SOME MORE GOOD RECIPES

NZ Truth, Issue 1035, 26 September 1925, Page 23

SOME MORE GOOD RECIPES

CHERRY CAKE. Thiree-quarters of a pound of flour, six ounces of white sugar, six ounces of butter, enough nutmeg to go m a saltspoon, three ounces of glace cherries, two large eggs, one heaped teaspoonful of baking powder, and one tablespoonful of milk. Cream the butter with a wooden spoon, and work m the sugar. Add a little beaten egg (mixed with milk), then about two ounces of flour, then more egg, and so on, until the flour and liquid are both used up. Beat well after each addition. Then beat the mixture for ten minutes, working always m the same

direction round the bowl. Last of all add the cherries and baking powder. : Put the mixture into a tin lined with greased paper, and bake m a moderate oven for from three-quarters of an hour to an hour. POTATO CAKES. One pound of potatoes, parsley, pepper and salt, %oz of margarine, egg-

and breadcrumbs, plenty of fat for frying. A . Press the freshly -boiled potatoes through a sieve, .or mash , them up finely with a fork. ". Add the margarine and a little chopped parsley, season well, and mix all together. Beat up the egg, and when the potatoes are sufficiently cool stir m half of it. Spread the mixture on to a plate and leave till thoroughly cold; then divide into . small cakes, brush them over 1 with the remainder of the egg, and coat with breadcrumbs. Fry till brown m deep fat. CHEESE STRINGS. This requires two cups of flour, onehalf teaspoon of salt, six tablespoons of shortening, water to mix, and grated cheese. Sift salt with flour; work m shortening; add just enough water to hold mixture together, and roll out on a floured board to. one- fourth inch thick. • ..'Sprinkle - generously with grated, cheese, fold. over, pressing the edges together, .and roll out to original thickness. Repeat sprinkling with cheese and rolling two or three times. Cu,t.into strips about six by one-half inches, and bake m a hot oven. SWISS STEAK. Buy a piece of round steak one and one-half inches thick. Wipe clean with a damp cloth, trim off any extra •]iiiniiitiiiiiriniiiuiiniiiiiiiiiiiuiiuiiiiiiiiiiiiiiiiiiiiiiiniiiiiu

The sketch shows a dainty afternoon frock of one of the new figured silks. The dress is worn over a black satin slip which shows beneath the tunic.

Qililtiiiiliiiiiiitiiiiiiiiiiiiiiiiiiiiiimiiniiiiiiiir iiiiiiifiiiiiniir fat, place on a board and cut as much flour Into the steak with the edge of an old plate or saucer or a dull chopping knife as it wi}l hold. Sear the meat well on all sides, m hot, fat m a frying-pan— an iron pan is. best. Add one-half cup. of hot water, cover, and let simmer, for .one hour on top of the stove ,or m the oven.^ Season. and cook until tender. Make a' gravy, using the' fat m the pan. • • . APPLES AND RICE. For this you will need one . cup of cooked rice, two large tart apples, cut m £hin slices, one-half cup of stewed prunes cut m small pieces, one-fourth [ teaspon of salt, two-thirds cup of brown sugar, two tablespoons of butl ter, and one-half teaspoon of vanilla. i Combine the ingredients and turn' them 3 into a greased baking-dish. Cover with. buttered crumbs. To one cup of milk' add one beaten egg, and pour this' over the apple and rice mixture. ■ Bake m a covered dish 30 to 40 j minutes. Serve hot with thin cream.