Some Hints

Star (Christchurch), Issue 16736, 18 May 1922, Page 9

Some Hints

EXCLUSIVE RECIPES AND A VELVET EVENING FROCK.

CHOCOLATE. Ibis is the way the French make their celebrated early morning chocolate. Have in an earthen pot on the range a pint of cold water; crumble i 4oa of prepared chocolate into the. pot, i all(i briskly mix with a wooden spoon until thoroughly dissolved. Gradually add a quart of fresh milk, mix we if, j bring gently to boiling point, frequently mixing with the wooden spoon meanwhile. Pour into a hot, pitcher, and ‘ fp/ rve ne A yhite sugar separately. I his will make six large breakfast cups !of chocolate. Whipped cream is oiten added in England, but in France where chocolate is part of the daily menu, it is generally dispensed with. KEEP THE ROLLrNG-PTN COOL. A glass rolling-pin, with an opening at one end that leads into a hollow to he filled witli ice. is the latest device for achieving light, flaky pastry. The 1 roller, being thus kept icy cold, gives ! culinary results which enable even the j amatepr to acquit herself successfully ; when tart-making is afoot. The price j of the new rolling-pin is four shillings. ! AN AMERICAN LUNCHEON SALAD j Here is a recipe for one of the dej lightful salad courses which are habit-u-

j ally served at Continental and AmeriI ran luncheon parties. For the central dish have a large green bowl containing a mixture of green corn of the largest shelled variety (as sold in bottles or tins by American grocery importers), freshened and flavoured with a little whipped cream, pepper, celery, and surrounded by pieces of white chicory, lubricated with oil and vinegar; or a fruit mixture might be preferred, such as sliced bananas, apple | shavings and white grapes, mixed with ; some cream, and set round with anv : green salad, moistened with salad oil ; and lemon juice. With this serve hot cheese biscuits, or the crisp crack--1 or variety, and a fresh cream cheese, | or hand round with it a dish of grated | roquefort cheese, or some -transparent; j slices of freshly cut gruyerck Variations ! of the etceteras may he made to taste i ad infinitum, while the green corn i mixture remains as the foundation. HINTS .FOR THE CAKE MAKER. 1— See that all materials are of good quality and dry. 2 Sieve all flour, as this aerates It and so lightens the cakes. 3 Prepare all tins and the oven before beginning to make the mixture. 4 Do all beating before adding the flour, as if done afterwards the cake will probably be close. 5 Alix large carkes moistcr than small ones. * 6—Fruit cakes require rather a hot oven at first to set the mixture quickly. Jl the oven is not hot the fruK will sink to the bottom. Small cake-, need rather a sharp oven, and those containing much sugar, such as gingerbread or sponge rakes, a slow one. as they burn easily. 7 Do not move any cake until it ' is set, or it will probably fall in- Open the oven door as little as possible and always close it gently. 8— To see if a onke is cooked through, pass a thin skewer or knitting

needle through the centre of it. Tf the cake is done, it will be quite clean when pulled out. 9—Turn small cakes on to a sieve or wire tray as soon as they are baked. Rich mixtures should cool in the tin Allow them to get c-old gradually, and on no account place them in a draught or near an open window.

SAVOURY BUTTERS. (By MRS CHARLES O’GORMAN.) Ala it re d'hote l butter is not always properly made, though it is quit© easj to prepare, and is an immense improvement to any grilled meat, rump MfH’. sheep’s kidneys, etc. This is the method of a first rat© chef: Have on a cold plate three-quarters of an ounce of good table butter, half a teaspoon e’f well-washed, thoroughly dried and finely chopped parsley, one quarter of a teaspoon of ehevril. half a teaspoon of the juice of a lemon, one snltspoou of salt, and half a teaspoon of white pepper. Mix the whole welt together with a fork and use when required. It should be kept in a cool place.

I j Reurre noire, called in English brown j blark) butter, is also something of a mystery to the average young cook. | but its preparation is simplicity itself. | Place one and a half tablespoons of | melted butter in a frying pan. set on j a brisk fire and fry to a light brown j colour, then add one teaspoon of good | v i n egar, shuffle the pan ‘slightly so 1 that the butter and vinegar will bej veil mixed, and pour slowly over the eggs, or whatever dish it is served with. Other fancy butters are varied easily enough by using different flavourings and natural colouring. ATontpelier butter is made as follows: Pick. wash, and dry a good handful of mixed ehevril, cress and tarragon (this last in small quantity), Keep in boiling water two or three minutes; then drain, press out the water and pound the leaves with one hard boiled yolk of egg. six fillets of anchovies, and a teaspoon of capers. Pass this through a hair seive and ! blend it with a quarter of a pound of butter, which should be softened in a small bowl set in hot water, to the consistency of Devonshire cream. When well blended the mixture should be a nice pale green. Now place the bowl in a cool larder, and. when it gets firm, shape the butter as may be desired ! with a butter bat and print. This ! makes a delicious and savoury sand- | wich spread between slices of thin brown or white breao. Anchovy Butter is prepared in exactly the same way. omitting the hardboiled yolk of eggSOAIE FRUIT SALADS AND A DRESSING. Peel and remove the skin of five nice juicy oranges, out three of them into slices and remove the pips. Chop up. quite roughly, one apple, half a jwuna of shelled walnuts, one banana, and one stalk of celery, or preferably the i nice whit© heart. Arrange the oranges and chopped fruit m alternate layers in a crystal bowl and decorate with some green salad, placing the remaining two oranges divided into quarters around the edge with a few whole walnuts. Pour the salad dressing Take four sound, rosy apples, wipe and polish them, remove the core and scoop out some of the pulp without breaking the fruit: Chop and mix together two ounce? of hazels or walnuts, two ounces of cooked prunes or dates, seasoning and a tablespoonful of dressing. Fill in the centre of the apples with this, decorate with watercress, and serve with ham, poultry, or game, or as a separate dish. Remove the pith and peel of four or five nice oranges, cut across the quarters .into slices and remove the pipsPile in a glass dish. Slit a quarter of a pound of dates and carefully remove the stones, press into shape again. Soak the dates for about ona hour then simmer very gently for ten minutes. Arrange them with the oranges, strain the syrup over them and serve very cold. The Dressing One hard-boiled yolk of egg, £ gill of milk or slightly soured cream, pinch of sugar. £ teaspoonful of mustard, vinegar to flavour, salt and pepper. Plainer Dressing—Three tablespoonfuls of oil. one tablespoonful vinegar salt and pepper. Alix well together in the usual way.