COOKING RECIPES

Taranaki Daily News, 28 August 1930, Page 17

COOKING RECIPES

■ Oatmeal scones.—-Two teacups of oat- ■ meal or wholemeal, j teaspoonful salt, few currants and sugar, if liked, 1 teaspoon baking powder, 2 teaspoons butter, milk to mix to soft dough. Roll out, cut into triangles or rounds, put on a hot tin, and bake in a hot oven.

Rock bunds. —Crumble into jib of flour 3oz of butter. Add Jib of sugar, jib of cleaned currants, loz chopped candied peel, a teaspoonful- of baking powder, a grate of lemon rind. Beat an egg, add a very little milk to it, and make into a stiff dough. I,’nt in little rough heaps on to a greased tin. Bake in a hot oven for about a quarter of an hour.

“Hot milk delight cake.” —Heat half a cupfubof milk to scalding point, add one 'teaspoonfill of butter, and al l low the mixture to stand. Beat two eggs, then beat in a cupful of sugar. Add gradually a cupful of cake flour (sifted) and-a teaspoonful of-baking powder, and a pinch of salt. Then .combine tlio in ilk mixture with the second mixture,-and one teaspoon fuli. of vanilla, and beat’all together again.’ Pour into an eight-inch layer pan, greased and floured, and bake in a slow oven. The result is something like a sponge cake —only much more attractive.

Potato scones.—These are • excellent for ten on a cool night and serve a good purpose in using up the cold mashed potato left over from dinner:-i-jlb mashed potatoes, jib flour, j teaspoonful baking powder, 1 ..tablespoon dripping, pinch of salt, milk. Sift flour and baking ponder, mix into flour, and make- a stiff paste- with, milk. Roll out about jin thick. - Fry first cake in a .little dripping, the' others will do without. Butter and-serve :piled up on a plate. They must be served hot. J . '. «. 0 >» •

Ego- patties. —Two hard-boiled eggs (chopped), loz grated cheese, 1 tomato, rounds-of bread, popper, salt to taste, erro- and bread crumbs. Stamp out six br°eight' rounds of bread, dip quickly into milk and drain (on no account let it soak), brush over with egg, toss ill ernmbs, or fine vermicelli, fry a golden brown. Mix other ingredients together, pile on the bread; garnish as deired. O O'O f>

Curried rabbit.--Required: One rabbit, two onions, one teaspoonful of flour, three ounces of good dripping, one tablespoonful of curry powder, half a pint of stock or water, one lemon, salt and pepper, a small piece of apple. Mc;t the dripping in a. frying-pan. Peel and chop the onions and fry them a pale brown, then lift them on to a plate. Wash and dry the rabbit, cut it into convenient-sized pieces. Put these in the dripping, and fry them from eight to ten minutes. Next sprinkle in the flour and curry powder, and cook these over the fire for ten minutes. Now add tho stock, onions, and chopped apple; put the lid on the pan, and let the contents simmer gently from one hour and a half to two hours. Stir in the lemon juice, add seasoning, if necessary. Arrange the pieces of rabbit on a hot dish, pour the sauce over, and arrange a border of boiled rice round.

Cheese potatoes. —Required: Three, largo potatoes, Jib of cheese, seasoning, loz of butter. Scrub the potatoes, but do not peel them. Bako gently in the oven till tender. Split them in halves lengthwise, and scoop out the potato. Melt the butter in a saucepan, add the potato and three parts of the finelygrated cheese, and stir till the latter is melted. Add seasoning to taste. Replace the moisture into five of the half skins, heaping it up well. Sprinkle the remainder of the cheese on the top, and place under the - hot grill until brown. * •

Bread* cutlets. —Take some rathw thick slices of broad, remove the crusts, and cut them into cutlet shapes. Dip them in milk, then into beaten egg, and» finely sprinkle them with salt and pepper. Put a tablespoonful of fat into the frying pan; when this is very hot,, put in the bread cutlets, fry brown eaeh side, and serve at once.

Bananas in soup. —Bananas are especially good in soup; they must be peeled and sliced and added to the soup just, before lifting it; -allow them just a few minutes, to cook before serving. For this purpose the slightly green bananas are the best, although any banana is good, and may be used without fear of failure.

Crumpets.—One lb of flour, 1 egg, Joz compressed yeast, lukewarm milk and water in equal parts, j teaspoon castor sugar,- a good pinch of salt. Cream the yeast with the sugar, sift the flour rtiid. salt together, make a: well in the -middle of the flour and put in: the yeast, milk, and water,' and the egg well beaten. Mix ~ smoothly, beating the mixture well, : and using enough milk and water to make,it of the consistency of batter. Cover the bowl and set it in a warm place to rise for two hours. Bake the crumpets on a girdle or thick bottomed frying pan, letting them set well on one side before turning them, so that the bubbles will come well thro,ugh.

Apple costumes. —Required: Tho suet crust, about three apples (according to size), three cloves, sugar. Divide the crust iiito ■ threen-a ; piece for ea,eh apple. Roll out eaeh piece till large enough to cover the : apple. With a sharp-pointed knife remove the cores from the apples without .breaking them, then peel them. Place an apple on each round of pastry, fill in the centre of each with sugar and one clove. Wet the edges of the pastry, draw them neatly together over each apple, pressing them well together. Have ready a-°small pudding cloth for each, tie them securely on; put the dumplings in a pan of fast-boiling'- salted water, and boh them for about,dhree-quartere of an hour. Beat together two btindes of butter and four ounces of golde;i' syrup. Add one teaspoonful each of ginger and cinnamon. Gradually work' in 'six ounces of flour, and an egg beaten’up with a tablespoonful of milk. This makes a very moist mixture, whicli should he baked in two sandwich tiiis in a moderate oven. When cold make a butter icing filling by beating' together two- ounces each of butter and icing sugar.