COUNSEL for the COOK

Radio Record, Volume III, Issue 46, 30 May 1930, Page 36

COUNSEL for the COOK

HAVE you a special recipe-one that you have originated?-Then send it along for publication in our weekly "Counsel for the Cook" columns. The best recipe wins a 5/- prize, and all others accepted are paid for at space rates. Preferably, the recipe should have a bearing on electrie cooking, but this is not essential. Address: "Electra," P.O. Box 1032, Wellington, and claim payment by sending in the clipping of the recipe to the Accountant, Box 1032, at the end of the month.

@ ‘rye Oe Foam Ingredients: 8 cups flour, 1 cup butter, 1 cup sugar, 4 cup milk, 1 teaspoon carbonate soda, 1 cup coconut. Method.-Place milk and sugar in pot to boil. When boiling add soda and stir well. Set aside to cool, Rub butter into flour and coconut, then mix ; in foam mixture. Roll out thin, in fancy shapes, and bake quickly. These biscuits are a great favourite, especially with the children, who like nothing better in their school lunches. If putter is scarce, dripping answers the

purpose almost as well, and as no eggs are required, 3 large oven trays can be made from the recipe. If placed together with raspberry jam or iced and. coconut sprinkled on, they are enitahle for anv occasion. Excellent

for keeping. —

Dinky Doo

Liver and Carrot Pie Take a casserole with a lid, and line the hottom of it with slices of bacon, thinly cut rounds of carrot, and a little chopped onion if liked. Cut up a sheep’s. liver-flour, pepper, and salt it, then lay it on the bed of bacon, carrot, ete. Cover well with a few more bits of bacon, more sliced carrot, and pour in 1 cup of cold gravy or stock, or water, then put on the lid. Have a hot oven just at first, then finish cook? ing slowly. Time required, from }% to 1 hour. If a casserole cannot be

had, an ordinary pie dish will do, and use a’ buttered paper over top of carrots to keen them from drying too

much.-

D.

H.

Gingerbread Without Eggs Ingredients: #1b. butter, 2 breakfastcups flour, 1 teacup milk, peel and sultanas, 1 heaped teaspoon soda, 1 teacup sugar, 1 teacup golden syrup, 1 dessertspoon spice, 2 dessertspoons cinnamon or spice. _ Method.-Cream butter and sugar; dissolve soda in the milk. Mix and hale in a shallow eake tin in a moder-

ate oven.-

Bonny-Wain

Parsnip Fritters Ingredients: Two cups cooked and mashed parsnip, 1 egg, 1 tablespoon -- eT

flour, salt and pepper, 1 pinch baking powder. Method: Beat egg well, add parsnip, ’ salt and pepper, and mix well; next add flour and baking powder. Shape and roll in flour or egg and breadarnmhe and frv 9a rolden hrown in very f

hot fat.

M.F.

H.

Eggless, Milkless, Butterless Cake Bor together for five minutes, 2 large level cups of white sugar, 2 cups of water, 2 heaped tablespoons of dripping, 1b. of seeded raisins or sultanas. When cool, add 1 heaped teaspoonful of soda, 1 level teaspoonful salt, 3 large °

eups of flour. Bake one hour.

A.B.

W.

Butterscotch ae Ingredients: 3 cups brown sugar, 4 cup of water, 1 tablespoon vinegar, {Ib. butter, a few drops essence of vanilla. Method.-Boil for about + hour or until a little sets in cold water, add essence, then pour in oiled tin. When cold. break in small pieces and place

in airtight tin.-

V.

L.

Ratafia Biscuits NE pound flour, 4lb. butter, #lb. sugar, 2 eggs, } teaspoon ratafia essence, $ teaspoon baking powder, + teaspoon salt. Mix all ingredients to- © gether in the usual way. Sprinkle some flour on to’ a board, turn out, break in tiny pieces, roll between the hands and drop in dry sugar. Bake a light brown in a moderate oven.Maier. PERT. —