COOK’S CORNER

Manawatu Times, Volume XLIX, Issue 3478, 14 October 1926, Page 4

COOK’S CORNER

Short Pastry. Recipe for short pastry, thoroughly reliable: Allow, say, tlb flour, Jib butter, lard or dripping, half-tea-spoonful baking powder, a pinch of salt, and a little cold water, or better still milk. Mix together the dry ingredients, then rub the fat well in, and slowly add the milk or water. Roll tho pastry away from you, not too thinly. Bake in a good oven. Coconut Cheese Cakes.

Ingredients: Short pastry, 2oz. castor sugar, 2oz. desiccated coconut, loz. butter, 1 egg, a few glace cherirics. Heat tho butter and sugar together and when they have melted, add the coconut and well-beaten egg. Stir the mixture over very gentle heat for eight minutes, but do not let it boil. Cool. Lino pastry pans with thin pastry. Three parts fill with tho cold coconut mixture and bake in a moderate oven. When done, sprinkle with a little coconut while hot and garnish with glace cherries. Potato Cakes. Ingredients: Jib cold boiled potatoes, a small saltspoonful of salt, ilb self-raising flour, loz. dripping or butter, 2 tablespoonfuls of milk. Rub the potatoes through a sieve, and the salt. Molt the butter in the milk, and when it is quite hot pour it on tho potatoes. Mix well, then add enough fine flour to form a stilt dough. Roll out and cut in rounds. Prick them well and bake for about ten minutes in a hot oven. Servo hot, split and buttered. Vegetarian Savoury Eggs. Ingredients: 1 new laid egg, and for every egg a round of buttered toast, a dessertspoonful of grated cheese, and a sprinkling of salt and pepper. Poach tho egg and place one on each round of toast. Sprinkle over tho cheese, seasoned with salt and pepper. Make very hot under a grill until tho cheese has melted and i servo at once.