HOME COOKERY

Waipa Post, Volume 47, Issue 3357, 29 July 1933, Page 10

HOME COOKERY

CHEAP PL.U.M PUDDING. 1 1 lb flour, 8 -oz Chopped suet, Boz sugar, 1 'cup currants, 1 cup raisins, 2 teaspoons spice, 1 teaspoon ground ginger, 2 oz peel, 2 teaspoons baking powder, milk to mix. Mix fldur .and baking powder, then add other ingredients, mix with milk, and put in a cloth. Bbil for 3 hours, and serve with custard sauce. GINGER 'CAKE. 2 breakfastcupS' flour, 1 teacup sugar, 1 teaspoon baking soda, 1 teaspoon baking, powder, 1. teacupful golden flyrup, i lb butter, 1 teacup. milk, 2 eggs,. 1 'ilessert spoon ground' ginger, .4 teaspoon cinnamOn, : E. : teaspoon’spice.'i ■ Mix dry ingredients, add eggs well beaten, riyrup “'and milk, and lastly malted butter, ' "Bake 3 hour in a moderate oven. (One cup sultanas and a. few chopped walnuts can 'be added if desired.) GINGERBREAD. ?. lb flour, \ lb butter, :1 lb sugar, £ cup golden syrup, i cup cold water, 1 teaspoon spice, 1 teaspoon cinnamon, 1 dessertspoon ginger, i teaspoon soda, 2 eggs. ’Beat butter and sugar to a cream, add eggs oile at a time, then syrup warmed. Next add flour, and lastly water with soda dissolved, in it. Bake in a shallow tin lined with well-but-tered paper. Bake for 14 hours in a moderate oven. SNOWFLAKE CAKE. Use l cup butter, li cups suga'r, 21 cups flour,'2 teaspoons baking powder, l teaspoon salt, 1 cup milk, 4 egg whites, 1 tablespoon lemon juice. To butter add sugar. Beat briskly until light. Sift flour, salt, and baking powder. Add i alternately with mjilk to butter and sugar mixture. Fold in stiffly-beaten whites. Add the lemon juice'. Pour into two buttered cake pans. Bake in modersr-H oven 20 to 25 minutes. . ... .... HAM-AND-EGG PIE. This is a good way of using the end piece of boiled brim or bacon. Take two breakfast cups of fine mincdd ham and three hard-boiled eggs. Put a layer of the ham in well-greased oven dish, or individual dishes, arid then slices of hard-boiled egg. Over this pour white sauce with chopped parsley in it. Continue the layers until the dish is full, covering with breadcrumbs and knobs of butter, arid bake in a hot oven for half an hour.

APPLE OMELETTE. Apple omelette, served with roa'st pork or boiled spare rib, is very delicate. Take four large apples, two eggs, one cup of sugar, and one tablespoon of butter; add cinnamon arid other spices to suit the taste. Stew the apples until they are soft; mash them, and add the butter and sugar. Let them cool before putting in the beaten eggs. Bake till the whole is brown. FRENCH APPLE PIE. Line a flat baking tin with very thin short crust pastry. Spread with raspberry jam and sprinkle with dessicated cocoamit. On. this put a thick layer of sliced apple and sprinkle with brown sugar and ground cinnamon. Repeat the layers of cocoanrit, apple and sugar, cover with pastry and bake in a good oven for about 20 minutes. MUFFINS. Put muffin tins in the oven with about half a teaspoon of good dripping in each. Break one egg into a basin, add a pinch of salt, and beat; next add 1 cup of milk slowly, as you are beating; sift the heaped cup of flour with the heaped teaspoon of baking powder, and beat in thoroughly. Divide the batter into the tins, turning each piece round in the hot fiat as you do so. Bake in moderate oven about ten minutes. These muffins may be used for afternoon tea, arid are excellent flavoured with cinnamon and with two tablespoons 6f sugar added to the mixture. Makes about twelve. s> CATASTROPHES IN THE CULINARY ART. When potatoes have over-boiled arid gone to broth, lay a strong cloth in the colander and emlpty the contents of the saucepan into it. Gather up the cloth as for a pudding and squeeze tightly until every drop of moisture is cut, and you will find that you have a light, floury ball. If mayonnaise curdles while it is being made, put another yolk of egg into an empty basin, and the curdled sauce gradually to it, stirring all the time, and it will become right again. Should soup, vegetables, or gravy have been made too salt, simply add a small quantity of brown sugar to them, stir well, and the dish will become palatable again. Sause will sometimes go lumpy, however carefully you m’ake it. If it does, pour it through a strainer to get out all the lumps. The strainer should first be heated with boiling water so that the sauce 'will run through more e'asily and keep hot while it is being done. (Hom.e-m'ade jam. which is watery When it is finished can often be remedied by re-boiling with tapioca. Eoak seed-pearl tapioca, half an ounce for each . pound of jam, for twelve hours, add to the jam, and bring to the boil. Boil until clear. Jam treated in this way, however, will not keep for a great length of time. Fish is sometimes broken through over-boiling. If this happens, remove all skin and bene and flake it. Mix it with a sauce, and sprinkle with some chopped parsley, chopped hard-boiled ’egg, or breadcrumbs and cheese, and serve in fire-proof glass dishes.