Cookery Nook

Radio Record, Volume II, Issue 32, 22 February 1929, Page 12

Cookery Nook

Almond Fingers. NGREDIDENTS: 40z. flour, 30z, margarine, 20z. castor sugar, loz. ground almonds, half yolk egg, a little jam. Castor sugar for dusting. Put all dry ingredients into a bowl, rub in margarine and yolk of egg, sullicient just to bind. Less than half the egg may be sufficient if it is a large one. Be careful not to get the mixture too soft. Flour a board well and turn the mixture on to it; knead well and leave to stand for an hour or more, when it can be easily handled for rolling out. Roll out about an eighth of an inch thick, cut into fingers, and place on a floured baking sheet.

Bake in a moderate oven until golden brown. It can be cut into fancy shapes if liked, but the pieces must be made in pairs. When cold, spread with a little jam on one piece and cover with another. Dust with sugar. If liked, the mixture can be cooked in two oblong slabs, an eighth of an inch thick, spread with jam, and cut into fingers while hot. Do not try to cut when cold, as it is very brittle. Creamed Eggs and Cheese. 8 hard-boiled eggs, 2 cups water, 24 teaspoons "Anchor" milk powder, 4 tablespoons flour, 3 teaspoons butter, 4 cup grated cheese, salt. ‘To make the milk.-Mix the water and the milk powder according to directions given. Method.-Make a cheese sauce and to this add finely chopped hard-boiled eggs. Pour over slices of toast and serve hot. If desired, only the whites of the eggs may be added to the sauce, the yolks pressed through a sieve and sprinkled over the top. Braised Celery. REQUIRED: A nice white head of celery, one or two rashers of bacon or a little left-over fat boiled ham, one large onion, one carrot, milk or stock, salt and pepper. Remove the green parts and leaves from celery, wash, and if fairly large. cut in halves or quarters. Put in fastboiling water and boil quickly for five or ten minutes, according to size. Drain off the water and put celery in cold water. Cut bacon or ham into shreds and put in a casserole with the carrot and onion peeled and sliced. Drain the celery and lay it on top of these in the casserole. Barely cover with milk or a mixture of milk and stock, and simmer gently until celery is cooked. Then drain off the liquid, place the celery on a dish, thicken liquid with a little milk and flour, and boil up again. Pour over the celery. The carrot and onion may be served if desired. ‘New Apple Tart. INE a pie-dish with puff paste and bake it gently. Then half-fill it with apple puree; then a layer of baked breadcrumbs; then a very thin coating of apricot jam. Fill up with a sweet uncooked custard flavoured with vanilla and bake till the custard is set. A Nice Rice Pudding. HERE is an unusual and unusually nice rice pudding. Carefully pick a quarter-of-a-pound of rice and soak it in cold water until it is soft. Meanwhile, soak two ounces of Desiceated coconut in a breakfastcupful of boiling water, keeping it covered, for at least an hour. Then strain, keeping the liquor only, in which boil the rice until it is quite tender, mixing in three tablespoonfuls of soft sugar, or less if your tooth is not a sweet one. A few grains of aniseed are a good addition. Put the pudding into a well-buttered pie-dish and hike for twenty minutes.