Cookery Corner

Dominion, Volume 26, Issue 302, 16 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 must have been tried, tasted and proved by the sender. Then wc will be quite sure of always having, really delicious things to make. Sometimes cookery book recipes sonnd much more exciting than they arc.—KIWI.

LEMONADE. lib 2oz. sugar, loz. tartaric acid, 1 quart boiling water, 1 dessertspoon lemon essence. Pour the boiling water over the sugar and tartaric acid; stir when cold, add essence of lemon; strain, and bottle for use. Use over one tablespoon to a tumbler of water. A little soda stirred in then makes a nice effervescing drink. f Sent by “Ratty,” aged 12, Rata. BROWN SPONGE Three eggs, 4-cup sugar, beaten to fluffy cream. Mix together 1-cup flour, 2 teaspoons cornflour, 1 teaspoon cocoa or ground ginger, 4-teaspoon baking powder. Stir into the creamed eggs.

and also add one dessertspoon . wane golden syrup. Bake in a moderati oven: ; " When the sponge is cool, fill wit) whipped cream.—Sent by Irene Setter, aged 12; Otane. ' ; •> DATE ROLLS . . , .2.eggs lib. sugar ; ; t jib. butter 2 teaspoons Hb. flour baking powder jib. Of dates Ess. of vanilla . Method: - Cream the butter and sugar,-add the well-beaten eggs, add all dry ingredients, then two drops essence of vanilla. Mix into a fairly firm paste, then cut into squares. Place one date in each, and 1 bake in a moderate oven,— From “Chinese Lantern,’’ Greytown.