MISCELLANEOUS RECIPES.

Hawera Star, Volume XLVI, 28 May 1927, Page 17

MISCELLANEOUS RECIPES.

The following are recommended and will be appreciated by housewives: — Economical Sponge Cake.—Take 2 eo-gs, $ enp of sugar, 1 small breakfast cup of self-raising flour, 6 teaspoonfuls boiling water, 1 desertspoonful of butter. Beat butter and sugar together for 10 minutes, add the flour well sifted, then butter dissolved in the boiling water. Bake in moderate oven 10 to 15 minutes.

Almond Fingers.—Short pastry, 3oz sugar, the white of an egg, loz almonds blanched. (Shred the JiLmonds finely. Beat the white of an egg until quite stiff, then stir in the sugar and almonds. 801 l out the pastry and cut it into strips. Spread almond mixture on them, and bake in a moderate oven for about 20' minutes. The oven must not be hot enough to more than lightly colour the mixture. Mixed Fruit Pie. —In a piedish place a good layer of well soaked dried apricots sprinkled with sugar. Cover with thick slices of good cook ing apples, adding more sugar. Bepeat the layers; cover with short paste, and bake in a quick oven. Serve either hot or cold. Potato Cones. —-111 b potatoes, yolks of 2 eggs, loz blitter, 2 dessertspoonfuls milk, salt and pepper. Steam the potatoes till quite soft and then rub them through a sieve. Melt the butter in a saucepan, add the milk and when it is quite hot put in the sieve potatoes. Mix well with a good seasoning of salt and pepjier. Stir in the beaten yolks of eggs (reserving a little for glazing). Stir over gentle heat for two or three minutes and then leave until cold. Trim the mixture ivith cones, place them on a buttered tin, brush over with beaten egg and milk and bake in a quick oven, for 8. minutes. Potato Souffles. —lib potatoes, yolk of 2 eggs, 2oz butter, pinch of salt, few grains of cayenne, 'bread crumbs. Steam the potatoes and rub through a sieve. Mix with the well beaten yolks of the eggs, cheese, lloz of the butter (made liquid), salt and cayenne. Stir in the stiflv whipped whites and mix. Almost fill souffle cases with the mixture. Sprinkle a few breadcrumbs and a little grated cheese on the top. Put a scrap of butter on each and bake twelve minutes in a moderate oven. Serve as soon as they are done. Potato Scallops.—lib cold boiled potatoes, loz butter, lib lean tongue, half teaspoonful chopped parsley, salt and pepper, one tablespoonful thick cream, } pint white- sauce, J teaspoonful finely chopped chives or shallots, a tiny, pinch of mace. Well, butter some scallop shells. Cut the potatoes' into shreds and half fill the shells with them; then add a layer of grated tongue and a sprinkling of parsely and chives. Mix the mace' and cream with the white sauce and cover the tongue with' it, add pepper and salt. Add a thing layer of potato and serve.