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THESE ARE FAVOURITES

RECIPES YOU SHOULD TRY. Every cook has recipes which are her favourites, and this week our cooking expert gives you some of the “specials" from her collection. Chocolate Malted Milk Cake. Melt 4oz chocolate in l. J , cups milk in a double saucepan and beat until smooth. Add 2 tablespoons brown sugar and 1 tablespoon malted milk. Stir or beat until quite smooth. Allow to become quite cold before using. In the meantime, sift 2?, level cups plain flour with J level teaspoon baking powder and 1 level teaspoon baking soda and a good pinch salt. Cream 6oz butter well, gradually add 1 cup castor sugar, and continue to cream until fluffy. Now add 3 well-beaten eggs and 1 teaspoon vanilla essence. Lastly add flour, etc., alternately with chocolate mixture, beating well until smooth after each addition. Place in a square tin or 2 sandwich tins and bake in a moderate oven for about 25 to 30 minutes. When quite cold join together with whipped cream or fudge. For the fudge: Place 1J cups milk in a saucepan with 4oz chocolate and cook slowly until smooth, stirring all the time. Add 4 level cups sugar, a pinch salt, 2 tablespoons corn syrup (optional), and stir until sugar is dissolved. Bring to boiling point and cook until it will form a soft ball when tried in cold water. Remove from fire and add 2 level tablespoons butter and 1 teaspoon vanilla. Allow to cool, then beat with a wooden spoon until thick enough to spread. Butterscotch Tart.

e Piace 4oz brown sugar and 3oz butter a in a saucepan and stir until the syrup n is a dark brown, but not burned. Add i 2 tablespoons boiling water and boil s until dissolved. Take 2 cups milk mix 1 tablespoon flour into a paste with a rj little of it. Put the remainder in a > double saucepan and bring to boiling point, add flour mixture and stir until _ it thickens. Add brown sugar mixture 7 with a pinch of salt and cook for about j 10 minutes. Beat 2 egg-yolks lightly, ) add to mixture, and cook for just long r enough to set the eggs. Allow to cool and flavour with vanilla. Fill a baked , pastry case and cover top with merint guc made from the whites of eggs and j 3oz sugar. It may be. served without ; meringue. j Chicken Pilau. Fry 2 cups rice in 1 tablespoon butter ’ until a nice brown, then add 2 quarts boiling water. Cut 1 boiling fowl into neat joints, add to rice stock. Cover well with a tight-fitting lid and simmer very slowly until fowl is almost cook- ’ ed. Sprinkle with salt and pepper and ' continue to cook. In the meantime, fry 2 finely-chopped onions in 4oz butter, add 1 cup chopped celery, 4 peeled and sliced tomatoes, 1 clove garlic. Pour over chicken and continue to cook until it is very tender. Serve on. a large dish and garnish with slices of lemon. A shoulder of lamb cooked in this way is excellent. Coconut Gingerbread. Sift together 1 level cup flour, J teaspoon baking soda, 2 level teaspoons ground cinnamon, 1 level teaspoon ' ground ginger, a good pinch salt and nutmeg. Melt J cup molasses or black ■ treacle, 4 level tablespoons brown i sugar, and 2oz or .1 cup butter. Remove i from fire and add J cup sour milk. Al- i low to cool, then add 1 beaten egg. Add i J cup each finely-chopped walnuts and . desiccated coconut to flour mixture, 1 add gradually to liquid. Beat until 1 smooth and bake in a shallow tin in a £ moderate oven for about 35 minutes. 1 I Butter Crisps. c Cream soz butter with 3oz castor r sugar until fluffy. Add 1 tablespoon orange juice and the grated rind of 1 s orange. Now add 3oz self-raising flour c and soz plain flour. Form into a dough g and roll into balls. Mix together 2oz f castor sugar, loz desiccated coconut y and the finely-grated rind of 1 orange, f drop balls into the beaten white of 1 > egg, then into sugar, etc. Place on a r well-greased baking tray, press out with the hand, and bake in a moderate g oven until a pale fawn colour. Allow c to stand on tray until cold, then store \ in an airtight tin. ( Lobster Fritters. ' Remove the meat from a medium " lobster and mince finely. Place it in a “ basin with 2 beaten eggs, pepper, salt 1 tablespoon oiled butter. and the *■' grated rind of 1 lemon. Add enough ° plain flour to bind mixture together. ® Form mixture into round, flat cakes and fry in butter until well browned. 3 then turn carefully and brown the 3 other side. Dish up in a circle over- ° lapping each other. Place the tail in the centre as a garnish, or the centre s may be filled with glazed carrot balls. .

Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/newspapers/WAITA19401028.2.93.3

Bibliographic details
Ngā taipitopito pukapuka

Wairarapa Times-Age, 28 October 1940, Page 8

Word count
Tapeke kupu
827

THESE ARE FAVOURITES Wairarapa Times-Age, 28 October 1940, Page 8

THESE ARE FAVOURITES Wairarapa Times-Age, 28 October 1940, Page 8

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