COOKING HINTS

Taranaki Daily News, 6 December 1930, Page 6 (Supplement)

COOKING HINTS

Honeycomb toffee. —Two tablespoons golden syrup, the same amount of sugar, 1 teaspoonful carbonate of soda. Boil syrup and sugar for ten minutes, lift off the fire, and stir in quickly 1 teaspoonful carbonate of soda; pour while bubbling on to a greased tray. ft # * *

Welsh rarebit—Half lb cheese, I tablespoon butter, i teaspoon dry mustard, teaspoon salt, A teaspoon Worcestershire sauce, J cup milk. Dash of cayenne. Grate or shave cheese. Melt it with butter over boiling water, adding seasoning and stirring constantly. As it begins to soften stir in the milk or i cup cream. Stir vigorously until creamy. (A beaten egg may be added with the liquid).

Cheese fritters. —Make a batter with flour, salt, milk, and a beaten egg, cut cheese into finger lengths half an inch thick, dip each in melted butter, then in the batter, and fry slowly in deep, hot fat. Serve with dry toast.

Cheese and curry powder.—Sift loz of plain flour with a good pinch of celery salt, some pepper, a teaspoonful of curry powder, and a small pinch of cayenne. Grate 2oz of cheese, mix with the flour, then beat in the stiflywhisked white of an egg. Fry in teaspoonfuls in deep boiling fat until golden brown.

iW * • Egg and chutney sandwiches.—Mash the yOlks of as many hard-boiled eggs as desired and chop the whites line. Mix chutney with yolks to niake a spreading paste and spread them on slices of buttered bread. Sprinkle the finely chopped whites on the egg yolk and chutney mixture, and place a lettuce leaf on top of all. Then cover with another slice of bread.

Leopold pudding.—Take 2oz flour, 2oz sugar, 2oz butter, 2 eggs, and 1 pint of milk. Beat eggs and sugar well, add flour, and then butter, whien should be well melted, Add milk r last, and bake half an hour in a moderate oven.

Butter sponge. —Quarter lb butter, Jib sugar, Jib. flour, half e'up milk, four eggs, handful coconut. Beat butter and' sugar to cream, add eggs one at a time; then flour and milk. Bake half hour.

Potato splits.—Half a pound cold mashed potatoes, 2oz flour, loz butter, salt, baking powder, a little- milk. Melt the butter° and beat into potato, add salt; flour, and baking powder, then a very little milk, till you have a firm dough. Roll out on a floured board till Jin thick. Prick over with a fork,! cut into squares, and bake on a tin in a quick oven. Split and well butter to serve.

Crumpets. —Take 11b of flour, one teaspoonful baking soda, one teaspoonful cream of tartar,, one teaspoonful sugar. Mix to a dough with buttermilk, and, put into a hot greased griddle with a spoon. One egg is an improvement.

Potato fritters. —Slice potatoes very thinly, dip the slices in batter, and fry a nice brown. Serve sprinkled with caster sugar. .

Braised .celery. —Celery, two or three slices streaky bacon, seasoning, a little brown sauce, half pint of rich stock, nutmeg. Trim and wash the celery and place in a well-greased.casserole or piedish. Season with salt, pepper, and nutmeg, and moisten with the stock. Cut the bacon into strips, fry lightly, and put on top of the celery. Cover the pan and cook the contents for about half an hour. When cooked drain the celery, and reduce the liquid by boiling. " Add a. little well-flavoured brown o-ravy, and serve hot with celery. ° « # * *

Creaih filling.—lngredients: Threequarters of a cup of sugar, one-third of a cup of flour, one-eightn of a teaspoonful of salt, two eggs, two cups of scald- < . milk, one tcaspoonful of vanilla, or half a teaspoonful of lemon extract. Method: Mix the dry ingredients, add the eggs slightly beaten and pour on irraduaily the scalded milk. Cook for 15 minutes in a double boiler, stirring constantly until the, mixture thickens and afterward occasionally. Cool and flavour. The cup- referred to in the recipe is a half-pint cup. 5* * if *

Sponge sandwich. —Three eggs, 1 cup sugar, 1 cup flour, J teaspoon soda, 1 teaspoon cream tartar, 1 tablespoon butter, J cup boiling water. Melt butter in boiling water, beat eggs and sugar for 15 minutes, 1 then add water and melted butter, lastly flour, soda, and cream of tartar. Beat well, put in tin, a..d cook 20 minutes.

Grape-nut bread. —Ingredients: - One cupful of grape-nuts, two cupsful of hot milk, one egg, J a cupful of sugar, one teaspoonful of salt, two and a-half tablespoonsful of baking powder, and four eupsful of flour. Mix the grapenuts with the hot milk, and leave for 20 minutes. Add the well-beaten egg, sugar, salt, baking powder, and Hour. Alix and allow to rise for 20 minutes. Divide the mixture Into two small greased tins, or put it into large bread tin, and bake in a moderate oven for one hour to one hour and a-quarter.

Savoury fritters. —Take as many cold hard-boiled eggs as required. Cut them in halves, lengthwise, and sprinkle each piece with pepper, salt, a touch of paprika, a squeeze of lemon juice, and olive oil. Leave thus for half an hour before dipping in the batter and frying. Serve very hot, garnished with salad.

Spanish fritters.—Cut a French roil into lengths as thick as your finger, removing the crust. Soak in milk mixed with sugar, a little pounded cinnamon, and grated nutmeg. When well soaked dip the bread in batter and fry in boiling fat to a rich brown colour; serve with a sauce made of hot melted butter, sugar, and nutmeg.

Devilled eggs.—Shell and halve four hard-boiled eggs. Remove the yolks and pound with loz of butter, a teaspoonful of anchovy. esssenee, salt, and cayenne. Fill up the white egg “cups” with this and serve on a bed of dressed lettuce or cress.

