THE KITCHEN

Levin Daily Chronicle, 12 October 1918, Page 4

THE KITCHEN

Caper Sauce. To make caper sauce for foiled mutton, take about half a pint of good melted butter, .and stir into it one tablespoonful and a half chopped capers and two tablespoonfuls of vinegar. Stir the sauce over the fire, simmering it very gently for about a minute. Serve in sauce tureen. Moccha Sandwich. Cream together 2oz of butter and 3oz of sugar, and add 2 well-beaten eggs; then mix into it 1 tablespoonful of coffee essence, 4oz of flour, and 4 teaspoonful "Balloon" brand baking powder, using a little milk. Bake in a hot oven in two sandwich tins. For the Ailing: Beat loz of butter to a cream with 2oz of icing sugar, flavour with vanilla. For the icing: Mix 4oz of icing sugar with boiling milk till required thickness. Flavour with coffee essence. Rice Cakes. Tage eight yolks and four whites of eggs, and beat to a foam; add Soz of powdered sugar and peel of one lemon grated; then stir in jib of ground rice, and beat all together for half an hour. Put it in a buttered tin and bake twenty minutes. This cake is recommended as very easy of digestion. This is one of the cakes made without butter, and is not apt to prove injurious. Almond Oake. Two cupfuls of sugar, 2} cupfuls of flour, % cupful of butter, J cupful of sweet milk, Jib of shelled almonds,. 1 teaspoonful of "Balloon" brand baking powder, whites of 6 eggs, 1 teaspoonful of extract of almond* Blanch the almonds by dropping in boiling water for five minutes. Rub off the j brown skin, dry and chop. Dredge j with a quarter of a cup of flour. Rub ! the butter and sugar to a cream, add J the milk and flour in which the baking I powder 'has been sifted, and flavouring, chopped almonds, and lastly the well- I : beaten whites of the eggs. Bake in a moderate oven, in a. tin lined with oiled I paper. Home-made' Sausage Cakes. Required: 21b of lean pork, one teaspoonful of powdered sage leaves, one teaspopnful of salt, one saltspoonful of black ""pepper. Chop the meat very finely mix it well with the other ingredients. Shape the mixture into small round cakes; put one tablespoonful of dripping into a-small frying-pan. When a faint smoke is rising from it put in the cakes. When nicely browned on one side, turn over and brown the other. Serve on rounds of toast or fried bread. Thatch Fie. Take 21bs of potatoes, mash thoroughly. Add loz of butter and a quarter of a pint of millc, which has been warmed. Mix well. Cut lib .of cooked veal into small pieces, and put into a piedißh with half the potatoes, seasoning, and a quarter of a pint of gravy. Place the remainder of the potatoes on the top, make smooth with a knife. dipped in hot water, and bake in a hot oven thirty minutes. Lemon Biscuits. Beat the yolks of ten eggs, and white of five, with four spoonfuls of orangeflower water till they froth up. Then put in lib of sifted loaf sugar. Beat it one way for forty minutes. Add Jib of flour with the raspings of two lemons and the pulp of a small one. Butter the tin, and bake in a quick oven carefully. Dust with the sugar before placing in the oven. ' Express Piuddlng. .Take %lb of rice, boil it until quite tender, add loz butter. Boil for a fow minutes after the butter is put. in, and set it to cool. Well heat an egg .'md stir in. Put a layer of rice at the bottom of a pie-dish, then a thin layer cf any kind of jam, another of rice and jam. Proceed in this manner till the dish is full. Bake in a moderate oven.