RECIPES FOR THE HOUSEWIFE

Shannon News, 21 January 1927, Page 4

RECIPES FOR THE HOUSEWIFE

Banana Cream Sandwich. Mash two ripe .bananas, pour over a tablespoonful of golden syrup, and the nwhip with half a teacup of thick custard. Spread on sponge cakes cut in halves. Press together. Brush over with golden syrup and scatter over chopped almonds. Chocolate Fingers. Stir together till thick and smooth 3oz. each of butter and castor sugar, then sprinkle in soz. of cocoa, and beat in two .eggs. With 6oz. flour mix just a little salt and a half-tea-spoonful of baking powder Stir it in lightly, adding a little milk if too stiff to spread easily, and a slight flavouring of vanilla. Bake in a thin layer in an oblong or square tin lined with greased paper. When slightly cool, coat with chocolate icing, and cut into fingers. Lemon Sago Mould. One breakfastcupful of sago, three cup fulls water, rind and juice of one lemon, 2 tablespoonsfuls golden syrup one cupful sugar; soak sago and sugar in the water for two hours, add grated lemon rind; boil ' until clear, set in mould; when firm serve with cream or custard. Nut Rolls. One pound cooked potatoes, 1 egg, salt, pepper, cayenne, lib. nuts (any kind). Mash potatoes, add onougn milk to bind,them. Chop nuts very finely, mix them with potatoes and season well. Beat up egg, and mix with potato mixture, form into rolls, flour them well, put on to baking sheet with plenty of dripping. Bake in hot oven until brown, basting them well Servo with brown or tomato sauce. Sally Lunu. With three teacupfuls (31b.) of flour, mix a small teaspoonful of salt. In a half-pint of warm milk melt a piece of butter the size of a walnut. Stir together till liquid a half ounce of compressed yeast and a teaspoonful of sugar, and after beating in an egg add the warm milk. Mix with the flour, and when slightly kneaded divide and place in three small round tins Allow them to stand near the fi’e for 40 minutes or until well risen, th.n bake rather quickly. Almond Tartlets. Use fib. good short crust, 2 tablespoon,) cake crumbs, two »-ggk, essence strawberry jam, two tablcspoonsfu s ground almonds, loz. sugar. Make good short crust, and roll out in thin sheet. Cut in rounds, and lino some small patty tins. Put a little jam in each. Separate whites from yolks of eggs. Mix crumbs, essence sugar, almonds with yolks. Put a dessertspoonful of mixture in each tart. Whip up whites stiffly, add 2oz. castor sugar and three drops almond essence. Pile white on top of each tart, dust a little castor sugar over. Bake In hot oven from 20 to 30 minutes. Cocoanut Biscuits. Take lib. sugar, 3 eggs, l cup of butter, Sib. of flour, 1 teaspoonful of bailing powder, 3 tablespoonsful of desiccated cocoanut. Beat butter and sugar to a cream, mix the baking powder and cocoanut with flour and add to the butter and sugar; then add the eggs, well beaten. Bake for 10 minutes in a hot oven. Apples With Custard. Tlalce four large apples, pare, core, and slice them. Fry them in batter, and when they are brown on one side 1 turn them over, put them in a pie dish, and pour over them a custard made of two eggs, a cup of cream or milk, sugar and cinnamon to taste. Bake and serve with sifted sugar. American Tea Ring. Three cups flour, 5 tablespoonsfuls of sugar, 2 tablespoonsfuls of cream cup of raisins, 2 tablespoonsfuls of soda 1 teaspoonful of salt, good half cup of raisins, 2 tablespoonsful of melted butter, 1 egg, half a cup of

milk or more to make the mixture wet, i cup of peanuts salted,. Mix flour, sugar .salt, and raisins together Beat eggs, mix with melted butter and milk, mix lightly, roll,, place on slide and let stand for 15 1 minutes, sprinkle with nuts. Cook in hot oven. Cut in slices and butter. Cheese Straws.

Three ounces of dry cheese, two heaped tablespoonsful of breadcrumbs half a saltspoonful of salt, three ounces of flour, three ounces of butter, a pinch of cayenne. Sift the flour with the salt; rub in the butter, add ilie cheese grated very finely, the breadcrumbs and cayenne. Mix well then stir in just enough water to form a stiff paste. Roll out thinly. Butter a baking tin. Cut the cheese paste in narrow strips. Place them on the buttered tin, twisting them as you do so, and press the tips to the tin, so that they will not come untwisted. Cut out also some rings of the paste to fasten the straws together and bake these at the same time. Bake in a rather quick oven until crisp and lightly browned, from five to ten minutes. Dutch Wafers.

Four ounces of butter, 2oz. pounded sugar, 1 gill of cream, put into a saucepan to boil, then work In two good tablespoonsful of flour and the rind of two lemons grated. Let It stand to cool a little. Next add the yolks of six eggs. When quite cold whip up the whites of eight eggs and and work all lightly together. Have ready six saucers, buttered, pour tn the batter and bake in slow oven for half an hour.