Try Some of These—

Evening Post, Volume CXV, Issue 94, 22 April 1933, Page 19

Try Some of These—

Children's Economy Cake.—This cake is very economical and is appreciated by the children as "something different." A pastry mixture is raacfe, using, however, only half the quantity of fat needed for short crust:—£lb dripping to lib of flour. Make as for pastry adding "to the flour one teaspoonful baking powder. Roll to biscuit thinness, and bake a light brown. When cold, ice with a soft icing, coloured pink, and sprinkle Jightly with coconut. ■ Artichoke and Fish Filling.—Boil lib Jerusalem artichokes in salted water till soft; drain well. Steam 21b of any kind of firm white fish, remove skin and bones, and pound. Mix in the artichokes, $\b warmed butter, the juice of a large lemon, and season well with salt and popper. Use when set for sandwiches. For hot fish puffs beat the yolk of an egg into half this quantity, then lightly mix in the wellwhisked white and bake in puff pastry cases for 15 minutes .Serve hot or cold. Orange Pudding.—Line a pie, dish with pastry, put a strip round the edge, and scallop the edges. Take the weight of two eggs in butter and sugar, cream together, add the beaten eggs ono at a time, and then sieve ooz flour mixed with a pinch of salt and teaspoonful baking powder. Grate the rind of two oranges, squeeze out the juice, aud mix in well. Pour into pie dish, plaeo on a baking tin in a moderate oven and bake for twenty to thirty minutes. Prune Souffle.—One pound of prunes, eight ounces of castor sugar, two ounces of flour, ono ounce of butter, ono ouncp of almonds blanched and shredded, two lemons, and six eggs. Wash the prunes and soak them in cold water for three or four hours. Then place them in a jar with the lemon rind pared as thinly as possible, and a little cold water, and cook until tender. When cold, remove the stones, and cut the prunes into small pieces. Cream the yolks of eggs and sugar together, stir in the flour, add half of the prepared almonds, two teaspoons of lemon juice and the prunes, and mix well. Whisk tho whites of the eggs to a stiff froth, add half of it lightly to the rest of the ingredients, .and pour the mixture into a buttered souffle dish or pic-dish. Bake for about fifteen minutes in a moderate oven, then pile the remainder of the white of egg on top, dredge with castor sugar, and scatter on the almonds. Boplace in the oven, bake from fifteen to twenty minutes longer, and serve hot. Savoury Pancake. —Ordinary pancake mixture which has stood for a couple of hours, thick white sauce, mushroom filling made ns follows: Put in saucepan 1 tablespoonful of butter, add teaspoonful of finely-chopped onion and one of parsley, then ■Jib mushrooms cut into small pieces, and cook gently until the mushrooms are tender. Fry smallsize pancake, put in a large spoonful of mushroom filling, roll and arrange in buttered fireproof dish. Continue until the dish is full, pour the thick ■white sauce over it, add small pieces of butter and brown under the grill or In a hot oven for a few minutes. Serve immediately. Honey and Nut Pancake.—Six tablespoonfuls of flour, 2 eggs, about half

i pint of water and about half a pint of milk, pinch of salt. Mix the flour and salt in bowl, break in the eggs, add enough cold water to mix into thick batter, and beat thoroughly until bubbles appear. Add sufficient milk to make tho batter the consistency of cream, and allow it to stand for at least ono hour before using. Fry, a teacupful at a time, in a little boiling lard, and when tho underside is brown, toss. When both sides are a golden brown,put a generous dessertspoonful of the honey mixture on the pancake, fold into three, dust over with castor sugar, and serve. For the honey filling, mix weli together Boz of honey, loz of walnuts, loz brazil nuts, loz hazel nuts, loz almonds, juice of half a lemon. Tha sholled nuts should be chopped finely before mixing with the honey and lemon juice. 'They can bo bought ready shelled at the greengrocer's shop, and may bo quickly chopped by putting them through a mincing machine. Tangerine Pancake.—Prepare the syrup first. For this grate the rind of three large tangerines over a fine sieve and work the result (which has little more substance than tangerine oil) through the sieve into a basin. Squeeze and strain the juice of the tangerines into this, and beat together with a piled up dessertspoonful of castor sugar and strained juice of a lemon. Stand basin in a pan of hot water and stir until sugar is dissolved. Add wineglassful of maraschino just before serving. Tho grated peel can be omitted if . preferred, but it gives a more definite character and a faint bitterness to the syrup. Serve warm in a sauce-boat and hand round with the pancakes. Very Light Pancake.—Beat yolks of two eggs into about a pint of milk (or less), and enough self-raising flour to make the batter like thick cream— usually about four tablespoonfuls. Whip the egg whites to a stiff froth and mix into the batter. Fry quickly in very thin cakes, in smoking hot fat. Put in pan a small knob of butter before frying each pancake. Serve immediately, rolled, and dusted with castor sugar, and decorated with slices" of tangerine. Passion Fruit Sandwich.—One tablespoonful butter, one small cupful sugar, three eggs, one cupful flour (sifted three times'with one and a half teaspoonsful baking powder), half a dozen passion fruit. Beat butter and sugar together till white and creamy, then add eggs one at «a time,-and beat well. Add the strained juice of the passion fruit —about one tablospoonful—and lastly flour and baking powder. Bake in small sandwich tins in moderate oven for 15 or 20 minutes. Passion Fruit Filling.—To half a cupful of passion fruit allow two cupsful of sugar and a pinch of cream of tartar. Boil without stirring till it becomes a clear syrup. Eemove from fire ahd let fret cool, then beat until it begins to fhickeu and look cloudy, then spread between and over the cake. Honey for Colds. —Honey, lemon, and glycerine is excellent for colds, coughs, and sore throats. Mix two' teaspoonfuls of each -well together and take it in small sips.