COUNSEL for the COOK

Radio Record, Volume III, Issue 51, 4 July 1930, Unnumbered Page

COUNSEL for the COOK

Apple Sponge Pudding TTHRUN-quarter fill a fairly large piedish with stewed apples, without sugar, and not too much water. Mix in a basin 1 large cup of flour with half teaspoonful of baking soda, 1 teaspoonful «f cream tartar, 1 cup grated suet, with a cup of milk. Pour over the apple\, then shake a cup of sugar on top, then ‘a cup of boiling water. Bake in the oven about half an hour. Serve

with cream.

-Mrs.

E.

Oliver

Scrap Sausages Minch up any cold meat yon have to be used up, adding a rather of fat bacon (also minced) to each cupfyl. To 2 enps of mince add 1 cup of breaderumbs (these can be made of crusts soaked in cold water and squeezed dry), 4 cup flour, pepper, salt, minced onion or parsley, and some plum sauce or relish of some kind, as the. sausage needs to be well seasoned; bind with stock or gravy, and form into little sausages. Put them into a well-gyeased baking tin in a hot oven until nicely browned, Put a small piece of dripping on each before baking.-

Sardonyx

Cinnamon Bars ORK together 1007. of almond paste and 5oz. of icing sugar, add 4 teaspoon of cinnamon, and gradually the white of 1 egg. When the mixture has been worked until! it is perfectly smooth, dredge a board with sugar, knead the mixture slig"tly, and shape into a long roll. Pat and roll to a quarter-jnch thickness with a rolling-pin. After rolling, the piece should be four inches wide. Spread with a frosting made with the white of one egg and two-thirds of a eup of icing sugar beaten together until stiff enough to spread. Out into strips four inches long by three-quar-ters of an inch wide. This must be done quickly, as a crust soon forms over the frosting. ‘To accomplish this, use two knives, one placed through the mjgture where the dividing line is to and the other used to maken clean, sharp cut on both sides of the first knife. Keep the knives clean by wiping on a damp cloth. Remove strips as soon as cut to a tin sheet, greased with lard and then floured. Bake for twenty minutes in a slow oven. Steak and Onions Ingredients -One pound beef or undercut steak, four large onions, ninch sage and thyme, salt and pepper bo taste, one tablespoon butter or dripMing. Method.-Place butter in pan, then lay meat in whole, sprinkle with the salt and pepper. Cook slowly as possible 2 hours; turn meat occasionally, keen covered with onions; cook 2 hours.

'Dhicken with fout

~Mris;

Renault

Galantine, Economical but Excellent Ingredients.-~-40z. raw beef minced 4oz. sausage meat, 6oz. dry breadcrumbs, 1 teaspoon chopped parsley, 1 grated onion, and mixed herbs, salt and pepper, 1 cup stock, 1 egg. Method-Mix all the ingredients with the beaten egg and stock. Form into a roll. Wring out a cloth in boiling water, flour it, tie up the roll in it, and leave room for swelling, Place in boiling stock or water and simmer two hours. Take off the cloth and tie it up again tightly; place between two dishes with a weight and leave till

cold:

M.

L.

Coffee Cake That Keeps Indefinitely Ingredients-One cup brown sugar 1 cup butter, 1 cup strong coffee, 1 cup treacle, 4 cups flour, 2 eggs, 2 cups currants, 1 piece peel, 1 teaspoon baking-soda, dissolved in the treacle, 1 teaspoon cinnamon, a little nutmeg, 2 cups raisins. Method.-Mix well and bake for two

hours at even heat.-

M.J.

B.

A. New Suet Pudding Ingredients-One breakfast cup © finely-chopped suet, 1 breakfast cup flour, 1 small cup of jam, 1 small teaspoon baking-powder. Method--Any jam may be used, and being the only moistening ingredient, | it imparts a delicious flavour, ‘The : pudding is light and rises well.Sibyl T. Cornflake Cookies Ingredients--2 eggs (whites only), half cup sugar, one cup chopped walnuts, half cup Kelloge’s cornflakes. Methad.--Beat whites of eggs and sugar till stiff, add nuts and cornflakes. |

Cook in slow oven half an hour.-

Blos

rom

Clear Carrot Soup Ingredienits.-2 large carrots, as much clear stock as required, 1 large onion, 1 large tomato, pulp only, fried croutons | of bread. Method.-Grate the carrots and add — to the stock. Chop the onion very finely, fry it thoroughly, drain it, and add it — to the stock, with the tomato pulp, Allow to simmer for an hour, skim well, season freely, and pour when nearly — boiling over a small heap of fried crou- —

tons in the tureen.-

Vegetarian

Good Winter Pudding Ingredients -Lwo cups flour, $-cup butter or dripping, f-cun sugar, 1 cup fruit, 2 teaspoons mixed gpice lemon-peel 2 teaspoons soda, 1 cup milk, and lemon essence. | Methc?, -Rub butter into flour, then | add dry ingredients aud milk; steam. 4 24 hours,