HOME COOKERY

Waipa Post, Volume 48, Issue 3468, 19 May 1934, Page 4

HOME COOKERY

SALMON RISSOLES. Mix together one tin salmon, some cold mashed potatoes, 1 cup flour, 1 teaspoon baking powder. Form into small flat cakes and fry. N CHOCOLATE COOKIES. Half cup butter, 2 squares chocotlate (bitter), 2 cups sugar, 2 eggs, 4 cups flour, 1 cup of milk, 2 teaspoons baking powder. Cream butter and sugar. Add eggs and milk and grated chocolate. Sift baking powder and flour together; mix two cups of flour with this mixture and place in cool place over-night. Next morning remove and use enough, of remaining flour to roll out very thin. Bake in fast oven. CHOCOLATE DROPS. Six ozs castor sugar, 2 whites of eggs, 1 oz cornflour, 2 oz cocoa, i,emon juice and vanilla. Beat white of eggs till very stiff; add rest of ingi-edients; put out in teaspoons on to rice paper; bake in very cool oven for about half an hour. CURRANT LOAF. Two cups of flour, 3 teaspoons baking powder, 3 teaspoons spice, 1 tablespoon golden syrup, half cup sultanas, milk to mix. Mix together and bake one hour. BISCUITS. Half lb butter, cup sugar, 2 teaspoons baking powder, 2 eggs (beaten), 1 lb flour. Mix butter and sugar, add eggs and flour and baking powder. Cook 20 minutes. THREE MINUTE SPONGE. One cup flour, :2 cup sugar, 2 eggs, 2 teaspoons baking powder 1 dessertspoon butter, 2 tablespoons milk. Put sifted flour into basin, add sugar and whole eggs, melt butter, add milk to cool, pour in basin. Beat together for three minutes, then mix in baking powder slowly. Grease well two sponge tins and add mixture evenly. Bake in moderate oven for 15 minutes. EGYPTIAN PEARS. Peel 1 lb of pears and core them, taking care not to break the pears. Place dates, washed and stoned, in the centre of pears, and place them in jars with peanuts or dates. Pour over them a wineglass of flavoured syrup and stew in a hot oven. Serve with thick cream. CARROT CHEESE CAKES. Rub a fairly large carrot through a sieve, mix it with an oz of butter (melted), 2 ozs castor sugar, 1 oz cleaned currants, half grated nutmeg, and well beaten egg and a tablespoon of whipped cream. Line some patty pans with, short crust

pastry, knock up the edges, prick the bottom and fill them: with the carrot mixture. Bake in quick oven for 20 minutes. Eat hot or cold. CHEESE PUFFS. Mix 4 ozs grated cheese with the yolks of two eggs, a little custard cayenne and salt to taste, into a paste. Put a little of the mixture on to one half of several rounds of thin pastry, fold over neatly eggs and bread crumbs, and fry a golden brown. EGGLESS CHOCOLATE SPONGE. Quarter lb butter, l lb brown sugar, 1 tablespoon golden syrup, ?. cup of milk. Put these ingredients on the fire to heat. Put 10 ozs flour, 1 teaspoon cinnamon, and 2 teaspoons cocoa in a basin; make a hole in the centre and pour in the heated mixture; also 2 teaspoons soda dissolved in half cup cold milk. Bake twenty minutes in a flat tin. When cold ice with chocolate icing. STRAWBERRY SHORT CAKE. Half teacup sugar, beat to a cream, \ lb butter, 1 egg, 2 teaspoons baking powder, 1S breakfast cups flour. Roll pastry out and line a sandwich tin, spread with strawberry jam, and then put on top of pastry and bake. Cut in squares when cooked. STRAWBERRY CREAM. One packet strawberry jelly, 1 egg, half pint milk, half gill c,ream, one ounce sugar. Dissolve jelly in half pint hot water, make a custard by warming milk, pour on to the egg (well beaten, with sugar), stir thoroughly and return to saucepan for two or three minutes and heat gently, stirring all the time till it thickens. When the jelly and custard are cold, but not set, mix thoroughly and gradually add the cream. Pour into wet mould and leave to set.