COOK’S NOTE BOOK

Grey River Argus, 21 March 1940, Page 9

COOK’S NOTE BOOK

COCOA CUSTARD FILLING. li tablespoons cornflour, 3 tablespoons cocoa, i cup sugar, 1 egg-yoik, 1 cup milk, teaspoon vanilla. Blend cornflour with a little milk. Bring remainder of milk to boil, .stir n blended cornflour, return to tire, and stir till boiling again. Boil 3 minutes, lift off stove, and add cocoa. Beat egg-yolk and sugar together, stir into mixture and return to fire, and cook egg without boiling. Add vanilia, and place on one side until cold. This filling may be used for cream puffs, eclairs, rolls op sandwich cakes.

BANANA BUTTER. .

4 ripe bananas, 2 eggs, 2 cups sugar, 2 tablespons butter, grated rind and juice of 2 lemons. Mash bananas, and beat with eggs. Stir in cups of sugar and tablespoons butter, add grated rind and juice of two lemons. Put all into a pan, and cook until thick like honey. Use as fillings for tarts and cakes or on buttered brown bread for lunch.

CHOCOLATE ORANGE BUTTER FROSTING.

2 teaspoons grated orange rind, 4 tablespoons butter, 2 cups sifted icing sugar, 15 squares melted unsweetened chocolate, dash of salt, 4 tablespoons orange juice. Combine orange rind and butter, cream weli. Add part of sugar gradually, blending after each addition. Add chocolate and salt, and mix well. Add remaining sugar alternately wall orange juice, until of right consistency to spread. Beat thoroughly after each addition.

SNOW-WHITE ICING

4 cup granulated sugar, 1 egg white (unbeaten), IB tablespoons water, one tablespoon lemon juice, J teaspoon grated lemon rind (or any preferred flavouring). Put all ingredients into a large deep basin, beat with egg-beater until well blended, then stand basin in a pan of boiling water on the stove and continue beating until mixture will stand up in peaks. Remove from heat and beat again till it is almost cool and thick enough to spread. Use for filling and icing, butter-cake or sponge-cake. Do not smooth it down; its charm lies in the rough snow-white effect. Needs no decoration.

BAKE-WELL TARTS. Method: Make 21b good short pastry and put into pattv tins. Make a filling mixture of 4 tablespoons Australian currants, 4 tablespoons sugar, small piece candied peel, 2 triflespoons apricot jam. Put a little of this in each pattv tin. Beat together 1 tablespoon butter. 2 tablespoons sugar, 1 egg. Stir in 2 tablesopons coconut and pile on tarts. Bake in moderate oven 20 minutes (400 deg.).