COOKERY.

Waipa Post, Volume VIII, Issue 374, 11 December 1914, Page 7

COOKERY.

Cup Pudding.—One cup of selfraising flour, half a cup of sugar, half a cup of milk, and two tablespoonfuls of butter. Mix the but■:er with the flour, add th e sugar, an.i tJie milk to form a light dough. Have ready a greased basin, pour in some treacle, or any kind of jam. liked; then pour in the mixture. Tie a pudding cloth over the basin, and steam the pudding for one hour. Then turn it out of the basin ready for serving. Lemon Meringue.—Beat the yolks of six eggs until very thick, add the uice and grated rind of two large lemons, and a cupful of white sugar, Jock in a custard kettle until it thickens, and add the whites of the eggs leaten to a stiff froth. Stir constanty until quite stiff. Line a deep glass' lish with slices of sponge-cake, pour n the custard, and cover all with the vhites of two eggs beaten to a firm snow, with four tablespoonfuls of Ji'Sar. Sponge Fingers.—Three eggs, six uncea of flour, six ounces of sugar, a uarter of a pound of butter, and half teaspoonful of baking powder. Beat le eggs until they are froth, add the gar, and beat again until the mix- .. e beconiv.o thick, like tread?, 'lightly warm the butter and beat it j a cream,, add this with the flour ud stir in very lightly. Place in a aking-tin lined with greased paper. 'ia bake for fifteen minutes in a mod.ate oven. When cold, ice over with :ing, varying the colour.

Manilla Toast.—One ounce of butsr, three tomatoes, one small onion, '•.ree eggs, one tablespoonful of choped ham, cayenne, and salt, and quares of buttered toast. Dissolve he butter in a pan, and in it fry the ■mon, then add the tomatoes, cut ..:._.., uuU then season highly with ayenne and salt. Beat up the eggs nd add these and the ham to the ther ingredients. Stir the mixture ver the fire till it thickens, then 'our it on to squares of buttered oast, and serve at once.

Beef Croquettes.—One pint of niinc;tl meat, half a pint of mashed peca.oes, one onion, gravy> a tablespoonul of tomato ketchup, one egg, some .ine breadcrumbs, pepper and salt. Alash the potatoes while they are very hot, mix in the meat, gravy, and seasoning, and bind altogether with die beaten egg. Form the mixture into the desired shapes, roll them in breadcrumbs, and then fry the croquettes till they are a light brown. Orain them on paper till they are free u-om fat and then serve them while very hot.

' New England Pancake.—Mix three pounds of fine flour very smoothly with a little cold milk. Add a little cream, a small pinch of salt, the weliwhisked yolks of four and the whites jf two eggs, a heaped tablespoonful or sifted sugar, and two or three drops of lemon, almond, or any other flavor-ring. Let the batter stand for one hour before it is cooked, then fry it in pancakes as thin as possible. Stew a little sifted sugar and powdered cinnamon upon each pancake, and roll it round before putting it in the dish. Serve very hot. Time, five minutes to fry each pancake.

Genoa Cake. —Mix quarter of a pound currants, quarter of a pound raisins, quarter of ;. pound candied lemon, orange, and citron together—all being finely minced —a pinch of powdered cinnamon, six pounds moist sugar, half pound of flour, and th-3 finely chopped rind of a fresh lemon. Beat these ingredients for several minutes with half pound clarified butter and four well-beaten eggs. Put the mixture in a well-buttered shal • low tin, and bake about three-quart ■ ers an hour. Mix the white of an egg with one tablespoonful powdered loaf sugar, and one teaspoonful slrerry. Brush the top of the cake with this, and strew some finelychopped blanched almonds on the surface. Put it in the oven a feyminutes longer, to brown the almonds slightly.

Potato Soup (Maigre).—Put seven or eight large floury potatoes into the oven in their skins, after being well scrubbed. • Then put two quarts of milk into the stowpan, with a stick of celery, two onions, a leek, and a few parsley stalks, a bay leaf, a blade of mace, and six white peppercorns, slicing the vegetables and letting them simmer very gently in the milk till it is well Favoured, and the po\iices are cooke.d. Turn the latter cut of their skins into a saucepan, add an ounce of butter, and beat them well, season with salt, a pinch of sugar and nutmeg. Add the milk, straining it from the vegetables, and p".ss through a sieve. Put the scr.p en the Are, stir till it boils, then let it cool slightly, and add three yolks of eggs bea'.cn, strained and mixed with half a pint of good raw cream. Stir carefully till it thickens, and shake a dessertspoonful of ;>arsley. blanched, chopped and drie-i in a cloth, into the soup, just before serving. Should it be too thin, a spoonful of arrowroot, mixed, smoothly in '.old water, may be added.