TRY THESE.

Hawera Star, Volume XLVII, 11 August 1928, Page 17

TRY THESE.

SOME CHEESE RECIPES. Bengal Biscuits. —Rub 2oz butter into 4oz flour; add three tablespoons grated cheese, 1 teaspoon mutfcard, pinch of salt, shake of -cayenne. Mix to a stiff paste with 1 egg yolk beaten with 1 or 2 tablespoons milk. 'Boll out to 1 inch thick. -Cut into rounds, and bake in a quick oven 8 to 10 minutes. If served as a savoury use hot, sprinkled with a little grated cheese. It may also .be eaten cold. 'These will keep a week and can be reheated.

'Cheese Busters. —Three tables poon-s grated cheese, -Jib flour, 2oz butter rubbed info flour. Add J teaspoon baking powder, i teaspoon salt and mustard, a few shakes of white pepper. Mix (•:> a smooth dough with milk and water (£ cup). 801 l -out to wafer thinness, cut into 'small squares, prick with a fork, and bake on a hot -oven slide, well greased, in a hot oven. TO CUBE BACON. To every .1001 bof pork take 3'lb common .salt, '2-lb brown sugar, 3lb ground allspice, Jib black -pepper, 2oz washing soda, 2oz saltpetre. Mix all together in a pan, divide in three, 'and rub a third on for three successive days, then turn and rub every -second day for three weeks. Wash, in hot water and hang out to dry. Put- hams at the bottom when curing. If the sides are small they can be taken out in two weeks. PRINGLES. Two oz melted butter, 4 yolks of eggs, 1 white beaten stiff, ! 2oz castor sugar. Jib sifted flour. Method: Put the melted butter, yolks, beaten white, and sugar in a bowl, beat all together well with a wooden spoon, add all the Hour at once, -make into smooth dough, knead a -little, roll out to i of an inch in thickness, cut. into round or square biscuits, prick well, and bake a pale brown in moderate oven from 10 to 15 minutes. These biscuit-s -are delicious with celery and cheese, are similar to cracknels, but much easier to make. A DELICIOUS BABBIT RECIPE' Cut a small rabbit into neat joints. Season two tablespoons of flour well with salt and pepper. 801 l each joint in this until thoroughly coated. Lay the meat in -a -small meat tin, or a piedish, and slice 2 onions over it, add 3 cloves and then just cover with cold water, or better .still, if it is available, use stock. 'Cover the dish and cook slowlv for several hours —not less than 2J. Serve with toast cut into fingers, and red currant or quince jelly.

SALMON MOULD. One tin of salmon, 2oz breadcrumbs, one dessertspoon of parsley, one egg, little lemon juice, one oz butter, and little -pepper and salt. Method: Take the salmon, clean all skin and bone away, then add bread-crumb's, butter and'chopped p'arsely, pepper and salt to taste, squeeze of lemon, aud one egg to bind. Steam for twenty minutes and serve either hot or cold.

NITT- AND RAISIN BREAD. Three cups flour, 1 cup sugar, 1 icup nuts put through mincer, 1 cup sultanas. 3 teaspoons baking powder, 1 egg. Method: Mix well and .add sufficient an ilk so mixture will pour -out. Bake in a buttered tin an hour or longer.