COOKING HINTS

Taranaki Daily News, 13 October 1928, Page 18

COOKING HINTS

SOME SPECIAL DAINTIES Almond.,Jelly.—One pint packet vanilla jelly, 3J gills hot water, i gill marsala, loz almonds. To blanch the almonds put them into a saucepan; cover with cold water and bring to the boil; strain off the water -and remove the skins; chop the almonds into rough pieces. Dissolve the jelly in the hot water and stir until dissolved; the water should be just below boiling point. When cool add the marsala to it, and stir, well together; put into small custard glasses, and sprinkle the tops with chopped almonds; put aside to set; serve in the glasses. ,* * , * * Orange Meringue Pudding.—Four sponge cakes, two tablespoonsful of marmalade, two eggs, 4oz of sugar, half a pint of milk. Slice the cakes, spread with marmalade, and arrange in buttered pie-dish, beat yolks only of eggs, add milk, and strain over pudding; let stand half an hour and bake about 15 minutes in a moderate Oven until set. Let cool a little. Whisk egg-whites very stiffly, softly stir in sugar, and arrange in rocky heaps on the pudding. Slip back in a fairly quick oven for a few minutes, until the meringue is much risen and slightly browned. Delicious also cold.

Coupe Greenbrier.—Take one cupful of preserved figs, their stems removed,and cut up fine. Stir them into one quart of vanilla ice-cream, pack again in ice and salt, and when wanted fill glasses with the mixture, and decorate with a rosette of whipped cream. * # # # Syrup Scones. —Half a pound flour, a pinch of salt, quarter flat teaspoon bicarbonate of soda, loz butter, loz candied peel, two dessertspoons golden syrup, sour milk. Sieve the flour, salt, and soda, rub in butter; cut the peel into small pieces and add. Mix all the dry ingredients together, put the golden syrup in the centre of them, and add sufficient sour silk to make a fairly soft dough. Turn on to a slightly-floured board and roll out. Cut into triangular shapes, place on a greased tin, and bake about 15 minutes. Brush over with a glaze of two teaspoons of sugar to two tablespoons milk, then return to the oven to dry. * a « Splendid Biscuits.—One cup" butter, one egg, two teaspoons ground ginger, one teaspoon ground cinnamon, half cup sugar, one cup warmed honey, one teaspoon baking soda, half cup warmed sour milk, three large cups flour, one teaspoon cream of tartar. Beat sugar and butter well, add egg, beat again, add , warm honey, add the soda in the milk, then ginger, cinnamon, cream of tartar, and flour. Mix all well and keep in a -warm place. Drop in teaspoonfuls upon well-greased elide and bake in a moderate oven till a rich golden brown. a * ■* Brown Nut Dainties.—Take Jib butter, half cup brown sugar, one egg, half cup chopped dates, half cup chopped walnuts, one small cup plain flour, .half teaspoon bicarbonate of soda dissolved in one tablespoon boiling water. Beat butter and sugar to a cream and add eggs, then dates and nuts, next flour, and, lastly, soda dissolved in the boiling water. But a small tablespoon of the mixture into each patty pan. Bake in a moderate oven 20 to 30 minutes.