TESTED RECIPES

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

TESTED RECIPES

APPLE SHORTCAKE

Quarter pound of dripping, J-cup flour, 1 Tcaspoonful baking powder, 1 small cupful sugar, legg, a pinch of salt and grated nutmeg. Mix sugar, flour, baking powder, and .salt, rub 'in butter well. Add egg and knead to a firm paste. Line sponge-tin with paste, spread with stewed apple and: (nutmeg or cloves if liked. Dover' with paste. Cook in quick oven.. Dripping may be used instead of butter and milk in place of egg. UFA NUT BISCUITS. Quarter pound butter creamed with small taneupfub sugar, add 1 beaten egg, mix well and add rounded tea- ; cupful of flour, then Iteaspoonful salt.; 1 heaped tcaspoonful cocoa. When ■nixed, add Ooz shelled peanuts. Put: in small lumps on buttered tray. Cook in hot oven 29 to 25 minutes. Thisis a stiff mixture, hut spreads on tray Avliile cooking. A BREAKFAST RELISH. : Butter some thin slices of: bread, and ]av them on bottom of a pie-dish;; cover these with thin slices of cheese or grated cheese. Place in the oven for two or three minutes, and then carefully break into the dish three or four, eggs or more as needed. Over tliis sprinkle a little salt and pepper, and put a tiny lump of butter on top of each egg. Grate cheese thickly over the top. Replace in the oven until the eggs are cooked. Serve hot. APRICOT PUDDING. Rub about one pint of apricot pulp through a sieve. Mix lloz cornflour with a little cold milk; pour over it. .3 gills boiling water and stir till it boils, and now' add the apricot pulp to it, with an ounce of butter anti 2oz sugar. Simmer for five minutes and keep stirring. Remove from the, tire, and when slightly cool add two beaten .egg-yolks. Bake in a greased, pie-dish for 20 minutes. Beat the whites to a stiff froth. Sweeten and ; flavour with vanilla and spread over the pudding, sifting a little sugar on top. Replace in the oven for a minute or two.

POOR! MAN’S FRUIT CAKE. Dissolve, a teaspoonful of carbonate of soda in four teaspoonluls of cold water. Put in a bowl. Add half a cupful of golden syrup, one cupful of thick sour milk, and three tablespoonfuls of melted butter. Mix all thoroughly'. Add one cupful of brown sugar, and .-.hen srir in three cupfuls, cf sifted flour. Add one level tea-, spoonful each of cinnamon and ginger, and half of grated nutmeg. Stir in one pound of seeded raisins. Turn in a square tin, and bake in a moder-; ate oven for one hour. When done,, turn out of the pan, and, when cool,: put. in a tin box to ripen for at least a week. PINEAPPLE- PUDDING. .Mix ihree tablespoonfuls flour with two cupfuls milk and one cupful pineapple .juice and bring to the boil. Add two talilespoonl'uh, sugar and yolks of iwo eggs. Pour this in a pie-dish in which von have put the cut-up pineapple from one tin. Beat whites of eggs stiffly, and sugar to make a meringue, and place on top. Put in oven to brown. Serve either hot or cold. This is delicious and very economies!. BACON AND EGG SAVOURY. Take about. 3nz bacon cut. into small pieces and fry lightly in a pan. While that, is frizzling beat together two eggs, add one cupful milk, and a sprinkling of pepper. Add the bacon crisps to the savoury custard. Place in a Pyrox or pie-dish and bake until set —about 15 minutes. SODA CAKE. One pound flour, Mb sugar, Jib butler, Mb or lib fruit, 1-pint milk. 1 teaspoonful soda. Bake three hours.

