READERS' EXCHANGE

New Zealand Herald, Volume LXXII, Issue 22142, 22 June 1935, Page 7 (Supplement)

READERS' EXCHANGE

FEATHERY CREAM PUFFS Several readers, including M.L. (Auckland), M.J.M. (Avondale), and " Trix " (Kllerslie), have sent in excellent cream puff recipes in reply to Mrs. D.'s request. Here is a reliable one. Take 2oz. butter, 2oz. Hour, two eggs, quarter of a pint of water. Put butter and water into a saucepan and bring to the boil. Then take off the fire and add the flour quickly, beat well, then add the unbeaten eggs one at a time and beat all thoroughly for about 10 minutes, or until the mixture is smooth and shiny. Drop teaspoonful on to a cold greased tray, and bake in fairly hot oven about half an hour, opening the door as seldom and as gently as possible. Leave on a tray to cool, then fill with the filling described below and sift icing sugar over the top. Chocolate eclairs are made from the same recipe, coating the top with chocolate icing. Filling for Cream Puffs

Take one cup whipped cream, two eggs (whites only), 3oz. sugar, £oz. gelatine, any flavouring liked. Dissolve gelatine in quarter cup of hot water. Whip the whites of eggs stiff, add sugar, gelatine and cream. Fill the puffs before the mixture sets. A little desiccated coconut added is also nice. Macaroni Cheese

A somewhat different recipe foi macaroni cheese has been sent in bj E.S. (Ellerslie). Drop small pieces oi macaroni in plenty of salted, boiling water and cook until soft, then drain through colander. Well butter a piedish and place in it a layer of macaroni, a good layer of tasty grated cheese, a few small pieces of butter and a sprinkling of cayenne pepper. Continue until you have sufficient, and on the top place a thick layer of grated breadcrumbs, dotted with tiny bits c.f butter. Bake until the breadcrumbs are nearly browned and serve piping hot. Loquat Jelly The following jelly recipe was kindly contributed by L.B. (Mount Eden) for the benefit of " Grateful " (Parnell). Can some other reader please oblige with the loquat jam and chutney recipes? To make the jelly, wipe and cut up the fruit, cover with cold water and boil two hours. Strain off and measure the juice, and to every pint allow lib. sugar. Put in pan and stir till dissolved then boil about one hour till it jells. Bottle when cool. Preserved Beetroot Here is a good method for " Country Reader " to use in preserving her beetroot with spices. To prepare the beet, wash well, taking care not to break the skin or it will bleed and lose colour. Place in boiling water with a handful of salt and simmer gently for one and a-balf hours, or till three parts cooked. Peel and slice when cold into slices about half an inch thick. Pack these in pots or preserving jars. Now take what j'ou would consider sufficient good vinegar to fill up all the jars used, and to every quart of it add toz. whole pepper and allspice. Boil these together for 10 minutes and when cold fill up the jars and cover. It will be ready for use in seven days. Questions and Answers Novice ' (Te Ruitii :—Your query was answered by an experienced cook in this column on Saturday. May 25. The other recipes to which you refer were published in a different part of the paper in reply to the request of another reader. I

L.M. (Devonport).—ln answer to your query, some excellent vegetable extract recipes were published in The Woman's World on Wednesday last. Correspondent* are reminded to address their letters as directed at the top of this page. A.M. (Te Awamutu) is anxious to have n good recipe for cheese biscuits. She has tried one where the butter is rubbed into the flour, but finds the biscuits tough and wonders if the softness of the cheese used was responsible for this. Will some kind reader come to the rescue please? (Mount Eden).—-The froth may either be due to the scum which you have allowed to mix with the jam instead of skimming oft, or else be caused by fermentation, if your rubbers did not fit perfectly. This damp weather would cauee rapid fermentation if the slightest leakage of air wap allowed.