COOK’S NOTEBOOK

Dominion, Volume 26, Issue 220, 13 June 1933, Page 5

COOK’S NOTEBOOK

New and Tempting Dishes

Beetroot Fritters: An unusual but delicious way of using beetroots is to make them into fritters. Simmer them gently until tender, then cut them into slices after skinning them, dip them into egg and breadcrumbs, and fry them in deep fat until nicely browned. Serve with a good white sauce iuto which a hardboiled egg rubbed through a sieve has been stirred.

Chocolate Rice: Make a rice pudding in the ordinary way. ami when half-cook-ed stir in loz. grated chocolate which has been warmed in oven, also a few drops of vanilla essence. When cooked spread the beaten, sweetened whites of two eggs over and brown in oven. Serve at once. Sprouts and Potato Scallops: Chop up as many cooked sprouts as required, mash some potatoes and add one small onion finely chopped. Have ready two hardboiled eggs and some parsley. Place a layer of potato in a greased fireproot dish, then sliced eggs, pieces of butter, seasoning with sprouts. Continue the layers till dish is full, finishing with potatoes. Brown in the oven, garnish with chopped egg and parsley. Serve hot Oatmeal Biscuits: With the tips of the fingers rub 4oz. butter into soz. flour, then add 2oz. oatmeal, 2oz. sugar, 1-tea-spoonful baking soda, and a pinch of salt. Beat 1 to a froth with a little water, stir into the other ingredients, and roll out thinly with a bottle. Cut into rounds and bake'in a floured tin.