CULINARY CHATTER

NZ Truth, Issue 1175, 7 June 1928, Page 3

CULINARY CHATTER

STRAWBERRY SHORTCAKE TAKE 2 cups of flour, 4 teaspoons of baking powder, 1 teaspoon salt, 1 teaspoon sugar, 4 to 6 tablespoons butter and two-thirds of a cup of milk. Sift together all the dry ingredients and rub m the butter until the'mixture looks flaky. Pour m the milk to make a soft dough and roll on a floured board. If a large cake is required, bake m one layer, but for small cakes, cut with a biscuit-cutter. Bake m a hot oven for 12 to 16 minutes. Split m two parts and put between the layers some sweetened strawberries which have been cut m half. Garnish the top with whole strawberries and serve hot with cream. * « • DATE NUTS REQUIRED: 1 packet of dates, <4lb. ** figs, apricots and grated coconut, 1 table spoon of lemon juice and 1 teaspoon of grated lemon rind. Put the dried fruits, nuts and coconut through a mincer, moisten with fruit juice and knead into a roll. Roll out with the rolling pin to about a quarter of an inch thick and cut into small rounds or shape into balls. * # * .FINGER CRISPS REQUIRED: 4 tablespoons butter, 2 . tablespoons sugar, 2 cups selfraising flour, 1 egg and some essence of lemon. Mix well together the butter, sugar and self-raising flour; add the egg, well-beaten, and lastly the lemon flavoring. Roll out thinly, sprinkle about 2oz. sugar over it and cut into fingers. Bake until crisp and brown m a fairly quick oven. * * # NUT MACAROONS REQUIRED: 1 egg, 1 cup of brown *^ sugar, 1 cup of chopped Avalnuts. and a little salt. Beat the egg and slowly add the brown sugar. Fold m the walnuts and add salt. Drop the mixture from a spoon on to a buttered and slightly floured sheet; bake m moderate oven until delicately browned. Place half a walnut on top of each macaroon. * * • CHOCOLATE RICE pOOK some rice m sweetened milk, *" flavored with vanilla, until it is soft, but not mushy. Drain it and mix into it some whipped cream. Place this creamy rice m a glass dish and scatter thickly with finely-broken or grated chocolate. Two ounces of rice and 1 pint of millc will maKe sufficient quantity for four people. In place of cream, use undiluted evaporated milk. * * • APPLE BUTTER To one peck of fairly tart cooking apples allow 91bs. sugar and two gallons of water. Peel, quarter arid core the apples. 801 l the sugar iind water; add the apples and stir continuously until the butter "sets" firmly m a saucer, with no water showing. Flavor with cinnamon and nutmeg to taste. Put the butter into heated pots and cover immediately. If the apples are very tart, more sugar must be added. /