Ladies' Column.

Kaipara and Waitemata Echo, 4 September 1914, Page 2

Ladies' Column.

SOME TRIED RECIPES.

Pi,Altf BISCUITS

One pound of flour, one cup ot sugar, a quarter of a pound of butter, one tablespoonful of baking powder, two eggs, and a little milk, ' roll out, cut into rounds, and bake a light brown in a quick oven. SHttIMPS WITH BUTTERET* EGGS Ingredients : Half a pint of picked shrimps, two eggs, and three rounds of toast, l!oz. butter, two tablespoonfuls milk, salt and pepper. Method : [ Jrepare the toast and fry the shrimps in half the butter. Propare the eggs by beating the milk and butter and adding to this Uuj beaten eggs, and stir over a bright lire until set. Pile the shrimps on the toast, and pour th« hot buttered eggs over these anil serve hot. (.'urnish with a little parsley. OIIAN(!R PUDDING. Take -.v)« pi?.t of milk, two tftMt? .mk.:w,p,jc r>r cornflour, sugar to taste, two *£«?, o'e tablespoonful of butter, 'he jui- •• of two oranges, and thn grated rind of one. Heat the nn'i to boiling point, and add the coruilour mixed with a little cold milk. When well boiler), remove from the fire and put in the butt--., and lug-ar. Next whip the yolks iv the eggs, add them with the juice and rind of the oranges : heat all together and bake hi a hot oven. whisk the whites of the eggs- to a froth, sweeten with a little sugar and spread on the top of the pudding a few minutes before removing from the oven. WE MAKE OUR OWN ROLLS. We are all very fond of. rolls, and they are really quite easy to make, so this is one of the first things I teach my small cooks to do. Here is the recipe we- use :— Required : Three-quarters of a pound of Vienna flour, half an ounce of compressed yeast, one and a half gills of tepid milk, one ounce of butter, one egg, half a teaspoonful <>[ salt. "Vienna flour" is sold in many districts as "pastry whites," snd sometimes as "Hungarian flour." Jut four ounces of the flour into a wa?-med basin. Put the yeast and sugar into ar.other small basin, and mix them till they are liquid, then add the milk, and strain all into the four ounces of flour. A HANDSOME LUNCHEON DISH. Cold dishes are always relished in hot weather, and one of the very nicest is a boiled fowl allowed to get cold and then masked with rich, white sauce. To make the sauce put the thin yellow rind of a lemon into a saucepan with a pint of white stock, six white peppercorns and half a teaspoonful of salt. Simmer these gently for five minutes then add half, a pint of cream, made fairly hot—do not boil it. If you wish for a very rich sauce add four ounces of butter rolled in flour, about a dessertspoonful, these to be mixed with the cream and the whole sftnmered very gently for five minutes, then add -by slow degrees the lemon juice, stirring it well to prevent curdling.

This is a delicious sauce for fowls or rabbits served hot, but if made a little thicker it can be laid over the cold fowl or rabbit, masking them entirely. Garnish with slices of lemon and sprigs of parsley. This method makes an agreeable change from roasted fowl. Both fowls and rabbits, if boiled, should be blanched before cooking, and then tied in thin muslin before putting them into the pot. Warren-rabbits are not considered good at this season unless about half-grown.