TESTED RECIPES.

Star (Christchurch), Issue 16469, 4 July 1921, Page 9

TESTED RECIPES.

We may live without music, poetry and art, We may live- without conscience, and live without heart; Wo may live without friends; we may live without books; But civilised man cannot live without ccoks. —Meredith. HOT AIILK SPONGE CAKE. Two egg* beaten five minutes, one cup sugar (beaten with eggs three minutes), ono cup flour, one large teaspoonful baking powder, one-half cup boiling milk, flavour with lemon or orange extract. This makes an easy and cheap cake, but like all other cakes its success lies in the beating of the surgar and Oggs and the foldingin of the flour. STEWED CABBAGE. Cut a fine, firm, small cabbage in quarters and cut out the “core.” Let stand in water for an hour, then drain, and shred rather coarse. Cover with boiling water and let cook, partly covered, from 1-2 to 3-4 hour. Drain and return to the tiro with a cup of cream, and stir until boiling. Season to taste with salt and pepper, and dot with bits of butter- Let simmer two or three minutes and serve. CAULIFLOAYER BAKED WITH j CRUMBS. 'Mis dish is prepared by pouring a little melted butter over the top of boiled cauliflower, which is then sprinkled with fine, dry bread crumbs which have been, buttered. Bake the cauliflower in a hot oven just long enough to brown the crumbs, which give a pleasant flavour. Salt and pepper as desired. CHEESE DROPS. Put into a saucepan one pint water and 3oz butter. Bring to the boil, and while boiling add 6oz flour. Aiix till smooth, then add five eggs and beat well in. Add 6oz grated cheese, salt, pepper, and cayenne to taste. When thoroughly mixed drop spoonsfuls into boiling fat and fry, or bake fifteen minutes in a hot oven. Serve very hot. ONION FORCEMEAT. Take lour or more young onions, chop up very fine, and put into a basin. With these add 3oz bread crumbs, loz shredded suet, half a teaspoonful parsley, a pinch of mixed herbs, a few drops AYorc.oster sauce. plenty of seasoning, arid bind all together with ari egg or a little milk. Form into balls and fry in hot fat. These make an excellent dish if served with cold boiled or roast pork, or with bacon. BANANA TURNOVERS. Ingredients: l ib of short- | erhst pastry, six bananas, one teaspoonful of grated nutmeg and powdered cinuamon, mixed together, loz of sugar, loz of margarine. Alcthod.—Roll out the pastry thinly and cut it into twelve üblong pieces. Peel the bananas and cut them iu halves across. Place half a banana on oach piece of pastry, put a pinch of spico, a little sugar, and a, small piece of margarine on each banana ; brush the edges of the pastry with cold water, fold over, press together and knock up the edges with a knife. { Put th© turnovers on a baking sheet and bake in a fairly hot oven about fifteen minutes or until the pastry ih cooked. A few minutes before they arc cooked, brush them over with water and sift castor sugar over, then finish cooking. Serve hot or cold.

ECONOMICAL YORK SHIRT PUDDING.

Take ten tablespoonfuls flour, pinch salt, ono egg, halt a teacup milk, nearly half a pint cold water, and four large dessertspoons dripping. Put salt and flour into a basin, to which add the milk, still beating well. Alakc a well iu the iniddlo of tho flour, put in beaten egg and milk, mix iu thoroughly. Beat continuously until nice and smooth like batter, tlien pour in the water, a little at a time. Beat well for ton to twenty minutes until the surface is full of bubbles, then add more water until it is all added. The batter should be the consistency of thick cream. Put the dripping into a shallow baking (in and melt; when quite hot turn in the batter and return quickly to a h-ot oven. Allow to rise, aud do not open the oven door for ten minutes, then bake the pudding for about half an hour until a nice golden brown- Tho batter is better if mixed an hour before being used. TREACLE LAYER PUDDING. For a large pudding ruepare

( a paste of four teacupfuls (11b) jof flour, a good half-teacup-i ful of mashed potato two level teacupfuls (7 or Hoz.) of chopped suet, a little salt, and a teaspoonful of baking powder. Also have ready a teacupful of fine breadcrumbs. Divide the paste unequally, and with th© slightly larger half v lino the basin. At the bottom put a gdod layer of-treacle, | and cover lightly with bread crumbs. Cover with a round of paste, moistening the edge that it may adbero to the side of the pudding. Repeat these layers twice, and tie over the final layer of paste a double fold of greased paper, or a floured cloth. Steam or boil for not less than three hours.

EATING TO LIVE WELL. No one can bar© health who eats too much.

No one can have health who eats too often.

No one can have health who eats when tired, worried, anxious or excited.

No one can have health who rises late, gulps down a hearty swallows a sandwich and a glass of milk for lunch, and tops off tho whole performance with a. late dinner. AVhen you have eaten, do not wonder if th© food will agree with yon. AVhen you begin to wonder, trouble f.egin,s- if jou fear it, do not ©at it, if you -eat it, do not fear it. Tie oh CO ful at your ideals. A sour countenance will give you a sour stomach—” Good Health.”