EXCELLENT, SEASONABLE AND TESTED RECIPES. CUT THEM OUT.

Hutt News, Volume 3, Issue 8, 17 July 1930, Page 2

EXCELLENT, SEASONABLE AND TESTED RECIPES. CUT THEM OUT.

Tapioca Cream. - One pint milk, 3 ozs tapioca, 4 ozs '■ vatafias, 1 gill whipped cream, vanilla "essence as desired, 1 tablespoon sherry. Cook the tapioca in milk until soft and all the milk is absorbed. Allow to cool. Put most of the ratafias at the bottom of a glass dish and pour the sherry over; add the vanilla essence and cream to the tapioca and pile it roug&ly on the ratafias. Place a row of ratafias round the edge of the cream. ■ Prise Tea Cake. Beat 2 yolks of ,eggs, i& cup thick milk and 1 dessertspoon of batter together, then add 2 tablespoons of sugar, a pinch of salt and 1 \ breakfasteup of self-raising flour. Mix all till %uite smooth, and pour into a cake-tin lined with a butter-paper, place in a moderate oven to bake for quarter of an hour. If top of cake browns too quickly, put a buttered paper over. Slice and butter when cold. . ■ - \' ' French Brown Coffee Cake. Six ozs flour, $ teaspoon baking powder, pinch of salt, 2 eggs, *lb sugar, $H> butter, 1 tablespoon coffee essence, 2 dessertspoons milk, cream butter and sugar, add eggs (well beaten), sift dry* together, mix in lightly; lastly, stir in coffee blended with milk and bake slowly for 15 minutes.

Icing for top.—Cream well together 1 heaped dessertspoonful each of but-

ter and coffee essence and 3 well-lump-ed tablespoons of icing-sugar. Spread roughly on the cake and sprinkle freely withTchopped »uts, ■■■■-.:, Pommies Au Lard. (A Belgian Dish). Gut into dice lib thinly pare,d potatoes and lib lean bacon. Core and cut into very thin slice's 1 lb tart apples, Fry the bacon over a slow fire; until it gives out enough fat for the potatoes I to k® a£4 ed > ,th.9n,s?ok gently until'tke potatoes are tender and browtf J§eason, turn on to a hot dish and plae<in the ! oven. Put the apple slices into t&e pan ! »nd. **7. quickly..^ntil. soft Around the bacon and potatoes arraage small squares of fried bread,, and on them pile the apples. Serve very hot.