Culinary Chatter.

NZ Truth, Issue 1184, 9 August 1928, Page 17

Culinary Chatter.

CHEESE ROLLS MAKE a light dough as for scones. Roll out thin and v cut m 4-inch squares. ' Spread with a mixture made as follows:. 2 ' tablespoons grated cheese; 'ii tablespoon butter, . 1 tablespoon beaten egg,; sait' .and cayenne pepper" to "taste. Roll ! like^ sausage rolls and bake at once in* a hot -oven. '■■/ ■;•,"■ •'■■>: GOOD BROWNING ADD \%\b. dark chicory • to ,a quart of cold water.'. Boil for 15 minutes, strain and .bottle for use: . . ■•*•.*■■.. PEANUT MUFFINS REQUIRED: 2 cups ** flour* 4 teaspoons baking powder, % cup sugar, % teaspoon salt, yi cup peanut butter, 2 tablespoons of shortening and a cup of milk. Mix •and sift sugar, flour, baking powder and salt, cut the peanut butter m with the shortening and toss together with the milk. Bake m muffin tins m hot oven for about 20 minutes and serve j hot, A FEW drops of sal volatile will restore the ". color of faded silk. Apply to the faded part only and the color will soon return. . STAINS ON SILK TO remove stains from * ' silk, a make a solution, of 5 parts i water to 6 parts of alum, well pounded. Boil the mixture for a few minutes and leave to cool. "Warm up again before using, wash the stained part with it and leave to dry. #■.■■*'. ■ ■ ■• / FISH PUDDING BUTTER a. mould thickly and throw m brown bread-crumbs. Take some cold fish and double the quan=tity of potatoes; salt and pepper to taste and a few grains of cayenne, % oz. melted butter and half an egg to each pound of potatoes. Mix well. Pill the mould, place a-sm.all piece of butter on top and bake for 15 minutes. !'■,..' ■"•',. '#'-•' ' • ♦ ' NEVER add flour to boiling milk. Blend it with : cold milk ,flrst and the sauce will be free from lumps. DOES YOUR BAKING DISAPPOINT? Sometimes you V on de r what is wrong. The things you :have prepared carefully are so disappointing. ..'.They cloy' the palate, rather than' create, a desire for .more.-. Try "Cathedral Brand" Culinary Essences next time. Say nothing; watch : the difference. Father's face is a. study, but his hand goes out to the^dishes with well-timed regularity. He's enjoying his tea and he doesn't care who (knows it. As, for the children— the 'keenest critics' of baking— their enthusiasm continues on Jong ■ after : they -have been t'6ld "no more." "Cathedral. Brand" Essences give you the true, real flavours, fragrant and irresistible.' They're economical," too ; they are so highly concentrated that a little flavours much ; they are superior to the average imported essences, and being made •m Ijlew Zealand, there'-. are no freights and duties to, pay. •■ In-. standard and big 2%0z. economy bottles at .all grocers. Send a penny stamp to H. F. Stevens.-Manufacturing Chemist, Christchurchrfor a trial bottle.*— 3. ..

FRENCH MARINADE •TO make French marln--1 - ade f pr preparing .meats,- .etc., bring 2 quarts of water .to' the boil, add 21bs. bay-salt, %lb. denierara^ sugar, 3oza. saltpetre. Simmer gently while skimming off any skin or froth that settles on the surface. Allow it to getcold before putting any meat into it. Then pour It into any wooden tub or earthenware vessel. ; GINGER CAKE REQUIRED: 2 oups -'■** flour, 1 cup brown - sugar, 4ozs. butter, 1 egg, Wl gillmilk, '&• teaspoon mixed spice, 3 teaspoons ground ginger,' 1 teaspoon so d a, : 2 tablespoons treacle, 2ozs. preserved ginger. Cream butter and sugar, beat up the eggs and stir it m, dissolve treacle m milk; sift all dry ingredients together; add preserved ginger; mix all into a batter, not too stiff, and bake m a moderate oven. ; A FEW drops of turpen*V tine sprinkled on the bottom of a drawer\will keep moths away. •.*•■'" # ' . ■ ■ ' A LARGE piece of oil- ** cloth makeß>.n excellent apron for washing day. . ■■ • ■■■ „'■ ■ #-.-#■■. CLEANING BRASS .... TO olean inlaid braes, rub well with Brasso, then wash iri~ ammonia and water. This will prevent any trace of. the polish being left m the inlaid parts and will also give a brilliant shine. , ' '"■■ . % .'■•-# • • • ■ ' •-..'■■■-•■ CASSEROLE OF APPLES DEEL.and core 6 apples,' place them *■'.. m a casserole with % pint of sugar and water syrup, 6 cloves and 2 thiri slices of lemon peel. Cover and cook gently until soft, but not. pulpy. Strain' the syrup, fill the hollow m each apple with red currant or blackberry ielly, and pour the syrup over; serye very -hot m the casserole. A CLOTH sprinkled with bicarbonate .of soda, will quickly remove the tarnish from ''.■silverware. ■..»."' : V.;- • # •'■ # ■ ■■• # ■ ... ■ ifEROSENE oil and sand will work *V wonders with the dirtiest of cop- . p ??;...-,#- r .; ■''■--•■■■ ; : >••-.-. SAUCEPAN HINT TO clean burnt saucepans, fill with cold water, put m a lump ot soda, heat slowly and boil gently for come time. • Then scrub with a stiff brush. Never scrape them. : ■■;'.'■ ■,_#•,; .;.--# •. # .■•-■•-■ TO clean patty •pans, place them m an * enamel or- iron saucepan with a little good, household soap and boll for an hour. Dry thoroughly with a linen towel. ANSWERS TO CORRESPONDENTS "Toilet Soap" (New Plymouth): Take 21bs. pure beef tallow, 21b. sal. soda, lib. salt, loz. gum camphor, loz. oil of bergamont and loz. borax. Boil slowly for an hour, stirring often;. let it stand until cool, then warm it until it will, run easily and- turn into cups or moulds which have been dipped into cold water. The soap will improve by keeping. " , : "Header" (Linwood) : -Perry wine is made from pears by the same process as;is applied to apples for cider. The process of fermentation is longer, however, but its completion may; be detect-, ed by the clearing of the liquor. When the liquor clears, it should be drawn off and stored m casks until the following spring; then bottle,- as perry will spoil m barrels. ; ! .