HOME COOKERY

King Country Chronicle, Volume XXVI, Issue 3400, 30 July 1932, Page 4 (Supplement)

HOME COOKERY

DAINTY, WHOLESOME RECIPES. BAKED BANANA CUSTARD. Mash three peeled bananas, add white sugar to taste, and gradually stir in three beaten eggs and a pint of milk. Pour into a d sh, add a grating of nutmeg, and cook in a slow oven till firm to the touch. If it is necessary to use a quick oven place the dish in a larger one containing hoi water. CHOCOLATE RICE PUDDING. Ingredients: Two dessertspoons of rice, 1 dessertspoon cocoa, 1 pint of milk, and 2 dessertspoons sugar. Method: Wash the rice and put into a piedish. Mix the cocoa to a smooth paste with a spoonful of the milk. Add this to the rice, with the sugar, and mix together. Stir in the remainder of the milk, put into the oven, bring to the boil and bake slow'y for Is hours, or until the r.ce is tender. CHOCOLATE SHORTCAKE. Ingredients: About 6 oz short pastry raspberry jam, 2 small tablespoons butter, 1 egg, 2 tablespoons flour. 3 dessertspoons sugar, and 2 teaspoons cocoa. Method: Roll out the pastry and line a flan-ring or deep sandwich tin with it. Trim and decorate the edge and spread a thin layer of jam in the bottom. Mix the flour and cocoa together. Wh'sk the castor sugar and egg together for a few minutes until thick and creamy. Stir in the flour and cocoa and, lastly, the butter just melted. Pour this mixture over the jam, and bake for about 15 or 20 minutes. Cool on a sieve. _ Dust with castor sugar or sieved icing sugar before serving. , FRUIT SHORTCAKE. Required: lb cups flour, b teacup salt, 3£ teaspoons tartrate, or lb teaspoons combination baking powder, 4 tablespoons shortening, b to 3 cup milk. Put flour in sifter over mixing bowl add salt and baking powder, and sift into bowl. Add shorten ng, working it in with pastry mixer or knife; then add liquid, stirring with a knife. Turn on to floured cloth, knead for 20 seconds, and shape in 4 circles 5-8 of an inch thick. Put on greased tin sheet and bake 12 minutes in a hot oven. Split, spread with butter, and put fruit (cut in small pieces and sweetened) between and on top. RASPBERRY PUDDING.

Take three eggs with their we : ght in bread crumbs and half their weight in shredded suet and sugar. Mix together the bread crumbs, sugar, and suet, add the beaten eggs, and stir in three tablespoons of raspberry jam with three-quarters of a tablespoon of carbonate of soda dissolved in a tablespoon of cold milk. Put the mixture into a greased basin that it does not quite fill. Cover, steam for three hours, and serve with cornflour sauce flavoured with raspberry or red currant jelly. ORANGE AND COCOANUT PUDDING. Pour a pint of hot milk on to a pint of breadcrumbs, stir in two ounces of butter and leave for about five minutes. Then add four 'tablespoons of white sugar, four tablespoons of desiccated cocoanut, the finely-grated rind with the juice of two oranges and the beaten yolks of four eggs. Mix together well, put into a greased dish, bake in a moderate oven till set, and allow to cool slightly. Cover with the whites of the four eggs beaten to a stiff froth and mixed with a little sugar; brown the top in a slow oven, and serve hot in the dish. POTATO PUDDING. Smoothly mash three large cooked potatoes, and add to them four ounces of butter, six ounces of sifted sugar, and three well-beaten eggs. Mix well, flavour with grated lemon rind, and put into a p'edish lined with good pastry. Bake till the pastry is cooked and the filling firm to the touch; then serve hot.

STEAMED RASIN PUDDING. Thickly grease a pudding basin and. line it with stoned raisins. Mix half a pound of bread crumbs With simi.ar quantities of shredded suet and brown sugar; moisten with four weii-beaten eggs; and put into the prepared uahn. Cover and steam for three hours; then turn out and serve with custard S£UIC6. * MAKING AN OMELET. It is so delightful to be able to “ knock off an omelet ” in an emergency and yet there is a sort of inieriority complex about omelet making. Let there be no more of this! Just take care of one or two points and you will soon get the knack. Whatever sort of pan you are using take care that the pan is used for nothing else but omelets. It should never be washed; all that it requires is scraping, polishing with several pieces of paper, and a final rub with a dry cloth. Always use really fresh eggs, and remember always to cook over a brisk heat —slow cooking makes the omelet tough. If you remember all these points and follow the instruction carefully you should experience no difficulty with a savoury omelet. Required: Three eggs, half a teaspoonful of salt, a quarter of a teaspoonful of pepper, two teaspoonfuls of chopped parsley, one teaspoonful of chopped shallot, one ounce of butter. Break the eggs into a basin, and add the salt and pepper, the chopped parsley, and the chopped shallot. Well whisk the eggs, take the omelet pan, wipe it with a dry cloth, warm it, and then put in the butter and let it get very hot. When the butter is ready, pour in the contents of the basin. Stir it round and round immediately with a spoon. When it is beginning to set, tip the pan toward you, and scrape the mixture toward the handle, shaping it a little with the spoon, so that one-half of the pan is completely empty. In about 10 seconds roll it over to the other side of the pan till the outside is set and a pale brown. Have ready a hot dish, place the melet on it, and serve at once. N.B.—The inside should be of a soft, creamy consistency, not firm and set all through. If liked, a small pat of butter and half a teaspoonful of chopped parsley can be put in the dish in which the omelet is to be served. Variation on the omelet theme are: Omelet aux Fines Herbes. Exactly as for savoury omelet, with the addition of one teaspoonful each of chopped chervil and taragon. Mushroom Omelet.—Same as for savoury omelet, but leave out all the herbs, and in their place add to the beaten eggs three or four mushrooms that have been cut up into fairly small pieces ant fried gently till tender in about one ounce of butter. Tomato Omelet. —Same as mushroom omelet, only substituting for the mushrooms two tomatoes cut in dice and cooked till soft in the butter. CHOCOLATE BUTTER CREAM FILLING. Ingredients: 2 ozs tresh butter, cocoa castor sugar. Beat the butter to a cream, then mix into it sufficient cocoa to colour and flavour it well. Add sugar to taste, and beat well until thoroughly mixed. Note: This filling can be used in cakes, etc.