COOKERY CORNER

Taranaki Daily News, 19 January 1935, Page 17 (Supplement)

COOKERY CORNER

pWON MERINGUE FIE. (By “Cookie.”) This is a favourite pudding at the Hut these het-days, and is not difficult to make. You need 2 tablespoons cornflour, 1 breakfastcup boiling water, | breakfastcup sugar, 1 tablespoon butter, 2 eggs, the rind and juice of one lemon. Mix cornflour with a little cdld water. Add boiling water, then sugar, grak>d lemdn rind, and butter. Bring to toil, stirring all the time, then boil 3 minutes. Add lemon juice and lightly beaten ...egg ydlkjS. Line a pie plate with pastry and bake in a quick oven, then fill the pastry shell with the lemon mixture. Beat egg whites stiff, adding 2 tablespoons sugar. Pile roughly on top of the pie and bake in a slow oven until the meringue sets. Serve either hot or cold. COFFEE CREAMS. These ar® very nice little puddings. To make them, put two tablespoonsful of coffee into a saucepan wjth two breakfastcupsful of cold milk. Bring to the boil, stir, draw away from the heat, allow the grounds to settle, and then Strain the milk from the coffee. Beat three eggs, and add to them a pinch of salt and half a breakfastcupfu! of castor sugar- By now the milk will have qOOled; so add it slowly to the eggs, stirring all the time. Have ready mme small, earthenware moulds—one for sach person—fill them with the mixture, tnd bake in a moderate oven till the tream is set and slightly coloured on the wp.