COOK’S NOTE-BOOK

Dominion, Volume 26, Issue 186, 4 May 1933, Page 5

COOK’S NOTE-BOOK

New and Tempting Dishes Banana. Custard.— Peel and slice thinly three bananas, then make a custard with two eggs and one pint of milk, sweetened with loz. of sugar and flavoured with a pinch of mixed spice. Arrange the bananas in a pie-dish, pour over the hot custard, dust a little spice on top, and bake in a moderate oven for thirty minutes. Pork and Apple Pie.— lib spare rib of pork, 1 large cooking apple, l’lb potatoes, a little sage, salt and pepper, 1 gill of water. Flaky pastry. Slice potatoes and apple. Place a layer of apples and potatoes at the bottom of a .piedish. Cut pork into small pieces, and place on top. Sprinkle with sage, salt and pepper, then add remainder of apples and potatoes. Pour water over ingredients. Cover with

flaky pastry. Bake in a hot oven for about two hours.

Coconut Date Strips.-— lngredients: Plain pastry, 2 tablespoons butter, j cup brown sugar, i cup shredded coconut, i cup shredded dates. Make the pastry, using lj cups of flour as the- basis. Roll out thin. Spread with the softened butter. Mix the sugar, coconut, and dates cut in shreds. Spread on half of the buttered pastry. Fold over the other half, and press firmly in place. Cut into strips, and place on greased baking sheets. Brush with milk and bake 10-15 minutes in very hot oven until delicately browned.

Mint Jelly Sandwiches.—To make- the mint jelly, soak one tablespoonful of gelatine in a quarter of a cupful of cold water. Boil one cupful of vinegar, and one cupful of sugar for five minutes. Add to the softened gelatine, and let dissolve. Add three-quarters of a cupful of finely chopped mint leaves. Colour with spinach juice. Leave to jelly until firm and spread between slices of brown bread and butter.