MALT IN COOKERY

New Zealand Listener, Volume 10, Issue 258, 2 June 1944, Page 31

MALT IN COOKERY

of malt extract taken either plain or with fish liver oil, or used in cookery, has been recognised. It is rich, in Vitamin B, which promotes growth and appetite, and is important in helping the nervous system to function properly. Malt extract is also valuable for its diastase value-the converting of starch into sugar-most important in digestion. Old people especially are grateful for this. Many people use malt extract instead of golden syrup in making cakes, and biscuits. It gives a rich and nutty flavour, and is excellent in bread-making, too. One Link in our Chain, experimenting with malt, during the shortage of golden syrup, found that she could substitute it quite easily, using slightly less than syrup and thinning it with a very little hot water, as it did not mix so readily. Another link uses it sometimes in place of sugar to liquefy the yeast when making bread. Try some of these recipes. Use your own judgment in substituting dripping for butter. Malt Biscuits Four ounces of butter, 40z. sugar, 1 egg, loz. cornflour, 40z. white flour, 4o0z. wholemeal, 1 teaspoon baking powder, pinch salt, 1 tablespoon malt. Cream butter and sugar, add malt and egg, and beat well. Add sifted dry ingredients, knead and roll out. Cut into shapes, and bake in medium oven 15 to 20 minutes. Wholemeal Chocolate Malt Biscuits Sift 1 cup of fine wholemeal, 4% cup flour, ¥% cup coarse wholemeal, 2 teaspoons cocoa, and 1 small teaspoon baking soda. Cream %lb. butter or dripping, 1 tablespoon sugar, and add a few drops of vanilla. Melt 1 tablespoon golden syrup with 1 tablespoon of malt. Let this cool, add to the butter and sugar, mix well, and add the sifted flours. Put on greased tray, and press flat with a fork, as in the previous recipe. These were both sent to us by a very good cook in the Waikato. NOR a considerable time the value Foundation Pudding Two: tablespoons butter, 1 tablespoon malt, or golden syrup, 1 egg, % cup wholemeal, 4% cup vimax, 1 teaspoon baking powder, pinch of salt, and milk to mix. Melt malt and butter slightly, cream well. Add the egg, thén sift in the dry ingredients, and mix with milk to the right consistency. Then steam in a buttered basin for an hour or more, without a butter paper on top. The pudding may be varied by putting different jams at the bottom of the basin; or by putting in the centre of the mixture a lemon well pricked all over. The flavour of the lemon goes right through the pudding. Malt Sponge Cake One breakfast cup of flour, 1 teaspoon baking powder, 1 tablespoon malt, 1 small cup sugar, 3o0z. butter, 3 eggs, and 1 tablespoon of milk. Melt together the butter, the milk and the malt. Make warm, but not hot. Beat together the

eggs and the sugar, till creamy and light; add the warm liquid, and lastly the flour sifted.with the baking powder. Bake in a shallow tin. It may be cut open and filled, or simply iced with chocolate icing. Malt Cream Pie Filling Have ready ’a cooked pastry shell. One pint of milk, 4 egg yolks, 4 egg whites, 40z. sugar, loz. cornflour, 1 tablespoon gelatine, 4% teaspoon salt, 1% cup cooking malt. Soften the gelatine in 12 cup of the milk. Bring the remaining 14% cups of milk to the boil, and add carefully, stirring constantly, a _ wellbeaten and smooth mixture of egg yolks, malt, and cornflour. Add the softened gelatine, and bring to the boiling point, stirring vigorously. If it appears to be lumpy, beat with egg-beater till perfectly smooth. Pour the mixture into a bowl, cover with a plate, and leave till quite cold, and very nearly set. Beat the egg whites stiff with salt; add sugar and beat thoroughly. Beat the setting custard mixture, and fold in the stiff egg whites. Pour into the cold short pastry crust. You may sprinkle the top with chopped dates or nuts, or arrange slices of peach round the edge. Chocolate---Add 20z. melted chocolate, or a syrup of cocoa made from % cup cocoa and % cup water.