The Kitchen
Observer, Volume XL, Issue 36, 8 May 1920, Page 27
About this newspaper
The Kitchen
[BY DOLOBEB._
SOUP. Artichoke Soup. Peel 21b.. of artichokes and. leave them covered with water. Take a . saucepan in good condition, in' it melt butter to cover the bottom, and slowly cook until soft without browning, a thinly sliced onion of medium size, and a shreded stem of white celery. • Drain, dry, and slice the artichokes, put them into the saucepan with a little more butter, stir and cook for a few minutes, then add two pints of.hot water. Cook gently and closely covered until quite soft, press through a sieve and reheat. Add one pint of thin cream or milk; when boiling thicken slightly with cornflour or flour, and season to taste. The soup should be boiled and stirred for at least five minutes after adding flour. Dice or fried or toasted bread are usually handed separate^. * '• * Pumpkin Pie, Take one and a third cup of mashed boiled pumpkin, one cup of boiling milk, half cup ef sugar, half teaspoon each of salt, ginger, and a little less of nutmeg, and a slightly beaten egg.- Roll out two pieces of pastry, place one on a baking-sheet or tin; and spread the pumpkin mixture over it; cover it with the other piece of paste, and press the- edges,, together all round. Bake from 20 to SO minutes. ■ « • Lentil Soup. Cover a half-pound qf lentils with water arid leave them overnight. Next day peel and slice one or two onions, one or two carrots, and a small turnip, and also cut up a stem of celery.. In a large saucepan melt a thin layer of butter or ham or bacon fat, and in it slowly fry the prepared vegetables. When nicely browned add the lentils and the water in which they were soaked, a quart of fresh water, and some pepper. Simmer gently for two hours, then add salt to taste, and a small tablesTpoonful of flour sifted smoothly with a half-pint of milk. Boil for at least ten minutes after adding the flour. If very much reduced, add water or milk to make up the required amount. If preferred, the whole can be sieved and reheated before adding the milk. * • • Pumpkin and Cheese Tart. Boil some pumpkin till tender, mash it, and mix in about 2 tablespoonfuls of shredded cheese to 4 tablespoonfuls of pumpkin. Add pepper and salt to' taste. Make the ordinary pastry, and fill with this mixture. . Bake in a hot oven. This is delicious. ' * ■ * • Lemon Cheese Cakes. Beat well together 2 cups of sugar and I cup of butter, Add the whites of six eggs, and beat again. Add 3 cups of flour and 1 teaspoon of baking soda,- and 2 teaspoons of cream of tartar. Mix well, and put in shallow tins, and bake. For the filling, put in a, jug the grated rind and the juice of 2 lemons, the yolks of 3 eggs, 1 cup of sugar, and 'j cup of butter. Stand the jug in" a sauce-" pan. of water on the fire, and! heat until thick. Stir well, and spread on the cake in layers. Brandy Snaps. "^ Take 4oz. treacle, 4oz. butter, 4oz. flour, 3oz; castor 'sugar, IVdessertspoonful brandy, 1 teaspoonful ground ginger, 1 teaspoonful lemon juice, and a little rind. Grease a baking tin. Melt the treacle, butter ; and sugar,.together,.add the other ingredients, and mix well. Drop the mixture on to the baking tin in Spoonfuls;-3 inches ap'&rt, and bake in a quick oven for-ten .or fifteen minutes. When set, roll oyer greased stickß while still hot, and; if liked, fill with whipped cream or custard.
