CULINARY CHATTER

NZ Truth, Issue 1255, 19 December 1929, Page 22

CULINARY CHATTER

| CHIFFON CHOCOLATE PIE I DEQUIRED: 3ozs. unsweetened I \ chocolate cut m pieces, 2% cups E cold milk, 1 1-3 cups sugar, % cup » cornflour, % teaspoon salt, 2 tableI spoons butter, 3 egg- yolks slightly beaten, 1 teaspoon vanilla, 1 baked 9in. pie shell, 3 egg whites, 6 tablespoons sugar. Heat chocolate and milk S in double boiler. When chocolate is ? melted beat with rotary beater until i blended. Sift sugar, cornflour and salt I together and add small amount of ft chocolate mixture, stirring until * smooth. Return to double boiler*, add *\ butter and stir constantly until- thick- § ened. Cook 10 minutes longer, stirring c occasionally. Pour a little over egg yolks, stirring vigorously. Return to C double boiler and cook until thickened. Remove from ( fire and add vanilla. Cool and pour into. Beat egg whites until stiff; add sugar, and beat until mixture thickens again. Pile lightly on filling. Bake m moderate oven 20 I minutes' or so until slightly browned.

SPINACH TO get the best results from spinach observe this method of cooking. Take fresh leaves and tear them m pieces, removing- veins and stalks. Wash m several waters, shake a- little and put into a saucepan. Do not put m any water, but place m a saucepan with a little salt and steam till tender or boil. Turn into a colander, press well with a wooden spoon till allmoisture is removed. Turn on to a board and chop very fine. Put into a saucepan with pepper and sault and butter, and stir till hot, then add spoonful of cream and serve. , COCOANUT PUDDING DEQUIRED: One cup grated cocoanut, 1 cup milk, 3 tablespoons breadcrumbs, 3 tablespoons sugar, 2- tablespoons butter, 1 cup stoned raisins, 1 egg or well-beaten whites of 2. Beat all. well together. Bake m a buttered dish slowly for 1 hour and serve hot.

SAVORY CROQUETTES OR RICE CHOCOLATE FRUIT PUDDING DUT into a saucepan 3oz. of rice,, with DEQUIRED: 3ozs. unsweetened one pint of white stock, loz. of but- chocolate cut m pieces, 2 cups cold ter, a little pepper and salt, and let it' milk, 1V 2 tablespoons gelatine, Y 2 cup simmer gently by the side of the fire cold water, 1 cup sugar, 1-8 teaspoon

until cooked which will take, about 45 minutes. When ' ready stir m loz. of cheese (grated) and the yolk of two , eggs, stir over the fire until the bg g s begin to thicken, then pour out on to a flat ' ilsh, and set aside till quite cold and stiff. Form into croquettes of an squal size, roll them m flour, then orush lightly with beaten egg, coat with breadcrumbs and fry m boiling fat until a nice > brown; Drain m

the oven for a few minutes, and serve hot, garnished with sprigs of parsley. BOILED SALAD DRESSING DUT 1 breakfast cup of milk m a saucepan, beat up an egg and stir into it; thicken with a large teaspoon of cornflour. When oold add 1 tablespoon of sugar, % teaspoon mustard, pepper and salt to taste, 1 teaspoon lempn juice, 1 teaspoon, salad oil, and about I^3 as much vinegar as you have dressing. Stir all together very gently. SARDINES AND TOMATOES DEQUIREDt One tin of sardines, 4 tomatoes, pepper, salt and a little stock. Prepare sardines, mash up, heat. Cook tomatoes with stock, pep- ; per, salt, and thicken with a little flour. Pile the sardines on pieces of crisp buttered toast; pour tomato mixture round and serve. Nice breakfast, luncheon or supper dish.

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I QNE: Take a quarter- = I cup each "of sugar, | = chopped. walnuts, and | i water arid %lb.' chopped | | dates. , Boil .until thick, | | stir frequently; When = . | cool, use as filling. (2) | | Take • one tablespoon s I cocoa, half cup water, § I half cup icingr sugar, one f 1 tablespoon butter, half | | cup dates (chopped). Mix f | cocoa with water and su- | | gar, add butter and dates. | . 1 Boil till thick. | niiiiiiiiiiiniiiiiiiiiiitiniiiiMiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiin

salt, % cup seeddates stoned and less raisins, % cup chopped, % cup walnuts chopped, 1 teaspoon vanilla. Add chocolate to milk and heat m double boiler. When chocolate is melted beat with a rotary egg beater until blended. Soak gelatine m cold water, add salt and sugar and mix well. Add to chocolate mixture and stir until gelatine is thoroughly dissolved; strain. Chill until slightly thick-

ened, stirring occasionally. Add fruits, nuts and vanilla. Beat well' and turn into mould. Chill until firm. Unmould and garnish with sweetened whipped cream. PINEAPPLE MARMALADE TWO good size pineapples, 5 breakfast cups cold water (about 2y 2 pints), 41bs. sugar, 2 or 3 ox. preserved ginger. Cut fruit overnight: put 2 cups sugar over it. Next morning add the water. Boil for one hour till tender, rather slowly, then add the rest of the sugar and boil pretty quickly lill it jellies. Test after 30 minutes and continue testing till quite certain that it will jelly. Take care not to overcook. DAINTY SANDWICHES JWFINCB some celery finely. Scrape apple, add salt, pepper and curry powder, and a good squeeze of lemon juice also, if handy, some finely chopped walnuts. Spread between brown bread.