Cookery Nook

Radio Record, Volume II, Issue 33, 1 March 1929, Page 12

Cookery Nook

Quick Coffee Cake. One-third cup of lard (or dripping). 1 tablespoon salt, 3-cup of sugar, 1 egg (slightly beaten), 14 tablespoons "Anchor" milk powder, 24 cups flour, 4 teaspoons baking powder, 3-cup raisins, 2 tablespoons sugar, 1 teaspoon cinnamon, 1 cup water. To make the milk: Mix the water and the milk powder according to directions given. Method: Mix melted fat, sugar, egg, and milk; sift the flour, salt, baking powder, and add to other ingredients. Add a few chopped. raisins, Pour the mix into greased cake-pans, and sprinkle with

mixture of sugar and cinnamon. Bake in hot oven 15 or 20 minutes.

Creme Parisienne. Ingredients: 2lb. potatoes, 8 leeks. Cut up both finely. Cook the leeks lightly in a saucepan with a little butter and add the potatoes. Next add 6 pints of veal broth, and a pinch of salt and pepper. Cook slowly for 20 minutes. Chop a little sorrel finely and cook separately. Serve with soup, together with some small pieces of dry crisp toast. Poulet d’Artois. Ingredients: A chicken weighing 3lb. when cleaned and flared, 6 fresh artichoke bottoms, 3lb, button onions, Ib. carrots (cut bell shape). Sut the chicken into 2 wings, 4 pieces of breast and 4 pieces of leg. Season with salt and pepper. Place in a shallow saucepan with a little butter and the artichokes cut up into small slices, and cook in a slow oven for 25 minutes, turning each piece time after time. When cooked remove from oven and arrange chicken on a dish. Add to the gravy remaining in saucepan a glass of Madeira wine (meanwhile shaking saucepan), a tablespoonful of cream to finish off, and pour the whole over chicken. Cook the button onions and carrots separately and arrange them in bouquets around the chicken. Crepes (Paneakes) Marcelle. Ingredients: #lb. flour, 3 eggs, 1 pint fresh milk, a pinch of salt, loz. sugar, a tablespoonful of cognac, 20z. butter (melted), } of a stick of vanilla. Milk the flour and eggs together with a whisk and add the milk slowly, the salt next, with the sugar, cognac, melted butter, and vanilla. Mix well and pass through muslin, the mixture now being ready. to make pancakes in the usual way. Chop very finely 8 macaroons and mix with the juice of an orange, 1 glass of curacao, 1 glass of cognac, and a piece of butter. Spread this mixture over the pancakes when cooked, roll them and "powder" with a little castor sugar and serve hot.