COOKERY CORNER

Rotorua Morning Post, Volume 1, Issue 164, 4 March 1932, Page 3

COOKERY CORNER

HERMITS. Three-quarter cup shortening, 11 cups sugar, 3 eggs, Vell beaten, 1 teaspoonful soda, 21 cups pastry flour, half teaspoonful nutmeg, half teaspoonful cinnamon, one cupful choped walnuts. Cream the shortening and sugar and add the well-beaten eggs. Sift 2 cups of flour with the soda and spices and add to mixture. Add raisins, and nuts mixed with rest of flour. Drop by teaspoonfuls on greased balcing sheets about 2 inches apart. Bake in a hot oven of 400 de/grees F. for 10 minutes. LAMlNGTONS. Take a cup of butter, a cup and a half of sugar, a cup of milk, three cups of flour, a teaspoon of carhonate - of soda, two teaspoons of cream of \ tartar, four eggs, and vanilla essence 1 to taste. Beat the butter and sugar to a cream. Add the eggs, well, beaten, then the milk with the soda dissolved in it, then the flour with the cream of tartar sifted in it, and, lastly the vanilla essence. Bake in a flat tin in a moderately hot oven, and when cold, cut into squares and ice. TOMATO SOUFFLE. Take four tomatoes, the yolk of an egg, the whites of two eggs, butter, cayenne and salt to taste. Pour boiling water over the tomatoes so that you can peel them into a sieve, and rub them through as much as you can. Beat this up with the yolk of an egg. Add cayenne and salt to taste. Beat up the whites to a stiflf froth, and mix all well together. If you have souffle cases, fill each and sprinkle over them some breadcrumbs. Put a piece of butter on top of each, and bake for twenty minutes. A little minced ham or' tongue may be added to the mixture. It makes a change and an- improvement. TOMATOES AND POACHED EGGS Take seven eggs, seven croutons of bread, and parsley. Make a simple tomato sauce, rather thick. Season and flavour nicely, and run it into a large dish about half-inch deep. Let it stand till cold. Cut into rounds with a pastry-cutter. Have some fried bread the same size, and lay the tomato puree on the croutons. Poach the eggs and trim off the edges with the same cutter. Lay them on the tomatoes. Garnish with chopped parsley and serve. '