Cookery Corner

Dominion, Volume 26, Issue 290, 2 September 1933, Page 23

Cookery Corner

A suggestion has been made, and I think it a very good one, that the recipes sent in for the Cookery Corner most have been tried, tasted and proved by the sender. Then we will be quite sure of always having really delicious things to make. Sometimes cookery book recipes sound much more excitinu than thev are.—KIWI •

PEPPERMINT ROCK

Two cups sugar, half a cup of water. 801 l for five minutes. Take from Are and flavour with peppermint essence. Stir Until quite thick, then pour on buttered dish and cut lnto| squares when nearly cold. —Sent by “Unknown One,” aged 11, Greytown. GOBLIN CAKES Jib. butter, lib. flour, ilb. sugar, 1 egg, 1 teaspoon'baking pbwder, milk to moisten. Rub butter Into the dry flour, add baking powder and sugar, then egg and milk; divide the mixture into balls, I and into each ball press two holes for eyes, and place a sultana in each; cut a slice for the mouth, into which put lust enough raspberry jam to colour; press along the centre of slit a few

strips of almond for teeth, pinch up A small piece each for ears, and stick a few strips of almondg or comforts over the top for the goblin’s hair.' pajie in a well-greased tip. —Send in by JpanMarriott, Waverley. COLOURED SANDWICH CAKE 2 level cups of flour, 1 level cup of sugar, 4oz. butter, 3 eggs, 2 teaspoonfuls baking powder, small cup of water, a little flavouring. Warm the butter and beat in the sugar; drop In the eggs one at a time. Then the flour must be lightily beaten, add flavouring and water gradually. The baking powder may be added last of all to give better results. Divide in two equal parts, colour one pink with cochineal and the other with cocoa. Bake in quick oven 15 minutes. —“Carllngford," Palmerston North.