COOKING HINTS

Taranaki Daily News, 21 February 1931, Page 19 (Supplement)

COOKING HINTS

Apple Folly: Take 1 raspberry jelly, 6 apples, 3 egg whites. Make jelly iri the usual way and pour into a mould. Feel, core, and slice the apples and stew them till quite tender, adding sugar to sweeten. When soft, press through a sieve. Beat the whites of eggs till quite stiff, and mix lightly with apples. Turn out the mould and pile the apple mixture in the centre. « « « s

Stuffed Apples with Jam: Peel large cdoking apples, scoop out the cores, put them in a casserole. For three apples, put one tablespoonful of sugar in a stewpan with a teacupful of water, rind boil for five minutes. Add the juice of half a lemon, pour this over the apples, cover, and bake in a moderate oven till quite tender. Then in the centre of each apple place a few blanched almonds, finely chopped, and fill with apricot jam. # * # #

Egyptian Apples: Peel and core 11b. cooking apples. Place dates (well washed and storied) in the centre of each. Put the apples in a pot with a few extra dates. Pour over them about a pint of flavoured syrup, and simmer gently until the apples are soft. Take the Apples out, thicken the syrup with a little arrowroot, cook, pour over the applfes. « * # *

Chocolate Roughs: Make a chocolate dip by breaking 41b. of chocolate. Add to it 2oz. of cocoa, butter, and Jib. iciiig sugar and mix well. Put into a basin, stand in a saucepan of boiling water, and stir well, being careful it does not boil. To. make the roughs, use the warm choe-dip, adding enough desiccated coconut to make it quite stiff. Take a fork and lift the rough pieces oh waxed paper. # # * *

VAnilla Crbams; Take the White of an egg (not beaten), and add to it about half its own quantity of cold water. Stir well to niix the two together, and add a little vanilla flavouring. Then put in enough icing sugar to make it easy to shape into little round balls. Then put a piece of dried walnut at the top and bottom of each, and leave for twenty-four hour-8 to dry. You can vary the taste of these creaihs by adding different flavourings.

Cinnamon Cak6: Cream jib. butter with 1 cup of siigar, adfl. little vaiiilla, add 2 eggs. Then take lj cups of flour, and i cup of milk. First add 1 cup of the flour sifted. With half the milk. Bake slowly. When cooked turn out with top side up. Spread a layer of sugar to the eggs, then add the coconut some sugar arid ground cinnamon on top of that. * ♦ • *

Coconut Bischits : Required: 2oz. sugar, 2 eggs, 2oz. butter, 1-3 of a 6d packet of coconut (ground), 1 teaspoonful baking powdef, fenough flour to make a thick paste. Method: Beat the eggs up well, melt the butter, add butter and sugar to he eggs, then add the coconut arid baking powder and enough flour, to make a stiff paste. Butter a baking tin. Drop ohe teaspoohful of the mixture at a tiipfe bn the buttered tin. Bake in a hot oveh for 12 minutes or until a light brown. < • ♦ •

Almond Toffee: 11b. granulated sugar, 1 gill cv f water, J teaspobnful of cream of°tariar, J terispoonful of tartaric acid, 1 toAspbonful leriion extract, 3 tableSpoonsful of vinegaL .Take the sugar, the water, tlie vinegar; and the cream of tartar; boil till crisp bn testing, then add a teaspoohful of lemon extract, in which the tartaric acid has been dissolved. Poiir on to a buttered slab, fold lit the edges, and pull with buttered fingers as soon as possible. # * * *

Treacle Toffee: I pint of brown sugar, 1 pint treacle, 1 tablespoonful vinegar, 1 tablespbonful butter, 1 toaspoonful bi-carbouate of soda. Put, the sugar, •treacle, vinegar, and the butter into a large saucepan, mix well, and boil till a few drops will harden and snap when dropped into cold water. Then stir iii the bl-carboriate of soda free from lumps. This will whiten it. Turil it into a greased tin? to cool, turn in the edges as they cool; and as soon as it can be handled pull it until firm and white, draw it into sticks arid cut into inch lengths. * * * *

Melon Pickle: Ingredients: filb. prepared melon, Jib. green ginger, 1 teaspoon salt, 1 quart vinegar, lip- migar (W’hlte); 2oS. ground mustard. 2 level tablespoons turmeric, 5 level tablespoons flour. Prepare the pie melon by paring, seeding, arid cutting into small cubes; cover with water, to which enough salt for flavouring purposes has been added, then put on to cook. When the melon is almost clear it should be drained thoroughly. Meanwhile, heat the vinegar'and sugar; when boiling, put the drained riielon into it and cook for 15 or 20 minutes. The femaiinng ingredients-—mustai'd, flour, tumericshould be blended with a little cold vinegar arid stirred into the mixture, wliich is then simmered for about ten minutes, when the pickle be bottled. corked and stored. If desired 11b. of bnioris riiay be edoked with the melon.

