KITCHEN – CRAFT.

New Zealand Herald, Volume LXIV, Issue 19744, 17 September 1927, Page 6 (Supplement)

KITCHEN - CRAFT.

The following are excellent recipes, inexpensive and delicious: — Parsnip Cakes.—Mash cold boiled parsnips, season, pour into small cakes, dip into beaten egg and breadcrumbs, and fry. Serve hot with fried parsley. Carrots. turnips and potatoes may be used in a similar way, breadcrumbs being added if liked. Cheese Fritters.—Two tablespoon fuls flour, 1 tablespoonful made mustard, 2 eggs (whites only), loz. grated cheese, j taacupfnl milk, salt. Beat up the flour, mustard, milk, and a little salt Add the grated cheese with the whites beaten stiff. Drop from a dessertspoon into {soiling fat and fry a golden brown. Drain and serve on a napkin. Nun's Bills.—-4oz. flour. 4 eggs. Boil a tumblerful of water with a littie sugar and salt. Mix the flour smooth with a little cold water and add to the boiling water, stirring quickly to keep it smooth and free from lumps. Boil until the spoon will stand upright in the mixture. Cool a little and stir in 4 well beaten eggs. Stir well and allow it to ret onite cold Then form into small halls about the size of a walnut. Fry in boiling fat. Powder with sugar and serve cn a napkin. A Delicate Puddleg.—One egg, 1 cupful sugar, 1 capful milk, 2 teaspoonfals halting" powder, 1 cupful raisins, piece of batter the size an egtj, floor to make a stiff batter. Mix. put in a battered mould and steam 1 hoar. Allow plenty of room for rising. Brown Parliament Gates. —Sox. baiter, lib. floor, | teaspoonfu! soda, lib. treacle, 1 dessertspoonful ground ginger. Heat treacle and butter. Add other ingredients. and knead well. Roll out j:n. thick, and cat into squares. Brush over with a little treacle and water mixed. Rake in a moderate ovea on * Soared tray.