A DELICIOUS SWEET

Sun (Auckland), Volume IV, Issue 974, 17 May 1930, Page 24

A DELICIOUS SWEET

PINEAPPLE CREAM PUFFS First of all, you make the puffs themselves. Melt the cup of butter, add a half-cup of boiling water, put on the fire together and when on the boil add half a cup of flour. Mix well, and remove from the Are. Add two eggs, one at a time, beating them in at the same time. Drop a spoonful, at a time on to a greased baking dish, li Inches apart, and bake for 30 minutes in a moderate oven. Mix half a cup of sugar, three tablespoons of flour, quarter cup of cold Matter, and a cupful of crushed pineapple (heated). Stir well, and cook in a double boiler for 10 minutes. Add a- tablespoon of lemon juice; then when cool fill the puffs, which should be- cut first. POTATO CAKES BACON ADDS THE FLAVOUR Take two cold cooked potatoes, Jib. flour, 2oz. butter, pinch salt ai.d pepper, about one tablespoon milk, Jib. bacon rashers, small quantity of fat for frying. Sift flour, pepper and salt, rub in the butter, add the potatoes, mashed, and sufficient milk to bind the mixture together. Turn on to- a floured board, roll out Jin. thick, cut into rounds with a cutter ljin. to 2in. in diameter. Make fat hot in frying pan, fry the potato cakes brown on both sides. Drain ’on paper and keep hot. Cut the bacon In small pieces, roll and thread on a skewer, grill till the fat of the bacon is clear. Serve one t 01l on each potato cake.