TESTED RECIPES.

Star (Christchurch), Issue 16906, 4 December 1922, Page 10

TESTED RECIPES.

Strawberry Cake. —lngredients Two eggs, 2oz ol margarine, 4oz of sugar. 4ok of flour, one teaspoonfui of baking powder, vanilla essence, milk, straw terries, whipped cream. Method—Beat the margarine and sugar to a cream, add the eggs one by one, beating well, sieve the flour and baking powder and stir lightly to the mixture, adding a little milk if too dry. Put into two greased tins lined with greased paper and bake about fifteen minutes in a quick oven. When firm if pressed witn the finer turn on to a sieve to cool. When cold, whip the cream, sweeten to taste and flavour with vanilla, spread some ol the cream over the top of one cake, cover it with hulled strawberries, put the other cake on the top and spread the remainder of tho cream ovr it, then arrange more strawberries over the top of the oak >. Strawberry Charlotte.—lngredients—Savoy or Boudoir biscuits, 1A pints of strawberry pulp. 3oz of caster"sugar, 1£ gills of cream or unsweetened condensed milk, loz of gelatine. Method —Line the sides and the bottom of a straight charlotte mould or souffle tin with the biscuits, which must be cut to fit the mould. Rub sufficient strawberries through a hair sieve to make 1$ pints ol pulp, put this into a pan with the sugar, bring to the boil, add the gelatine melted in a little water, pass through a hair sieve, and when cold add th© cream, whipped, or the unsweetened condensed milk. When nearly setting pour iuto the prepared mould and leave in. a cold place to- set. Turn out ou to a glass dish. Note —Fingers of stale plain cake may be used in plarm of biscuits if preferred. Quickly-mad© Scones.—-Required—-1 lb of wholemeal flour, lib of fat, prefer ably butter, a dessertspoonful or less of tine sugar, a pinch of salt, a teaspoonful of carbonate of soda, and two teaspoonfuls of cream of tartar. Milk to mix. Put tho flour into a bowl, rub in the fat, add the sugar and salt, making sure there are no lumps in the

soda and cream of tartar as you mix them in. Add milk gradually till yo•: have a stiffish dough. Roll the dough out, about half an inch thick, cut into pieces, and place on a greased or floured baking tin. and put into a hot oven. In six or seven minutes the scones will need turning over and baking for about five minutes on th© other side. For variety these scones can be made with white flour and a handful of currants or sultanas, and are nice split open and buttered.

Cucumber Salad. —Ingredients—On© cucumber, two tablesponfujs of vinegar, two tablespoonfuls of sour cream, on© teaspoonful of chopped parsley, and half the quantity of chopped chives. A grate of nutmeg, salt, pepper. Method— Put the cream into a basin and gradually stir in th© vinegar with a wooden spoon. Add the chives, salt, papper and nutmeg. Peel the cucumber and cut it into thin slices; arrange the slices in a shallow dish, pour the dres?v ing over, and sprinkle them with chopped parsley. Keep in a very cool place, or on ice, until required.

Salmon Rolls.—Take a tinned salmon and mince it finely. Add 2oz butter, sufficient salt and pepper to suit taste, a pinch of cayenne pepper and ground mace, and a dessertspoonful of anchovy or Worcester sauce. Add one egg, a little flour and breadcrumbs, or a little mashed potato. Divide the mixture* into rolls ami brush them over with beaten egg. Dip them into flue breadcrumbs and fry them in boiling fat un tii they are light brown. Drain them o" paper. Serve either hot nr cold. \

Cornish Pudding.—Take three apples, pave core and slice them, three tahiospoonfuls sugar, half teac.upful sago, and a little grated nutmeg. Alix these and put in a well buttered piedisli Pour over them enough boiling milk to marly fill the dish. Put a little butter on t-he top. and bake in a mode*.* ate oven for one and half hours.