SOME TRIED RECIPES.

Kaipara and Waitemata Echo, 23 October 1914, Page 8

SOME TRIED RECIPES.

WINE SAUCE

- „Ingredients..—-One whole-egg,, yolks .of 5 others, soz. of .castor ,sugar, a teaspoonful of potato. flour,,. 2 -lemons, -f-pint of French white wineMethod —Mix thoroughly, in. a basin : the -yolks of ,5 -.eggs,! whole egg, castor sugar, -potato flour, the juice of- 2 lemons, r and any French white wine. Strain into ■.a saucepan and beat up with a whisk over the fire • till the mixture begins to thicken. Serve while ■. it : is-.light and frothy. .„, . "... ;,.- PLAIN APPLE TART. Time to1 bake, one hour ; if small, half-an-hour. • ■ Required-: Apples, .ateacupful of sugar, the peel of half a lemon or three "or, four cloves.., • Half-a-pound of-puft\-paste. :■ ... Rub a pie-dish with butter, line it with- short pie-crust rolled thin, pare some cooking apples, cut-them in small pieces, fill the pie-dish with them, throw over them a cupful of fine moist sugar, three or four cloves, or a little grated lemon peel, and add a'few spoonfuls of. water,' Then cover with puff paste crust, trim off the edges, with a sharp knife, and cut a small slit •at each end, pass a gigling "iron, Around the pie half an inch inside the edge, and bake in a quick oven. j CHOCOLATE PUDDING.As a change from plum pudding, some-may prefer, a steamed chocolate pudding made as follows :— Beat 4 yolks of eggs and a cup- ! ful of sugar until very light, and add 3 tablespoonfuls of milk, the same quantity of grated chocolate, and a teacupful of pastry flour. Beat thoroughly, then lightly add the stiffly beaten whites of the eggs. Fill a buttered ring mould with this, steam for l£ hours, and turn out. Cover with chocolate icing, and fill, the centre with a gill of cream, .whipped stiff with a tablespoonful of sugar-, half . a teaspoonful of essence of vanilla, and some powdered ratifia biscuits. Pile the cream high in the middle and garnish the chocolate icing with ratafia biscuits. SPANISH NOUGAT. Required.—Half a pound of best icing sugar, 6 ounces of blanched almonds, 2 whites of eggs, 1 tablespoonful of orange flower water, 6 drops of ratafiz essence, almond oil. Cut the almonds into three, lengthways and warm them in the oven. i Put the sugar, orange-water, and -whites of eggs in a saucepan,, ..and whisk them together over a' slow heat, till they are quite stiff, like meringue. Stir in the almonds and essence, and allow them "to become quite hot,,then turn the mixture into a tin greased . with almond oil. Smooth down with . a cut lemon, and when set, cut in squares. Or the nougat may be turned into small moulds, three inches inlength by one and a half in ■ breadth. Time, about half an hour.