese, the melted butter, and one large or two small eggs beaten into a cup of milk. Mix quickly just enough to blend and divide out into muffin tins. Sprinkle remaining cheese over the tops and bake about 20 minutes in a hot oven.