CULINARY CHATTER

NZ Truth, Issue 1188, 6 September 1928, Page 17

CULINARY CHATTER

BOILED SALAD DRESSING TAKE Y_ teaspoon salt, 1 teaspoon 1 mustard, 1% tablespoons sugar, % tablespoon flour, a few grains of cayenne, 1 egg, 1% tablespoons melted butter, % breakfast cup milk, % breakfast cup vinegar. Mix dry ingredients, add the egg slightly beaten, then the butter, milk and vinegar very slowly. Cook until thick, stirring constantly. Do not allow to boll. #. # * CHEESE STRAWS TAKE 2oza. grated cheese, 2ozs. flour, * 2ozb. Jbutter, salt to taste, a little cayenne pepper. Rub into a stiff paste with a little milk, roll out, cut into strips about 8 inches long and bake about five minutes m a brisk oven. • # * BOMBAY TOAST PUT some slices of bread about a ** quarter of an Inch thick; and stamp them Into rounds with an ordinary tumbler. Fry them a nice brown and spread with a coating of curry and a little chutney. Put a piece of toasted cheese on top of each and serve. • # * PANCAKES INGREDIENTS: 2ozs. each of flour, * sugar and butter, 2 eggs, % pint Of milk and 1 teaspoonful of lemon juice. Cream the butter and sugar, add beaten eggs and flour alternately and then lemon Juice. and milk. Allow the batter to stand for one hour, then butter four saucers, fill each half-full of batter and bake m a hot oven for about 20 minutes. Pile on a plate with Jam between them. *, # « APPLE FRITTERS DEEL, oore and cut some apples In * thin slices. Make a batter as follows; 2 eggs', 2 tablespoons of flour and half a cup of milk. Mix the eggs and flour' together, add milk and allow batter to stand. Dip each piece of apple ln the batter, fry to a nice golden brown, drain well and serve with castor sugar. , • # * WALNUT MACAROONS CTIFFLY beat the white of 1 egg and " while still beating gradually add 1 cupful of brown sugar. Fold m a cupful of finely- chopped walnuts which have been sprinkled with salt. Flour a greased baking-sheet and drop small amounts of the mixture on it, about 1 inch apart. Cook m a moderate oven until the macaroons are a delicate brown color. * » ■' • • PLAIN TEACAKE ~ TAKE loz. butter, 11b. flour, 1 teaspoon salt, 2 tablespoons sugar, 1 heaped teaspoon soda, 3_ level teaspoons cream-of-tartar and milk to mix to a moderately stiff dough. Form into round cakes and brush over with egg before cooking.