COOKERY HINTS.

Waimate Daily Advertiser, Volume XXIII, 20 May 1922, Page 2

COOKERY HINTS.

TESTED RECIPES. (Turrant Loaf.—Beat together loz of butter, lj cup of sugar; stir in 2 cups of flour, 1 teaspoonful of baking powder. Moisten with about a tablespoonful of treacle or syrup, stirred into a pint of milk, and mix well. Bake in a well greased tin for about an hour. *.* Scotch Scones. —To one pound of flour add a saltspoonful of salt, add two ounces of lard or butter. Rub the fat well into the flour, and add a teaspoonful of bicarbonate of soda and a teaspoonful of cream of tartar. Then mix to a smooth dough with buttermilk. Roll out on the pastry board and cut into rounds with the lid of a tin. Bake in a fast oven to start with, cooling it down when the scones have risen.

Jellied Mould.—Get your butcher so roll and bone about four pounds of flank of beef. Put it into a saucepan with just sufficient water to cover, a big handful of cooking salt, and a muslin bag containing twenty-five peppercorns, and a small piece of ginger. Boil up slowly, and let it simmer for five hours, or until a skewer will go easily through the whole. Then remove the joint, place in a tin—a cake tin does very well—press a plate firmly on the top, and leave until cold.

Cheese.—Grate two tablespoonfuls of cheese and two tablespoonfuls of drybread, add a pinch of salt, pepper and dry mustard, beat up yolk of egg, and add all to a cup of milk. Grease pannikins or piedish,, put a bit of margarine on the top, and bake in a moderate oven till a nice brown. A pinch of baking powder can be added with advantage.

White Ginger Bread.—lt will be a surprise to most people to. discover that one may have white ginger bread as well as brown. Here is a recipe for white ginger bread:—Take one pound of flour, half-pound of butter (or margarine), half-pound of sugar, the rind of one lemon, one ounce of freshly ground ginger, half a nutmeg (grated), half a teaspoonful of carbonate of soda and half a pint of milk. Rut the butt<?i into the flour, add the sugar, grated rind, ginger and nutmeg. Warm the milk slightly and dissolve .it in the soda. Mix it with the dry ingredients until a smooth dough is formed. Bake for a quarter of an hour. The dainty cook may roll out the paste and cut it into men and horses, which children especially love.

Curried Beef.—-Take about. 2oz butter and place in a saucepan with two small onions cut in slices. Fry until a light brown, then add one and a half tablespoonfuls of curry powder and mix it up well. Put in the beef, cut into pieces about one inch square; pour in from quarter to third of a pint of milk and let it simmer for one hour and a half. Put on a dish, sprinkle with lemon juice and serve surrounded with mashed potatoes.

Celery Sticks.—Take two heads of celery, one egg, 4oz of flour, half pint of milk, 2oz of butter, one teaspoonful of mixed herbs, pepper and salt to taste. Wash the heads of celery and boil until tender. Take out and drain on a cloth. Make a thick batter with flour, eggs and milk, season with pepper, salt and mixed herbs, taking care to remove all stalks. Melt some butter in a fryring pan, and when hot put in the celery broken into sticks, first dipping each one into the batter. Fry a golden brown. Serve on a hot dish, garnished with cut lemon.

Breast of Mutton.—Take a. nice breast of mutton, cut out the bones, and replace them with an inch layer of turkey stuffing—breadcrumbs, parsley, thyme, butter, pepper and salt. Roll breast up shortways, secure the ends by cross-tying or skewers, bale© and baste occasionaly. If about 31b weight, an hour and a half should do. Brown the gravy and serve with mashed potatoes or turnips.

Chocolate Sandwich BlancmangeTake 1 pound of corn flour, the same quantity of sugar, 1 teaspoonful of vanilla, J ounce of best chocolate, and a pinch of salt. Mix the corn flour, sugar and salt together and divide them in half; put each half into a separate basin, and to <me portion add the chocolate; moisten both portions with a little cold milk; boil the milk and pour hqif of it over each part of the corn flour mixture. Put the portions into separate saucepans, boil for 3 minutes, taking care to stir well, add the flavouring to each, wet a mould with cold water,, pour in the blancmange in alternate layers, and leave it to cool.