COOK’S NOTE-BOOK

Dominion, Volume 26, Issue 184, 2 May 1933, Page 5

COOK’S NOTE-BOOK

New and Tempting Dishes Chocolate Milk Jolly.— Ingredients: 1 pint of milk, 1 rind of lemon, -Joz. gelatine, lloz. cocoa. 2oz. lump sugar. % cup hot water. Put the milk in a pan to boil, adding the lemon rind and sugar. Do not let it burn or boil over. Mix the cocoa smoothly, watching that it is free from lumps. Melt the gelatine in the hot water, and when dissolved strain . into the milk. Flavour with vanilla or cinnamon, and strain into a wet mould. Treacle Scones.— Mix 6 tablespoon fuls of flour with 1 tablespoonful of sugar, 1 teaspoonful of cream of tartar, and i teaspoonful of bicarbonate of soda. Then add 1 tablespoonful of treacle and sufficient milk to bring the mixture to a soft dough. Roll out, cut into diamonds or squares, and bake in a moderate oven. A Lunch Dish.—Cut. some cold yea! into very thin slices, and dip both sides of these into a mixture of very finelychopped onion, grated lemon rind, chopped parsley, flour ,pepper and salt. Put a small “finger” of ham on each piece, and roll the veal round it. Dip into batter, and fry to a golden brown in deep fat, and garnish with fried tomatoes and parsley.

Tongue Sandwiches.— Mince sometongue and spread if on bread and butter. Cover with a layer of fine-chopped olives mixed with butter, and cover with a thin slice of bread.