The Cookery Corner

Northern Advocate, 29 December 1934, Page 4

The Cookery Corner

RECOMMENDED RECIPES. Rich Birthday Cake—Butter, lib; sugar. 11b (light brown): eggs, 12; flour, lilb; fruit, raisins 1 Alb, sultanas 111 b, currants 11b, cherries 11b, lemon peel :;ib, dates 11b, ginger lib, almonds lib, pineapple 2 large tins (juice strained off); cinnamon, 2 teaspoonfuls; nutmeg, £ teaspoonful; mixed spice. 2 teaspoonfuls; vanilla, rose, almond, and lemon, 1 teaspoonful of each; brandy, h cup. Method: Follow the general method of making a fruit cake. Place in the middle of the oven. Start at 350 degrees Falmenheit, then reduce to 300 degrees Fahrenheit. Bake five hours. (For pineapple, cut in large pieces, approximately 8-12 to slice.) « * * * Cream Puffs and Eclairs. —Water, 1 cup; butter, \ cup; salt, 1-8 teaspoonfid; flour (4oz), 1 cup; eggs, 3 to 4, Method: Melt butter in hot water and bring to boil. While boiling add the flour quickly and stir rapidly until mixture leaves sides of pan. Remove from source of heat and beat in eggs one at a time. Mixture should be firm enough to hold its shape. For cream puffs, drop mixture from top of spoon. For eclairs force through special tube two and a half to three, inches in length. Bake in oven at 450 degrees Fahrenheit, reducing the heat after the first ten minutes to allow centres to dry out. When cool, split and fill with sweetened and flavoured whipped cream. Dust icing sugar over puffs and ice eclairs with chocolate frosting. (Makes 30 eclairs or puffs.) ♦ * TP * Ginger Cake.—Brown sugar (8oz), 1 cup; treacle or golden syrup (8oz), 1 cup; butter (or part substitute) (8oz), 1 cup; eggs, 3; flour, 3i cups; soda, 1 tablespoonful; ginger, h tablespoonful; cinnamon, I tablespoonful; cloves, \ teaspoon; allspice, £ teaspoon; boiling water or boiling coffee, 1 cup. Method: As for any butter cake. Add hot water with soda dissolved in it at end. Bake in loaf tin at 340 degrees F. 45 minutes, or until cooked. May be served hot with whipped cream.

Cookies and Biscuits. —Bran Biscuits I: Butter (or fat), 3-4 oz; eggs, 2; spice (mixed), 2 teaspoonfuls; flour, 1 cup; chopped dates, nuts, or raisins; bran, 3 cups; sugar, 2oz; baking soda, 1 teaspoonful; milk, •/ cup. An improved flavour is given by adding 1 teaspoonful mixed essences. Method: Beat butter and sugar to a cream. Add eggs (and milk if desired), then flour and bran, baking soda (dissolved in a little milk), spices, dates, etc. Mix well. Pack on to greased tray with floured hands. Cut into squares or fingers and cook in a moderate oven 20 to 30 minutes. Store In a dry place. Bran Biscuits II; Flour, 1 cup; butter, 2oz; bran, 1 cup; egg, 1; sugar, loz; baking powder, 1 teaspoonful. Method: Cream butter and sugar, add egg, then add sifted flour and baking powder, then bran. Roll out and cut in rings. Cook in oven at 330 degrees Fahrenheit.

Golden Cake—Butter. A cup; sugar, 1 cup; flour, 1 : ; cups: baking powder, 4 teaspoonfuls; orange essence, 1 teaspoonful; milk, A cup: egg yolks, 8. Method: Butter cake mixture. Bake in a tube pan or in layers at 330-340 degrees F. Ice with plain frosting or white mountain cream, to which coconut has been added. * * * » Orange Cake.—Flour (3oz), 5 cup; cornflour (loz), ,j cup; butter (2oz), \ cup; baking powder, 1 teaspoonful; castor sugar (4ozJ. \ cup; eggs, it, orange rind. milk if necessary. Method: Butter cake method. Bake in layer cake tins at 330-350 degrees F. Ice with orange icing. * * « *• Chocolate Cake.—Butter (4oz), cup; sugar (sAoz), 2-3 cup; eggs, 2; flour (8oz), 2 cups; milk, A cup; baking powder. 1 teaspoonful; baking soda, 1 teaspoonful. Custard: Grated chocolate, I cup; sugar, 1 cup; egg yolk, l;milk, A cup; flavouring. Method: Mix as for any butter cake and then add the cold custard prepared from the chocolate, egg yolk, sugar, milk, and flavouring. If cocoa is used in place of chocolate, do not soak the custard. Bake as a loaf or a layer cake, and ice with white mountain cream. Temperature, 330 degrees F. (Cake will cut into 20 sections.) .* » • • Apple Omelet.—Peel and core ten large apples, stew with three ounces of sugar, three cloves, and a strip of lemon rind. Stir into the fruit two ounces of butter, and, when nearly cold, add a well-beaten egg. Butter a deep pie-dish, scatter crumbs over, fill with the mixture, and cover with a layer of breadcrumbs. Bake for half an 'hour, and then serve turned out on a dish. # * » * Kidney Fritters.—Plunge some sheep's kidneys into boiling water, open them down the centre and skin. Stew in a little flavoured stock until tender. Mash some potatoes, work into it an egg, a little pepper, salt, and chopped parsley. With this, coat over each half of kidney evenly. Brush over with beaten egg, dip into breadcrumbs, and fry golden colour. Serve very hot. * * ♦ ♦ Angel Cake.—Egg whites, 8; flour, H cup; sugar, 1 cup; cream of tartar, 1 teaspoonful; salt, \ teaspoonful; vanilla, ■;! teaspoonful. Method; Beat egg whites, salt, and cream of tartar till stiff enough to hold their shape. Add •half the sugar gradually, sifting over the whites before folding in. Then add the remainder of the sugar which has been mixed with the flour. This mixture is also added slowly, about two tablespoonfuls at a time, and then' folded in. After all the sugar and flour mixture has been added, add the vanilla and continue folding gently for two minutes longer. Bake in an ungreased angel cake tin for 1A hours at a temperature of 250 degrees Fahrenheit.