Culinary Chatter

NZ Truth, Issue 1195, 25 October 1928, Page 19

Culinary Chatter

SAUSAGES & PINEAPPLE SAUCE

/"•OOK the sausages m the, ordinary ~ way. Drainpffthefatintoasma.il saucepan and add to it loz. flour. When the flour has been well stirred m, s pour m 1 breakfast cup of finely-shredded pineapple and juice. Bring to.the .bojl and allow -to simmer " until the sauce thickens,; bu.t .'keep it well stirred all the time. Arrange the sausages on a hot dish and pour- the saiice round them.

WALNUT BUTTER. SPONGE

TAKE V/ z cups flour, ,1 scant cup of *. sugar, 3 tablespoons butter, 3 eggs, % . cup milk, .1. teaspoon cream-, of tartar, % teaspoon soda, vanilla flavoring and. y 2 cup chopped walnuts. Beat butter and sugar to a smooth cream, add eggs well-beaten, dissolve soda m milk, add milk and flour, a little of each alternately. Bake m sandwich tins; leave one half plain, then add walnuts to the other half. Put together with mock cream. Ice on top and decorate with walnuts. « * ' . • # SPONGE PUDDING DEQUIRED: j^lb. each of flour, sugar **■ and butter, 2 eggs and essence, of lemon to flavor. Beat butter and sugar to a cream, add yolks well beaten, stir m flour and then, add the. whites whipped stiff. Half fill small buttered cups and bake for 20 ' minutes. Serve with wine saucer * : : -, * • ■,#• ■ BREAKFAST ROLLS TAKE 11b. flour, y z teaspoon salt, 1 ■*' 'tablespoon butter, 1 dessertspoon baking powder and a little sweet milk. Put the butter .-. into, the -. flour, add. baking powder and salt; mix (with wooden spoon) .into a nice dough, adding just- sufficient .'milk to moisten. Turn out on a board, knead a little and fonri into, rolls. Brush the tops with milk and cook m a hot oven for 10 minutes. - #■■':'■# - *,- EGG BALLS MINCE a little cold meat, season it v* and then add the unbeaten yolfc\ of 1 egg. Stir 7 well and» form into a ball. Butter- a cup and into this put the unbeaten white of the egg. Put the egg ball into the cup and steam m boiling, water until the white is set. . ; .'7 ; .•#-.'■.-,.* '■■'#• ' \ Ei^B^eAK^S { TAKE any cooked fish, remove the * bones and mince finely. Mhcwith a little .-more,- than jialf the quantity of, mashed potato. Jso\v add a little but-: ter, 1 egg, a: little, chopped parsley andcayenne, if liked; Mix well, form into.' cakes, dip into beaten egg and white crumbs, and fry in ' plenty of boiling 'f£f;-;';T^"" ".-■' •■;..■' ■ ).-■*■:"'■•-/:. - - ■ \ '- ._■'