COOKERY MATTERS.

Wanganui Chronicle, Volume LXXXI, Issue 19057, 9 July 1924, Page 9

COOKERY MATTERS.

HOME-MADE SCONES. SIMPLE BISCUITS. As several readers have written in appreciation of the cookery methods published by me. The following simple ways of making attractive scones and home-made biscuits may be of value: SCONEiS.—Mix together eight, table spoonfuls of flour, two of sugar, a . j /.il-j'u! of cream, of t-arlar, hair n teaspoonful of bicarbonate ot soda. Break an egg into these ingredients, stir round amt then pour enough milk to make vhc mixture into a thick batter. this until it is smooth. Grease a. girdle a lid let it get thoroughly hit. Put on the batter slowly. When one side of the scones is nice and brown u:rn them and bake them on the ot.ier S BUTTERMILK SCONES.—Mix together 21b. flour and three teaspoonful* of cream of tartar. Add a pinch of salt, and rub in 2dz. of butter. Put 14 teaspoonfuls of carbonate of soda into a. pint of buttermilk, and whisk to make it light, stir into the other ingredients, mix well, roil out, cut into scones, and bake in a hot oven. OATMEAL BISCUITS.—Mix well together two tabic-spoonfuls of oatmeal, four tablespoonfuls of flour, a saltspo »n--ful of salt, and a tablespoonful of baking powder; then add enough warm water to make a light paste. Poll out very thin, cut in narrow strips ml bake in a quick oven for six or sewn minutes. PLAIN SWEET BISCUITS.—One pound of flour, Boz. of white sugar. Buz. of butter; wet this with throe eggs well beaten, and add 2oz. of earraway seeds, mix into a stiff paste, roll out, cut. into rounds, and bake for threequarters of an hour.

RUSKS.—Rub 4oz. of butter into one pound of flour, then add two large teawpoonfuls of baking-powder ami :i little salt. Mix the ingredients into a smooth dough with a beaten egg -md a little milk. Roll out the dough, cut it into small flat cakes, and bake in a quick oven.

Simpllcity fades into th# background u this negligee ot softest silk. A typl. u: ! . trousseau style, enhanced by cont...ist,ing ribbons. Abundant trills lend .-.oftly graceful lines to this elusive gown.

Very distinctive is this mode and well adapted tor the boyish figure uow ao fashionable. The scarf that Varis decrees Is an adjunct of real smartnet* SALAD DRESSINGS. The secret of sueeess in a salad dressing lies in the freshness and good quality of the oil used, am! in the care with which the ingredients arc mixed. Never leave salad dressing to be made at the last minute if you cm possibly avoid it. If, however, you are rushed, the following makes a very good “last minute’’ dressing. “LAST MINUTE” DRESSIN n. In a tablespoon place a little mixed mustard, salt and pepper. Mix well together with a fork and add oil until the spoon is three-quarters full. Hold it ovjr the salad, stir with the fork, and gradually aud vinegar. As the spoon tills and drips over, add mere vinegar, until you have emptied about two tablespoonfuls ever the salad. EGG DRESSING. Shell a hard boiled egg and mush it up finely. Mix the dressing described above, letting it drip over the mashed egg. Mix all well togethr r and pour over the salad. A cold boiled potato may ne mashed up with the egg. SWEET DRESSING. Many people like a sweetened dressing. This one is very nice, but takes quite ten minutes to prepare. Put a tabiespoonsful of mixed mus tard, two tabiespoonsful of castor sugri and a little salt and pepper into i< basin. Mix thoroughly and add, drop by drop, two tabiespoonsful of salau oil, stirring steadily the whole time. To this mixture add, equally slowly, four tabiespoonsful of milk, and then two tabiespoonsful of vinegar. The success or this dressing depermupou the slow addition of the various ingredients and the steady stirring. MAYONNAISE SAUCE. A mayonnaise sauce is much in, proved if mixed with lemon juice instead of vinegar. Beat up the yolks of two new laid eggs and add, drop by drop, six tablespoonsful of oil. When the m'xvturc appears sufficiently thick—it may not require quite the six spoonsful—stir in a dessertspoonful of lemon juice. Hero again, the sauce is spoiled if hurriedly made or insufficiently stirred. GET PASSPORTS. Sue—Somewhere in this wide, wide world is the man that I’m going to marry. Ho (just turned down) —Well, you better start on your world-tour immediately. AN IMPORTANT GUEST. Prances—Why did you invite that silly, Mr. Flipper? He’s can awful bore. Philippa—We couldn’t do without him. We pav him 2 dollars an hour to flirt with the chaperone.