CULINARY CHATTER

NZ Truth, Issue 1180, 12 July 1928, Page 3

CULINARY CHATTER

LEMON SNAPS DEQUIRED: 2 cups of sugar and 2 eggs, a cup of butter and a teaspoon of carbonate of soda, frith the juice of two lemons and the shredded peel of one. Mix with flour until the mixture Is rather stiff, roll out very thin, out Into desired shapes and bake m a quick oven. ■ • # • . CALEDONIA CREAM *— ■ ■ ' "" v. DEQUIRED: 2ozs. raspberry jam, 2 "• tablespoons of loaf sugar and the whites of 2 eggs. Beat up together until very stiff and pile high In a glass dish to be served. ..•-■:■•■ • PEARL BARLEY OUBTARD DEQU.IREDi 4oz. of pearl barley, 2 " pints of milk and water, 2oz. demerara sugar, Jam, custard, a pinch of salt. Wash and soak the barley for 8 or 4 hours. Cook In the milk and salt In a double saucepan until the barley is soft and well swelled and the milk absorbed — about 1% hours; add the BUgar and cool. •Place m a glass dish, spread with very little Jam and pour custard over. CINNAMON ROLL TAKE 2 tablespoons sugar, 2 table- ■ spoons butter, 2 cupa of self-rais-ing flour, 1 cup or more of milk and 1 egg. Beat the butter and sugar to a cream, add egg, milk and flour. Bake m salt tins for an hour; have mixture soft. When cooked, butter all over and roll In ground cinnamon and icing sugar. Sultanas or preserved ginger may be added. WALNUTS. . TAKE 4ozß. each of butter, sugar, * ; flour and cornflour, also 2 eggs. Cream the butter and sugar .and add the beaten eggs, then the flour and cornflour. Place In small rough pieces on greased tray and. bake m hot oven for ten minutes: . •* • ' IMPERIAL BISCUITS TAKE 11b. sugar and flour, 541 b. but* ter and 3 eggs, 1 teaspoonful of powdered ammonia and milk to moisten. Mix into a soft paste, roll into little balls and bake m a tin. Ihoney cakes DEQUIRED: 2 cups of brown sugar, % oup of honey, one third of a cup of butter and 4% cups of flour, a teaspoonful each of soda and cinnamon, a quarter teaspoon each of cloves and mace, 1 egg, a tablespoon each of lemon rind grated and the lemon juice, and 2 tablespoons of milk. Mix the sugar and honey until well melted, &M the butter, lemon Juice and rind, and leave to cool. Combine with the milk to which the beaten egg. is added and stir into the flour m which has been sifted the spice and soda. Leave to stand overnight and m the morning.roll out to quarter inch thick, adding more flour if necessaryi Cut into cakes 2 inches square and sprinkle with granulated sugar before baking m I a moderate oven for about 16 minutes. • . • # •"•■■■ CURRANT LOAF DEQUIRED: 2 cups flour, 1 egg, 1 ** teacup sugar, loz. butter, % teacup milk, 1 cup currants and 1% teaspoons baking powder. Sift the flour, rub m the butter and mix to a firm dough. Bake abou* one hour.