HOME COOKERY

Te Awamutu Courier, Volume 52, Issue 3756, 15 May 1936, Page 3

HOME COOKERY

POTATO CHEESE CAKES. Have some mashed potatoes, 2 oz butter, 2 oz grated cheese, 1 tablespoon flour, milk, 1 egg, pepper, and salt Melt the butter in a pan, stir in the flour till smooth. Add a little milk and continue to stir till it thickens. Add the grated cheese and creamed potatoes, and stir well. Allow to cool, add pepper and salt and the egg well beaten. Form into round cakes, roll in flour, and fry in deep fat till brown. Serve hot, sprinkled with grated cheese and cayenne pepper. MARROW CUSTARD. Ingredients: One cupful of cooked marrow, 1 eup milk, 2 eggs, salt and cayenne, 1 oz butter, 1 tablespoon of grated cheese. Method: Mash the marrow free from lumps. Add to it the butter, salt, pepper, and beaten eggs, and then the milk. Pour into a greased piedish. Add the grated cheese to the top. Stand the piedish in a baking dish of water, and bake in a gentle oven till set and a pale brown. Serve hot. Spinach or silver beet may be used in the same way. POTATO SCONES. Four oz cooked mashed potatoes, 4 oz flour, i teaspoon salt, 1 oz sugar, 2 oz butter, 1 teaspoon baking powder, 1 egg, and about i pint milk. Sieve flour, salt, and baking powder together, add the mashed potatoes, and mix very thoroughly. Make a well in the centre of dry ingredients, add the sugar, egg yolk, melted butter, and sufficient milk to mix in a moderately thin batter. Lastly, fold in the stiffly-beaten egg white. GIRDLE SCONES. Eight oz flour, 2 oz each sugar currants, butter, and sultanas, 1 egg, and a little milk. If self-raising flour is not used add 1 teaspoon of baking powder to the plain flour. Mix in the usual way, but to a rather stiffer consistency. Cook on hot greased girdle, browning each side slowly. Serve hot with butter. FISH PIE. Half lb cold fish, 1 gill white sauce, lemon juice, 1 teaspoonful chopped parsley, 1 hard-boiled egg, 1 lb cold potatoes, pepper and salt, milk, 5 oz butter. Remove the skin and bone from the fish and divide it into flakes. Mix it lightly with the sauce and seasoning, parsley, and lemon. Place in a buttered pie-dish, and arrange the slices of egg. Cover with mashed potatoes previously heated, with butter, milk, and seasonings. Smooth the top with a wet knife, and brush over with the beaten egg. Decorate the top. Brush with egg. Bake in a hot oven half an hour till well browned. PICNIC HAMPER ON STICKS. When packing the picnic hamper

put in a billy containing selfraising flour, with a pinch of salt added, allowing about 1 breakfast cup to every four persons. Make a fair-sized camp fire, and when the blaze is gone, and a nice spread heap of coals remains, hand each picnicker a clean stick about an inch across one end and not less than three feet long. Mix the flour to a stiff dough with milk (or powdered milk could be mixed in the flour, and use water). Each person takes a piece of dough about the size of a small scone and puts it over the top of stick for about 6 inches till it resembles a long roll, with the stick protruding from one end. Hold the stick over the coals, and slowly turn for about 7 minutes or till damper is nicely brown, well risen, and will easily slip off the stick. While hot fill the hollow with butter, and eat at once. These are really delicious, and create lots of fun in the makihg. DRIPPING NUTTIES. Half cup nice dripping, 2 cups sugar, 1 cup self-raising flour, 1 cup roasted and rolled peanuts, 1 egg, 1 teaspoon cocoa, salt. Cream the dripping and sugar and ,add the egg and mix well. Stir in the peanuts and lastly the flour, salt, and cocoa. Drop in teaspoons on oven tray and bake 15 minutes. HONEY SEED CAKE. Beat, up 15 cupfuls butter till light, add gradually 1J cupfuls honey, 2 lightly beaten eggs, 1 teaspoon carraway seeds, 2 teaspoons baking powder, and 2 cupfuls flour. Mix thoroughly and bake for half an hour.