CULINARY CHATTER

NZ Truth, Issue 1179, 5 July 1928, Page 17

CULINARY CHATTER

HOME-MADE COCHINEAL WASH and pare a beetroot. Grate "* very finely and put into a muslin ba_. Squeeze out the juice fnto a cup. Boil about a tablespoon of water with eight lumps of sugar until it forms a syrup. Add beetroot juice and bring to the boil again. It is then ready for use. * # # BOTTLED BEETROOT •TAKE some young beetroot, put Into * boiling water and boil for 20 minutes. Then peel them carefully and pack into jars. Cover with vinegar and seal down. GINGER ROLL DREPARE suet crust as for roly-poly * and roll out to about a quarter of an inch thick. Gbver with a good layer of. brown sugar, except the edges, and dust over with ground ginger. Sprinkle well with lemon juice and add a little grated rind of the lemon. Wet the edges, roll the crust up and squeeze the ends together. Put into a' floured cloth and boil for about two hours. * . * * BANANA FOOL TAKE 10 bananas, 2or. castor sugar, ** % pint cream, 1 lemon. Skin and slice the bananas, put m a stewpan, add sugar and a gill of cold water. Cook until soft, stirring continually for about 15 minutes. Rub through a sieve and put m a cool place (on ice, if possible) for about half an hour. Add the juice of the lemon and cream, slightly whipped, and serve m custard glasses. * * •# WHEN MAKING JAM ADD 3 teaspoons of glycerine to every lib. of fruit. This prevents the fermentation of the sugar and obviates all danger of crystallization. * * * ALMOND BREADS DEQIIIRED: 2 eggs, 1 cup of brown sugar, a small square of bitter chocolate, almonds, 2 cups flovir, 1 teaspoon of baking powder, y_ teaspoon of vanilla and Vt, teaspoon of cinnamon; Beat the sugar and eggs together, blanche the almonds and chop them (not too flne) and grate the chocolate. Mix the ingredients together, press % -inch- thick into a well-buttered pan and bake for about a quarter of an hour.* Cut into strips while still warm. * # * MUSTARD SAUCE Take two tablespoons each of butter and flour, bring to boiling point, allow to boil up for half a minute, pour on a cupful of boiling water. Boil up again, adding a teaspoon of made mustard, a tablespoon of chili vinegar and a squeeze of lemon. * # • # CABBAGE HINT ""THE objectionable odor of cabbage- * cooking will be prevented if one or two tablespoons of lemon juice are added to the water m which it is cooked, but an extra 10 minutes should be allowed for cooking. * * • GOOD' SHORT CRUST TAKE 4oz. of flour, 2oz. butter, loz. **• sugar and enough beaten yolk of ess and cold^ water to make a stiff paste. Roll out to about one-eighth of an inch thick once only, then use as required. , .