IN THE KITCHEN

Southland Times, Issue 19172, 16 February 1924, Page 15

IN THE KITCHEN

THE HOME COOK DUTCH APPLE PIE. Ingredients.-—2lb of apples, 6oz of currants, 3oz of brown sugar, 1 lemon, 2oz of candied peel. Short crust pastry. Method. —Peel, core and slice the apples,

clean the currants, shred the candied peel, grate the rind of the lemon, remove the White skin and pips, and slice the pulp. Line a tart tin or plate with the pastry, coyer with the layer of apples, sprinkle these with the currants, sugar, candied peel and lemon rind. Place the slices of lemon over the top, and put another layer of applies over .all. Cover with a lid of pastry, knock up the edges, and put .into a fairly hot oven until the pastry is cooked. Finish in a cooler part of the oven. Time, about 1 hour. Eat hot or cold. OPERA CREAMS. Required.—6lb of loaf sugar or granulated sugar, 1 pint of condensed milk, glace cherries, walnuts, almonds, colourings, flavourings, .}oz of cream of tartar, 1 pint of water. Method.—Put the sugar and water into a 1 pan and stir over low heat until the sugar has melted, add the cream of tartar and condensed milk and bring to the boil. Wipe round the sides of the pan with a clean brush dipped in water, and boil to 240 degrees, or until if a small quantity of the syrup be dipped into a basin of cold water, it forms a soft ball when rolled between the finger and thumb. Pour on to a marble slab or a large dish brushed over with salad oil, and when cool enough to handle work into a creamy mass. Divide into three portions, colour one pink and flavour with almond, and add some chopped cherries to it. Roll into a square, then cut into small cubes. The other two portions may be coloured green and violet, and flavoured to taste. Chopped almonds may be added to one and chopped walnuts to the other.- Finish as for the cherry portion. COFFEE CARAMELS. Ingredients.—2Jb of loaf sugar, 1 pint of milk, 4oz of fresh butter, pinch of cream of tartar, 1 gill of coffee extract or strong coffee. Method.—Put the sugar and milk into an aliminium pan and stir over low heat until the sugar has dissolved, then simmer for ten minutes. Add the cream of tartar, ’butter, and coffee essence, and when the butter has melted stir and. boil. When a little of the mixture snaps between the fingers after being dropped into a basin of cold water remove the pan from the fire. Pour 1 into oiled tins and when slightly cool mark into squares. Separate the squares when cold and wrap each caramel in greaseproof paper. Note.—This mixture must be stirred the whole time or it may burn. A few chopped almonds or peanufs may be stirred into the mixture before turning it into the tins. GREENGAGES, PLUM OR DAMSON JAM. Choose fruit which is just ripe, but not over-ripe, for this jam. Wash and put into a preserving pan with one pint of water to each 61b of fruit. If liked, the fruit may be cut in half and the stones removed, or a slit made in them and the stones removed as they rise the the pan. Boil until quite soft, and skimming occasionally. Now add filb of warmed sugar to each pound of fruit; stir until dissolved, then boil fast from 20 minutes to half an hour, or until the jam sets on being tested, then put into clean, dry jars, and cover. EGG SANDWICHES. (1) Cream the required number of hardboiled eggs, and add to them a little but ire, pepper, salt, and a salt-spoon of made mustard, and enough cream or milk to make them into a nice smooth consistency, spread between white bread and butter. (2) Add half a teaspoonful of curry powder to the egg mixture. Spread between slices of brown bread and butter, and roll into fingers. (3) Blend the eggs with a little tomato puree instead of cream. (4) Use equal parts of creamed veal or ham and the first egg mixture. Season with lemon juice and powdered parsley. STUFFED MUSHROOMS. Ingredients: Eight mushrooms, 1 shallot, 1 teaspoonful of chopped parsley, 1 tablespoonful of breadcrumbs, 1 tablespoonful of chopped ham, loz. of butter, salt, pepper. Method: Peel the mushrooms, cut off the stalks, wash in salted water, and dry in a cloth. Trim . and use the trimmings in the stuffing. Chop the shallot finely, melt the butter, fry the shallot, add the ham and parsley and mushroom trimmings and season well. Fill the cup side of the mushrooms with the stuffing, sprinkle with breadcrumbs' and a few drops of oiled butter, put on to a greased baking tin, cover with greased paper and bake in a moderate oven 10 to 15 minutes. Serve on a hot dish on croutons of fried oread. Garnish with parsley. MADEIRA PUDDING. Madeira Pudding.—Take two eggs, their weight in flour and sugar, 2oz. butter. Beat the eggs well, stir in the flour and sugar, and mix all with warmed butter. Bake in cups or small moulds, and serve with sweet sauce. BANANA WHIP. Ingredients.—6 ripe bananas, 1 gill of jream, of sugar, vanilla essence, 2 cablespoonfuls of chopped walnuts or almonds. Method.—Peel the bananas, rub them through a sieve and sprinkle with the sugar. Whip the cream, sweeten to taste nd flavour with vanilla. Keep in a cold place. Serve in glasses and sprinkle with PARTY SANDWICHES YORK SANDWICHES. Ingredients.—4oz of chopped ham, 3 hard-boiled eggs, loz of butter (melted), 1 teaspoonful of dry mustard, salt, pepper, thin slices of brown bread. Method.—Pound the ham, yolks of the eggs, mustard, and melted butter in a mortar, until a smooth paste in formed, season and spread the bread, with the mixture. Press two slices together and cut into triangles or squares. Garnish with parsley. CHEESE AND NUT SANDWICHES. Ingredients.—4oz each of grated cheese and shelled walnuts, salt, pepper, cream, slices of white bread and butter. Method.—Chop and then pound the walnuts, add the grated cheese and mix well, season and stir in enough whipped cream to make a stiff paste (about 2 tablespoonfuls). Spread on the bread, press 2 slices together, and cut as desired. Garnish with halved walnuts.