HOME COOKERY

Te Awamutu Courier, Volume 52, Issue 3771, 19 June 1936, Page 3

HOME COOKERY

ITALIAN EGGS Have one and a half pints of milk, three ounces of macaroni, pepper and salt, four ounces of ham. Allow one egg per person. Break up macaroni wash, then cook slowly in the milk till tender. Add the seasonings with a teaspoon of finely chopped parsley. Cut the ham into strips, then add this to the rest. Turn into a dish and keep hot. Poach the eggs, and place them neatly on top, and arrange a ring of powdered parsley round the yolk of each egg as a garnish. NUf AND RAISIN BREAD Have 31b. of wholemeal flour, 2ozs. of sugar, 2ozs. of fat, 2ozs. of chopped Brazil nuts, 2ozs., of raisins, 31 tcaspoonfuls of baking powder, a pinch of salt, 1 egg, milk. Sieve the flour, add the sugar, salt, and baking powder. Cut the fat into the flour, and rub in finely. Add the chopped nuts, raisins, and beaten egg, and mix with enough milk to make a soft dough. Grease a baking tin with either dripping or lard. Pour the mixture into the tin to within one meh of the top. Bake for three-quar-ters of an hour in a moderate oven. When nearly cooked brush the bread over with a little milk, which should be warm.

STEAMED GINGER PUDDING Two breakfast cups plain flour, 1 dessertspoon ground ginger, 2 tablespoons treacle, 1 teaspoon spice, 1/4 teaspoon salt, 21 tablespoons sugar, 2 large tablespoons butter, 1 teaspoon bicarbonate of soda, 1 breakfast cup milk. Sift flour with ginger, spice and salt. Add the sugar and rub in the butter. Dissolve the treacle in the milk, then add to it the bicarbonate of soda. Add liquid mixture to dry mixture, and mix ,to a rather moist consistency, adding a little more milk if necessary. Put into a well-greased mould and steam for three hours. Serve with custard sauce, sweet white sauce flavoured with ground ginger, or ginger sauce, made from syrup from preserved ginger, water and thicken with a little cornflour. This pudding serves eight person. PEAR CREAMS Half a pint of milk, one teaspoon of cornflour, one gill of pear syrup, one and a half dessert spoons of sugar, small tin of pears, half a gill of cream, half an ounce of powdered gelatine, glace cherries for decoration. Mix the cornflour to a smooth paste, with a litle milk. Boil the remainder, add the cornflour paste, and cook for five minutes. Allow to cool. Strain the syrup from the pears, and cut the latter into small pieces. Add to the cornflour mixture. Whisk the cream with a little sugar, and add. Dissolve the gelatine in some of the pear syrup, about four tablespoons, and strain into the mixture. Pour into small moulds and allow to set. When cold turn out and serve with cream and glace cherries for decoration. ONE-EGG SPONGE Beat 1/4 cup butter, 1 cup sugar, and 1 egg together for 15 minutes; add a few drops of any flavouring liked. To li cups flour add 2 level teaspoon carbonate of soda, and 1/4 teaspon carbonate of soda, and 1/4 teaspoon salt. Add to butter, sugar and egg mixture alterately with I cup milk. Lastly, stir in 1/4 cup boiling water. Put mixture into two well-greased sandwich tins, or one long tin, and bake in a hot oven, for about 20 minutes. Put sandwich together with a thin layer of icing and ice top as preferred. A few crushed nuts are an improvement. RUSSIAN TOFFEE One lb of brown sugar, 4ozs. fresh butter, 2 tablespoons of syrup, 1 tin of cheap Swiss milk. Bring sugar, butter and syrup to the boil, then by degrees add the tin of Swiss milk, and boil for twenty minutes. Be very careful when adding condensed milk to see that you are using a fairly large pan, otherwise, owing to the 'milk rising very quickly, it is likely to go overboard when a small pan is used. LITTLE KI OWN ENGLISH D SHES. Blair Lodge E voury: Boil 5 ozs of macaroni, drain nd place in a greased baking dish. Boil several eggs hard, and cruml -. Heat some butter in a pan and 1 fitly cook a little minced onion, t I the eggs, white breadcrumbs, cl >ped parsley and some boiled f tatoes, dried and crushed. Pour i some - good stock and stir well ( must not be too solid). Pour ov _• the macaroni. On top put crumbs and half a tomato for each person, topped with a little curl of bacon. B: ke in oven until the bacon and tomato are done. Sour milk souffle: Take 1 oz but-

ter, 2 rounded tablespoons of Selfraising flour heaped up, J breakfastcup of sweet milk, and cook until smooth, then add 11 cups of sour milk gradually. Cool a little and stir in 2 egg yolks until creamy, 1 oz sugar, a little vanilla, and last the whipped egg whites. Steam about 40 minutes, or bake J hour. Beef vinaigrette: Put a layer of sliced cold boiled potatoes in the bottom of a deep platter, and on top minced onion and plenty of mint sauce. On this place thinkly sliced cold roast beef (boiled beef could be used as well), more mint sauce and onion, and last another layer of potatoes; season and cover top with mint, onion and last of all crumbed hard boiled egg. Surround with lettuce and let stand a couple of hours before serving. Cababge bourgeois: Clean and boil a small green cabbage. When done, put in cold water for a few minutes, then squeeze dry. Cut in half and lay two rashers of bacon between the halves, close up and tie three rashers of bacon around the outside. Put in a saucepan with some milk, stock, two bay leaves, four cloves, thyme and two part-boiled onions and some carrots. Quarter the onions and cut carrots in half. Let stew until tender. Lift all to a hot dish and pour over some brown sauce or gravy. Serve with mashed potatoes. Cambridge breakfast rolls: Sift 1 lb flour, 2 teaspoons sugar, 1 saltspoon salt, 2 teaspoons baking powder and 11 teaspoons cream of tartar carefully into a basin, taking care they are well mixed. Rub in 1 oz butter with the tips of the fingers and with a scant half pint milk mix to a dough. Knead, put on a floured board, roll out and shape into small rolls. Place on a baking sheet and nut into a quick oven and bake for 10 minutes. While hot serve with butter.