In the Kitchen

Grey River Argus, 28 August 1937, Page 10

In the Kitchen

Lunch Cake: For lunch cake take Mb. s.r. Hour, 1 dessertspoon butter, 1 egg, li tablespoons sugar, 3 tablespoons sultanas, 1 cup milk, pinch of salt, vanilla essence. Sift dry ingredients, and milk mixture and melted butter. Bake in a ring-shaped tin about 20 minutes. ******* Cheeese Scones: For cheese scones, take 2 cups s.r. 1 tablespoon butter, 11b. grated cheese, ?• cup milk, 1 egg yolk, pinch of cayenne pepper and mustard. Sift dry ingredients, rub in the buter, mix in the cheese, add beaten egg yolk and milk. Bake in medium oven. Rhubarb Tart: For rhubarb tart, take short crust, rhubarb, sugar, 2 teaspoons cornflour, 2 crushed macaroons, 2 teaspoons butter, apple jelly. Line tart plate with short crust and cook for 10 minutes. Cook some young rhubarb cut into short lengths, in a very little boiling water, until tender. Sweeten to taste. Stir in the cornflour and butter. Sprinkle the macaroon crumbs on the tart case, add mixture, and bake in a slow oven for 15 minutes. Decorate with apple jelly before serving. ******* Rice Bars: Cut remains of cold rice pudding into small slices. Brush over with beaten egg, dip in breadcrums, place in frying basket and fry in deep fat until golden brown. Drain on paper. Heat some golden syrup in a pan; flavour with vanilla essence and pour around base, and serve with cream. ******* Orange Pickle: Take 4 large, sweet oranges, 2 cups sugar, 1 l-3rd. cups of vinegar, 1 teaspoon stick cinnamon, 1 teaspoonful cloves. Peel and remove pith from oranges. Cut across into thick slices Steam until tender and clear. Boil the vinegar, sugar and spices (tied in muslin bag) for twenty minutes. Add fruit and simmer slowly for one hour Pot in small glass jars. Ready for use in three weeks. Make some when oranges are cheap. ******* Liver Sandwiches: One cup chopped cooked liver, 3 eggs, 1 cup milk, 2 tablespoons fat, 1 teaspoon grated onion, 1 tablespoon minced parsley, some toast and bacon curls. Put cooked liver through the mincer. Beat eggs slightly, add salt and pepper to taste, mix with the milk and combine with the liver and the grated onion. Melt fat in a fry-ing-pan, put the mixture in, and cook until creamy, stirring constantly and adding the parsley just before the mixture is cooked. Serve on slices of hot butered toast, top- with bacon curls and garnish with parsley.

Original Pudding: Sift into a mixing bowl 2 cups flour, 2 teaspoons baking powder, 1 teaspoon salt, 2 tablespoons sugar; add 4oz. Shreddo, and make to a nice,, soft clough with milk and water mixed. Do not roll out. but divide the mixture into three pieces. Now place one piece on the bottom of a wellgreased basin; then pee] and cut into thin slices one apple, sprinkle with sugar, then cut the banana into slices and place on top of the apple, cover with a layer of dates, grate the rind of half a lemon over this, and the juice of lhe half-lemon. Then cover with another piece of the dough, just spread on the top; then add another apple in slices and banana, and the dates and grated lemon and juice; cover, lastly, with the rest of the dough, place a piece of greased paper on top, then a sheet of butter paper and tie down. Steam for three hours and serve with custard sauce. ******* Salmon Savouries: Ingredients: One small tin of salmon, one small onion (cut very finely), 2 hard boiled eggs also cut finely). 2 tablespoons tomato sauce Mix thoroughly and spread on plain short pastry rolled out and laid on greased oven tray. Cover with anotner layer of pastry. Mark lightly into squares, brush over with milk and bake in hot oven for 12 minutes. Can be eaten hot or cold and can also, if desired, be served with salads.

Egg Substitutes: Use a tablespoon of treacle dissolved in a breakfast-cup of hot milk Use in puddings, with less sugar. For cakes —for each egg omitted use one tablespoon of a good custard powder and one dessertspoon of a good vinegar. Sift custard powder with the dry ingredients and mix vinegar with the milk. Beat the cake mixture well.

Use a tablespoon of sago which has been cooked a few minutes in half cup water. This is a substitute for eggs when binding rissoles or crumbing chops, etc. Use poultry fat in place of eggs in pastry. A nice light cake mixture is made by using half quantity of eggs in the recipe, the other eggs being substituted with one tablespoon cornflour for each egg.

Duchess Sets New Style: The Duchess of Kent set an intriguing new fashion when she and the Duke attended a garden party in the “very pretty new garden” that Pepys went to see at Lincoln’s Inn in 1663. After the fashion of schoolgirl plaits two wick black silk cords, ending in torsels, were slung across her shoulders. The cords held her shallow beige straw hat, tying in a knot at the back of her hair, and then being drawn across in the front. The underbrim of the Duchess’s hat had a wide black band to match this new neckline fashion and the black belt on her beige coat.

******* About Furs: Furs should never be put away dirty for dirt and dust very quickly reduce their quality. So before you do anything about storing you should beat every scrap of dust out of your furs with a stick or carpet beater. You will find the best way to do this is Io hang them over your clothes line. , . ... Now lay them out on a big table and rub in some heated bran. This can be warmed in the oven, bul please do be careful not to make il

too hot—it should be cool enough to handle. Leave the bran on your furs for an hour or two and then bea< it out again. Now turn your attention to tne linings. If they are inclined to be greasy, sponge them over with hot water in which some Lux has been dissolved, and when they are dry they will be quite ready for storing. Sprinkle your furs with some bitter apple powder (you can buy this from any chemist) and then roll them up in large sheets of newspaper. Seal the ends of the papei and hang up the parcel in a cupIf you have a fur coat it is a good plan to paste a number of newspaper sheets together to form a big bag. then you can slip your coat on a hanger inside. Paste up the top of the bag and put a little strip of paper round the hook of the hanger and your coat is quite mothproof.

Liquid “Stockings”: . A rush to leg beauty is being ex perienced in England with the return of hot weather. Less than five women in 50 have perfect legs, I.was told to-day (says a correspondent) by a beauty specialist. The 45 with th medium y legs should all use beauty preparations to disguise their defects just as carefully as they use make-up rm their faces. , Dozens of preparations from oils to ochres are being sold to give a lovely tone to the legs. A liquid a kind of creamy film, is the effect most women should strive for, I am Lighter shades of these creams are sold for use in the evening and for day there is a deep, rich, sun-tan shade. One caution, however, T must point out. If you use this form of cream make sure your leg make-up matches your neck and face exactly Do not have a deep mahogany-tannec. leg and an almost chalk-white face. Toenail varnishes, in brilliant greens, reds and yellows, to match the nail varnishes, are also being sold Some of these varnishes are striped red, white and blue, but most women are preferring the plain, dull dragons blood red which has now superseded the vivid scarlet of last season.