COOKING CRAFT

Sun (Auckland), Volume III, Issue 869, 13 January 1930, Page 5

COOKING CRAFT

OATMEAL RECIPES Oatmeal can be used for many nour- 1 ! ishing dishes during the cold winter I j months, and is an excellent food for j growing children. It is not used nearly as much as it might be. and the following recipes should inspire the household cook to try new ways. These appetising dishes are all | special recipes from the Emily McPherson College of Domestic Economy. For. the cookies cream a cup of butter (or butter and lard) and beat in a j cu P ful of brown sugar. Gradually add | lialf a cup of milk, and then stir in two j cups of rolled oats or oatmeal. (Rolled oats are best if put through the mincing machine before being used.) Sift : a cup and three-quarters of flour with | three teaspoonfuls of baking-powder and a teaspoonful of salt and stir into the mixture. The dough should be very soft. Chill thoroughly to stiffen the mixture. Roll out thinly and cut into shapes with a pastry cutter. Bake in a moderate oven from 12 to 15 minutes. Oatmeal Biscuits. —Put 3oz of flour into a basin with 3oz of oatmeal, loz of sugar, half a teaspoonful of salt, and a pinch of baking-powder. Rub in an ounce and a-half of butter; add a beaten egg and sufficient milk to roll into a stiff dough. Knead until free from cracks. Roll out thinly and cut into shapes. Bake in a moderate oven for 15 minutes. Oatmeal Date Cakes. —Use the same mixture as for the oatmeal cookies. Cut with a small round cutter, and place two cookies toge-ther with the following mixture between. (Another way is to cut the cookies with a j round cutter of medium size, and to place filling on one-half of each. Fold ; over just like a “turn-over” and press edges down.) Bake in a moderate oven for about 15 minutes. For the filling was hand stone half a pound of dates, and add a cup of water and half a cup of sugar. Cook until mixture is thick, and then add a good squeeze of lemon juice, and allow to get cool before using. Oatmeal Betty Pudding. —Mix two cups of cooked oatmeal with four finely chopped apples, half a cup of prepared raisins, half a cup of sugar, and a quarter of a teaspoon of cinnamon. Put in a well-greased mould and bake half an hour. Serve hot or cold with raisin sauce. Mock Brains. —Cook a cup of oats with a finely diced onion, a pinch of herbs (or a sage leaf), and a cup and a-half of water an if for porridge. Add salt and pepper and turn on to a plate to cool. Then cut into neat shapes, coat each in flour and then in egg and breadcrumbs, and fry a golden brown in hot fat. Serve very hot garnished with parsley. If left-over porridge is used instead of brains, cook the onion separately, and add with the seasoning and herbs.