COOKING HINTS

Taranaki Daily News, 14 February 1931, Page 19 (Supplement)

COOKING HINTS

Gooseberry and Raspberry Jam: Four cupsful gooseberries, one cupful raspberries, one cupful sugar. ■ Wash and prepare the berries, add the sugar and •cook, stirring frequently until the jam is thick—about half an hour. Turn into jelly glasses. This makes two good jars of jam. If you dislike seeds the berries may be put through a sieve after they have softened thoroughly.

Apricot Sponge: 4oz. dried apricots, | pint of water, 2dz. sugar, sponge cake, 1 white of egg, loz. castor sugar. Wash and soak the apricots all night in the measured water. Add the 2oz. of sugar and stew till tender. Spread the apricots between layers of sponge, keeping one or two for decorating. Pour the syrup over, and put into an oven to heat through. Whip up the white of egg stiffly, decorate with slices of apr?cot, and return to oven to brown. * # «

Shortbread: Take lib. butter, lib. ■lard, fib. granulated sugar, 21b. of flour —sufficient so that the mixture can be Tolled, or pressed out with the hands. These ingredients are well mixed, and then baked.

Almond Cheese Cakes: Mix together very lightly Jib. powdered sugar and the whites of four eggs. Beat up Jib. of ground almonds with tlie eggs and sugar. Add a little oil of almonds, and bake in pastry. * ’ * ft *

Boiled Salad Dressing: Three-quar-ters of a cup of inilk, one-quarter of a cup vinegar, half teaspoon salt, cayenne, One teaspoon mustard, two tablespoons sugar, one and a half tablespoons flour, one egg or two yolks, two tablespoons butter (all measures level). Mix dry ingredients, add beaten egg and milk, lastly vinegar and melted butter. Cook over water until thickens.

Fruit Punch: One cup of sugar, one cup of hot tea infusion, three-quarters Of a cup of orange juice, one third of a cup of lemon juice/ one pint of ginger ale, one pint of Apollinarjs, and a few slices of orange. Pour the tea over the sugar, and as soon as the sugar is dissolved, add the fruit juices. Strain into a punch-bowl over a large piece of ice, and, just -before serving, add ginger ale, and slices of orange.

Claret Cup: One quart of claret wine, ohe half-cup of curacoa, one quart of Apollinaria, one-third cup of orange juice, two tablespocfiis of brandy, sugar, mint leaves, cucutriber rind, and twelve strawberries. Mix ingredients except Apollinaria, using enough sugar to sweeten to taste. Stand on icb to chill, and add chilled Apollimiris just before serving. # * *

Rhubarb aiid Lemon Drink: Take six Sticks of rhubarb, wash them and cut them up. Add a pint of water, and to sweeten, and the rind of a lemon. Boil for fifteen minutes, then strain and add the juice of a lemon and as much water as is necessary. * » * •

Slippery Pudding: 1 pint milk, J rennet tablet, or essence, loz. sugar, oranges or other fruit. ’Warm the milk carefully to blood heat, add sugar and dissolved tablet to make, a junket. Stir gently. Have ready a glass dish with a Clean jam jar inverted in the centre. Pour the milk gently around, and allow to set. Just before serving remove .the jar and fill the centre with propped fruit. If .preferred, put the fruit at the bottom of individual glasses and pour the junket over. Stand without shaking until set. Variety can be made by adding a little boiled chocolate or cocoa to the milk before stirring in the rennet.

Oat Fingers: Beat 4oz. margarine and 3oz. brown sugar to a cream. Add Goz. rolled oats gradually until all thoroughly mixed. Turn into greased tin (jam sponge tin will db very well), and place in a medium oven. Leave until goldenbrown. When cold, cut into fingers and serve. These make a very nourishing and easily prepared dainty for tea.

Coffee Cream: Ingredients: J pint of cream, * pint of milk, coffee essence, 2i oz. castor Sugar, foz. gelatine, the yolks of 2 e w gs. Method: Beat the yolks of eggs? add them to the milk when nearly boiling, stir until they thicken, then put in the sugar find cool slightly. Now dissolve the gelatine in 1 tablespoonful of water, and add it to the custard. Whip the cream stiffly, stir it into the custard when nearly cold, add the coffee essence, and pour into the prepared mould. Let the mould remain in a cold place until firm. # * * *

Crystallised Mint Leaver Wipe fresh mint leaves, remove the btems, and brush each leaf with white of egg, beaten until stiff. Dip in one-third cup o-ranulated sugar flavoured with ine drops of oil of'.spearmint. Place closely together on a cake rack covered with paraffin paper, and let stand in a slow oven until dry. If the leaves are not thoroughly coated' the process may oe , # ? # #

