FOR COOK

Manawatu Times, Volume XLIX, Issue 3494, 2 November 1926, Page 4

FOR COOK

In batter-making eggs are really needed to give the desired food value: nevertheless when there is a substantial dish to precede or follow the batter, one can quite well use two teaspoonfuls of egg powder in place of one egg, and obtain the most templing results. Batter Bolls. This dainty French dish will be found most delicious. Four ounces of flour, t pint of milk and water mixed, legg or substitute, a pinch of salt, a little hot minced meat, 1 small boiled onion. Add the salt to the flour. Break the egg Into the centre and beat to a smooth paste with half the milk and water. Beat well and stand aside to cool tor a short time. Beat well again, and add the remaining liquid gradually. Beat well, then pour the batter into a jug (without a neck). Fry carefully as for pancakes, making- the rolls a little smaller and thicker if possible. Fry to a nice brown on both sides. Turn on to a hot plate. In the centre of each place a spoonful of any hot minced meat, with a little finely chopped onion on the top. Roll up the batter cakes. Place them neatly in a row on a hot dish. Good thickened gravy will complete this novel and nourishing dish. It -;gg powder is used, use self-raising .lour and make the batter cakes thin for frying. KJiubarb In Batter. Almost any fresh fruit can be used in this way. Batter mixture, halfa dozen sticks of rhubarb, brown sugar or sweet sauce. Make half a pint of batter mixture as above (use one small egg here), using all milk to mix with if possible. Wash and wipe the rhubarb and cut it in small lengths. S tew it gently until it is little more, than half cooked. Strain it and placu it in a greased pie-dish or baking tin. Pour the batter (which has been standing) over it and bake in a hot oven until it is well risen and nicely browned. Serve with a sweet custard or a, cornflour sauce or brown sugar. Apple is delicious in barter; it may be used with rhubarb to take off the tartness if liked. Sweet Batter Omelet. Treacle, lemon curd, or marmalade can be used to give change as a filling. Two and a half ounces of flour, about 4 pint of milk, a pinch of sugar, li teaspoonfuls of egg-pow-der or half a small fresh egg. jam, sugar. Add a pinch of sugar to the flo.ur. Stir in the egg powder thoroughly . Beat to a smooth, rather thick, bailor with (lie milk. Melt a little clean tut in an omelet or small frying-pan. When smoking hot pour in the hatter and fry till golden brown; turn, and brown the o.lher side. When done turn it on to a sugared paper. Spread one side liberally with any good jam. Fold over the other side and carefully lift the omelet on to a paper mat on a hot dish. Sift a little augur over the top and serve at onea