COOKING RECIPES.

Taranaki Daily News, 29 April 1931, Page 11

COOKING RECIPES.

Apple Ginger.—Bruise 4oz. of whole ginger and put it into a pan with 31b. of loaf sugar, 1J pints of water, and the juice of 3 lemons. When the sugar has nielted bring to the boil and. add 3ilb. of peeled, cored, and quartered apples.' Simmer until fruit is clear. Remove the ginger, put the apples into jars, and pour the syrup over. Cover , like jam. I •-*« • • i

Alarlborough Pie.—lngredients: Half cup grated apple, half cup sugar, three tablespoons butter, one egg, one lemon, half cup of rich milk, pastry. Alethod: Grate apple. Cream sugar and butter, and add well-beaten egg. Add juice and rind of lemon, apple, and milk. Put in a pastry lined pie plate and arrange pggtry strips on top. Bake for 35 minutes in a moderately hot oven.

Brandy Snaps.—Jib. fine flour, 31b. moist sugar, 2oz. butter, 4lb. golden syrup. Rub flour with butter till smooth, add sugar, make hollow in centre of mixture, pour in syrup, mix well together, roll out on floured slab to thickness of shilling piece, cut into rounds with a plain cutter arranged on slightly greased baking tins, and bake in moderate oven for about ten minutes. Remove from this with knife, brush over lightly with golden syrup.

Summer Fairies. —Put | pint sherry in a bowl with the juice of a lemon and } pint of fresh cream. Whip until it ■froths and ' thickens. Then whip the whites of two eggs very stiffly, add three level tablespoons of castor sugar, and whip stiffly. Then fold into the cream and wine, until the mixture is well incorporated. Give the whole a final whisk together for a second, not longer. Fill the glasses with a tablespoon. Leave until the next day, when the bottom will be a light, clear, golden colour, and the top a delicate mousselike junket, nice and firm, which can •be eaten alone, or w'ith stewed cherries or any other fruit. Keep in a cool place. No freezing required.

: Coffee Ices.—Take i pint of very strong, clear, coffee, i pint boiling milk, and J pint of cream, 2oz. sugar. Sweeten 'the coffee with the sugar, , add the milk, allow to cool, and partially freeze it. Whip the cream slightly, and stir in. Then continue • the ' freezing. The addition of one or two small pieces, of plain chocolate is a delightful surprise, and an added delicacy.' 'Serve in sherbert glasses with water biscuits.