RECOMMENDED RECIPES

Taranaki Daily News, 23 August 1930, Page 22 (Supplement)

RECOMMENDED RECIPES

Cup muffins.-Cup muffins are made : with lib self-raising flour, 2oz lard, 1 ■ bup ffiilk, heaped teaspoon baking pow- . der, loz sugar, pinch salt. Mix .. th® >• flour, baking powder, and sugar in a bowl. . Rub in lard, and make a soft dough with the milk. 1 Roll out on a floured board until half an inch thick, and cut into rounds the size of a teacup. Bake quickly' in a hot oven, split, butter, and serve at once. 1 Oat fingers.—Beat 4oz margarine and 3oz brown sugar to a cream. Add Coz rolled oats'gradually until all thoroughly mixed. Turn into greased tin {jam sponge tin will do very well), and place in a medium oven. Leave until golden brown. When cold, cut into fingers and serve. These make a very nourishing and easily prepared dainty for tea. Cheese straws.—lngredients: Uofl grated cheese, 3oz wholemeal flour, 2oZ butter, half teaspoon baking powder, salt and cayenne pepper to taste; milk. Method: Rub the butter into the .flour and add the other ingredients. Make into a stiff paste with milk. Roll into strips about 3in long,' and bake for , , about five minutes in a hot oven. , :j. Rice croquettes. —Have ' ready ft saucepan of fast boiling water, and gently drop into it a good cupful of well-washed rice. Add fhe rice by degrees, so as not to stop the wat-0? from boiling. Boil hard for 20 mini! tee, lor until the rice is tender to the touch. Then drain well, and. stir in two beaten eggs, a teaspoonful of butter, a little chopped parsley, a little grated lemon, rind, salt and pepper to season, and a dusting of flour to bind. Leave on ft plate- to cool. Then, with well-floured hands, make the mixture into croquettes. Pass each through raw egg, and then through fine dried crumbs. Leave to set for a few minutes, and then in boiling fat. Serve with ft parsley garnish. This dish is excellent for lunch, served with rolls of grilled l bacon. Boiled meat roll—Make a strip of suet pastry, spreading with minced and seasoned meat to within one inch ox edge. Roll up and press edges together,. Dip a pudding cloth in boiling water, flour it well, put in ,the roll, and tie the two ends securely, and sew tho middle. Place in a pan of boiling. water,, boil for two hours. Remove cloth, and serve- on a hot dish. Tliis ■ roll may be baked. Orange two-story biscuits. —Sift gether two cupfuls of flour, two tea?? spoonfuls of baking powder, half tea? spoonful of salt; and a tablcepoonful of sugar. Beat an egg, add two thirds .of a cupful of milk for wetting the dough, no shortening is used. Knead lightly, and roll out thinner than as for biscuits, Cpt the rounds with the lid of a pound tin. From half of the rounds remove , the centres with a small cutter. Spread • the whole rounds with-melted butter,/-< lay one of the dough rings on each, and. fill the centre with stiff orange mar-. malade before baking. Macaroni curry.—Drop 4oz of maca* roni into boiling, lightly salted water,,, and boil for about 30 minutes or until soft. Tljen drain. Have ready a .good white sauce made with a tablespoonful of butter, a tablespoonful (level) of flour, and a large breakfastcupful of milk. When the sauce is cooked and smooth stir in sufficient curry powder (mixed with a little cold milk) to make the sauce a nice curry colour.. Cook for a minute or two, and then mix in the drained macaroni and reheat. Serve wai'nished with circles of hard-boiled cu-.r and a border of toast snippets. Put a°tiny pinch of chopped pars-cly on each slice of eg°- and allow a crimped slice of lemon for each person. For a mor# substantial dish, garnish with hard--boiled eggs cut in halves. Macaroni al .o excellent mixed with a cheese sauceand o-arnished with chopped parsley, oR it can be tossed with some wellflavoured brown gravy and used a* ft border to hash or mince. In this way it will supplement a small 'amount of meat.