TO-DAY’S RECIPE.

Taranaki Central Press, Volume IV, Issue 413, 21 April 1937, Page 3

TO-DAY’S RECIPE.

Mbchomalt. —Combine 2 cupfuls of hot, strong coffee with 2 cupfuls of hot chocolate malted milk. Add 8 marshmallows cut in pieces and stir until partially dissolved. Chill. Shake well. Serves four. Toffee Apples.—lib sugar, small apples, i pint water, wooden skewers or thin sticks. Boil the sugar and water to a toffee which should be brittle when dropped in cold water. Wash and dry the apples. Remove the stalks and stick in the skewers or sticks. Dip each apple in the toffee and allow to set. The children will love these.

Orange Malted Milk. —Put into a shaker one cupful of whole milk, 4 tablespoonsful of malted milk, 2 tablespoonsful of cracked ice, and three tablespoonsful each of orange juice and sugar. Shake until perfectly blended and cold. Serve in a tall glass.

Butterscotch Pie. —Butterscotch pie tastes as delicious as it looks. Blend two and a half tablespoons of cornflour smoothly with a little milk taken out of a pint. Put the rest of the milk into a saucepan with a teacupful of brown sugar, and bring to the boil. Pour over the cornflour, stirring well. Return to the pan and stir until thick. Then add an ounce and a half of butter and a few drops of vanilla essence. Stir well and leave to coot. Put it into a baked pie crust. Whisk the whites of eggs stiffly with a tablespoonful of castor sugar to each white, pile it on the top, and put into the oven to brown.

Orange Tart.—Orange tart will be another favourite. Line a shallow pie-dish with pastry and prick well so that it does not rise. It is best to scatter some rice or dried peas over to prevent it from rising. Bake in a hot oven fop 25 minutes. Blend a tablespoonful of cornflour with a breakfasteupful of water, and put into a saucepan with the juice of a large orange and half a lemon and the grated rind of the orange. Bring to the boil and simmer for five minutes, stirring well. Cool slightly, then add two heaped tablespoonsful of castor sugar and the beaten yolks of two eggs. Put into the pastry and

bake for ten minutes. Then make a meringue with the whites of the eggs and some sugar, pile up, and brown slightly. Serve hot or cold. When making the meringue for any of these recipes, put the whites of the eggs on a large plate and whisk until stiff. Add the sugar spoonful by spoonful, whisking well between each addition. When making jam tarts, heat the jars to almost boiling point. The pastry will be delightfully crisp, and never sodden, as it is when cold jam is used. Keep a separate all-rubber platescraper for removing the mixture, cream, etc., from bowls. Dry carefully after cleansing, and keep in airy place.