RECIPES.

Gisborne Times, Volume XXIX, Issue 3184, 1 April 1911, Page 4

RECIPES.

[“Rosalind-,’ any time to repeat 'Recipes and Hints appearing in this column.]

A Child’s Birthday Cake. —This cake although it looks most elaborate ■ and pleasing to the youthful eye, is quite whclesume, and even quite tiny children may be allowed a small piece. The quantities given make a cake of the size of a larage dinner plate and about 4Jiii high—Quarter pound of glace cherries, wef dusted with flour, dib of shred,peel, well floured, fib sultanas, picked, dried, and floured, lib of Vienna Hour, dry and sifted, Id teaspoonfuls of baking powder 3ozs. of butter and 2ozs. lard mixed,’ or all sozs butter, Jib of castor sugar,two eggs, half a teacupful of milk, a caxe-tin lined with buttered paper, and a round' of buttered paper t° lay on the top of the cake. The oven must lie quick (32-5 degrees) for the baking. Mix the flour and baking powder, then rub in the fat very thoroughly, using the finger-tips. Add the sugar and fruit, and then mix to a stiffisli dough with the eggs and milk, which have been beaten together; place lightly in the tin, cover with paper, and bake at once for Iff to 2 hours, allowing the oven to cool down gently to moderate heat. Take t~.e cake out, put it on a sieve in a warm place, and let it become cold. Then trim, and the cake is ready for the icing. Almond Icing.—Half a pound of ground almonds (it is cheaper to buy the almonds in this state, and the labor of pounding them is saved), one teaspoohful of essence of almonds, two of lemon juice, and two eggs. Whip the whites of the eggs on a dinner-plate, add the flavouring, and' then the almond, and, last ot all, the beaten egg yolks. Arrange the almond paste on t-lie cane and spread it with a knife, and then mould it with floured hands into shape. Put it by for an hour or two to harden, and then ice it. .Pan Eggs.—Butter a fireproof dish, dust it with a seasoning of salt and pepper, and sprinkle over with some finely-chopped (scalded) onion. Then slip four whole eggs on to the dish, being careful not to break them. Season with salt and pepper, and pour a spoonful of milk or cream over each. Serve hot. Almond Faggots. —Quarter pound of almonds, blanched and shred, Jib of castor sugar, and the white of one egg beaten to a froth. Mix, and drop in little pjieces on buttered white paper, and bake on a tin in a cool oven for a few minutes.

Lemon Sponge.—Half a packet of jolly, half a*pint of water, half a pound of 'pounded sugar, the juice of two lemons and a half, the rind of half a lemon and the whites of two eggs. Beat the whites of the eggs, put into the dissolved jelly, and whisk the mixture till it- is quite white, put into a glass dish and serve. Scotch Shortbread. —One pound of flour, two ounces of ground rice, half a pound of butter, two ounces of castor sugar, one ounce of carrawav comfits (pink and white), one ounce of sweet almonds( blanched and halved), a few strips of citron. Beat the butter to a cream, stir in gradually the flour and sugar mixed together, work the paste until quite smooth, roll out cut into four squares, pinch up the sides, prick over, and ornament with comfits and citron. Bake in a good oven half an hour.

Salad of Tomato and Vegetable Marrow.—Boil a vegetable marrow, but not quite so soft as if it were to be served hot. Remove the seeds and any soft parts that can be easily scraped away. Add an equal quantity of sliced skinned, raw tomato and pour good salad dressing over. i Fruit Bottled in Syrup. —The bottles or jars selected must be perfectly, dry, and to ensure this thev should be made hot in the oven. Fill them with any kind of fruit, not too hard, and pour over the following mixture : —Boil together a pound of loaf sugar, two scruples of salicylic acid and a gallon of water for six minutes, and use at once for covering the fruit, which, tied down with parchment or bladder while still hot. *

Rod Cabbage Pickle. —Prepare the cabbage by cuting off the outer loaves and hard dinner stem. Quarter it, and then shred it as finely as possible; lay it in a stone jar, sprinkling salt between the layers. Boil sufficient vinegar to thoroughly cover the cabbage, adding half an once each of peppercorns and allspice to each quart. When quite cold pour over the cabbage, cover down, and leave for a few days before eating. Egg Sauce for Fish.—Take one pint of milk. 1-J-oz of butter,, loz of flour, two hard-boiled eggs, a few drops of lemon, juice, and pepper and salt. Boil the eggs for fifteen minutes, then put them in cold water. Shell them ,and if The sauce is to be served in a. tureen chip the eggs coarsely; if, however, it is to be poured over the fish; take the yolks out of the whites. Chop the lat-ter,--and rub the former through a sieve, putting the yellow powder aside to use as a garnish. . Melt the butter in a saucepan, stir in the flour, and let it •coble-/for a feiW-minutes, but it must not color in the least. This cooking greatly improves the flavor of the sauce, and also gives it a glossy appearance. Next add the milk, and stir the sauce over the fire till it boils. Let it simmer gently for five minutes or so, and season carefully. (Stir in the whites of eggs, and pour it over, the fish, with the yolk on t°P* as well as with a little chopped parsley. Nellie’s Biscuits.—Two cups white flour, one cup wholemeal, half cup oatmeal, half-cup ground rice, one-clip butter, one. cup golden syrup, one cup sugar, two teaspoonfuls baking powder, four teaspoonfuls ground ginger, milk enough to make a stiff mixture. Rut on a baking sheet in spoonfuls, and bake in a moderate oven. Sandwich Hints. —In cutting bread for sandwiches, especially, if it is fresh, a better, result is gained if a hot knife is used, while the butter should be beaten previously to a cream. The latter is easy to spread, while it is always simple to add flavorings of different kinds to the creamed •butter. In summer salad sandwiches are much in demand. Mayonnaise sauce with grated cheese and a little mustard and cress is excellent.- Cream cheese makes a very good filling when nicely flavoured 1 . Savoury Rice. —Wash half an ounce of rice in cold water two or three times, then put it into a jar with half a pint of stock and one onion sliced and fried. Add a sliced tomato, pepper and salt. Put a cover on the jar and place it in the oven. "When all is hot, add the butter, and let the, rice cook slowly for two hours, or until the liquid! is almost absorbed and, the rice is quite done. Do not' stir the rice, hut shake the jar occasionally. Serve very hot, with extra seasoning if necessary. Cream Cheese.—Wring out a square of cheese-cloth in cold water. Gather the four corners into the hand so as to ■form a bag. Pour in some thick cream, to every pint of which a teaspoonful of fine salt has been added. Hang up the lag in a cool place for a week. Turn the cheese into a clean, dry cheesecloth. press into a square mould, place a weight on top,' and leave until‘ the. folbrtl’ig day. when the cheese will bo ready for use. •