COOKERY CORNER.
CREAM FRITTERS AND STRAWBERRY SAUCE. Boil for five minutes one and a. half pints of cold milk with four ounces sugar and a teaspoonful vanilla essence. Dilute one and a half ounces of corn starch in one gill of cream and add to the milk. Briskly stir with wooden spoon while boiling for three minutes; add two yolks of eggs and mix while cooking two minutes more. Remove from the fire, pour th© preparation into a buttered tin, and leave to cool. Then turn th© mixture upon a lightly floured pastry board and cut into twelve even lozenge-sliaped pieces. Dip each piece in beaten egg and lightly roll in bread crumbs; place in frying basket and fin* in boiling Tat for ten minutes. Remove, drain on a towel, dredge two tablespoonfuls powdered sugar over the fritters, dress on a hot dish, pour strawberry sauce round and serve. STRAWBERRY SAUCE. Press one gill preserved strawberries through a sieve into a saucepan, adding on© ounce Bugar and a half a gill water; boil for five minutes and serve.
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Bibliographic details
Star (Christchurch), Issue 17350, 15 May 1924, Page 9
Word Count
178COOKERY CORNER. Star (Christchurch), Issue 17350, 15 May 1924, Page 9
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