DISHES FOR ALL PALATES/ CARROT PUDDING. 1 cup of grated carrot, I cup of wholemeal breadcrumbs, i cup butter, 1 cup of wholemeal seifraiiing flour, 1 cup of currant* end sultanas mixed, 1 large tablespoon of treacle, i cup of coconut. Mix all ingredients well together with 1 cup of milk. Place in a buttered basin and steam for 1-J hours. Serve with custard or Cream. STUFFED TOMATOES. Scoop out the centres of some large, firm tomatoes. Mix this pulp with .chopped cucumber and any minced ham or tongue, or flaked fish you may have, pile back into the cases and top with mayonnaise sauce ond cress. Arrange on lettuce leaves and garnish with slices of hard-boiled eggs. PINEAPPLE DELIGHT. I small tin sliced pineapple, 11 cups sugar (bare), juice I large lemon, I tablespoon flour, 1 dessertspoons gelatine, whipped cream. Take 2 cups pineapple syrup, or as much syrup as you have, and the rest water. Place this with the sugar, lemon juice and gelatine into a saucepan. Heat till the gelatine is dissolved. Add 'the flour, well blended with a little cold water. Bring to the boii ond cook for one minute. Allow to get cold. When half set add two rings pineapple, finely chopped up, and beat. Pour into a wetted mould, plain side for preference, till set. Unmould, place a ring of pineapple on top. Cut the other rings in half across and place them round the mould. Decorate with whipped cream. BUTTIRED VEGETABLE NOODLES. Sift 4 level cups plain flour into a basin with 1 level teaspoon sait. Cook 1 bunch spinach, drain well, then rub through a sieve. Beat 2 eggs a little, add 1 cup spinach puree, add to flour and form into a smooth doUgh. Cover with a cloth, allow it to stand for one hour. Roll out very thinly and brush over with a little dry flour. Allow to stand a little longer, then roll up like a Swiss roll and cut Into fine shreds. Place in plenty of boiling salted water and cook for about 20 minutes or until tender. Drain and place in a deep dish and pour over a little melted butter. These noodles can be placed in bottles after thev have dried thoroughly and cooked when required. ~ GINGER TART Line a tort plate with a good shortcrust. Cream i cup butter with i cup brown sugar, add 1 egg gradually and beat well. Sift 11 level cups plain flour with i level teaspoon ground cinnamon, -jr level teaspoon ground cloves, 1 level tablespoon each ground ginger and bicarbonate of soda ond e pinch salt. Dissolve i cup molasses in •Jr cup boiling water and add it alternately to butter mixture with the dry ingredients. APPLE GEMS. Take lo>. each butter and sugar, 1 egg, 1 tablespoon grated apple, lib. self-raising flour, I gill milk. Cream butter and sugar, add egg, grated apple, ond lostly sifted flour and milk. Bake in hot buttered gem irons for 10 to 15 minutes. APPLE OMELETTE. 2 large tart apples, 3 tablespoon* butter, 4 eggs, seasoning; cayenne pepperWash and core the apples and cut crosswise into slices a quarter of on inch thick. Melt the butter in a frying pan and brown the apple slices in this, then remove to a plate ond keep hot while omelette is made. Add a little more butter if necessary. Beat the eggs until frothy, season, pour into the pan and cook at low heat, lifting the edges with a knife from time to time. When cooked, put fried apples on to the omelette, sorinkle with a little castor sugar, roll omelette over so that apples are covered, turn out on to plate, sorinkle with cayenne and serve, decorated with tiny sprays of parsley. HUNTERS' SALAD. 1 bunch spring onions, -lib. cooked ham or tongua, lib. chaddar cheese, 1 bunch radishes, 2 heads endive, French dressing, parsley. Cut the hom in dice ond the cheese into small squares. Slice the spring onions and radishes very thinly, Prepare the endive and arrange in a salad bowl. Toss the other ingredients in the dressing, pile in the bowl and sprinkle with parsley. CAULIFLOWER A LA POLONAISE. Break the cauliflower into flowerets and steam them, keeping them whole and still quite firm. Dish them and sprinkle them with chopped hard-boiled egg and chopped parsley mixed together, j'i and at the last minute throw ovar them some fresh breadcrumbs Which hove that minute been made golden in foaming butter. PAPRIKA CHEESE CAKES. 1 Admirable when hot os a savoury or cold as a snack for a ' sherry or cocktoil party or other ' informal occasion. Work to a | I paste together 6oz. of flour, 6oz. ' I of butter, 3oz. of grated cheese, " j 2oz. of sweet almonds ground with their skins on, a pinch of salt, a " j teaspoon of paprika pepper and ' I the yolk of on egg. Roll to ha!f ; 1 on inch thick and cut in small ' 1 rounds. Brush over with beaten j sgg and sprinkle with cheese. Bake _ for a quarter of on hour.
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Auckland Star, Volume LXXIV, Issue 229, 26 September 1940, Page 17
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848Page 17 Advertisements Column 2 Auckland Star, Volume LXXIV, Issue 229, 26 September 1940, Page 17
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