COOKERY NOTES

Radio Record, Volume IV, Issue 26, 9 January 1931, Unnumbered Page

COOKERY NOTES

Winnipeg Cookies Ingredients: Hb. chopped dates, 2o0zs. chopped walnuts, 24025, butter, 1 egg, 1 tablespoon hot water, % cup flour, 4 cup stgar, $+ cup chopped peel, 1 teaspoon each cinnamon, cloves, and baking-powder. Method: Cream the butter and sugar, add the beaten egg, then the bakingpowder dissolved in the hot water, and lastly the other ingredients. The whole tnust make a fairly stiff mixture. Take out in rough heaped spoonfils and put on 4 cold oven tray. Bake in a modérate oven 10 to 15 minutes. Muffins ij Method: Mix 2 teaspoonfuls of baking-powder with 2 cupftills of flour, add a little salt and 4 cup sugar, and tub in oné tablespoonful of butter. Add one egg, beaten in a cup of milk. Stir well and bake in greased tins for twenty minutés. Split and spread with butter. Delicious, eaten hot or cold. Corn Cakes (to. be eaten fresh) Ingredients: 3028. Indian cornfiour, Sous. butter, }oz. candied lemon-peel (finely chopped), 4 teaspoonful of baking-powder, loz. castor sugar, 1 egg. Method: Butter a dozen small pattypans and get oven faitly hot, Oream the butter and sugar together, well beat ége and add it to the cream. Mix the peel and baking-powder together by taggiees them in paper. Sift in the fiom, gradually beating all the time. Last We all, when the cake is quite smooty,.add the peel and bakingpowder, Put one teaspoonftil of the mixture into each patty-pan and bake for about five minutes. Belgian Fingers Ingredients: 1 large cup flour, ib. butter, 8 tablespoons sugar, one tablespoon cream of tartar, 3 teaspoon soda, one e@gHz. . Method: Mix all together, roll out very thin, spread with raspberry jam, fold over. Bake in fairly hot oven. When cold ice and sprinkle with chop-

ped nuts atid cut in fingers. Icing: One tablespoon butter, 5 tablespoons icingsugar, few drops of essence vanilla. Almond Coffee Slices Ingredients: One teacup butter, 2 teacups sugar, 8 teacups flour, one teacup milk, 8 eggs, one teaspoon B.P. Method: Créam butter and sugar. Add well-beaten eggs, milk, flour and

B.P. Bake in a shallow, oblong tin (greased) in moderate hot oven. When ready cover with fairly thick coffee putter icing, making this with equal parts creamed butter and icing-sugar. Leave the icing on roughly and cover with ‘sliced burnt almonds. Out into fingers. Honey and Almond Cakes ‘Method: Put 2 cups honey in a saucepan with {lb. castor sugar. Cook 3 minutes, add ib. of almonds (chopped) and cook 5 minutes longer; then add enough flour to make a stiff dough. Take from fire and when slightly cooled, add 3b. orange-peel cut fine, rind of 1 lemon gtated, } teaspoon each of ground. cinnamon and grated nutmeg, 4. teaspoon of soda, pinch of salt. While

dough is still warm, roll out and cut into small squares. Bake in a moderate oven and when cold, ice, Harmony Tarts Méthod: To + cup butter-and + cup sugar, beaten to a creain, add 1 egg yolk well-beaten with a tablespoon of milk. Next sift 1 large cup of flour to which has béen added 4 teaspoon

baking-powder and a pinch of salt. Roll out, line patty-tins with this pastry, and fill with the following: Beat the egg white quite stiff, add 3% cup of sugar and 4+ cup cocoanut and essence of lemon. Bake in a moderate oven. Delicious Cakes Ingredients: 80z. flour, 20z. butter, 80z. castor sugar, 40z. ground almonds, a few glace cherries, and sweet 4almonds; beaten egg to mix. | Method: Beat butter to a cream, add sugar, almonds and flour, Mix well. Then add enough beaten egg to make a soft paste that will pass easily through a forcing bag. Pipe the mixture on to greased tins, using 4 large rosetubé, or it muy be just put on the tins in little heaps. Press a_ glace cherry or blanched &lmond on each and bake in a moderate oven 15 or 20 minutes. Oatina Brownies Ingredionts: % cup of butter, 2 ter cups brown sugar, 2 eggs, 4 teacups Oatina, 1 cup of flour, 2 teaspoons baking-powder, pinch of salt, 1 small teaspoon vanilla essence.

Method: Melt the butter and sugar and cream well together. Then add eggs, one at a time, rolled oats, Hour, sult and vanilla, and lastly bakingpowder, Place in small spoonfuls on a cold tray and bake in a moderate oven until a golden brown-from 20 to 30 minutes. Almond Drink por 60%. sweet almonds into a shucepan and 1 of bitter, with 14 pints waim water; sét on the fire and whénu boiling, take off the skins, put thé almonds in cold water to cool, dry them in 4 cloth, and chop finely. Set idlb. sugar and 1 pint water to boil, and throw in the almonds; boil ll together for a few mintités, then leave it to simmer for + hour. It is then ready to strain for use. Bottle, and when required, add a small quantity of the syrup to a glass of cold water, according to-the strength required. oe ine Be ho oe gn ow ome ee