Culinary Chatter

NZ Truth, Issue 1294, 2 October 1930, Page 21

Culinary Chatter

v __^ * - n STEAMED BROWNIE ECONOMICAL BISCUITS DOIL together 1 tablespoon treacle A ("YNE egg, 1 cup flour, 2 cups oatmeal, v and 1 dessertspoon butter. Pour %-cup sugar, 1 teaspoon carb. into a basin and add 1 cup of plain soda, 1 tablespoon honey, 1 tablespoon flour, 1 teaspoon baking powder, %- butter. cup boiled milk, % -teaspoon carb. Beat egg and sugar together, add soda. Mix well together, pour into a flour and oatmeal, then add honey, greased basin and steam one hour and butter and soda, which has been melt-a-half. Suitable for three adults. ' Ed together. Put a small teaspoon of . mixture on a greased tin and bake m a MOCK PORK moderate oven. DOIL till tender about 21bs. of tripe m BAKED JAM PUPPING " one piece, size according to number ! " „ J_\'in family. Take out of pot and spread f)NB cup self-raising flour, 1 tablewith seasoning made the same as for spoon dripping, a little salt. Mix poultry, then roll up the same as jam as for pastry, roll out and spread with roll, bind with twine or use small jam. skewers. Bake a nice golden brown, Place m pie dish and pour over.it a serve with gravy made from stock left cup of boiling water m which a teaover from day before. spoon of sugar and a tablespoon of butter has been added. Serve hot with BUTTERLESS AND EGGLESS ' custard. , PUDDING CREAMLESS CREAM PIE TAKE 2 cups flour and rub into it 2 INGREDIENTS: %-cup of sugar, %- A tablespoons of dripping. Add 3 ■*■ cup of flour, 2 egg yolks, 2 cups of tablespoons of sugar, pinch of salt, milk, 1 teaspoon of essence of lemon, 1 teaspoon spice arid one cup of sul- tablespoon of butter, baked pastry and tanas. Dissolve 1 teaspoon baking 4 tablespoons of powdered sugar, soda m half a cup of boiling water, Blend flour and sugar together, beat uTAogether^Vit^a i" 11ll "««'"«"w«"«MHi"iiiiiiiniiiiiiiimiim» iiitiiiiiiitiitiifiiu i| J*e tJ^jJJjJJj 8 * nlittle milk. Put 5 a t <* ,-* I « ,-, ■.„ into greased basin I A hPY/ipPn SmIS/IOP I L he and steam for 2% I 'TlOCTUeen OU.UbU.gZ § and add slowly to hours ran .ho = the mixture, and Served witii ous 1 INGREDIENTS: 2lbs. lean | cook m a double tard. white sauce, 1 steak, y 2 lb. fat bacon, 2 f boiler till thickenor it can be cut = CU P S white breadcrumbs, 2 | ed, add butter and into slices and I teaspoons salt, i/ 2 teaspoon 1 stir. Let it cool eaten like cake - P e PP? r » 1 tablespoon Worces- = and add lemon esThis pudding can 1 tershire sauce, 1 tablespoon 1 sence. 7 . be made several I t o ™** 0 sauce, and 2 eggs. = Have a pie dish times, as it has no = £ ut , or m . 1 " c f me . at and . baco " I or deep plate c.oveggs or butter. 1 fm * l y> * dd breadcrumbs, salt | d with pastry | and pepper. Beat the eggs and | alrea dy cooked CREAM SUBSTI- i **2 tw -° sa " ces ! "■»•* with the |. d m the CREAM SUBSTI f ?ther ing p ?die nts. Then press | mixtv ? re . Sprea d TUTE 1 IT. t0 ™ll jrke Empire sausage. . s the top with v~* I 7 1 ?, , up l n fl . oured c , oth ,, and 1 strawberry jam ADD a sliced I boil for two hours. Unroll on = and cover with r\ ■ = to dried breadcrumbs, and eat 5 _..,,,_„,. '^.j 1 . banana to the | either hot or cold. This keeps I with the e^J white of an egg | fresh for days, is an excellent 1 hites and p O * v _ and beat until | week-end dish, and- for cut | dere( i sugar, arid stiff. The bananas = lunches. ~ | bake m modera te will entirely dis- = , = ovpti till brown solve and you 5"""""11 11111111"1 1 11"1 1 11"" 111" "" " " """""""""""""""""!!" uveu L1 " """""• will have a delicious substitute for BANANA SPONGE whipped cream. If bananas which are needed for QOAK loz> gelatine m 1 pint of cold salads, sandwiches or when water, add juice of 1 lemon and a skinned are sprinkled with lemon juice small cup of sugar. Set on fire until the bananas will not discolor. The dissolved, but do not boil; strain lemon juice will also improve the through a sieve. Take 3 bananas and .flavor. whip to a cream. Whip the whites of 2 eggs to a stiff froth. Mix with the DEPRESSION PUDDING bananas' and stir m other ingredients, _ " _ stirring all the time. Serve when set TWO tablespoons clean dripping, 2 W i tn a good custard. tablespoons of jam, 1 small cup c,,^.,-,..,^ . . dium O |, nmKl ,, milk, % -teaspoon carbonate soda, 1 ECONOMICAL PLUM PUDDING 1U Mf Cl ' p . flo . ur - . • t ONE cup Hour, 1 cup sugar, 1 cup Mix dripping and jam to a cream, U finP i v phmmpd siiPt 1 cud breadtwn hnnvq o P rvp with miitirti mixen, i cg t v, va-cup miiK, x xeaspoon two houis. bei%e with custmd. of carbonate soda dissolved m a little PLUM CHUTNEY milk. Boil m cloth .two and a-half . hours. TAKE, 41bs. ripe plums, skinned and WORCESTERSHIRE SAUCE stoned, Üb.apples, pared and cored, '■ ! . ' arid l^lbs. brown sugar. Boil 15 mm- QNE bottle mushroom ketchup, 1 pint utes, then add 21bs. raisins, chopped vinegar, %lb. treacie, 2ozs. pepper, and stoned, loz". garlic, loz. ground %oz. mace,, %oz. cloves, 2oz. mustard ginger, and %oz. chillies. Boil to- seed, lib. onions, 1 stick horseradish gether 10 minutes, add 1. quart of best scraped. Boil well together, then vinegar, arid boil 10 minutes. Cover strain and bottle when cold. Cork while hot. well. V , _ _- __ , y