CULINARY CHATTER

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

CULINARY CHATTER

CINNAMON BISCUITS

DEQUIRED: %lb. flour, i/ 2 lb. butter, %lb. sugar, 2oz.* cinnamon and 2 eggs. Beat' butter and sugar to a cream and sift m the flour and cinnamon.

Moisten with beaten egg. Roll out, cut into small rounds, put half an almond on each biscuit and bake m moderate oven.

CUP CAKES

TAKE one-third cup of butter, 1 cup 1 of sugar, 2 egga, % cup of milk, 12/3 cups of flour, 2 teaspoons baking powder, 1 teaspoon lemon or vanilla essence. Gream the butter, add sugar, gradually creaming the mixture well. Then add eggs' well beaten. Sift flour, add baking powder and sift again three times. Add the flour and milk alternately to the first mixture until all is used, beating batter hard meanwhile. Lastly add the flavoring and bake m small tins.

CHEESE STRAWS

I IGHTLY mix 2ozs. butter into 2^ozs. flour and add 4ozs. of grated cheese, some salt and- cayenne pepper. Beat the juice of a lemon and the yolk of an egg together; then mix all into a stiff paste and roll out to about oneeighth of an inch thick.

Cut into four-inch strips. Bake m a moderate oven until crisp. When taken from the oven leave on tin .to cool.

CARAMELLED APPLES

rf""HOOSE good apples and all one size. Peel and core them very neatly and place them m a pan with a small piece of lemon peel to each apple. Cover with castor sugar, about 2ozs. to every six apples,, and a very little water. Place them m the oven and cook very gently. The apples should be watched from, time to time, as although they must be well cooked, they must not lose their shape. i When done, drain them and place on a plate; let them cool.

Now take 6ozs. of castor sugar and put into a pan with 1 dessertspoon of lemon juice or water and cook gradually, simmering all the time until the sugar melts and thickens to nearly tho consistency of golden syrup; during this cooking it will coloi\ Pour it over the apples and Tie careful not to let the caramel set on the plate, otherwise it will be difficult to remove the apples without breaking: them.

When set, place the apples m the serving-dish and pour round them the syrup which has formed m the pan m which the apples were cooked, having first strained it. The caramel must not be cooked too much or it will become bitter; only quite a thin skin should be poured over the apples. If preferred, the cavity made by removing the cores may be filled with sweetened whipped cream. # # # CARROT SOUFFLE Required 1 : Some shredded carrots, %oz. flour, cream, %oz. butter and 1 egg. Melt butter and mix with flour. Then stir m milk until the mixture Is thick. Then add the egg and* cream beaten together. Ad.d nutmeg, pepper and salt, and;, pour the. mixture": into a greased mould and steam for about three-quarters of an hour. ■■■•.■■■ • # SULTANA BUNS DUB 2oz. of butter and 2oz. lard into lib. of flour. Add 4ozs. of sugar, %cup' of finely-chopped peel and 1 cup of sultanas. Beat up 2 eggs m a small cup of milk and stir m. Add %oz. cream of tartar and %oz. of bicarbonate of soda. Beat well and put into small tins and b.ake for about 20 minutes. v •