THE COOK’S NOTEBOOK

Sun (Auckland), Volume III, Issue 906, 25 February 1930, Page 5

THE COOK’S NOTEBOOK

ALMOND FINGERS Sift together two cupfuls of flour, I a pinch of salt, a quarter of a tea- i spoonful of soda, and one and a-half teaspoonfuls of baking powder. Cream a quarter-cupful of butter, j add half a cupful of sugar, dnd -beat well together. Beat an egg, and add this to the butter and sugar, together with half a cupful of golden syrup. Stir this mixture well into the dry ingredients, adding milk (about half a cup) to produce a smooth mixture. Add a cupful of chopped almonds and one of storieless raisins. Spread the mixture thinly in a shallow pan, and bake for about 15 minutes in a moderate oven. Cut into fingers. ALMOND AND PEAR PUDDING Ingredients: Three slices of white bread, milk to mix, butter to taste, 2oz ground almonds, three tablespoonfuls sugar, grated tangerine or orange peel, two eggs, two tablespoonfuls self-raising flour, quarter-pound dried pears. Break up the bread, add milk to soak it, and boil gently together, adding tho butter. Cook till a smooth and very stiff pulp is obtained, adding more milk if necessary. Allow to cool. Soak the pears, di-3 r , core, and cut them up very small. When the bread has cooled, put it into a bowl, a,nd mix in separately the ground almonds, sugar, tangerine peel, yolks of eggs, and flour. Beat the whites to a stilt froth, and add them, mixing in the pears last of all. Grease a pudding disli, turn the mixture into it, sprinkle sugar on top, and bake in a moderate oven. Serve hot.

Sour milk is a good thing for bleaching freckles and making them less noticeable. Put a little lemon juice on the face before the milk. The bottom of a drawer makes an excellent ironing-board.