Culinary Chatter

NZ Truth, Issue 1194, 18 October 1928, Page 19

Culinary Chatter

i • ....;. ■■„:/ ■'■.. '■"■.■.■■' ■■• }. ; WALNUT CAKES I ,■-.' --r ■-, .. -.v ■ — .-. I •'":■• TAKE 4oz. ': each -of - * butter, sugar, flour. i 7 and cornflour, and -;2 IL /eggs. Cream, thevbutter. Iff ' 'and- sugar; add beaten H eggs, then flour and / cornflour. Place m, / ' xough pieces, about J-fize '" of walnut, on a greased '•"■'■ oVen slide and bake 'in a hot oven for 10 minutes.' ;: '„'■.'' '■ : --'-' ■ "'■■^■ v * ■,' : *:'■' •« : - : ■ -' ; . jPAkE ; without eggs— i/ 2 lb. V;V-. flour %lb. butter, %lb. sultana-s, 2ozs. currants,'-.. % y&j - ''\ teaspobri bicarbonate -... of 'r/ soda, disaolvedi-iri arteacupof warm / milk. Mix the -dry ingredients well, . then add milkand ,soda.; Stir well -and. '< put intoa well-greased : tin"and bake m j- .a slo.wVoveh; ' .- : - : .- A :-.„;' ■■'■■ ■'-■.... .•'•■■-' ■>...■ •■ ' : -"'. '1-:. '■■#■■■. ■:':'->•• 'v- * '■■■.. " { EGQS AND PARSLEY-SAUCE \, B 0{ L the eggs for 5. minutes, cut off ; oho end "and., stand -them "up on a p flat dish. Pour round -, (not over) them ■■ : white sauce with a little finely -cut parsley, pepper' and salt; serve hot. '■'; EGGS AND TOMATOES ; V MINCE 1 iarge:t,ornato and 2 slices of ' ; "*'. onion 'flnejy'./.^dd plenty of butter, pepper and,'sal,t ; tp.tas"te. Stir, over the ■• ■ gas until: : th'e'- : ;^ ©n ; ip;n Vt ifej-quite cooked, "but not color earthen' add' | 'beaten eggs : and. keep: . stirring • until nearly set. Serve, at once- with . a circle of fried ,; lireadlvßippetai/. . y ; ','.;; :.-\. ■/:■.. v ■ •; ■;

, : ♦ . : ■• ■;■_: ■•■■ .. ■. - v: BUTTER PROPSV c V, 4 ; : -\_.; _ r T/oE^\\h:: butt^i^lb.^sugar, Yz P.'nt ' * milk, .:. 3 eggs, pinch; of, salt, 1 ; teaspdpji■■"■ ibakirig poAVdei*. ■;:" Sift, together the' 1 flour, \ sugar aria- salt, _.- and; "make a hole^ inVithe/ centre- o^ mixture.-: Into this arop.;. the yolk of Ithe eggs, stirring them /into/ the flour arid adding the milk, a little at a time, until you get a thick, smooth batter. - Now . whip the whites, of into a^ froth and fold — •not mix— r-intp- the .batter. Add the baking :poAvderjijst; before you put m the i'egg whites!.. The frying r pan should contain plenty of fat, arid*: when heat ted to point, drop m the batter ..by .teaspoonful.; ;Eachof -these will puff up and-turn' a light brown. Take them out- drain carefully on crumpled tissuepaper, make a hole m the side 6t eacih and 'Slip ; ; in .-.;. a- . "spoonful 'of hot jam. Sift a' little whjte sugar over them. ; '..". .' : , .■■."; V; *' V; - ' : !; "•' •-' '■ ■'•■' HARICOT- LAMB DFio^VN ' 21 bi pf lamb chops with a ;.; sliced onion;, add pepper' and salt and.a cup' of stock; cook m a casserole for '2 ho'tirs.; Half an hour . before it : is ready, add young; cai-rots ■ aTid green peas— -when obtainable— and cook .until tender., Serve veiT 'hot with toast. • ' ; „- .-».■ ■..:■■':.:■ v #.■■'• ■'.',•■■■'"'* • •" ■■.■■. DUTT^RM ILK; Scones: Take 3!^lbs. -flour, %'oz. each of castor sugar, .cream' of ! tartar and bicarbonate of soda, 2 level .teaspoons'.'. salt; l vl quart buttermilk. - jSieve the dry, ingredient's together- and; make* into a doiigh with the buttermilk. Shape into loaves or acones and bake m a hot oven. \ ■-■■■■•-■;..- [:',:■ -y. :: -.■:.-■■'- \ :\: ; » '