HOME COOKERY.

Northern Advocate, 2 August 1924, Page 10 (Supplement)

HOME COOKERY.

APPLE CAKE

Ingredients.—lib of flour, 4oz of castor sugar, "oz of margarine, 1 whole and 2 whites of eggs, J t teaspoonful of grated lemon rind, 1' teaspoonful of baking powder, 3 apples, a little milk.

Method.'—Wipe the apples, put into quarters, but do not peel or put. them into a pan with one ounce of the sugar, the lemon rind, and a very little water. Stew gently until soft, then rub through a sieve and let the puree become cold.

Sieve the flour, baking powder, add a pinch of salt, rub in the margarine, add the sugar. Beat up the egg with a little milk and stir to the dry ingredients, adding enough milk to make a soft dough. Put into 2 greased sandwich cake tins lined with greased paper, and bake in a. fairly hot oven for about twenty minutes, or until firm when touched. Turn on to a sieve to cool. When cool .spread the apple puree on one cake, press the other on the top and cover with a meringue made by beating the 2 whites of eggs to a stiff froth. Add sugar and vanilla essence. Sift sugar thickly over the meringue and put the cake into a cool oven to lightly brown the meringue.

' CHEESE PUFFS. Ingredients. —Flaky pastry. 3oz of dry cheese, loz of margarine, 1 hardboiled egg, made mustard, cayenne, salt. Method. —801 l out the pastry thinly si nil cut it info nnall squares (about 4in squnre). Melt the margarine in a pan, add the grated cheese, the chopped, hard-boiled egg and seasoning, and stir over low heat until thick, but do not boil. Put a little of the mixture in the centre of each piece of pastry, moisten the edges with beaten egg or milk and fold one corner over to the other, making a kind of triangle. Seal the edges well, mark them with a knife and bake in a fairly good oven until the pastry is cooked.

GEILLED DUCKLING. Ingredients. —One young duckling, salt, pepper, 2oz of margarine or butter. Bigarade sauce. Method. —Draw and singe the duckling and cut it down the back, open it out «nd flatten it. .Sprinkle with salt and pepper and place the margarine or butter in pieces over it. Roast it for ten minutes in a fairly hot oven, baste well. Finish over a grill, greasing the gridiron well and coating the bird with the fat in the roasting tin. Turn once or twice. When cooked cut it into neat joints, dish on a hot entree dish, and hand Bigarade sauce.

Bigarade Sauce. —Make a brown s>auce, using the trimmings of the duckling for making stock for the sstuce. Strain the sauce into a small pan. Peel a bitter orange very thinly, taking only the yellow part of the rind; cut the peel into fine shreds, put them into cold water, bring to the boil, strain, and ndd this shredded peel to the brown sauce. Simme* for 15 minutes, then strain in tho juice of the orange, and use.