The Cookery Corner

Northern Advocate, 10 November 1934, Page 4

The Cookery Corner

RECOMMENDED RECIPES. Orange Fruit Cake.—Nine ounces flour, two tablespoons baking powder, seven ounces sugar, th'ree ounces butter, two eggs, rind of one orange, three or four tablespoons orange juice, three-quarter breakfast cup of sultanas. Cream butter and sugar, add beaten eggs. etc. Bake about one hour and ten minutes. 1r * * * Pineapple Pudding.—Take One pint and a quarter of Water, half a pineapple, six ounces of sugar, one ounce of gelatine, and the whites of two eggs. Soak the gelatine in a gill of water. Wash pineapple well, and remove skin. Boil pineapple skin with remainder of water for ten minutes and strain. Gut pineapple into small dice, and simmer in water with sugar until tender. Add gelatine and stir until dissolved. Cool. Add the stiffly whisked egg whites, and beat in a cool until just beginning to set.

Allow to stand until quite set, and then pile in a glass dish. Serve with a well-made boiled custard and cream. ’ *- *' * « Rabbit Souffle.—Two rabbits,, one breakfast cup thick white sauce (cold), three eggs, one teaspqon chopped parsley, pepper and salt to taste. Soak rabbits in salt water for two hours. Bone them and put flesh through mincer,,add sauce, yolks of, eggs and seasoriitig; lastly fold in stiffly beaten whites. Put mixture in buttered pudding basin; place buttered paper over it, and steam gently for two hours. Serve with brown or tomato sauce. •9* ' m d Rusks.—-Two eggs, five ounces butter, two cups of flour, two teaspoons baking powder, half teaspoon salt, sufficient milk to mix. Mix to a stiff paste and roll out to about three-quarters of an inch. Cut into fingers and bake at once till nice light brown. When tops are browned, split in half and bake till crisp and brown.