BANANA TRIFLE

Peel the bananas, cut in two, and lalve. Spread with strawberry jail' and press together sandwich-fashion. Place in a glass dish and pour over them any grod syrup, about one teacupful to six bananas Let stand one hour, thor. pour over one pint of custard, and when this is stiff place about : t in l ocl:y mounds some stiffly-whip-ped cream! Decorate with desiccated coco nut and blanched almonds. SOFT GINGERBREAD. ■Cream half a cupful of sugar, with the same quantity of butter; add one egg. Dissolve half a tcaspoonful of soda in a little water, stir it into half a cupful of treacle, and put with the rest; add a tablespoonful of ginger and half a. teaspoonful of salt. Sift two even teaspoonfuls of baking powder into two cupfuls of flour, and after beating half a cupful of sweet milk into the other ingredients, stir in the flour. Bake half an hour in a shallow pan. SPANISH CREAM. One quart milk, 5 eggs, quarter-lb sugar, loz or + dess. sp. gelatine, piece of butter (fab. spoon), flavousing of vanilla, lemon it coffee essence.

Dissolve the gelatine in a little hot water, boil the milk, take it off -lie fire, cool a little, and add the sugar and the beaten yolks. Kepp stirring, and bring it nearly to boil again. Cool and add gelatine, flavouring and the whites beaten stiff. Place in a wet mould and turn out when set.

To_niako double quantity- of cream, the white of one egg should be whiplied and lightly added to half or one pint of cream and all whipped together. The cream will then go as far again, and no one would know the diffe roil eo. O RI ENT A L SIT ND A E, Two cups hot water, 2 dessertspoons gelatine, 3 dessertspoons sugar, juice of 2 lemons, sponge cakes, 3 bananas.

3 passion fruit, cochineal. Dissolve gelatine in hot water, add sugar, lemon juice and coclnncal. Place sponge squares into a shallow dish, pour jelly over. Cut bananas into rings and place on top of sponge and passion fruit on top again. Allow to set. Serve with cream or custard. VEGETARIAN DISH. (Jellied Salmon). This makes a appetising dish with vegetable salad:— Slice two hard-boiled eggs into a jolly mould or pic-dish. Melt two tablespoons of jelly powder in. one cup of hot water. Mix this with a large tin of salmon, add salt to taste, Pour mixture over sliced eggs, which will show tin top of jelly when turned cut. PLUM SAUCE. Take 61b of dark plums, 31b of sugar 3 pints of vinegar, 1 handful of cloves, and the same of whole ginger (bruised), 6 teaspoons of salt, 1 dessertspoon of white pepi-er, 1 dessertspoon. of cayeenn pepper, 6 onions or garlic to taste, -1 'teaspoonful of salicylic acid. -Boil together for one hour, i dtrain through a colander. Bottle when cool. Put the acid after straining. (It is not necessary to use the acid.) BOILED OUST ADD. , Place a saucepan, J pint milk, quart cr pint of water, loz butter, and vanilla flavouring, and gradually bring t.< the boil. Tn a basin beat 1 egg with 1 tablespoon sugar, and add 1 dessertspoon of cornflour. Slowly stir this :nto I;hc lilk, etc., until it thickens, ami allow to cool. This is delicious served with any kind of slewed fruit, and if a little less cornflour is used it. makes a delicious sauce for a. steamed pudding. ORANGE FOOL. Three or -t oranges, nutmeg and cinnamon. 3 eggs, sugar, 2 cups rich milk. nStir over the fire one orange juice. I ‘beaten eggs, and otheii ingredients, j till they are as thick as thick cream. Pour into a glass dish, garnish with whipped cream. ! j RICE CUTLETS. ' Required :Quarter of a pound of rice, I Jib cold meat, one onion, salt and cayenne, ilb suet, 2oz breadcrumbs. Boil the rice and strain it. Boil the onion and chop it up, chop the meat and suet very small, and mix with the rice, Ibrerydici/unfhs, and onion, and sprinkle a little salt and cayenne pepper over it. Mix well together with a little warm stock, and cook it a little to make a paste . Then spread this paste on a plate to cool, marking it.into six or eight divisions. When cold and easy to handle, shape the mixture into ‘cutlets, coat them with beaten egg and breadcrumbs, and fry them a golden-brown in deep, smoking fat. When done, drain well, and gently put a piece of parsley stalk in the end of each. Garnish with parsley and serve. . .....