MORE AMERICAN COOKING

New Zealand Listener, Volume 7, Issue 158, 3 July 1942, Page 15

MORE AMERICAN COOKING

ERE is the sequel to last week’s article on American recipes. Ice cream, of course, is one of their most popular dishes, and as nearly everyone there seems to have a refrigerator, and can concoct her own, the methods for making this are very varied and numerous. However, this is not our ice cream season, so we will leave, until summer-time, the recipes for making it and the many other delicious frozen and chilled desserts in which American home-makers excel. Lemon Meringue Pie Two cups of water, 3 tablespoons cornflour, 2 tablespoons flour, 1 cup sugar, 3 eggs, 4 tablespoons lemon juice, 1 teaspoon grated lemon rind, 1 teaspoon salt. Line pie plate with pastry and bake quickly until light brown. Put the water on to boil. Mix the cornflour, flour and sugar with an extra half cup of water until smooth, mix in the egg yolks, and add slowly to the boiling water. Cook five minutes, stirring constantly; add lemon juice, rind, and salt. Pour into baked crust, Beat egg whires with 3 tablespoons of sugar. Spread thickly on top of the pie, and put into the oven for about ten minutes to make the meringue light brown. Pumpkin Pie Two cups of steamed and strained pumpkin, 2 cups of rich milk or cream, 1 cup of brown sugar (white would do), 2 eggs, 1 teaspoon salt, 42 teaspoon ginger, 2 teaspoons cinnamon, and %2 teaspoon allspice. Mix the spices with the sugar, beat the eggs and this spicy sugar. Then beat in the pumpkin. Add the milk and salt. Have flat pie-plate lined with pastry, and pour the custard mixture in. Place in hot oven for first fifteen minutes then reduce heat and bake about 45 minutes. Waffles Two cups of flour, 4 flat teaspoons of baking powder, 4 teaspoon salt, 2 eggs, 1% cup butter, 2 teaspoons sugar, 1% cups milk, Mix and sift dry ingredients together. Add milk which has been mixed with the beaten egg yolks. Add the melted butter. Beat until all lumps have disappeared, then fold in the beaten egg whites. Heat the waffle iron-about 8 to 10 minutes. Put in a small amount of the mixture and bake three or four minutes, or until the steam has ceased to issue from the iron. This mixture will keep if you don’t use it all at once, Makes enough waffles for about six people; serve with maple syrup, golden syrup, or butter, and always serve hot. Doughnuts These are the old American " Fried Cakes" or "Fried Holes" as they were sometimes called, because after cutting out the dough into rounds you must cut out a little hole in the middle of each round, with the top of a lemonade bottle or something like that. They are

fried in deep lard which must be hot enough to brown a piece of bread in sixty seconds, or the doughnuts will absorb grease and be indigestible, Here is the recipe:Three tablespoons of butter, 2/3 cup sugar, 1 egg, 2/3 cup milk, 1 teaspoon of nutmeg, % teaspoon salt, 3 cups flour, 4 teaspoons baking powder, or a little less. Cream the butter, add the sugar and beaten egg. Stir in the milk, add the nutmeg, salt, flour and baking powder which have all been sifted together, and enough extra flour to make the dough stiff enough to roll. Roll out on floured board to about quarter of an inch thickness and cut into rounds, then cut out the hole. Fry in deep hot fat as above. Drain on paper and sprinkle with powdered sugar.