WOMEN AND THE HOME

Hawera Star, Volume L, 7 February 1931, Page 14

WOMEN AND THE HOME

TESTED RECIPES

STEAMY ORANGE BALLS WITH FOAMY ORANGE SAUCE. Take one-third cup of butter or margarine, 1 cup sugar, 2 eggs, 1) cups Horn - , i tablespoon salt, lj teaspoon baking powder, grated rind and strained juice of 2 oranges. Cream butter and sugar until light, add eggs (well beaten), orange rind and juice, then dour, salt, and baking powder silted together. If too stiff add a little water. | Half fill well-greased cups, cover, and i steam 45 minutes. Serve with loamy j orange sauce made thus: 'fake 2 tablespoons butter, one-third cup pondered sugar. 2 eggs, 3 tablespoons boding water, orange juice. Cream butter, add egg yolks well beaten, then the stiffly beaten whites, add boiling water and cook all together in a double boiler until sauce thickens; cool and flavour with orange juiceAPPLE SCONES. Four cupfuls flour, quarter pound butter, one egg, one cup sugar, one cup milk, one teaspoon soda, two teaspoons cream of tartar. Beat butter and sugar to a cream, add egg, then milk and soda. Sift in floui with cream of tartar. Divide the mixture. roll out half, and spread with half-cooked apples, sprinkle with sugar, cover remainder ol paste and cut like ordinary scones. Rake in a moderate oven.

MOCK CRAB. Dip a couple of tomatoes in hot water and peel off skin Place in a irjing pan over gentle lire and niasli. ( lap up two eggs, and grate any left-over pieces of cheese. Add beaten eggs and cheese to mixture, salt and pepper to taste, and stir all together until egg is thoroughly cooked. Spread on hot buttered toast, and serve hot. CHEESE STARS. Put To/, of cheese into a saucepan and when melted add loz of butter and 4 tablespoons of water. Stir until smooth. Sift in loz of Hour, allowing no lumps, making a consistency ot stiff paste. Beat in the .yolks of two eggs, one at a time, and drop the mixture from a spoon in small lumps on a buttered tin and bake until they begin to colour. Beat the whites of eggs to a stiff mass and season with salt and cayenne pepper and coat the baked cheese cubes with this meringue. Return to a cool part of the oven until the meringue is firm and serve hot KCG AND BACON TART. Take two or three slices of bacon, and cut them into very line pieces. Toss in hot pan for a minute or two. While it is cooling, make a short crust, and line a tin or enamel dish with it. Put in a layer of bacon, sprinkle over with a little chopped parsley. Make a custard with three eggs and half cup of milk or white stock, pepper, and a little salt, pour over bacon. Cover with paste and bake in moderate oven. Can be eaten hot or cold. APPLE CUSTARD. Ingredients: Four large apples, four cloves, one tablespoonful sugar, two tablespoonfuls water or cider, or other fruit juice, quarter-cup sugar, two egg whites, two tablespoon:! ills sugar. Method: Peel and cut the apples in eights and put them in the ton of a double boiler. Add the cloves, fruit juice, and one tablespoonful sugar. Cook until tender, but not till they have lost their shape. Make a pieshell and bake. When it is done heap the apples in the shell and sprinkle with sugar. Beat the* whites ol the eggs to a stiff froth. Spread over the apples, sprinkle with sugar, end hake at TOO degrees Fahrenheit until tlie meringue is brown. BRANDY SNAPS. I Quarter pound line flour, 31b moist sugar. 2o z butter. Alb golden syrup. Bub Hour with butter to smooth, add sugar, make hollow in centre oi mixture, pour in syrup, mix well together, roll out on floured slab In thickness oi shilling-piece, cut into rounds with a plain cutter, arranged on slightly greased baking tins, and bake in moderate oven for about ten minutes. Remove from tins with knife, brush over very lightly with golden syrup.

STRAWBERRY CREAM CAKE. This is a delightful luncheon or supper sweet. Bake a rather rich sandwich cake mixture in a shallow, square or oblong tin, and when cold cut it into neat pieces all of one .size. Arrange them in a pretty dish, after spreading a very little strawberry jam on i eaAi. Well whip some cream, sweeten it slight]v, and beat into it four or five well-crushed ripe strawberries. Pile this on each slice and decorate with a large red berry in the centre of each. Tim c-ake must be baked the day it is to he eaten. If preferred whole strawberries can be mixed with the cream ■ instead of the crushed ones (more naturally will be required), and the mixture can be piled on each slice and decorated as usual. ST RA W BER R Y G ATE AU. Three eggs, one small cup of flour, one tablespoon of lemon juice, vanilla essence, half a cup of castor sugai. Beat yolks of eggs until thick, add sugar gradually, beating well each vime. Stir in juice and half a teaspoon of vanilla essence. Sift flour and fold in. When mixed fold in stiffly whipped whites of eggs, ■irtke in well buttered deep sandwich tin. While cake is cooling, set strawberry filling, for which recipe is given, in the cake tin, and when firm, cut cuke in two crosswise. Place filling between, and decorate top of cake with whipped, sweetened cream and strawberries. gooseberries in jelly. Dissolve two taldespoonfuls castor sugar in half-pint of boiling water. Pour this syrup over one pint of topped, tailed,’ and washed gooseberries, ninl stew them slowly so as not to break the fruit. Melt two pint squares of cherry jelly, using the syrup from the stev’ed fruit instead of the water; required for melting the jellies. Pour; |enough of the jelly into a mould to icover well the bottom of it, and let it set Then add a layer of the cold fruit Add more jelly, , and then more fruit, alternatively until the mould is filled. Iveep the jelly which you are adding to the mould in’ an unset state by standin, r the jug containing it in a pan or wann water. Small moulds of whipped cream placed round this pink mould add an attractive finishing touch. APPLE GINGER. Bruise 4oz of whole ginger and put lit into a pan with 31b of loaf sugar, 1-t pints of water, and the juice ot 6 lemons. When the sugar lias melted bring to the boil and add 3Jib of peeled cored, and quartered apples. Simmer until the fruit is clear. Remove the linger. put the apples into jars, and pour the syrup over. Cover like jam.

A PPLE YOL-AU-VENT. In the French language, as, of course, many of you know, vol-au-vent means “a puff of wind”—suggestive of something light and dainty. A yol-au-veut is really a specially delicious and digestible covered tart. The case is made by rolling thinly and cutting out a fairly large round of puff or rough puff pastry and placing a smaller round on top. Glaze and bake on an oven tray. When nearly done remove the upper layer with a thin knife and put it on another shelf of the oven. Put the larger one in also. Lower the beat of the oven and hake both pieces thoroughly. Take tlieifi out of the oven and allow them to cool. Put the larger round on a flatfish tart plate, fill the depression in the centre with stewed apples flavoured with cloves or lemon rind. Cover with the smaller round. Return to the oven for 10 minutes or so. Sprinkle with castor sugar and serve with whipped cream. N.B. : If the depression will not hold sufficient of the fruit, either press it down before filling or take a little of the pastrv out. The pastry should merely be a 'shell to bold the fruit.