RECIPES.

Timaru Herald, Volume XCVIII, Issue 18084, 14 June 1924, Page 4

RECIPES.

QUINCE DUMPLINGS. First make a crust as follows: Measure and sift together (or 1 uso^solf-i^ismg 1 flour), £X 01 two fflcspomrful^ot E b "S“^| c ' r - if 'ioS ; 8 course oatmeal. 111011 f ,„:u c . nl( ] three-quarters of a cup of milk,. mvi use a fork for tho p r ° ce I ss '-J a -L° s Lx a floured board, and divide into * portions. Roll oia eacl 1 • “ f nlace in the centre several pieces o, Veil cooked or stewed quinces moistened with some of the syrup, and -Ad a dust of cinnamon and a dot oi tu . of. butter. Bring, tlio edges of the pastry over the fruit, and on tou with a twist. Place m. y. ‘ ‘ baking pan and pour into the* pa. three-quarters of a cup of the -M'U which the fruit was stewed. B«,ko in a o-ood oven for half an hour, necessary, add more water or syrup during the cooking, as duinph ags should be moist when served. Io be eaten hot. POTATO CROQUETTES. Boil 21b of potatoes, and then pass them through a sieve with a wooden spoon, now put two ounces of ' , in a saucepan with a tablcspoontul of milk, and place on stove. W hen hot stir the mixture gently and sinooLhh into basin with the sieved potato. Beat up the yolks of two eggs, " ll '‘ gradually beat them into the potato puree, adding three sprigs ot powdeie l parsley, a teaspooufui ot grated lemon liiid. a good pnieli of powdered thyme, popper and salt. Turn the potato on to a dish to cool. Prepare a deep pan of clarified fat, and when boiling form the potato mixture into balls, roll m egg and dried crumbs, and drop them gently into the frying pan. Iry till pale gold in colour, taking care they do not touch one another. Lift out oil a “fish-slice.” Drain on brown paper, and pile on a white d’oyley. Serve hot, garnished with sprigs of parsley and tiny pieces of lemon. Grated lemon rind mixed with powdered parsley also makes a nice garnish.

WALNUT DELIGHTS. Take 3oz of shelled walnuts, mix with 11/ oz „of ground almonds, and pound lightly together with a spoonful or two of orange-flower water, using the end of a roiling pin if no pestlo and mortar is available. Add a dessertspoonful of rice flour and a half-pound of castor sugar, blend with two whites of eggs, slightly whisked, but not to a snow; work all together liil smooth, but not too thin. Place strips of rice water paper on a clean tin and put tho mixture on this, using two forks to form little rougli heaps. Bake in a very cool oven 20 to 00 minutes until crisp and palely' coloured. Cut the papers i close to the cakes on removing from the oven, using a pair of scissors. Di'y the cakes on a sieve and store -in a tin.