Stuffed eggs.—Cut ’four or five,hardboiled eggs l in halves. Chop the yolks small, and mix with 2oz' of finely chopped cooked ham, tongue, chicken, or veal, two or three slices of minced cooked carrot, and a tablespoonful of mayonnaise. Fill into the white egg “cups” and dish on a curled lettuce leaf. Garnish with parsley.

Fricasseed eggs. —Shell and halve four hard-boiled eggs. Warm them up in a pint of white sauce. Arrange the eggs on a hot dish, pour the sauce over, and garnish with rolls of friend bacon. The bacon should be cut very thin, each slice rolled • and threaded on a skewer. Cook in the oven.

Fruit fourres.—Stuffed fruits are very tasty. Stuffed prunes, dates, candied cherries, or raisins are most deA licious. Prunes must be washed, steamed for a few minutes, and seeded. Seeded raisins should be steamed lightly and dates seeded. They may then be stuffed with a marzipan mixture or fruit fondant.

London- Mannequins. One of the most interesting developments of this season’s -dress displays in London is the demand- for the services of mannequins who can display models for the bigger type of figure, states a London exchange. At last the d signers have: realised how misleadiny it is to have models intended-for matronly types demonstrated on a girlish figure. The average mannequin is usually required to be about sft 9in in height, and. the‘ hip measurements must be about -38 in, but a. demand for. the matronly type of mannequin exists a.-' well. Mother-of-Pearl Nails. So much black velvet js to be worn this season that we now have a nail make-up of white mother-of-pearl • specially invented for wearing with black velvet evening gowns. For the off-black dresses there is a deep rose mother-of-pearl nail varnish, and for green a faint rose-blush one, states the Daily Mail. Although the craze for extremely decorative nails is passing, i some women who are having their nails treated with the mother-of-pearl makeup are having a mascot painted on the half-moons! Cretonne Covers.

Cretonne should never be starched for this seems to hang in streaks on the material. After the final rinsing of. cold water, salt and vinegar, it should be immersed in a lukewarm bath of bran and water. Squeeze, then fold, placing a cotton sheet in between the folds, and pass carefully through a mangle. Iron on the wrong side, following the grain of tiie material. Pay particular attention to the pipings. Unless these arc thoroughly dried the covers will present a very home-washed appearance. . \ Linen “Evidence.”

Carefully wrapped up and sealed, a used tablecloth was among the packages that left Loudon recently by air for Paris. It was to be produced at a meeting of business men .in Paris as “evidence” of an agreement made over a luncheon table at a London restaurant, writes a correspondent. One of the members of tile luncheon party told the story of the tablecloth. “One of the party began to make notes of a scheme on the tablecloth itself,” he sail. “The notes grew so voluminous that in the end each member of the party put his signature to them. The cloth was afterwards put in the Savoy Hotel’s safe, and is being taken to Paris as a symbol of a friendly preliminary arrangement to present to other business men in Paris.” Woman at the AnviL

“Hard Work harms no one,” remarked Airs. Alary Land when she was seen striking at the anvil in her husband’s smithy at, Mabgate, Leede, recently, states an English writer Mrs. Land is the only blacksmith's striker in England, and is to bp seen hard at work most days from 7 a.m. to 6 p.m. Her husband is proud of her. “Alary is the best striker I have ever had,” 'he said. “She never misses, and I am never afraid of my fingers with her behind the hammer.” Mrs. Land, who is forty-eight, hails from Accrington,, where she was employed as a weaver. ’ > Glove's Again.

Gloves are really the fashion again for both sexes, though the Prince of Wales has not conformed to ruling taste (states an English exchange). He remains the fashionable exception. Women carry long suede gloves costing two or three guineas a pair, though they are not always -worn, but delicately carried and laid in picturesque a igles on laps. The favourite shade in gloves for both morning and night wear is a delicate‘beige. Only one girl at a recent ball dared to wear long black (doves with a white evening frock, 'feut it is not a fashion that will be followed. Cake Five Feet High.

Standing on a gold stand 22in in diameter, the coronation cake for Rae Tafari, Emperor qf Ethiopia,?was sft high, and weighed more than a hundredweight, writes a London correspondent. Before being forwarded to" Abyssinia \it was to be seen at the Diplomatic ' Service Headquarters _ in London. It was made in three tiers, and on the top, one stood a beautifully fashioned dome supported by Corinthian pillars and topped with an Ethiopian lion and other allegorical figures. On one side of the largest tier was a hand-painted portrait of the Emperor, and. on the other a greeting in hie native language. -\ Women Taxi-Drivers.

Mrs. Hilda Booth, of Worthing, was the first woman to be granted a license as a taxi-driver in England, though as early as 1916, Miss Louisa Mears Ot Korningside, Edinburgh, was plying her own car foi hire (states an exchange).. In Cardiff, New South 'Wales, Miss Elsie Grant was taxi-driving in 1&15, leaving her post as chauffeur to a doctor to fink up with a garage. The first woman taxi-driver in the Noith Island of New Zealand is said to be Miss Moua Gillis, of Palmerston North, an eiHitecn-vcar-oW girl who has followed 0 the calling of her taxi-driving father.

Air Policewomen. _ V With the progress of aviation it' found that an air police force, is necessary in many countries. . Frequently the men are required to board a ’plane in order to chase criminals, and' it is . expected that in America, when a woman is concerned, the women police will be required to take duty as well (states an exchange). . There, is .already an air policewoman in Califori~, who pilots herself and also other. members of the' force where duty calls. Policewomen and flying have come to.; stay, and the value of both to the community is being proved daily.