COOKERY SUBSTITUTES

Poverty Bay Herald, Volume LV, Issue 17231, 10 April 1930, Page 10

COOKERY SUBSTITUTES

When I make desserts, frozen or otherwise, I sometimes find that the recipe calls for macaroons. These I seldom have on hand but I have discovered an easy and inexpensive substitute. I take a cupful of dried bread crumbs, of which I always keep a supply, one-half cup of sugar and two teaspoons of almond flavoring, mix them together and put in the oven to get very brown. No one eating the desserts has ever been able to detect the fact that real macaroons were not used. For making casserole dishes I always keep an extra supply of canned soup on hand. A can of the soup mixed with corn, with cracker crumbs, sliced bacon or butter,..baked in the oven, makes a dish that is easy to prepare and pleases the family. Leftover potatoes, mixed with a can of vegetable soup and two cups of milk, and baked in a casserole is also good. For an unusual flavor in' candied orange peel add a little cinnamon, clove or ginger to the syrup in which it is cooked. Hot grape juice flavored with a few cloves to serve instead of tea in the afternoon is “different” and very refreshing. A funnel turned upside down is an excellent device for holding the inverted angel cake pan while the cake is cooling. The small end of the funnel tits into the tube and elevates the pan so that the top of the cake does not come in contact with the table. A corn popper may be used when crisping puffed rice, puffed wheat, corn flakes, and other breakfast foods. Just a few shakes over a very low gas flame is sufficient, and the time and expense of heating the oven is saved. It is easy, too, for the late coiner to have freshly crisped cereal.