IN THE KITCHEN.

Taranaki Central Press, Volume IV, Issue 355, 9 February 1937, Page 2

IN THE KITCHEN.

Some Useful Recipes For The Home. BUTTER BISCUITS. Sift five ounces of self-raising flour with a good pinch of salt. Cream together three ounces of butter and two ounces of cattor sugar until white and soft. Sift in the flour gradually and work it in with the hands until a smooth dough results. Add two or three drops of almond essence and an ounce of blanched, chopped almonds. Roll out thinly on a floured board and cut into shapes with cutters. Place half a blanched almond on each biscuit, put them on a flat tin which has been greased and sprinkled with sugar and flour, and bake in a hot oven for 10 minutes, or until golden brown. Should the paste be too soft to roll out easily, work in a little more flour until it is of the right consistency. BROWN MARMALADE. During a recent visit to friends In Northumberland I had some of the most delicious marmalade —deep, dark brown with thick pieces of the peel looking almost like ginger (says an exchange). I asked my hostess the secret of this very special marmalade, and she told me there wasn’t one except that the oranges were put in the preserving pan whole, boiled until soft—the time for boiling depending on the thickness of the skins —when they are easily and quickly cut. up. She uses also, she told me, two lemons to every T2 oranges.

WELSH RABBIT. Cut 4oz cheese into small nieces and melt in a saucepan with Joz butter and two or three tablespoons milk or ale, J teaspoon mustard, pepper, api ( l salt. Stir over a gentle heat until thick and creamy and pour over hot buttered toast. BAKED SCHNAPPER. Take a fresh schnapper, clean and wipe dry. Now place in baking dish. Take Sib cooking butter and rub well over back and front inside, season well with salt and pepper and sprinkle with flour. Pour over the whole half a bottle of vinegar and bake in a hot oven from i to 3 hour, basting frequently. A SAVOURY. Place a layer of green peas in a dish then a layer of sliced onions and tomatoes. Cover with buttered slices of bread aud cook in hot oven. CHOPS AND TOMATOES. Trim the chops and place in piedish, add 2 onions grated, some tomatoes (skinned), salt and pepper to taste. Now melt one tablespoon of butter and mix it with breadcrumbs and place on the top of the dish and bake about one hour. DELICIOUS TOMATOES. Butter a dish and cover with breadcrumbs. Now put a layer of tomatoes, pepper and salt to taste, next a layer of sliced apples, and lastly a layer of onions. Repeat till dith is full, finishing with tomatoes and breadcrumbs dotted with butter and bake about two hours. ANCHOVY CHEESE FINGERS. Cold water, one egg white, 4oz flour, salt, 2£oz butter, loz grated cheese, two egg yolks cayenne, anchovy essence. Sift flour into a basin with salt and cayenne to taste. Rufo in butter with tips of fingers. Stir in cheese. Mix to a soft dry dough with one beaten egg yolk and cold water. Roll on a lightly-floured pastry board into an oblong strip. Divide equally in two. Spread one half with half the second beaten egg yolk, then with anchovy essence. Brush second strip with remainder of egg yolk and sandwich two neatly together. Beat egg white -to a stiff froth, stir in half-teaspoonful anchovy essence and spread over pastry. Mark into small oblongs. Bake for 20 minutes in a hot oven, 500 degrees F. Cut into fingers. Serve at once. PINEAPPLE SAGO. The following makes' a simple, but very refreshing cold sweet. Take one cup grated pineapple, add one cup water and cook until clear, then add six tablespoons sago and cook until sago is clear and transparent. Removo( from Jflre, add ihalf cup sugar, stir until dissolved, then pour on to the stiffly beaten whites of three eggs. Turn out into a glass dish and chill. Serve with a custard

made of the egg yolks. Instead of sago, tapioca may be used. ORANGE PUDDING. Two cups breadcrumbs, 2 heaped tablespoons butter, 1 pint milk, 3 eggs, 3 tablespoons sugar, 2 large oranges, 2oz blanched and chopped almonds. Heat milk and melt butter in it; add crumbs and leave to soak well. Beat eggs with the sugar, orange juice, and grated rind and add to crumbs with the chopped nuts, mixing well. Pour into 'buttered fireproof dish and bake in a moderate oven until set. Make a sauce with the juice of one orange, thin threads of rind, four teaspoons lemon juice, two teaspoons cornflour, 2oz sugar, half-pint water. PEACH MERINGUE PIE. Line a pie-dish vzith a nice short pastry and bake in a hot oven until cooked. Partly fill with freshlystewed peaches (cold). Make a custard with 3 egg yolks, 3 teaspoons sugar, 1 pint milk and pour over the peaches. Leave until quite cold, then beat the whites of eggs with a pinch of salt, and 4oz sugar very stiffly. Pile the mixture on top of the pie, dust with castor sugar and put in a cool oven to set. Decorate with almonds and cherries. Serve hot or cold. INVALID FISH. Take a shallow saucepan, grease it and place in fillets of fish, seasoning them with pepper and salt, and a little lemon juice. Barely cover the fish with water, place a greased paper over and cook in oven, or on top of stove till ready. Then remove the fish carefully draining it well and use the liquid to make a sauce.