KITCHEN CORNER

Nelson Evening Mail, Volume LXIV, 29 March 1930, Page 10

KITCHEN CORNER

TRIED RECIPES Tomato Sauce Take a quantity of tomatoes, sa\ about 201 b, pulp them by boiling rapidly until soft (no water should i, c added Out tho tomatoes should bo sli-ditlv crushed to start the boiling). Pass the pulp through a sieve, which will retain only the seeds and the skin, then measure the strained pulp, and to each gallon of this allow 4oz salt. IMb sugar, ljqz garlic, loz all-spice, 102 cloves, 1 tablespoonful mustard, * teaspoonful cayenne, 1 quart good vinegar. Jhe whole of the spices may bo suspended in a loose muslin bag* while being boiled, and removed at finishing Point. Tho sauce is boilod until it is the right consistency, which may be tested by placing a little of the" hot sauce on a plate. If no liquid separates fr.pm the solid sauce it is ready for bottling off into hot, sterilised 'sauce bottles, and when bottled should be cooled off at once.—(2) The following is an excellent .recipe:—'lolb ripe tomatoes, loz garlic, Joz cloves. Boil together for two hours and then strain through a fine colander. Then add Jib white sugar, : ]lb salt, ; ]oz cayenne pepper, 1 pint vinegar. If the sauce seems too thick add a pint of vinegar. Boil again for two hours. This sauce will keep for years, there being no onion in it. The garlic takes the place of the onion. To Pickle Cucumber

To each pint of vinegar allow Joz peppercorns, ioz all-spice, half teaspoonful salt. Peel the cucumbers, cut them into Jin slices, sprinkle liberally with salt, and stand overnight. Next day drain carefully for two hours in a colander, and see that every slice is drained. Put the vinegar on to boil

v. itli the spice and seasoning, then add the cucumber, and let it boil for three minutes. Then put into clean jars. cover with the hot vinegar, and cork tightly. Should this pickle show signs of mould, re boil the vinegar, and immerse the cucumber in it, at boiling point for one minute. Put into clean bottles. CAKES FOR SPECIAL OCCASIONS Walnut Cream Cake Ileal |ll> each of butter and castor sugar to II cream and add, xvvy gradually, Jib sifted Hour, with which have been mixed u pinch of suit and half a teaspoonful of baking powder. Add 2oz finely chopped walnuts. Beat into this mixture the well-beaten yolks of two eggs and the white of one, and a little milk. Turn into n well-greased tin, and bake in a moderate oven for threequarters of an hour. Turn out. and leave till cold, then ice with walnut cream icing. Cream 2oz butter with Jib sifted icing sugar and loz chopped walnuts, and mix with the remaining white of egg. Spread evenly over the (op, and decorate with halves of walnuts. Orange Cake Beat 4oz butter, or margarine, and -loz castor sugar to a cream. Add wellbeaten yolks of two eggs, \ cup milk, and :,' teaspoonful vanilla, essence. Sift ,Boz flour, i teaspoonful salt and U tea spoon l'u Is baking powder together. Add the (lour, etc., gradually to the butter and eggs. Stir in grated rind of

an orange. Bake in two sandwich tins e and, when cold, put the cakes together - with a layer of butter icing between, n or a little orange curd, u k Dundes Cake !J a Required: : }lb butter, Alb sugar, lOoz flour, Jib candied peel, Jib almonds (chopped), jib currants, a teaspoonful

of brandy, if liked, four eggs. Cream the butter and sugar, add the eggs, stir in the flour, brandy, almonds and fruit. Pour into a, well-greased tin and bake in a moderate, oven for two hours. This cake is not only good to taste and to look at, but it is nourishing, for it is rich in eggs and the currants contain valuable mineral salts. Almond Macaroons Mix together Jib ground almonds, J,lb castor, and add the whipped whites "of I two eggs. Line a shallow tin with rice I paper and drop spoonfuls of the mixture on to the paper. Bake in a very moderate oven until the macaroons arc a pale biscuit colour. Chocolate Dainties Quarter-pound self-raising flour, 2\nz castor sugar, three to four drops vanilla essence, chopped nuts or glace cherries, 2oz butter, Joz grated chocolate, two eggs. Cream together the butter and sugar. Beat the eggs well, keeping back a spoonful of white of egg. Sty- the c^p; 1 briskly into the creamed mixture, then add the chocolate and flavouring. Finally beat in the flour lightly, adding a little milk if the mixture seems too dry. Butter some small

cake tins, half fill each with the mixture, and bake in a moderate oven for about fifteen minutes. Brush each with a brush dipped in the white of egg, and sprinkle on chopped nuts or pieces of cherry. Nut Loaf Either of the following recipes should be satisfactory:—(l) Two cupfuls of plain flour or one of plain flour and one of wholemeal, two dessertspoonfuls sugar, one tablespoonful golden syrup, one level tcaspoouful cream of tartar, one level teaspoonful bicarbonate of soda, one cupful walnut meats, broken roughly. Mix all the dry ingredients, slightly warm the milk, and dissolve the golden syrup in it. Add it to the other ingredients and mix well. Hake, in a billy or salt tin for threequarters of an hour. — (2) Two cupfuls self-raising flour or one and a quarter cupfuls of wholemeal self-raising flour and threcquarters of a cupful of plain self-raising flour, a quarter pound of brown sugar, one egg, quarter pound broken walnuts or peanuts, and enough milk to mix. Mix the dry ingredients, add the beaten egg and milk, and mix well. Bake as in the former recipe. Biscuits Made With Forcer The recipe for biscuits made with n forcer is as follows:—111) butter, lib ■astor sugar, mix to a cream, add one ;:gg and beat well. Then add one cupful ilain flour, one cupful self-raising Hour, linch of salt, and ;; little essence. Work lie mixture until it is nice and pliable,

then put pieces into the forcer and make them into shapes. Bake slowly in :\ cool oven. These are'called shortbread biscuits. They may be stuck together in pairs with icing if liked.