Cookery Nook

Radio Record, Volume II, Issue 37, 28 March 1929, Page 13

Cookery Nook

Whole Wheat Raisin Waffles. 2 cups cooked cereal (any good make), 2 teaspoons baking powder, 1 cup whole wheat flour, 1 cup seeded raisins (chopped), 23 tablespoons "Anchor" milk powder, 2 cups water, 1 teaspoon butter, 3 egg yolks (well beaten), 1 tablespoon butter, 3 egg whites (well beaten), 4 teaspoon sait. Method.--Heat the water, be careful not to boil it, Add the cooked. cereal and butter, sift flour, salt, milk powder, add same, and beat well. Add the beaten egg yolks and raisins and thoroughly mix. Cut and fold in the stiffly beaten whites of eggs and the baking powder. Cook on hot iron, well greased. Any other variety of waffle can be made by varying the fruit used. Celery Soup. 2 pints of white stock (or water), 1 pint milk, 1 large or 2 small heads of celery (the white part only), 2 small onions, 1 oz butter, 2 tablespoons of rice, 2 tablespoons of cream, salt, and pepper. Method.-Wash the rice well, slice the celery and onions, melt the butter in a stewpan, and fry vegetables in it for 10 minutes without changing their colour. Put in the stock, rice, salt, and pepper, and simmer gently until tender, then strain. Rub the rice and vegetables through a sieve, return the soup und puree to the stewpan, add the milk and bring to the boil. Stir in the eream and serve. Sufficient for six persons.