TESTED RECIPES

Wairarapa Times-Age, 28 December 1939, Page 8

TESTED RECIPES

TRY THESE WHEN REQUIRED. These recipes are worth trying: — Coconut Dream. Mix 1 cup butter, i cup brown sugar and 1 cup white flour to a crumbly mass. Pat into a greased shallow pan and bake in a moderate oven for 15—20 minutes. Mix 1 cup brown sugar and 2 beaten eggs, and add 1 teaspoon vanilla and J teaspoon salt. Mix 2 teaspoons flour with J teaspoon baking powder and sift over 11 cups shredded coconut and 1 cup broken nutmeats. Add to sugar-egg mixture and pour over previously baked crust. Bake for 20 minutes in a moderately hot oven. Cool slightly and cut into bars. Serve with a dessert or hot drink.

> Prune Delight Bars. ' Sift 2 cups sifted cake flour together ■ with 5 teaspoon salt. Cut in 4 table- ■ spoons of shortening until mixture ■ looks like meal. Cut in 4 more tablel spoons shortening, allowing it to re- • main in chunks the size of peas. Add cup ice-cold water, mixing lightly with l spatula, as in making pie crust. Chill. ; Roll dough J inch thick on a lightly- ■ floured board. Fit into large, shallow i pan—about 8 to 14 inches. Arrange on . this crust lib of prunes which have. been soaked, cooked, seeded and halved. Dot with butter and sprinkle with sugar. Bake in a hot oven —425 degrees . F. —for 20 minutes. > Cover with a mixture made by com- . bing 1 2/3 cups shredded coconut, J cup sugar. 1 egg beaten until light, cup milk and 1 cup broken walnut meats. Reduce heat in oven. Return pan to oven and bake at 350 degrees F. for 15 minutes longer. Cool. Cut into bars. Serve with afternoon tea. Pierrot Cream. 1 quart of cream, lib sugar, 8 egg yolks, well beaten; caramel, vanilla. Bring' cream to boil in double boiler. Add sugar, mix and add vanilla. Cool, pour in egg yolks, and mix thoroughly. Strain through cheese-cloth into mould which has been lined with caramel. Cover mould and set in pan of hot water and poach in slow oven. Turn out and cover with Sabayon sauce. Sabayon Sauce. 6 egg yolks. 1 cup of sugar 3 tablespoons of heavy cream. 4 squares of unsweetened chocolate, melted. Stir eggs in top of double boiler until the consistency of mousse. Remove from fire and beat until cold. Add kirsch, cream and chocolate, and stir well. Mushroom Bouillon. Jib mushrooms, 1 win glass of sherry, 3 pints of chicken stock. Chop mushroom stems finely. Breakcaps into pieces. Add chicken stock I and bring to boil very gradually. Let boil gently for thirty minutes. Cool, | clear, and add sherry just before serv- C ing.

Veal Marguerite. Pound veal cutlets until they are very thin. Cook in butter until crisp and brown. Remove cutlets to platter. Pour pure cream into the pan in which they were cooked. Bring to boiling point, add seasoning, and pour over cutlets.