THE KITCHEN

Observer, Volume XLI, Issue 13, 27 November 1920, Page 26

THE KITCHEN

Cocoanut Tart. . . Any left-over bread comes in nicely for this tart. Line a deep plate or sandwich tin with a good short crust. Soak any etale bread in about 2 cupfuls of milk. Then add sugar to taste and about two*.heaped tablespoonfuls of desiccated cocoanut. Flavour with essence of almond or lemon. Pour this in the short crust, and bake. A little raspberry or apricot jam spread on the pastry before the bread mixture is added is an improvement. This tart should be very sweet to be as nice as it can be. $ « $ Delicious Steak. Take as much steak as required, cut into inch squares, and put into a deep pie-dish with an onion finely cut, some pepper and salt and a little mixed herbs to flavour, and from 2 to 4 tablespoonfuls of flour. Fill the dish with water and put in a hot oven for three hours. Stir frequently, so that it will not burn. ■The gravy is very rich. <& ® © To Candy Lemon Peel. Soak the peel in salt and water for 12 hours. Make a syrup using 1 cup of sugar and 1 cup of water. Boil the peel in this until the skin can be pierced easily with a pin. Bemove from the syrup and dry in a cool place. ®'® • ® ■ Date Sauce for Puddings. Stew date stones in j'pint of milk strain, and thicken the milk with 1 dessertspoonful of cornflour mixed to a cream with a little water. Sweeten to taste and pour it round the pudding. ' m & ®> ® Sunbeams. . "Take 2 cups of flour, 2 tablespooufuls of butter, 2. tablespoonfuls of sugar, 2 teaspoonfuls of baking powder, arid 2 eggs. Make a paste with these ingredients, roll out, and spread with apricot jam. Roll up like a roly-poly, cut into rounds. $- inch thick, dip in cocoanut or sugar and bake till brown. . - • #? ® ® Afternoon Tea Cakes. Take ilb. of flour, 6oz. of sugar, : 3oz. of butter, 2 eggs, a small teacup of milk, Lrsmall teaspoonful of cream of ;tar.tar, I teaspoonful of carbonate of soda. Cream the butter aiid sugar, add the beaten yolks of tßfe eggsv'sift the cream of tartar and flour together, and add this and the milk by degrees, then the soda dissolved in a little water, ,and the white of the eggs'"last. 5 * : <® : <® Johnny Cake. 1 cup of corn meal, 2 cups of floaijr, 1 cup of sweet milk, \ cup of sugar, 1 cup of butter, 3 eggs, and 3. teaspoonfuls baking powder. Sift the flour, corn meal, and baking powder, and mix well together, break the butter ...through it, add the sugar and eggs, which have previously been well beaten together, then >ix all with the milk. Bake an a quick overi. *?'"'" Q Q> Stewed Calf's Foot. Taka the foot, wash and blanch it. Put it into a saucean with an onion cut up, some strips of celery, 2 or .3 eprigs of parsley, 1 small sliced carrot, and 1 pint of cold water. Cook gently for three hours,- adding water if required. Then take out the bones, cut the meat up into small pieces, and keep hot. Make a'sauce of I pint of the stock, by melting foz. of butter in a saucepan, stirring in |oz. of flour, then straining in the liquotf. Cook gently until thickened and smooth, season carefully, and, if available, add 2 or 3 tablespoonfuls of cream. Add the meat to the sauce, and it is ready for serving.

Steamed Treacle Pudding. Take £lb. of flour, ilb. of dripping, 1 cup of boiling milk, 1 teaspoonful of soda dissolved in milk, 2 tablespoonfuls of treacle, and 2 tablespoonfuls of sugar. Mix all together, and steam for 2 hours. 0 ® « Orange Cakes. Take 1 cup of flour, 1 cup of cornflour, 1 cup of sugar, £ cup of butter, 2 eggs, and 2 teaspoonfuls or baking powder. Bea(t the butter and sugar to a cream, break m the eggs, and beat well. Mix the two flours and the baking powder together, and add, stirring well. It too stiff add a little milk. Then add the grated rind of an orange and 1 teaspoonful of orange puice. Mix well, and bake in patty-tms.