The victory cookery book

When using but little fat, rice flour and corn flour help to shorten the pastry. It will be seen, therefore, that it is yet possible to supply sweets and pastries by combining various substances such as are still available, especially in the preparing of nursery meals, where the protein and starchy foods are of primary importance. Fruit, if fresh, is best eaten raw, as in the cooking much of its value is destroyed. A plum or apple eaten raw does not require any additional flavouring or sugar, but if cooked, requires sugar at all events to make it palatable. Thus sugar is saved by eating raw in preference to cooked fruit. But all fruit cannot be eaten raw. Rhubarb and unripe fruit must first be cooked to render them palatable and fit for food. But though cooked fruit may taste sour it is best not to sweeten it too much, as by doing so much of the value is destroyed. Fortunately we can often make use of potatoes in pastry, scones and buns, and then a little white of egg helps to give them the required body. Without this addition they are usually doughy, especially when a large amount of potato is used. In making puddings all cereals can be used, but when employing those which are short in gluten it is best to scald them or boil them partially and then add the other ingredients to them. Steaming is the best method of cooking, and very little leavening power should be used. All sweet, starchy food should be served more or less solid; in a sloppy state it is not wholesome, as all starch requires thorough mastication in order to ensure proper digestion. The more moisture added to cereals the less food value they possess, except, of course, in the case of milk, for milk is in itself a valuable food, which is the reason why milk puddings and other combinations of cereals and milk are recommended for children and invalids. For the same reason milk should not be used as.a drink with solid food instead of water, for the casein becomes solid in process of digestion and does not wash out the system as thoroughly as does water. Potato and Apple Cheese Cake Materials.—1 oz. fat, 2 oz. sugar, 2 dried eggs, 1 lb. dry mashed potatoes, } pint of milk, 1 oz.. corn or potato flour, 4 oz. chopped apples, a little golden syrup, some short paste (see p. 188). Method.—Cream the fat, sugar and eggs together ; add the potatoes, milk and corn or potato flour and mix well together, then add the apples. Line greased patty pans with short paste, fill with the mixture and then cover with slices of apple and bake. When done, brush the apple over with hot golden syrup to give a shine on the top. Special Paste for Fruit Tartlets Materials.—Equal quantities of potato pie crust and maize suet paste (see pp. 181 and 182). Method.—Mix the ingredients together. This is a paste which will bear fruit juice well, such as rhubarb, gooseberries or any other kind. It bakes very well, and has a texture as if egg had been added. Tapioca and Potato Paste for Savoury Pies Materials.—1 \b. mashed potatoes, 4 oz. French granulated tapioca or English tapioca (soaked overnight in 1 gill of milk or water), 1 oz. milk powder (this is not essential), 1 teaspoonful baking powder, 2 oz. fat, 4 oz. salt in all, 4 Ib. rice flour or corn meal, 1 gill of milk or water. Method.—Mix the potatoes with the tapioca and fat, let this rest until the tapioca has softened by the moisture of the potato. Now add the rice flour and milk powder. A little moisture may be necessary (when milk powder is used, add water, otherwise milk). Instead of rice flour fine corn meal can be used. This paste is specially good for vegetable and savoury pies. Pie Paste (without Fat) Materials.—1 gill of water, 4 oz. milk powder, 4 oz. dry mashed potato, 4 oz.