COOKERY NOTES

Te Awamutu Courier, Volume 53, Issue 3795, 14 August 1936, Page 3

COOKERY NOTES

TOAD IN THE HOLE. Half-pint milk, 1 egg, salt, 4oz. flour, 11b mincemeat. Make a batter. Sift flour and salt, make a hole in the centre, break in the egg, and beat the flour in gradually, adding milk as required. Beat until bubbles rise. Allow to stand one hour. Divide the meat into small pieces. Roll into, balls, cover with flour, and place in a greased baking dish. Pour the batter over, and bake in a moderate oven for about one hour. Cut into squares, and serve in a hot dish. HAM AND BEEF ROLL. Particularly suitable for cold suppers is ham and beef roll, made in the following way:— The main ingredients are 6 oz. of uncooked ham and li lb of beef steak. Mince these and mix with 3 oz of breadcrumbs, 2 oz of chopped suet, a little chopped parsley, not quite i pint of stock, half a nutmeg grated, 1 teaspoonful of pepper and salt,'and a raw egg to bind. Meanwhile, boil an egg hard. Then put the whole mixture on a wet board, cut up the hard-boiled egg in two or three pieces, and place here and there on the mixture. Roll over into a long shape and place in a buttered cloth. Roll over and over in a double cloth, tie each end, and put in boiling wat&r. Boil hard for five minutes, then slowly for 21 hours. Take out of the cloth, roll firmly in a clean, dry cloth, leave until cold, then either dip the roll in breadraspings, or, if preferred glaze it. DUPTON PUDDING. Take four ounces breadcrumbs, one gill qpricot syrup, two eggs, one gill milk, one ounce almonds, one ounce castor sugar, tinned apricots. Butter a piedish well. Break the eggs into a basin and beat. Add the sugar, milk and the apricot syrup. Put a layer of breadcrumbs in the bottom of the pie-dish, then a good layer of apricots cut in thin slices, then. more breadcrumbs, then fruit and lastly a layer of breadcrumbs on top. Pour the prepared mixture over this and allow it to stand for half an hour before baking. Blanch the almonds and cut them into shreds. Sprinkle them over the top of the pudding. Bake in a moderate oven till it is firm and brown. Serve at once with whipped cream.

SUSSEX SQUARES. Make some crust pastry and divide it into two. Roll it out thinly and line a flat baking tin with one piece. Then prepare the following mixture: —Cream together one ounce of butter and two ounces of sugar. Beat in one and a half ounces of flour with one egg and then add the grated rind of half a lemon, a pinch of cinnamon, three ounces of currants, and one ounce of shredded peel. Moisten the mixture with a little ginger-wine and turn it into the lined baking tin. Cover with the other piece of pastry and bake in a quick oven till brown. When cool, cut into squares with a sharp knife. FRENCH TEA CAKE Three cups of flour, U cups sugar, i teaspoon c. soda, mixed with 1 cup bf milk, 11 teaspoons cream of tartar mixed with flour, 1 cup of butter and three or four eggs. Cream butter and sugar, add eggs, then flour and milk alternately. Put into a flat baking dish, pour melted butter over, and sprinkle well with milk, sugar and powdered cinnamon mixed together. Bake in moderate oven for threequarters of an hour. FOAM BISCUITS. This quantity makes about five slides and though very economical, these biscuits are very nice:— Use 3 cups flour, 1 cup dripping or butter, or a mixture of both, 1 cup sugar, i cup milk, 1 level teaspoon of baking soda. Method: Place milk and sugar in a saucepan on fire to boil. When boiling, add the soda and stir well. Set this foam to cool. Rub dripping (or butter) well into the flour till it is like breadcrumbs, and then mix it to a stiff paste with the foam mixture. Roll out thin, cut with cutter and bake in a quick oven till light brawn. A cup- of des cated coconut added to this picture a a great improvement. CREAM OR USTARD PUFFS. Ingredients: ' to ounces butter, i pint water, pin of salt, eggs, 4oz flour, sweetene flavoured whipped ci earn, or custa ' puffs. Method: Heat lutter and water to boiling point ii saucepan. Remove from heat; adc sifted flour (all at cnee), and beat vitji a wooden spoon till smooth. Ret j-n to heat, and stir while cooking, till mixture forms a smooth ball, leaving saucepan sides

cleanly. Turn mixture into large basin to cool. Add beaten eggs gradually, mix till smooth; and put smooth portions from a teaspoon on to greased baking trays. Bake in a hot oven, gradually decreasing the heat after 10 minutes, till puffs are pale brown, and cooked in the centre (30 to 45 minutes, according to size). Do not open oven door for at least 10 minutes after putting into oven. Lift the cooked puffs on to cake cooler. If not required the same day store the pastry shells in an air-tight tin, and fill as required, just before serving. The shells may be re-heated and crisped in a hot oven, and cooled again before filling, if necessary.