Try Some of These

Evening Post, Volume CXV, Issue 11, 14 January 1933, Page 7

Try Some of These

Butterscotch Cookies.—One cup brown sugar, one scant half-cup sweet butter, a little salt, two eggs, one-half teaspoon cream of tartar, one-half teaspoon soda, one-half teaspoon vanilla, two cups flour, one-half cup nuts. Mix, form into long rojl about two inches m diameter. Leave overnight in a cool place, slice and bake. Do not take the whole roll out of the refrigerator at once. Cut off only small parts. Keop remainder- cold so as not to get out of shape. Use sharp, thin knife, sharp enough to cut nut meats without pulling them out of the dough. Bake in a medium oven. This temperature is satisfactory because these cookies are thin and small. Take up cookies with spatula while hot. You cannot run a knife under them after they cool without Dreakmg them because they are so thin and crisp. Lemon Honey.—For this you will need four ounces butter, one pound ioa± sugar, six eggs, the juice of three ienions, and the grated rind of two lemons. Put all the ingredients except the egg a< i n to a basin-or jar and stand Wis in a pan of. boiling water. When thenurture is-dissolved add the eggs and stir carefully. Keep the water in ttte pan boiling until the mixture thickdown int° PrePared Jars and tie Orange Pudding.—Lino a pie dish !£** pafry> Put a.strip round the edge an d scallop the'edges. Take the 7r on g ? two eggs in butter and sugar, cream together, add .the beaten eggs one at a time, and then sieve in soz flour mixed with a pinch of salt and a teaspoonful baking, powder. Grate the ££1 two oranges, squeeze out the juice, and mis in well. Pour into pie tush, place on a baking tin in a moderate oven and bake for twenty to thirty minutes. J .Indian 'Kice.—Cook a tablespoonful of nee in. a quart of milk for five hours, then add bugar -to. taste, 4oz muscatels 4oz coarsely chopped, blanched almonds, and .three chopped bananas. Pour, into a greased pie dish and brown. Hasty Pudding.—Sieve loz flour and a pinch of salt.into a basin, add 4oz sugar and break.'in.an egg, stirring gradually and;, beating, until smooTlu Add i-gii milk,and mix until smooth. Heat 3-pmt milk to boiling point, pour gradually on the batter, stirring all the unW U^ t0 th V aUC°Pau and s«r until it thickens. Pour into a greased fireproof dish, sprinkle with powdered ST or.S rate? nutme& and brown under the grill or in the oven. Orange .Custard.—lngredients: Two Whites of eggs, four yolka of eggs, half a pint of milk, two large oranges two ounces of castor sugar, half an ounce of gelatine, and one tablespoonful of water. Method: Sieve the sugar on to a plate, and grate the rind from the oranges on top of it. Eub those two together with the fingers until thoroughly blended, and then put this orange sugar into a basin. Aad to it the yolks and whites of eggs, and beat together for a few minutes. Heat the milk, and,pour it gradually into the basin, stirring all the time. Then return all to the saucepan and stir carefully over the fire until the custard thickens, but do not let it boil Remove quickly from the fire and strain into a basin. Dissolve the gelatine in a very little water and strain it into the custard, also the orange juice. Stir occasionally until lukewarm, then pour into a wetted mould and set in a cool place till firm. Turn out on a glass or silver dish to serve. If liked tho mould may be at the top with a

little clear jelly set with a few small lections of orange. Lemon Buns. —These are cheap, delicious, and easily digested. Take one pound flour, two ounces sugar, two and a half ounces butter, one egg, one ounce yeast, rind and juice of one lemon. Method: Put flour, sugar, and butter and grated rind of lemon in a warm basin, then beat egg, lembu juice, and warm milk (quarter teacup) together. Mix yeast with warm milk, then knead all together to a light dough and set aside to rise. When risen form small buns and rise, bake in a moderate oven about twenty minutes. Chicken Salad. —Ingredients: Some cooked chicken, one lettuce, one or two sticks of celery, somo small cress, a few radishes, and mayonnaise sauce. Method: Cut the chicken into dice, removing the skin. Wash the lettuce and celery. Dry well • and cut them in shreds. Mix these with the chicken, half the cress, and a little mayonnaise. Pile high on a salad dish, and pour some mayonnaise over the top. Garnish with the small leaves of lettuce, radishes, and the remainder of the cress. "Endive may also be used a3 a garnish, and cucumber used instead of celery. A hard-boiled egg cut in pieces may be added if liked. Strawberry Jam No. 2.—lf you prefer a sweeter jam, use apple with thestrawberries. The flavour cannot be detected, and when the new season's apples are used the jam will set perfectly. Four pound strawberries, 2 small lemons, 41b apples, 51b sugar. First extract the juice and flavour from the apples in this manner: Slice them without peeling or coring, cover with water, and simmer gently till they are-, well pulped. Strain through a jelly bag, and let drip all night. If you should be in a hurry, strain and wash the apples through a colander instead. The resulting jam will not be quite so clear, but often it must be made in a few hours. Put the strained aople extract into a pan with the strawberries and lemon juice and simmer together for half to three-quarters of an hour. Then add the warmed sugar, bring to the boil, and boil briskly for 15 to 20 minutes. Test on a cold plate for jelling. Bottle when partly cold, as the berries often rise to the surface in the hot liquid. Red. currant juice (extracted by boiling the currants) and gooseberry extract, made like apple extract, both blend well with the strawberries, and ensure a good set. Easpberry Jam.—Jam made this way has the full flavour of the fresh raspberry. Eight pounds of raspberries to 81b sugar. Put fruit into pan, and heat gently until the juice runs freely. Bring to the -boil, "Snd boil gently till fruit is cooked (about 20 minutes). Then add the warm, sugar, and boil briskly about 15 minutes. Test for jelling, and pot and cover immediately. . Curried Chicken.—lngredients: One tender fowl, an ounce and a half of butter, one onion, one teaspoon of curry powder, a pinch of salt, one pint of stock, the juiea of half a lemon, boiled rice. Method: Cut the. fowl into.neat joints, removing as much of the skin as possible. Melt the butter in an earthenware' stewpan, and colour in it the onion, sliced--or chopped. Add the fowl, curry powder, and salt, and colour gently over a moderate fire, turning the pieces frequently. Then add the stock, and cook for one hour at least, until the fowl is tender and the liquid is reduced to one-third. Add the cream,, simmer a few minutes longer, and add the lemon juice last. Serve en casserole and hand boiled rice separately.