HOME COOKERY

Waipa Post, Volume 47, Issue 3359, 26 August 1933, Page 10

HOME COOKERY

MILK OAJTIES MUFFINS

Two cups nijilk oatics, 11 cups sour iniilkj. quarter-cup golden syrup, 1 cupful flour, 1 teaspoon soda, 1 teaspoon salt, 2 eggs. Soak the oaties overnight in the sour milk. In the morning add the other ingredients, imix thoroughly, and bake in a hot oven in mjuffin tins.

"CHOCOLATE PANCAKES. Use 3oz sugar, I pint milk, 2oz cocoa, 4oz flour, 2 eggs. Mix all the cocoa smoothly with cold t milk, boil .the rest, and pour on to it; return to the! ]ian and stir till smooth; add the sugar and let it cool. Whisk the eggs well, stir into the flour, add cocoa and let the batter stand till cold. Melt a'TlfHe lard or dripping in frying pan, pour in enough of the 'mixture to cover the bottom of pan; Avhen the under side is brown, turn or toss the pancake and cook till brown; sprinkle with sugar and serve very hot.

NUT SAUCE. Make a thin paste with 1 dessertspoonful of cornflour and i pint of m{ilk, then place 2oz of butter in a saucepan., melt thoroughly, and poutin the mixture. Simmer gently for 5 intimites, then stir in 2 tablespoonfuls of finely-grated nuts and simmer .for. another 5 minutes.---

NUT SANDWICHES. Shell, chop, and poutnd 2oz of walntjts with 2oz of grated cheese, season with salt and pepper, then beat in 1 egg. Pour into a greased saucepan, heat until the mixture becomes thick, and spread'over white or brown bread.

' " MERINGUE PIE. /Eight ounces sugar, lioz cornflour, 1, pinch of salt, juice and~r.ind of 1 lenibn, 3 eggs, I- 'pint cold water, ioz buttljrcltv vPrepare a pastry case. Pvi^att ,< the lemjon mixture as folthe cornflour with a litfrom the half pint, then aid-the rest of the water and the grat.ed .lemon rind and juice.--^Stir,"sim-and then add the salt, 6oz sugar, and the beaten yolks of eggs. Cook over a yery gentle heat. Add the butter while mixture is still hot. Pour into pastry case, beat the whites of eggs "stiffly with remaining sugar and pile on top of pie. Bake very slowly until slightly brown.. •' - T

SWEETS FROM " LEFTOVERS." As you have, sensibly, been making yoUr 1 own mayonnaise sauce, you may have an embarrassing number of eggwhites, over. Here are three sweets which can be made from them:— (1) Take some jam (your favourite flavour) and mix it with the whites of three or four eggs, which you have beaten stiffly, and put the same number of gelatine leaves dissolved in a . little, water. Beat well together, pqurjnto a mould,,and wait till it sets. ."' >ss) Stiffly whip the whites of three eggV - Add the grated rinds of two lemons and the juice of one, and stiffen with as much castor sugar as is necessary. Drop spoonfuls of this on buttered paper, bake in a slow oven till crisp A and you will haVse : a. deliciously lemon-flavoured sort of meringue. , (3) Whip up the whites of two eggs; pound four ounces of sweet almonds and-lan ounce of bitter ones. Mix these with the egg-whites and a quarter of a pound of pounded loaf sugar. Make some little patties; fill each,■with: the mixture, and bake till a nice light brown.

',,,-.. COFFEE FRITTERS. .Take some stale bread, remove the crusts and cut into inch strips. Take three-quarters of a cup of strong coffee,add two tablespoonfuis of sugar, a quarter of a teaspor.nful of salt, a

beaten egg and a quarter of a cup of milk or cream. Mix well together, dip the bread in the mixture and fry in deep fat. Drain well and serve with coffee cream sauce. To make the sauce, beat the yolks of three eggs lightly, add four tabiespoonfuls of sugar, a pinch of salt, and then add gradually a cup of strong coffee. Cook in a double boiler until it thickens, then cool, and fold in half a gill of whipped cream.

COOKED VEGETABLE SALAD. Use cooked turnip, carrot, beetroot, potatoes, haricot beans, raw celery, cresses, tomatoes, hard-boiled eggs. Cut ingredients into neat shapes and arrange in layers in salad bowl. Decorate salad with chopped white and sieved yolk of egg.

AN: EGG DISH. Separate the white and yolks of four eggs. Put four mjuffin rings into a saucepan of boiling Avater and poach the yolks in them. Spread some rounds of bu'ttered toast thickly with sardine paste and place a poached yolk on each round. Beat the whites to a stiff froth and pile this on to the yolks. Place in the top heat of the oven till crisp and brown.

SAVOURY PASTRIES. Savoury pastries not only help to vary the menu, but they solve the (Problem of using up scraps to advantage, and are a good way of making a very little meat go a long way. Two of the most suitable and easilymade pastries for this purpose are an ordinary short and a flaky pastry. But very often it is convenient to imake these sovouries with some left-over pastry, and any kind can be utilised in this way.

Quickly-made Short Pastry: I lb self-raising flour, 4 oz margarine, lard, or good dripping; 1 good pinch salt. Add the salt to the flour and sift it. Rub in the fat until it is evenly distributed, so that the mixture looks like fine bread-crumbs. If you prefer a richer pastry use six ozs of fat. Then add just enough very cold water to make a dough, soft enough to roll easily, but not in the least sticky. Roll out on a floured board and use.

Flaky Pastry: This is something between a real puff pastry end a short one, and is very good for all purposes. Half lb self-raising flour, 6 oz mlargarine, lard, or butter, a pinch of salt. Add the salt to the flour and sift them; then rub in 4 oz fat in the way directed for short pastry, and form 1 a dough with very cold water. Dip the renHainiTig 2 oz of fat into flour until it is well coated, then roll it out thinly. Roll out the pastry so that it is larger than the fat, place the. fat oh it; the pastry should be quite an inch larger all round. Fold Ihe pastry over on each side, fold again, roll out, and use,