Try Some of These—

Evening Post, Volume CX, Issue 130, 29 November 1930, Page 19

Try Some of These—

Batter.—Here isa simple recipe for the batter, which should be made an hour before use:—Take one egg, three iablcspoonsful of flour, one dessertspoonful of best olive oil, and one gill of tepid water. In the centre ot the flour, in a basin, put the olive oil; stir in' the water, and then beat till the mixture drops from the spoon. Just before using stir in the well-beaten eggMandarin Marmalade.—Twelve mandarins will require three lemons, water, and preserving sugar. Wash and dry the fruit.. Peel the . mandarins and shred them finely, then separate the pulp of the lemons from the rind and cut it up finely. Weigh the rind and •nurp and put in a basin, and pour over it two pints and a half of cold water to: each pound of fruit. Leave overnight. Then boil for an hour and a half, and allow to stand for another twelve hours. Measure, allow 141b ot sugar to each pint of fruit, boil steadily for' three-quarters of an hour. Test to see that it jellies, and bottle. Sour Cream Cake.—l cup sugar, 14 cups flour, lj teaspoons baking powder, * teaspoon flavouring, i teaspoon salt, I teaspoon soda, 2 eggs, sour cream. Sift dry ingredients into mixing bowl. Break eggs into a measuring cup, and add sour cream to fill cup. Turn contents of cup into flour. Beat hard for. two minutes, and bake in a lined tin for half an hour in a moderate oven (350 to 375 deg. F.). .Gingerbread—3 eggs, 1 cup butter, 1 cup brown sugar, 1 cup sweet milk, 1 cup treacle, 3 cups flour, 2 teaspoons ground ginger, 1 teaspoon cinnamon, ■§ nutmeg, 1 teaspoon allspice, 1 teaspoon carbonate soda (heaped). Beat butter and sugar to a cream. Add treacle and spices and warm slightly. Add mi>&, eggs (beaten), and soda (dissolved in a little boiling water). Mix well and add flour. Beat well, place in welllined baking tin, and cook in a moderate oven one hour. Coffee Sandwich.—Soz flour, 6oz sugar, 4oz butter, four eggs, two tablespoons coffee essence, two teaspoons baking powder. Beat butter and sugar to >a cream; beat eggs in thoroughly one at a time; add coffee, then-flour. If the eggs are small a little milk may be necessary. Bake in steady oven m sandwich tins; ice with coffee, icing. Date Loaf.—Two cups flour, two teaspoons cream of tartar, one teaspoon soda, half teaspoon salt, one tablespoon sugar, one cup dates (cut into pieces) or sultanas and currants. Mix to stiff dough with milk. Make into loaf, and bake on bottom of oven, (take trays put). Bake half an hour, (moderate oven). Lemon Tea Cake.—Hub loz butter into lib flour; add 2oz sugar, one teaspoonful soda, and one teaspoonful cream of tartar, the-juice and grated rind of- a lemon, and a well-beaten egg, mix with milk to, a moderately stiff dough, and bake in patty pans on very shallow round tins. 1 Banana Fritters.—lngredients: Throe of four bananas,- castor sugar, frying batter,. and wine or lemon juice. Method: Peel the bananas, cut them in two lengthways, and then once across, making four .pieces in all. Lay the pipees on a plate, sweeten and flavour arid let them lie for a few minutes. Then finish in the same way as you would apple fritters. — Shrimps and Cheese. —Mash some good soft cheese- with a little made mustard, salt, cayenne to taste, a little oil and vinegar, in the proportion liked, until it is like crab flesh in consistency. Shell some small shrimps, beat them through the creamed mixture, and serve with lettuce leaves, celery, and thin brown bread and butter. "• "Mutton Steak Pudding.—Cut the meat into small pieces and season them .-well with pepper and salt, and roll them,in flour. Line a small pudding ■basin with a light suet crust and fill it as follows: —Put in a layer of raw potatoes cut. into rather thick slices, then a layer of meat, and over the latter sprinkle a little chopped parsley and finely minced onions, a few pieces of celery and salt, black pepper 3 and a

dust of• cayenne. .When;the basin is full, pour in. sonio'weak stock before covering the.pudding; tie'tbe basin in a cloth which has'been dipped into hot water, and then dredged with a little ilour, and let the pudding boil.steadily for three hours, j Honeyed. Apples.—Select good cooking apples of even size, wipe with a damp cloth, and remove the cores. Pla<je the :apples.in a casserole or pie dish. Put-one dessertspoonful of honey in the centre of each apple. Bake ap-

pies slowly, until tender, and the skins crack. 'Baste, with 'the.honey once or twice during the cooking. Serve hot or cold.-. 1 ';■'.'•■- Braised Ox Tail.—One ox tail, stock vegetables, stock, fat.. Joint the ox tail; blanch it. Dice vegetables, heat fat, and fry them a golden brown. Add the meat and : continue as for. steak, simmering 31- to 4 hours till tender. Lift meat- and keep hot. Strain stock, remove fat, and thicken with blended arrowroot or cornflour, one tablespoonful to - one pint of liquid. Serve meat with gravy poured around, and garnish with vegetables. . Tomato-Soup.—About 6 large juicy tomatoes cut ;n quarters. Put in a saucepan wiMi about a. quart of stock (weak), or «tock and water. In very hot weathfr they can bo cooked with water onH'. Add a small teaspoou of baking powder, salt and pepper to taste. Cook.gently until all is a pulp and can be rubbed through a wire sieve. Bub with a wooden spoon and get_ all the thick part through. Put back into the pun with a good slice of butter, i cup of milk, 1 tablespoon of sago, and cook gently until sago is dissolved. If not. quite thick enough, add'about 1 teaspoon .of ■cornflour.