HOME COOKERY

Hawera Star, Volume LI, 20 June 1931, Page 13

HOME COOKERY

CINNAM'ON BISCUITS. Two cups flour, 3 teaspoons baking powder, 1 tablespoon salt, .2 tablespoons out ter, 2 tablespoons castor sugar, 1 egg yolk, A cup milk, cinnamon. Sift flour'and powder, salt and sugar. Work in butter. Add egg yolk beaten with milk. Knead a few minutes. Roll to rather less than Ain thick, spread with butter and sprinkle with castor sugar and cinnamon. 'Roll up like a Swiss roll, cut in pieces lin thick, and bake iii greased tins in a hot oven. Serve hot with tea or coffee. Currants and minced peel added with the cinnamon is an improvement.

GINGER CREAM BUNS. Three cups flour, 11 cups sugar, 4oz butter, 2 tablespoons of treacle, 2 teaspoons baking powder, pinch salt,, 1 teaspoon ground ginger, a little milk, some icing sugar, preserved ginger. Sift the flour into a basin, rub in the butter and add the salt, sugar and ground ginger. Mix well, then slightly warm the treacle with a little milk and add to dry ingredients. Add the baking powder. Well grease some small tins, put a little of the mixture in each and Oake in a moderate oven until well risen. When the buns are quite cool, carefully cut a piece from the top of each, scoop out a small hole, and put in a little of the filling. Replace the tops and sprinkle with icing sugar, stick a small piece of ginger on top of each bun. .Filling: 1 ounce of butter, 3 ounces of icing sugar, A teaspoon of ground ginger Cream together the butter and sugar and mix in the ground ginger. • CHOCOLATE BICE.

One pint milk, 3oz rice, lAoz cocoa, 2oz sugar, 1 egg, and a fow drops of vanilla. Boil the rice until soft, then drain. Beat the egg well into the milk, add sugar, cocoa, and vanilla essence, add mixture to the rice and stir well together. Butter a piedish, moderate oven for half an hour.

COCONUT A'BPJj'E BETTY. Four apples, 1 cup breadcrumbs, 1 cup coconut, 1 cup brown sugar, teaspoon cinnamon, 4 tablespoons butter. Arrange layer of apples (pared, cored, and sliced) in greased baking dish, cover with breadcrumbs and coconut, sprinkle with sugar and cinnamon and dot with butter. Repeat until all ingredients are used, topping with coconut. Bake, covered, in a moderate oven 30 minutes, until apples are soft.

VICTORIA (SANDWICH. Ope cup of sugar, I cup of flour (selfraising), 4 eggs. Beat eggs quickly for three minutes, add sugar, beat quickly three minutes. Add flour and bake in a moderate oven T 5 minutes.

lIOMU-M AD® .S'E’L/F-RA USING FLOUR, j Twenty-five pound plain flour, 12oz cream of .tartar, Goz carbonate of soda, 2oz salt. Mix well and sift. BREAD FRITTERS. Two cups ends of bread, soaked in water and squeezed dry; one cup flour, one teaspoonful baking powder, three 1 eg-gs. Beat all together and fry in j butter (not much). Make a syrup of i one tablespconful golden syrup, juice of a lemon, and enough water to thin down a little. iServe hot and pour syrup over. ’FISH CUSTARD PUDIDING. Grease a piedish. Free some cooked fish from skin and bone and flake it. It should then weight Alb. Beat three eggs, add A-pint milk, season with pepper, add anchovy essence of flavour, chopped parsley (dessertspoonful) and salt. 'Strain the egg and milk over the fish, cover the dish with greased paper, and stand in a tin of hot water reaching half-way up the side. Cook in moderate oven until sot. Garnish with lemon and parsley. |