COOKING RECIPES

Taranaki Daily News, 20 July 1929, Page 18

COOKING RECIPES

FOR THE HOME COOEL FROTH APPLES, DELICIOUS SWEET. Take six good-sized apples, thre® ounces of lump sugar, two egg whites, lemon rind, raspberry jam, an ounce of castor sugar and a gill of water. Alake a syrup of the lump sugar and the water m a stewpan over gentle heat. Core and peel the apples, put them in the syrup with lemon rind to flavour and let them stew very slowly, keeping them whole. This should not be difficult if the apples are watched well and turned about very gently with a thinpronged fork and spoon. Take out when soft, place on greased tin, fill centres with raspberry jam, and cover with meringue. To make the latter, add a pinch of salt to the two egg-whites, beat till very still, and add the castor sugar ■lightly. Serve the “froth apples” in a glass dish with the syrup coloured with a little cochineal.

SOME WHOLESOME SWEETS.

RUSSIAN TOFFEE.

Take the contents of a small tin of condensed milk; add two teacupsful of sugar, three ounces of butter, and two tablespoonsful of golden syrup. When these ingredients are well mixed, turn into a pan and allow them co come slowly to boiling point; continue to boil very gently for thirteen minutes, stirring all the time. At the last moment, add a very little vanilla essence, mix it in, and turn the toffee on to a shallow greased tin. Cut into squares when cool but not quite set.

SAVOURY DISH FOR BREAKFAST.

Cold cooked hake, cod, halibut, or any fish that will cut up into neat slices may be used for this dish. Steep the slices overnight in a mixture of lemon juice, olive oil, pepper and salt» Alake a batter, using ingredients in the proportion of. half of milk to three tablespoonsful of flour and one egg. Dip the steeped fish slices in this batter, and fry them in boiling fat to .. rich brown colour. Serve garnished with parsley and toast fingers. - /

VARIETY IN DUMPLINGS.

Apple dumplings, like many of the other fruit dumplings, are made usually , of what, is known as a rich biscuit ' dough, being .made rich with either sugar or shortening, and they may be baked, boiled .or steamed with equal success. Sometimes one may wish an even richer dumpling, and then, a flaky pie pastry is used. Such dumplings are always baked, never steamed. The biscuit-dough dumpling made by the following recipe may be mor>' satisfactorily steamed or baked. a s -one prefers: —Sift 2 cupsful of flour, 4 teaspoonsful of baking powder and f-tea-spoonful of salt together twice. Cut in 2 tablespoonsfuls of butter, then add f cupful of milk gradually, and turn the dough out on a floured board. Roll it out i inch thick, and cu tri squares of size suitable to n a'dessert dumpling a ta’w hjii ... sugar and an extra tablespouniul of butter may be added for every cup of flour.. There is still another foundation dough that is best for boiled dumplings. Beat 1 egg light with i cupful of water; stir this quickly into 2 cupsful of flour sifted with 4 teaspoonsful of baking ■powder and i teaspoonful of salt, forming an elastic but moist mixture. Cut with a tablespoon dipped into the boil- ■ ing stock or fruit juice each time a dumpling is dropped, which keeps the spoon from sticking. As soon as all are dropped cover tightly, and cook eight or ten minutes.

Roast pork apple dumplings are another type of apple dumplings that are particularly good with roast pork, roast duck, or goose. They are the steamed dumpling dough made soft enough to drop from the end of a spoon, and then a cupful of finely chopped apple added with just a dash of cinnamon. Drop into the sizzling gravy in'the roasting pan ten minutes before dinnertime, then serve as a garnish about the 1 meat. Onion dumplings make a very good accompaniment to roast pork or veal. Use the foundation-dough recipe for steamed dumplings, and parboil a sufficient' number of medium-sized onions, choosing white, mild-flavoured ones. Core the onions and quarter half-way down, and drop in bits of butter with salt, pepper, and paprika to taste. Fold the dough about them, and bake or steam fifteen minutes.