Ladies' Column.

Kaipara and Waitemata Echo, 9 October 1914, Page 8

Ladies' Column.

SNOWCAP JELLY. Sponge cake, jelly, custard, cocoanut. Crumble a sponge cake in a glass dish, and over it pour some pineapple (or other) jolly which has nearly set. When quite firm turn out of mould. A nice custard .is then poured over, and a little desiccated cocoanut sprinkled on top. LEMON SAGO. Sago, water, sugar, golden syrup, boiled custard, lemons. Take 3 tablespoonfuls sago, 1-i cup water, soak an hour or longer, then add the juice of 2 lemons, 1J tablespoons sugar, 14 tablespoons golden syrup, cook slowly until it thickens, then turn into a wet mould to set. Serve with boiled custard. CHARLOTTE RUSSE. Cream, gelatine, flavouring, ice sponge cakes, sugar. Sweeten one quart of cream, flavour with vanilla or lemon, and whip till all is frothy; soak half a packet of gelatine in as little cold water as possible, then set on a stove to melt. When it becomes cold, put in the cream, and pcur into a dish lined with sponge cakes or ladies' fingers. Set on ice till wanted. PUFF PASTRY. lib flour, 1 lemon, lib butter, Ipint water. Silt the flour and make into a paste with the lemon juice and water, work till quite smooth I and soft, squeze the butter dry in a cloth, roll out the paste just large enough to wrap the butter in, wrap up in paste, and let it stand in a very cold place for 15 minutes, then roll out and fold up again. T>o this six or seven times, letting it stand about 15 minutes between each rolling. For patty cakes roll out a quarter of an inch thick, cut out with a tumbler and bake in very quick oven. COCOANUT LOAF CAKE. . One cup sugar, J- cup cocoanut, 1 egg, 3 tablespoons melted butter, 1 cup milk, 2 cups flour, 2 teaspoons baking powder. Place the melted butter and sugar together and stir well ; Ihen add the beaten egg and milk, then flour and baking powder, beating well. When all is smooth, add cocoanut, and bake half an hour in a quick oven. QUEEN CAKES. One pound flour, Alb butter, +tb sugar, 3 eggs, {,1b currants,, teacup milk, dessertspoon baking powder. Beat butter and sugar to a cream, M'ld eggs and milk, currants, and lastly flour and baking powder sifted together, flavour to taste, and bake in patty pans. CHEESE SOUP. One quart milk, -\\h of cheese, 2oz. breadcrumbs, pepper and salt. Boil the milk, add cheese, cut in thin slices and season to taste ; put the breadcrumbs in a soup-tureen, pour soup over it, and serve. HONEYCOMB ROCK. Two tablespoons honey, 1 tearpoon carbonate of soda, small piece butter, 2 tablespoons sugar, 3 Lablpspoons hot water. Cook the saina way as toflee, until it hardens when dropped in cold water ; then add the carbonate of soda. Stir quickly and pour into a buttered pie dish. SAVORY TOAST. Two ounces grated cheese, 1 tablerpoon milk, 1 egg, 1 teaspoon made mustard, salt and cayenne. Heat all these ingredients in a .small saucepan, and when it begins to thicken spread on neat slices of buttered toast or fried bread. Serve hot.