RECOMMENDED RECIPES.

Taranaki Daily News, 18 February 1933, Page 4 (Supplement)

RECOMMENDED RECIPES.

LEMON .MOUSSE. "■ —— Three eggs, two tablcspoonsful sugar, half-ounce gelatine, two lemons, cream. Break the egg-yolks into one basin, and the whites into' another. Add the grated rind of half a lemon and two tablespoonsful of sugar to the yolks, beat until light and creamy, then add the strained juice of two lemons. Dissolve the gelatine in warm water, and carefully stir it into the mixture. Continue beating until the mixture begins to: set Whip the egg-whites to a stiff froth, and stir this in also. Pour the whole, into a moistened mould, and leave in a very cold place to set. Turn out when required, and decorate with whipped cream before serving. Measure When Cooking. i How many women measure quantities so as each time to get the best results? asks a writer in an exchange. Porridge, for instance, to be right, should always be the same thickness, oatmeal and water, rice, sago, everything, should be measured. For a variety of cakes or puddings (also sauces) you may. choose the creamed, or rubbed in method, but always the same quantities given for either; all that is necessary is to vary the kinds of fruits, or flavourings, by this method; there will never be failures, and if puddings are mixed with hot, almost boiling, liquid, they will be lighter, and will take at least half an hour less boiling, and so save gas, as it requires much gas to produce the amount of heat already put into the pudding, by using hot mixing liquid, instead of cold, also an aluminium boiling basin will get best results.