CORNFLAKES AND WHEATFLAKES

New Zealand Listener, Volume 19, Issue 482, 17 September 1948, Page 26

CORNFLAKES AND WHEATFLAKES

OW good it is to be- able to buy cornflakes again! For some years they were not available; and although wheat-flakes are crisp, crunchy and delightful to use for sprinkling over. the top of tasty oven-dishes of cheese, and vegetables, and macaroni and the like, as well as for coating fillets and rissoles for frying, to say nothing of eating them plain by the plateful with creamy milk, or sprinkling over tinned or stewed fruit, yet there is a specially delicious flavour to cornflakes, which can also be used in all the abovementioned ways. Flake Nutties Beat 2 egg whites until very stiff, add 1 cup sugar and ¥2 teaspoon salt, and beat till dissolved. Then add, and beat still, 2 tablespoons melted butter, 1 teaspoon vanilla, two-thirds cup chopped nuts, two-thirds cup desiccated coconut, 4 cups corn or wheat flakes, Put in small heaps on greased tray, and bake 25 minutes in a moderate oven, Chocolate Flakies This recipe from a Link in our Daisy Chain specifies ythe use of vegetable shortening, which is manufactured by only one firm in. New Zealand. It is a very popular recipe. One family calls the cakes "spiders." Four cups corn or wheat flakes, 1 cup icing sugar, ¥% teaspoon vanilla, 1 cup coconut, 4 tablespoons cocoa, Y2lb. vegetable fat, and 1 cup raisins if desired. Melt vegetable fat and pour over dry ingredients. Mix well, then press into a flat tin and set aside to cool and cut when cold; or put in teaspoon lots on a sheet of gneaseproof paper and leave overnight to set. No cooking required. | Savoury Ham Balls This is American. For their "sweet potatoes" use our kumaras; or even ordinary potatoes with a little parsnip or sugar mashed with them: Mix together 2 cups of mashed sweet potatoes, a little salt, a pinch of powdered cloves, and % teaspoon of made mustard. Beat 2 eggs well and mix in; then add 2 cups of cooked ham cut into 14-inch cubes. Shape the mixture into balls and /roll in crushed cornflakes, of which you will require a large cupful. Fry in deep hot fat for only 2 or 3 minutes, till nicely browned, John’s Pudding Heat a pintgof milk and put in enough corn or wheat flakes to make it thick, Add 3 beaten egg-yolks, and a little brown ‘sugar if liked, also a pinch of salt. Mix all well. Finally fold in the stiffly-beaten 3 egg-whites, put into pie-dish, sprinkle with more flakes, and bake in moderate oven till set. (Best to stand these custards in a baking tin of hot water, to prevent boiling and going watery.) Ragged Robins This recipe came from Winnipeg, ‘Canada.. With rotary egg-beater beat 3 egg-whites till very stiff. Add gradually % cup sugar and beat again. Now fold in lightly 1 cup each of cornflakes,

chopped dates, chopped walntts and coconut. Add a teaspoon of vanilla essence, drop in spoonful lots on greased oven slide, and cook rather slowly till light brown. Cornflake Meringues Beat till stiff the white of 1 egg, add a cup of icing sugar, and beat again. Then add 1 cup each of cornflakes and chopped walnuts, stir in lightly. Bake in spoonful-lots on cold greased slide about 10 minutes or until a pretty cream colour; moderate oven, about regulo 3, (320 degrees). Apple Rissoles Mince some fresh or left-over pork (other meat will do, but pork is nicer). Add an equal quantity of chopped or minced apple. Mix with pepper and salt to taste, a pinch of mixed herbs

ii liked, and bind with a beaten egg, adding just enough breadcrumbs to keep from being too moist. Make into rissoles, roll in crushed flakes, and fry golden brown. Serve with nicely mashed potatoes. Salmon Rissoles Flake up the contents of a tin of salmon. Mix it well with a cupful of mashed potatoes, a cup of breadcrumbs and a cup of wheat or cornflakes. Bind with a beaten egg, and chopped parsley to taste, form into balls and fry golden brown. Banana Logs Peel sufficient bananas, cut off the pointed ends, and spread lightly with raspberry jam. Roll them in ¢orn or wheat flakes. Coat them well. Serve with custard. -Afghanettes Quarter of a pound butter or lard or cod fat; 42 cup sugar; 1 cup wheatflakes; 1 tablespoon desiccated coconut; 1 scant cup flour; 1 teaspoon cocoa; a few drops of vanilla. Cream butter and sugar, add flakes, and coconut, then flour and cocoa sifted together, then essence, Put in spoonfuls on a cold tray; press down with a fork. Bake 15 to 20 minutes, When cold, ice.