Veql and Lemon Sandwiches.: Remove any skin or gristle from ffi of cold lean •veal. Put ii through a mincer With Jib. 'of rather fat ham; season with salt and pepper, a leaf of very finely chopped lemon thyme, and a few grains of mace. Mix well with a tablfe-spoonfifl of cream or white sauce, butter slice? of white bread, arid spread with a layer of the hiixture. Place ori this a very thin slice of lemon without peel, pith or pips, and cover with another layer of veal arid place slices of buttered bread on ton. press well, and cut into fingers. r • * * *

Chocolate Ruffs: Half a pound of coating chocolate, quarter of a pound bf dessicated coconut. Break up the chocolate, put It ima small basin over a pan of warm water until it begins to dissolve. It must not be allowed to get really hot. Beat the chocolate well with a fork until it is a perfectly srhooth liquid, then add the coconut or, jf preferred, chopped almonds; there should be enough of them to form a stiff paste. Pile it in little rough heaps on a sheet of waxed paper, and leave until set, « * # *

American Fruit Fudge: 2 cupsful of sugar, 1 cupful of milk, 2 tablespoonsful of cocoa. 2 tablespoonsful of vuiulla extract, i cupful each of chopped walnuts and sulfiina.s, a pinch of salt. Lut the ?i|gar, cocoa, margarine,, salt, and milk into the saucepan; bring, slowly to the boil; let it boil until it forms a coft ball 'when tested in cold water. Remove from the stove, add sultanas, nuts and vanilla, and beat the mixture until thick and creamy. Put back on the stove, and heat, stirriiig constantly ■until melted; then pour into greased tins. When partly cool, clit into neat ■squares. When quite cool, place iri airtight tins. CHEESE PIE.' Here is a nice little supper which is quite’ r-c.'-y to prepare. Boil a pound ot potatoes and mash them, adding two tablespoonsful of nfilk, half an oiince ot blitter, three ounces ot grated cheese, and seasoning. Butter a pie dish, strew thickly with bred crumbs, fill up with the mixture, and bake in a hot oven for thirty minutes. Turn, oiit on a hot dish and serve at once.

AMERICAN BEAUTY AIDS. THINGS WORTH COPYING. ' The American woriian’s beauty aids are so carefully thought out that they are worth copying. Perhaps one of her most useful “tips” is the way in which she applies her vanishing cream writes a correspondent. To make a perfect basis for her powders, and to ensure that lovely peach-like bloom of her. skin, she spreads her cream very, very lightly and very thinly, never rubbing it in as we so often do. Applied in this manner, it forms the delicate film that gives a soft appearance to her skin, and powder clings delightfully. ■ She also attaches tremendous importance, to “dressings,” and whether the skin is inclined to be oily or dry, most Aincricail women agree that both pure soap and cold cream are invaluable as cleaning and dressing agents. First of all, she washes her face in warm (nevfer hot) water, and a good soap. Then, using plenty of cold cream, she pat-massages this into the skin, using an upward and outward movement. When a delightful glow is' felt, she wipes off the cold cream dressing, washes again with warm water and soap, and tlieu rinses in cold. Finally, she slaps her skin all over with a piece of ice, wrapped in a little strip of gauze that. has been dipped in her favourite astringent lotiom Many American women give their faces a dfti'ly cupping, because they find that this promotes good circulation so wonderfully. A tiny cupping glass—a little bell-shaped glass with a rubber bulb above it with wliich to expel air—is plated against the face. This has a gentle sucking action on the tissues, and- 5 brings the blood right up to the surface. THE ROYAL NURSERY. A DAILY TIMETABLE. Tlie arrival of the Princess Margaret necessitated tile making of -several new regulations in. the conduct of the nurseries lit 14-5, Piccadilly, which came into effect when the Duke arid Duchess of York settled there recently for the winter season, writes an English correspondent. Hitherto there have been no regularly planned schemes. The two nurses who looked after the Princess Elizabeth had not a difficult task, and the work Went along smoothly without being definitely planned. The advent of two extra nurses to look after the Princess Margaret, and the addition of an extra night and day nursery, meant, however, the arranging of a definite plan for tlie working of the royal nurseries. A linie-table was drawn up by tlie head nurse, witli tlie approval of the Duchess of York, and hangs in her room. Rise. 7 a.m., duty 7.30 a.m., breakfast 5.30 a.m., duty 9.30 a.m., dinner 1 pan., duty 2 p.m., tea 4.30 p.m„ duty 5 p.m., supper S p.m., duty 9.10 p.m. (Tlie word “duty” signifies that the nurse will be on duty at the hours specified, though her actual duties will vary according to circumstances.) The work of the head nurse is mainly to supervise—she has to see that the assistant nurses carry out their duties properly and punctually. # * # «

West Indian Cake: Take Alb. butter, -Jib. plain flour, J of a grated nutmeg, 41b. currants, jib. sultanas, Goz. mixed peel, 10oz. sugar, 4 pint milk, 2 eggs, 1 teaspoon carb. soda. Mix all well together and bake in a moderafr oven for two hours.