Ladies' Column.

Kaipara and Waitemata Echo, 24 April 1914, Page 2

Ladies' Column.

WELSH RABBIT. Put into a small saucepan -J!t) of mild cheese, sliced, add 2oz. of butter, three tablespoonfuls of beer, half a teaspoonful of ' made mustard, and a little salt. Stir till quite melted and smooth, beat in a whisked egg, and pour on to squares of thickly-buttered toast. Serve as quickly a~s possible, for this dish is spoilt if kept waiting. PASTRY SANDWICHES. Roll rich pastry thin and cut in tw<o pieces. Put one-half on a baking sheet, and spread with any kind of preserve or jam. Lay the other half of the pastry on and press the edges together so that the filling will not run out. Now mark with a knife in strips 1-t-in. wide, or less if liked smaller, and 2in. or 3in. long. Press the knife nearly through to the pan. Bake, and when almost done lift the pan from the oven, and brush the pastry over with the white of an egg beaten light, but not, stiff, and sift powdered sugar over. Set back in the oven to finish baking, and colour the sugar. Cut the sandwiches apart with a sharp knife where they were scored. RHUBARB AND TAPIOCA. One pound of rhubarb, -jrb of tapioca, half a teaspoonful of ground ginger, one teaspoonful of butter, one teaspoonful of boiling water. Soak the tapioca in water for a few minutes, then, having washed the rhubarb and cut it small, mix it with the tapioca, adding sugar, butter, ami ginger. Stew the whole for half an hour, stirring frequently. Place it in a mould, and when cold turn out. SCOTCH SCONES. Two breakfastcupfuls flour, 2 heaped teaspoonfuls good sound baking powder, salt to taste. Mode : Mix flour and baking powder, then rub in 2oz. butter, half a pint milk, mix quickly, roll and cut into shapes, bake in hot oven. COCOANUT MACAROONS. Eggs, sugar, cocoanut. Whites of two eggs, one cup of sugar, three tablespoons of cocoanut. Beat the whites to a stiff froth, add the sugar ; beat till firm enough to' keep shape alone. Add the desiccated cocoanut, drop immediately upon white paper thickly strewn with sugar. Bake in a very slow oven till firm and lightly colored. CREAM FOR PUFFS. Cream. vanilla, sugar. Sweeten the ordinary cream with sugar, put in a couple of drops of vanilla, and beat till stiff.