“BELIEVE IT OR NOT” SMOCKS IN VOGUE

Nelson Evening Mail, Volume LXXIII, 1 July 1939, Page 16

“BELIEVE IT OR NOT” SMOCKS IN VOGUE

Prune Velvet Cream. Half pound prunes, J cup water. 1 dessertspoon sugar, 2oz. flour, 1 pint milk, 2 eggs, loz. sugar. Stew prunes in water with one dessertspoon sugar. When tender remove from stove. Keep few aside for decoration; stone the remainder and mash up. Mix flour to a paste with a little of the milk; put rest on to heat. When nearly at boiling point add flour and stir while it thickens and* cooks. Remove from heat and allow to cool for a few minutes. Beat egg-yolks and add with sugar to thickened milk. Pour into a fireproof dish and cook in dish of water in moderate oven till set. Cover top with

prunes. Beat egg-whites to a stiff froth, fold in one dessertspoon sugar and pile on top of pudding. Decorate with prunes and return to oven to brown. Curried Prawns. One pound prawns, half an apple, 1 dessertspoon flour. 1 dessertspoon coco- ; nut, A teaspoon sugar, % pint stock, slices of lemon, loz. butter. 1 small onion, 1 j dessertspoon curry powder, & teaspoon . mustard, lemon juice, ;Jlb. boiled rice. ! Peel the onion and apple and chon finely. Melt the butter in a saucepan. Add the onion and apple and fry till a golden brown. Add the flour, curry , powdr, sugar, mustard and coconut, j

Cook for 2 minutes longer. Then add stock. Stir till it boils and thickens. Cook for 5 minutes. Add the shelled prawns and simmer very gently for 20 minutes. Make a border of the boiled rice on a meat dish. Pour the curry in the centre. Garnish with slices of lemon on the rice. Sprinkle finely chopped parsley over the curry. Serve very hot. Prawn Pie. Shelled prawns, white sauce, mashed potatoes, parsley, lemon juice, eggglazing. Mash potatoes very well, add little milk and butter. Line deep fireproof dish. Add the chopped prawns to

sauce, season with salt, cayenne, and chopped parsley. Pour into potato-cas-ing. Cover smoothly with potato. Glaze. Bake in moderate oven till potato is brown. Serve very hot. Christening- Cake. Ingredients: Mb. butter, Mb. sugar, 3 eggs, icup milk, -Jib. flour, 1 teaspoon cream of tartar, J teaspoon carbonate of soda, pinch of salt, 1 tablespoon cocoa, lib. icing sugar, 1 tablespoon lemon juic , \ few drops cochineal, A teaspoon vanilla essence, 1 dessertspoon butter, boiling water, stork and oth?r! ornaments as desired. Method: Cream the butter and sugar, gradually add

beaten eggs, then milk, vanilla and sifted flour, salt, cream of tartar and carbonate of soda, mixing lightly. Place one-third of the mixture in buttered sandwich pan, halve the remaining mixture and colour one portion pale pink. Blend cocoa with a tablespoon milk, and add to third porticn. Place each portion in a buttered sandwich pan, spreading mixture evenly, and bake in moderately hot oven for about 20 minutes. Lift on to cake cooler and when cold, join layers with jam or butter cream. Mix sifted icing sugar with buttei, strained lemon juice, and sufficient boiling water to form a smoi th pouring icing. Colour pale pink and cover the cake with icing.

Decorate with a stork, a cradle, or other suitable cake ornaments, and pipe with pale pink royal or Vienna icing. Winter Salad. Heart of firm white cabbage, 1 orange. 1 small onion, sultanas or raisins, small piece of carrot, jib. to *lb. cheese, i teaspoon sugar, pepper and salt, salad dressing. Wash cabbage in salt and water and chop roughly. Peel and remove pith from orange; divide into segments and cut these in halves, removing seeds. Chop onion finely, add raisins, sugar, pepper and salt, mix all together and heap on individual dishes.

Grate carrot over and top with cheese cut into cubes. Serve salad dressing separately. Bread Rolls. Ingredients: 1 lb. flour. 1 teaspoon salt, j \ teaspoon sugar, Aoz. compressed yeast, | about \ pint lukewarm water (or milk j and water.) Method: Sift the flour and j salt into a warm basin and make a well | in centre. Cream the yeast and sugar j with a little of the water, pour into weil ! and mix with sufficient flour to form a soft batter. Cover and leave in warm place for about } hour until “sponge” rises. Add sufficient lukewarm water,

to form a soft dough. Knead on lightly j floured board until dough is not sticky, i then place in warm basin, score across .surface with knife, cover with cloth, and leave in warm place until dough doubles ; its bulk. Knead well, cut or break and ! shape the dough into small round or j oval rolls, twists plaits, horseshoe or j other shapes. Place on oiled or butter - |cd baking trays, cover and leave in ! warm place to “prove” for J hour. Bake in hot oven for 10 minutes, then cook more slowly for 20 to 30 minutes. Brush surface with milk or butter and sprinkle i with poppy seeds if required.