Try Some of These

Evening Post, Volume CX, Issue 112, 8 November 1930, Page 19

Try Some of These

■" Sally Lunns.—-Sift together 2 cups •f-flour, 3 teaspoons baking powder, 1 teaspoon salt,'and 1 offine sugarj add -J-eup: of milk and 2 -well-beaten eggs. Mix well, then add two teaspoons of melted butter. After beating very thoroughly divide the mixture into greased muffin. tins, and bake for 2D minutes in a moderate oven. Lemon Meringue Pie.—Line a- piedish with a good paste. Beat up.the yolks of three eggs, the grated ' rind of two lemons, 4oz sugar, 2oz butter. Beat well together, and fill the pie. Bake in a quick oven for twenty-five minutes. Take out and leave to cool. Whisk the whites of eggs with four tablespoonfuls castor sugar and the juice of a lemon. Pour over the baked pie ; and brown in. the oven about five rninutes, • . ' ' •.'■'.. . Iced Apples.—-Take some large, good apples (small ones would be cheaper for a shop), peel and core them,: fill eentr.es with sugar, butter,, and a little ginger or nutmeg, bake gently in »j moderate oven till done, then let epol. Make some , cake icing, cover them, with this, and return to the oven, and brown very lightly. -Cream Toffee.—3Jb sugar, f-pint cream. Mix sugar and cream, and boil untiT it begins to turn a brown colour. Take from fire, add a few'drops of vanilla flavouring, and pour into buttered tin. Nut;C4kes. — \ cup butter, Z cup sugar, legg, J cup each chopped dates, ■walnuts, and sultanas; 1-i cup flour, ■J; teaspoonful of carbonate o£ soda, add_last]y 1 tablespoonful of' boiling water. Drop on tray of oven and bake. ■ Lemon Marmalade.—Six pints of water will be needed to sfx large, juicy lemons... The quantity of sugar required is gauged- later. "Wash and- dry the lemons, then.' cut into fine slices. Itemove the pips, and put into a basin; pour half .a pint of boiling water over them. Put the slices of the fruit into a basin with the water and leave for- twenty-four hours. If the marmalade is preferred on the bitter side, leaving it overnight will do. Then ' put into the preserving pan, add the strained water from the pips, and the pips tied in a muslin bag. Cook gently until the peel is- tender, then measure the pulp. Eeturn to the pan, bring.to the boU, and add IJlb of sugar to each pint. Boil for another hour and ahalf. Use warm, dry jars for bottling, and cover when cold. Sweet Turnovers. —Make a paste with Jib wheatmeal flour, loz nut butter, and a pinch of baking powder. 801l out the size and shap'e desired; and .cover with raisins, figs, dates, as ia the manner for ordinary turnovers. Sprintle with sugar, wefc the edges, and :%$! ipastiy^o^er. Bakeriitja^aaQdeiate fcgei»»' •■"■■"•• ■ ■-"

Cheese Souffle.—l cup : cheese, 3 eggs, 1 eup.milk, 4-tablespoons flour, Cayenne,- 4::tablespo6ns' butter, -J teaspoon salt/ 2 teaspoons mixed mustard. Make a wiiite;'saueei of: milk, flour, butter, and■'■ seasoning. Add the cheese and beaten' egg yolks and stir until the cheese/has melted,and the yolks are set. Fold' in'Stiffly beaten egg-whites. Pour into a buttered easserole or dish or: small moulds. Set in a pan of hot water. "-.Bake"* forty • minutes in; a slow ovenv.(or! about.-300 degrees). ':,. Apple Ginger.—To lib apples, lib sugar, ■ Alb'water, loz whole ginger. Peel, halvej and"core apples, put apples arid sugar in-preserving pan in layers, adding water last. Allow to stand overnight. .. Strain- off syrup and boil for ■} hour,: add/fruit and boil tilldear-Note.-—-Tie ginger in muslin and boll with.syrupi. and'also when fruit is j added. • ■■,' ■ . ''■'; ..-■>'.-. > Tipsy Custard.—'Place a sponge cake ina glass, dish ,ancL soak in Sherry wine; | when :well;saturated-pour over it. a I boiled '■custard'* flavoured. Then deeo-j rate With the beaten whites' o£ the ] eggs {poached ■ and with ■" dobs of jelly. I Sery« cold. Mock. -Cream ■ Riling.—One tablespoonful water (boiling), one. tablespoonful; butter, one tablespoonful sugar. Stir all together about ten minutes. ■ • • • ■ • Hot • Cinnamon ■ Cakes. —Take lZoz of butter • and sugar^ beat to a cream, add two • eggs well beaten, one cup of milk,■.and two cupsful of flour (sifted), with two teaspoonsful of baking powder. Roll dough out Jin thick, scatter sugar'and-cinnamon on top, bako 20 minutes, split open, and butter. Carrot i Plum Pudding.—Take -}lb flour, *lb bread-crumbs, *lb sugar, -lib raisins, ;-*lb rcurrants, half teaspoonf ul salt, half toaspoonful mixed spice, ilb of • grated, carrots, *lb ■. finely-chopped suet; mis all well with a little milk or water, arid boil1 in cloth or basin two hours, or rather more. IJjamington '.Cakes. —lib self-raising flour, Jib sugar, -Jib butter, 4 eggs, 1 euj*'milk, vanilla. Cream butter »nd sugar/ ; Add eggs beaten, then flour and1 milk.alternately. Cook in a shallow,;tin' in■> moderate oven • $ hour. Cool and; cut, into t squares and ice. Icing: lib dicing; sugar, Jib • butter,, 4 tablespaons; : ■ cocoa, , 4 tablespoons boiling water. . : Mix; sugar and : cocoa. Add butter>and-hot water. Heat over a pan of -boiling' water; Cover.cakes with icing 'and roll in coconut. Fig JPritters;—Choose large moist figs, and cut in half. Stuff with some chopped ■■cherries,- and fold up again. Dip. in. beaten-egg, and. fry in butter fora couple, of minutes. . Nut' . Kissoles.-^-Mix together -Jib ground' nut's,' 4oz 'breadcrumbs, and two teaspoons'l mixcid1- herbs. Bind all together with B.vZegsb-then.-£iy l -i&' plenty &^ feojj'-#ajv