RECOMMENDED RECIPES.

Northern Advocate, 28 July 1934, Page 4

RECOMMENDED RECIPES.

Walnut Crisp.—lngredients: Level cup of flour, quarter of a pound of butter, quarter of a pound oif sugar, four toaspoonsful of cocoa, one egg, half a cup of chopped walnuts. Method: Cream butter and sugar. Stir in wellbeaten egg, mix in cocoa, flour, and walnuts. Put all in well-greased cold tin half an inch thick. Bake fifteen to twenty minutes. Eat while hot. I ♦ • • • Coffee Spoiiige.—lngredients: Two eggs, one small cup of sugar, large cup of flour, two tablcspoonsful of cold water, dessertspoonful of coffee essence, one, teaspoonful of baking powder (last), few drops of vanilla essence. 'Cook sponge in sandwich tins for ten minutes. Filling: Two tablospoonkful of sugar, two tablcspoonsful of butter, two tablcspoonsful of boiling water. Beat all until thick. * • • « Cheese Pudding.—lngredients: Bread, two eggs, cheese, one pint of milk, butter, pepper and salt. Method: gutter a pic dish and half fill it with bread and butter, and grated cheese alternately, having bread and butter on top. Beat two eggs and add to them one pint of milk and pepper and salt to taste. Pour this over the contents of the pie dish and let it stand covered for fifteen minutes. Bake in moderate oven for forty minutes. Serve at Once. * * * « Ginger Oakes with Ginger Icing.— Beat two eggs and half a cup of sugar for ton minutes, add one cup of flour, half-teaspoon of baking powder, and one tablespoon of butter (melted), in three tablespoons of hot milk; mix in a quarter cup of chopped preserved ginger and bake seven minutes in greased patty tins in a hot oven. Icing: Stir one dessertspoon of lemon-juice into a quarter cup of undiluted condensed milk, add one cup of sifted icing sugar, half teaspoon of ground and a quarter cup of chopped preserved ginger. Spread on cakes and decorate with another quarter cup of chopped preserved ginger.

Scolloped Whitebait.—Take some cold, cooked whitebait, .one tablespoon butter, two tablespoons flour, one and a half gills fish stock or milk, two tablespoons cream, lemon juice, salt, cayenne, bread crumbs, and pieces of butter. Drain the whitebait. Grease Some iireproof scollop dishes and sprinkle with breadcrumbs. IMelt the butter, add flour, stir until smooth, add stock or milk, and stir until boiling. Cook for three or four minutes. Cool a little, add the cream, seasoning, lemon juice. Then add the whitebait, being careful not to break the fish more than necessary. Pour into tl;e dishes, sprinkle with breadcrumbs, and put small dabs of butter on top. Brown in a quick oven or under grilJer. Garnish with sprigs of parsley and slices of lemon. This mixture may also be served hot on toast or fried bread.

Florentine Ham.—Put in a layer of cooked spinach, well seasoned, on a plate. Cover with fried ham cut in individual pieces. Make one cupful of white sauce, add one egg yoke and one tablespoonfnl of grated cheese. Pour over the ham, sprinkle with grated cheese, and put. under the grill for a minute or two until the cheese melts. ** l * » Almond Macaroons. —Two ounces of i ground almonds, floz of fine sugar, the j white of the egg, a. few drops of al- ; inond essence. Mix the sugar and alj monds together, then add the essence. j,Jleaf the white of an egg stiffly on a | plate, then add it to the other ingrodij ents. Form the mixture into small cakes and place on a buttered tin. I Hake in a slow oven until they are ! brown.