Culinary Chatter.

NZ Truth, Issue 1212, 21 February 1929, Page 11

Culinary Chatter.

PINEAPPLE CUSTARD

Beat the yolks of 5 eggs with a breakfast cup of sugar and beat again with 1% cupsful of grated pineapple and 1 cup of hot cream. Heat it m a double saucepan, stirring all the time, until it shoAvs signs of thickening. When the custard has cooled pour it Into a glass dish and pile whipped cream on top.

PINEAPPLE WHEELS

Cut a sponge cake into rounds about 3^ -inches m diameter and half-an-inch thick. Place on top of each a round slice of pineapple. Now boil a teacup of pineapple syrup, 1 teaspoon of gelatine, a few drops of lemon juice and just a little pink coloring. Strain, and when it is beginning to set, pour over the wheels. Place a crystallised cherry m the centre of each and decorate with small pieces of cherry. Leave m a cool place to set.

CLAN FANCIES

Required: 1 egg, % cup of sugar, a dessertspoon of melted butter, 1 cup of rolled oats, a pinch of salt, and vanilla flavoring to taste. Lightly beat the egg and gradually add the sugar. Then stir .m the 'melted butter, rolled oats, salt and flavoring. Drop the mixture, a teaspoon at a time, on to a wellgreased baking sheet, 1% inches apart. Dip a fork 'into cold water, make the heaps into circular shapes, and bake m a medium oven until a light brown m color.

GARABALDIES

Take some flaky or puff pastry, apricot jam and mincemeat. Roll the pastry out thinly, spread with jam and then with mincemeat; fold over and press together. Place on a greased paper and mark into squares. Cook m a quick oven for about 20 minutes. When cold cut into squares and sprinkle With icing sugar.

SARDfNE SOIfFFLEE

Take 2ozs. butter, 2ozs. flour, % pint milk, 2 eggs and some sardines. Make a sauce with butter, flour and milk. Allow to cool a little, then mix m the yolks. Whisk the whites very stiff and chop the sardines finely. Mix together and steam for 1 hour, or bake for 20 minutes.