COOKERY HINTS.

Waimate Daily Advertiser, Volume XXI, 13 August 1921, Page 3

COOKERY HINTS.

TESTED RECIPES.

Onion Soup.—Required: Ono large onion, one pint of water, one pint of milk, parsley, cornflour, seasoning, and butter. Cut tho onion up into slices, and put on to boil. When quite soft strain into a basin, and add tho milk, then return to the stove with a few sprays of parsley. It is not necessary to chop this, as it will fall to pieces in the hot soup. Simmer gently together, then mix a spoonful, of cornflour to a smooth paste, and add to the soup. Stir well, and boil up again for a few minutes, then add a little butter, and serve. The parsley can be omitted, but it improves the flavour of the soup.

Bakewell Pudding.—Cover the bottim of a baking dish with half cup of chopped dates and figs, scalded and dried, and sprinkle 1 cup of breadcrumbs over the top. Beat 2 eggs well, add 2 tablespoons of sugar, 1 cup of milk, and J cup of chopped nuts, and pour over the crumbs. Bake in a moderate oven one hour.

Lemon Pudding.—Half a pound suet chopped fine, 6 ounces moist sugar, 6 ounces breadcrumbs, 3 ounces flour, the grated rind of a lemon. Alix to a thick batter with 2 eggs, well beaten, the juice of 1J lemons and a little milk. Put mto a well greased basin or pudding mould, which has been stuck closely over with raisins split and Stoned. Boil three hours, or

Hermits.—One-half cup butter, twothirds cup sugar, two eggs, one teaspoonful baking powder, one-half teaspoonful soda, one-quarter teaspoonful salt, ons .p ir .rter cup sour m-lk onehalf cup chopped nuts, one-half cup chopped raisins, one quarter teaspoonful cinnamon, one-quarter teaspoonful cloves, one-quarter teaspoonful mace, one-quarter teaspoonful nutmeg, one cup flour (about). Cream the butter, add sugar gradually, then beaten eggs and milk. Sift flour, baking powder, soda, salt and spices together. To a quarter of this mixture add the raisins and nuts and mix well. Add the sifted dry ingredients to the first mixture gradually. The nuts and raisins should be added last. Beat well. Drop by spoonfuls on an oiled baking sheet and bake in a moderate oven.

Lemon Sago (cold)—Overnight put to soak three-quarters of a teacupful of medium sized sauo in four cupfuls of water, half a cupful of brown sugar (or less if much sugar is disliked), the rind of a lemon finely grated, and two tablespoonfuls of golden syrup. Next day boil until the mixture looks clear, stirring frequently, and adding a little more water if necessary. Add the juice of the lomon from which the rind was taken, and mould in a china mould.

Danish Mould (cold).—Take two iablespoonfuls of red jelly (currant or bramble), one pint of water and two tablespoonfuls of cornflour. Mix the cornflour to a smooth paste with a little of tho water. Boil tho remainder of the water with tho jelly, stirring well. Mix tho jelly water in with tho 'cornflour and boil all together, stirring until thick. Mould in a china mould. Caramel Frosting and Filling.—Boil ten minutes and stir until •thick and smooth, two cups sugar, bwo-tliirds of a cup of milk and a piece of butter the size of an ogg. Flavour with vanilla, spread between the sheets of cake and on top for frosting.