Cookery Nook

Radio Record, Volume II, Issue 28, 25 January 1929, Page 12

Cookery Nook

Lemon Cheese Curd. [zt is always useful to have some sort of filling on the larder shelf for open tarts and sponge sandwiches. Try this recipe for lemon chees{ curd; it will be welcomed by the fam--ily as a change from the everlasting jam. Grate four lemon rinds, adding the juice of six. Beat up the yolks of six eggs and the whites of two-separately, of course. Mix these ingredients thoroughly together and pour into. a jug. Stand the jug in a saucepan of boiling water. over the fire. Stir the whole time, always one way only, until the curd is a thick paste. When it is cold, seal up with air-. tight covers. It will keep at least a fortnight, and this quantity will fill a couple of dozen pastry cases. Quick Bread. Four cups flour, 1 teaspon salt, 6 teaspoons baking powder, 1 teaspoon sugar, 2 tablespoons "Anchor" milk powder, 13 cups water, 2 tablespoons — butter. i Method.-Sift flour, milk powder,* salt, baking powder, and sugar to--gether, work in butter with finger tips. Moisten the mixture to a soft dough with the water; mix until smooth, Turn into a greased bread pan, and let the mix stand in a warm place for 20 minutes to rise. Brush the top of the loaf with a little melted butter. Bake in a moderate oven one hour, — Take out of pan and turn loaf on its side to cool. Peppermint Creams. OME-MADE sweets are a very acceptable Christmas present, or are, for that matter, exceedingly popular at any time of the year. People have an idea that sweet-making is a laborious and sticky business, but it . need not be so. The simple recipe for peppermint creams, if carefully followed, will pro; duce most satisfactory results: . @ Whisk the white of two eggs to a=: froth-this must be stiff enough to bear the weight of a knife blade upon it. Put to this one teaspoonful of essence of peppermint, then sift in icing sugar, sufficient to make the froth into a stiff paste. Sugar a rolling pin and board well, roll out the paste and cut into. rounds — the size of a penny. Arrange these on a large dish or some other flat sur- ¢ face till they are dry, when they will be ready to pack-or eat!