Pink Creams: Take half a pint of water, Ujlb. of castor sugar, and a quarter. of a tea-spoonful of tartar. Mix and boil all together without stirring until, after dipping your finger and thumb into cold water, you can roll a tmy bit off the spoon into a ball, lake oft the fire aiid beat till quite creamy, rubbing it against the side of the pan. FIaVOUI wit’li R little vanilla and colour a pale pink. Pout into a tin and cut into rounds. -

Indian Sandwiches: Pound together 2oz. cold meat and loz. cold bacon, ham, or tongue. Moisten in a stewpan witfi a little stock, add a dessertspoonful o curry powder, and another of _ entry paste. Let it simmer for ten minutes, and mix into a smooth paste. Make into sandwiches with fried bread. # *

Mock Crab Sandwiches: Minced crisp radishes form the basis of these sandwiches. They should be washed and peeled, and cut very finely, lake tour tablespoonsful of grated cheese, one tablespoonful of creamed butter, spread thin slices of bread with the butter and cheese, and add the radishes in a thick layer between them. « » » *

Gateau of Cherries: Ingredients: 1 pound of cherries, gills of water, iof In ounce of leaf gelatine, the juice o half a' lemon, quarter of a pound or ftumir, a few drops of carmine, one gu of°double cream, sugar, and flavouring to taste. Method: Wash and pick the cherries; then cut them in two and remove the stones. Put them into a lined saucepan with the sugar, lemon juice, and water, and stew them gently unti quite tender. Then strain the juice from the cherries and measure it. not three gills, make up the quantity with water. Return the juice to the saucepan, and add to it the gelatine cut in small pieces, and a little cai mine. Stir over the fire until the gelatine is quite dissolved. Put the cherries into a border mould that has been rinsed out with cold water, and strain the liquid over them. Set aside until firm, then turn out and pile whipped and flavoured cream in the centre, ine stones of the cherries may be broken and the kernels blanched and added t the mixture. The gateau may be iurther decorated by putting some freth cherries and leaves of angelica round the creain.

Cheesp Souffle: Put loz,' of butter into a saucepan, and ai> soon as it has melted, (stir in half an ounce of sifted flour. Then add by degrees a quarter of a pint of warm milk, and stir until the mixture thickens; season with salt, pepper, and a little cayenne, ,and le move the pan from the lire. When the mixture has cooled a little, _ add the volks of two eggs, one at a time, then stir in 3oz. of grated cheese) and, very lightlv. mix in the whites of 3 eggs, whisked into a stiff froth. Pour at once into a buttered souffle mould, ainl bake in a quick oven for from twenty to thirtv minutes. Serve piping hot as soon as possible after taking it out oi the oven. .

Butter Cakes: Mix 2 cupfuls of sugar with Mb. melted butter. Add 7 beaten e wnr s, and blend with 31b. of floui and pint of milk. Thoroughly' beat the 'whole, spread thinly on buttered pans or baking dishes, and let it rise. W hen sufficiently risen, brush the surface with melted butter and sprinkle freely with sugar, grated ciunamon, aiid chopped almonds. Then bake until done. Serve hot for luncheon or tea. # * * *

Raspberry Toffee: Jib. butter, Jib. Demerara sugar, 2 tablespoonsful golden syrup, 1 large teaspoonful raspberry essence (Carmine), 1 large tin sweetened condensed milk. Line a small Yorkshire pudding tin or a deep tin-lid with oiled urease-proof paper. Oil the butter gently- then add the condensed milk, golden syrup, and sugar. Mix well. Stir the fixture over slow heat in a thick saucepan, aluminium preferred, until all the ingredients are melted, and bring to in the same manner. Stir steadily for ten or fifteen minutes or until a little of the mixture, dropped in a basin of cold water, sets at once. -When set, turn out and cut in. squares. These may each be wrapped in waxed ■tissue paper. Store in an airtight tin.

A Quick Trifle: Use Swiss roll filled with greengage jam for this. Place a nice proportion in each fruit saucer, and if oranges are not handy, pour over a dessertspoonful Of lemon cordial, and leave to soak. Later, cover with custard made with custard powder, and scatter with green deesicatcd coconut. Cut some cherries in quarters and dot here and there. * # * •*

' Cockles: 2 eggs, 4oz. flour, 4oz. cornflour, 4oz. sugar, -loz. butter. Beat sugar and butter to a cream, then add eggs one at a time, a few drops of essence of lemon and, lastly, flour Put small portions on floured eide and bake 7 to 10 minutes. Stick together with jdm and ice. * « * * .

Walnut Cream Sandwiches: Chop one cup of walnuts fairly finely and mix them with one cup of whipped cream, sharpened with lemon juice to taste, and flavoured with a good sprinkling o ■paprika. Use this as a filling for thinly Lt diamonds, and triangle* of brown -unsweetened bread, sprinkled very thinly with the finest minced olives.