COOK’S NOTEBOOK

Dominion, Volume 26, Issue 218, 10 June 1933, Page 7

COOK’S NOTEBOOK

New and Tempting Dishes Haricot Beans; Soak them for 12 hours, then cook them in the usual way on a slow hint. Halfway through their cooking add some salt, two or three carrots cut in quarters, an ouiou stuck with cloves, and a hunch, or muslin rag, of thyme, and parsley. When they are cooked and drained, mix them with some sliced onion, fried golden, and serve them sprinkled with freshly-chopped parsley. Breakfast Rolls: Brentford rolls are delicious served for breakfast, and are a welcome change from the usual bread. Those who do not make bread at home, or those who have not attempted to make bread nt all before, will find them simple to make and well worth the little trouble entailed. Beat one level tablespoonful of yeast with one egg until it is all dissolved. Jlix eight ounces of llour with half a tablespoonful of sugar and a pineb of salt. Rub in one ounce of butter, then mix with the egg and yeast and a gill of milk. Knead thoroughly and leave in a covered bowl before the fire to rise for half an hour. Divide into nine or ten rolls, leave to rise again, and then cook for about half an hour. Brush over with milk when half cooked. Snowflake Cake: Use 4 cup butter, 1-J cups sugar, 2J cups flour, 2 teaspoons baking powder, -J teaspoon salt, 1 cup milk, 4 egg whites, 1 tablespoon lemon juice. To butter add sugar. Beat briskly until light. Sift flour, salt and baking powder. Add alternately with milk to butter and sugar mixture. Fold in stiffly beaten whites. Add lemon juice. Pour into two buttered cake pans. Bake in moderately hot oven 20 to 25 minutes. Seven Minute Icing: Put 1J cups sugar. 2 egg whites and -} cup water to cook over boiling water. Beat for seven minutes—or until frosting is thick. Remove from hot water. Add i teaspoon vanilla. Continue beating until cool. Ice cake. Sprinkle with 4 cup shredded cocoanut. Mincemeat Pancakes.— Jlix Jib. flour, a pinch of salt, and two eggs together, add half a pint of milk, and three tablespoonfuls of raising mincemeat, beating well all the time. Fry in hot lard, ami when brown toss and brown on the othre side. Dredge with sugar, squeeze over a little lemon juice, and roll up.

An Efig Dish—Separate the whites and yolks of four eggs. Put four muffin rings into a saucepan of boiling water and poach the yolks in them. Spread some rounds of buttered toast thickly with sardine paste and place a poached yolk on each round. Beat the whites to a stiff froth and pile this on to the yolks. Place in the top heat of the oven till crisply browned.