Our Cookery Corner

Radio Record, Volume V, Issue 5, 14 August 1931, Page 32

Our Cookery Corner

Cherry Scones. Rub loz. of butter or margarine lightly into 4oz. of flour, and then add one tablespoonful of castor sugar, half a teaspoonful of cream of tartar, a quarter of a teaspoonful of bicarbonate of soda, and 1%0z. of chopped glace cherries. Beat up and stir in sufficient egg to form a stiff dough. Roll out thinly, cut into small rounds, and bake in a sharp oven for about 10 minutes. Jellicd Veai. For this you will require about 2ib of knuckle of veal. Cut up the meat, wash and put in a saucepan together with the bones and cover with cold water. Simmer gently from three to four hours when any meat that is in the bones should come away easily. Chop up any pieces that are necessary. Season to taste with pepper and salt, add about + teaspoonful of mace and , simmer again till the liquid is seduced

to the requirements for your mould. Pour in the strained juice of a lemon and stir, then pour into a wetted mould and leave to set. If liked, a slice or two of hard-boiled egg and tomato can be dropped in before the mould sets. Serve with salad. Apricot Snow Cream. Soak toz of powdered gelatine in 7 pint of the juice from a tin of apricots. Place the drained apricots in a freshly rinsed glass dish. Beat the yolks and whites of two eggs separately, adding 20z of sugar and’a few chops of almond essence to the yolks. Gently warm the gelatine and fruit juice till the former is dissolved and beat into the yolk mixture. Then add two tablespoonfuls of shredded cocoanut and the stiffly whisked egg whites. Blend well together, and then pour over the apricots and leave in a cool place to set. Use one or two half aprioots'to ent up and decorate with,