Cookery.

Horowhenua Chronicle, 5 June 1915, Page 2

Cookery.

A Novel Cornflour budding.—Mix a tablespoon of cornflour and the saano quantity of sugar with a little milk and one well-bea;ten egg. £o ; l nearly a pint of milk, and pour it on the cornflour, sugar, and egg mixture; add a tablespoon of golden syrup, and stir well. Pour into a pie dish and hake lor 15 minutes in a moderate oven.

Canadian Lemon Pie.—Take the juice of one large lemon, a cupful of 6iigar and a cupful of water. Bring them to the boil, then add the yolk of one egg two tablespoonsful of cornflour, and boil again., Have ready a shell of pie crust (baked), put in the mixture, heat tlie white of the egg to a stiff froth, spread over the pie, and put in the oven to burn.

Banana Pancakes.—Take lour eggs, an ounce of flour, a gill ol milk, and a pinch of (sugar and salt. Mix well and make into six pancakes. Keep hot. Then pass six bananas through a sieve add an ounce of caster sugar and a litle lemon .juice with two ta'blespoonsful of cream or milk and mix well. Spread each pancake with this mixture, roll up, sprinkle with "sugar, and serve hot.

Ham Steaks.—Take slices of raw ham and put them into a frying pan with a small cupful of water, and cook slowly, turning once or twice till the water has evaporated, and the steaks' are light brown. Dredge them with flour. Have ready a sauce made by boifing a little flour in a toacupful of milk with a small piece of 'butter,. a teaspoonful of mustard, and a pinch of cayenne. Arrange the steaks on a dish and pour the sauce over them. . - *

Gingerbread Snaps.—-One pound of dry flour, half-a-pound of treacle half-a-pound of sugar, quarter of a pound ot butter, lialf-an-ouce of ginger, the juice of a lemon, a teaspoonful of baking powder, and a pinch of salt. Mix the dry ingredients well together, then warm the butter and stir it well in, then the treacle and lemon juice. When all is nice smooth stiff paste, drop from a spoon (the side prepared) on to a Soared baking-tin and bake in a slow oven. Vienna Tomatoes.—Cut each tomato required in halves. Shape some sausage meat into round cakes. .Fry each cake brown on both sides, and, when cooked, flatten them out a little to make them match the tomatoes in size. Lay a sausage cake on each half of tomato, on that put half a slice of bacon, and then the second half of tomato. Heat the tomatoes in a quick oven until they are tender but not broken. Put a piece of parsley etalk into the top of each tomato. Serve hot.

Meringues.—Take the whites of sis eggs and whisk to a stiff froth, then mix into them very lightly lialf-a-pound of fine white sugar. Do not work the batter too much or it will become soft Divide into thre& part®. To one add two tablespoonsfu] of finelygrated cocoa nut, to the second two teaspoonsful of grated chocolate, to the third a few drops of cochineal, and a flavouring of vanilla. Cut some foolscap paper into small squares and place lightly upon each a dessertspoonful of the mixture and form to the shape of the spoon. Bake in a cool oven for one hour till dry and crisp.