HOME COOKERY

King Country Chronicle, Volume XXVI, Issue 3442, 12 March 1932, Page 4 (Supplement)

HOME COOKERY

Apple Pudding" Take paste for a suet crust, cloves, six apples and sugar. Line a buttered basin with the paste. Peel, core and cut the apples into slices until the basin is full. Add a tablespoon of sugar, or rather more, about half a dozen c.oves and a little water, cover with crust and pinch the edges together. Flour a cloth and tie it securely over the top. Put it into boiling water and boil for an hour and a-half. A little longer will do no harm, as such puddings improve with being thoroughly wed boiled.

Amber Pudding: Peel and core six apples and stew them with a litt.e syrup made from the peels and the cores. Pulp them and add a tablespoon of butter and flavouring. The rind of a lemon might be boiled with the syrup. Beat up the yolks of three eggs and mix with the pulp, which p ace in a pie-dish edged with puff paste. Bake till the pastry is done. Whip the whites of the egg stiff with sugar and flavouring and pile on top. Place in the oven to set.

Apple Cream: Stew a pound and a half of apples with about half a teacup of hot water and two tablespoons of sugar and the grated rind of a lemon. Put this through a sieve. Stir the pu p into half a pint of cream (whipped) when cold. It may be colloured with cochineal if desired. Pile up in a glass dish. Sprinkle chopped almonds or nuts over the top and garnish with a few heaps of red currant jelly or apricot jam. Apple Snow: Stew four large apples with the thin rind of a lemon and sugar, and water enough to keep them from burning. Take out the lemon rind when the apples are soft. Let the apples get cold. Beat the whites of four eggs with a little sugar until stiff. Then beat them lightly into the stewed apples. Place in front of the fire to set.

Apple and Sago Jelly:' Cook a pound of sliced apples and the thin rind of a lemon in two pints of water for an hour. Then press through a strainer. Add two ounces each of sugar and fine sago and the juice of the lemon and simmer till the sago becomes perfectly clear. Set in one large or several small mou ds. Apple Whip: Take six large apples, six tablespoons of sugar, a lemon and three eggs. Peel and slice the apples and stew them with the sugar and thin strips of lemon find. When cooked, rub them through a sieve and set aside to cool. Beat the whites of the eggs and add them to the co d apple pulp. Beat till quite white and stiff. Add more sugar, if required. Pile in a glass dish and serve.

Apple Omelet: Take six large apples, a tablespoon of butter, three eggs, five Jablespoons of sugar, nutmeg to taste, and a teaspoon of water. Stew the apples and beat them smooth. Add the butter, sugar, and nutmeg. When cold, add the beaten yolks of the eggs, and then the wellbeaten whites, and place in a warm, buttered baking dish, and bake till brown. Hot Cross Buns: Take half a pound of butter, two pounds of flour, a large cup of warm milk, half a teaspoon of salt, half a pound of fine sugar, a teacup of yeast, a pound of currants, and a teaspoon of mixed spice. Mix the yeast with milk. Mix the flour with dry ingredients and make a hole in the middle. Pour in the liquid, and with the surrounding flour mix into a thin batter. Cover and set in a warm place till the leaven ferments, Melt the butter, and with the butter and milk make a soft paste of all the flour. Dust flour over and place again in a warm place to rise for half an hour. Mix in the currents, shape into buns, and place again on a greased oven tray and let them rise again in a warm place for half an hour. Put a cross on them with the back of a knife and bake in a quick oven from 15 to 20 minutes. This will make about two dozen buns.

Tea Cake: Take a pound of flour, an egg, a heaped teaspoon of baking powder. a pinch of salt and a pinch of sugar. Mix flour, nowder, sugar and salt together. Add the egg, well beaten, with enough milk to form a nice soft sponge. Put it into a buttered cake tin and bake in a hot oven for about three-quarters of an hour.

Eggs With Cheese Sauce: One cupful of milk, put in a saucepan and thicken with 2 level tablespoons of flour, add a level teaspoon of curry

powder, and salt and pepper to taste. Then add half a cup of grated cheese and stir until melted. Cut four hardboiled eggs in halves, add them to the sauce and serve.

Rice and Cheese: Have 3 cupfuls of cooked rice; make a sauce of 1 cup of milk, brought to the bob and thickened with 2 tablespoons of flour. Stir in Alb. of cheese and half a teaspoon of salt. Into a buttered baking dish put alternate layers of the cooked rice and the sauce. Cover with buttered crumbs and bake till brown.

Chocolate Sponge Sandwich: Four eggs, six ounces of flour, one tablespoon of cocoa, one level teaspoonfal cream of tartar, one half teaspoonful of carbonated soda, one dessertspoonful of butter, three tablespoons of hot water, one pinch of salt and vanilla to flavour. Sift the flour with the cocoa, salt, cream of tartar and soda. Melt the butter in the hot water, and have it fairly cool before using. Beat the eggs lightly and add the sugar and beat till the mixture thickens and is frothy. Add the vanilla and stir in light’y the sifted flour and the liquid. Pour into two well-greased sandwich pans, and bake in a quick oven for about twenty to thirty minutes. When cold put the cakes together with whipped cream or a mock cream filling. Ice the top with chocolate icing and decorate with walnuts.

Pineapple Fudge: Ingredients: One cupful of granulated sugar, half a cupful of milk, one tablespoonful of cocoa, a piece of butter the size of a walnut, one tablespoonful of tinned pineapple juice, half a cupful of roasted peanuts, broken in hits. Put the sugar milk and cocoa into a saucepan and cook to a soft ball. Then add the butter, take off the fire, and stir in the pineapple juice. Beat for two minutes, then add the nuts. Keep on beating till the mixture starts to harden. Press in a buttered tin and mark off in squares. Russian Toffee: One pound white sugar, ha’f a teacupful of water, two ounces butter, and two tablespoonsful condensed milk. Boil all together for three-quarters of an hour, stirring all the time. Just before taking it from the fire, add a quarter of a teaspoonful of essence of vanilla. Golden Caramels: Golden syrup. H cunsful; butter, two heaoe.l spoonsful: cream, one cupful, or if cream is not available, unsweetened condensed milk; vanilla extract, one teaspoonful. and nuts. Boil the syrup, butter and cream together until it forms a soft bull when tested in water. Then add the vanilla and the nuts. Pour into a buttered pan, and when cool make into squares. Treacle Toffee: Mix a pound of brown sugar, a quarter of a pound of treacle, a half pound of butter, and the juice of half a lemon, allow all to simmer fifteen minutes, skim well, and add the vanilla essence; do this over a s’ow fire or low gas. Then pour into well-buttered tins. To know if the toffee is clone enough, drop from a snoon some of the mixture into a basin of water; if it at once becomes firm it is done, and ready to be poured into buttered tins or dishes; set aside to get cold,