COOKERY NOTES.

Auckland Star, Volume L, Issue 153, 28 June 1919, Page 20

COOKERY NOTES.

a ■- FISH AND OYSTER PIE. ° Ingredients: Any remains of cold fish, half a dozen oysters, pepper and salt, _ breadcrumbs, a tablespoonfui of chopped . parsley, little grated nutmeg and juice of lemon, butter. Method: Clear the fish from the bones, and put a layer of it in a pie-dish, ir sprinkle with pepper, salt, parsley and * nutmeg, and cover the whole with breadcrumbs. Place little pieces of ,r ' butter here and there. Beard the oys--10 ters and cut into pieces with a silver ' n knife, and distribute a few bits over '" the crumbs, squeeze a. little lemon juice !r on them and pour some oyster liquor s > over to moisten the crumbs. Repeat ;t layers until the dish is full. If the i" a oyster liquor is not sufficient to moisten the crumbs, use a beaten &g%, to which is added a little cream or milk. Let the last layer be of crumbs. Place in the g . oven to heat well through. :d OYSTER AND EGG SAVOURY. Ingredients. A dozen oysters, dessert- ', 6poonful of lemon juice, 2 eggs,-a tablespoonful of butter, half a teaspoonful of * anchovy sauce, little salt and cayenne. j Method: Open the oysters and slip | them into cold water to free them from all grit. Keep the liquor; lift the oysters out of the water, and beard them, then cut them into small pieces with a silver knife. Put the oyster liquor into a saucepan to get hot. Mix the butter, anchovey sauce, salt and cayenne, together. Beat the eggs and add, then pour all into the heated liquor, and stir : until just on the 'boil; draw aside and : drop in the oysters, and add the lemon juice. Let stand where the moisture will keep warm without boiling, until the oysters are heated through. Have ready some hot buttered toast to receive the savoury and 6erve at once. DANISH PUDDING. Ingredients.—-A lb of flour, a large teaspoonful of baking power, ilb of finelychopped suet, a tablespoonfui of sugar, a breakfastcupful of milk, and one of treacle, a pinch of salt. Method.—Mix the dry ingredients together, then warm the milk, stir it into . the treacle, and add it to the pudding, i Mix well and boil in a well-buttered basin for three hours. STEAMED RATTER PUDDING. Ingredients.—ilb of flour, $ a teaspoonful of salt, 2 eggs, a pint of milk. Method. —Beat the eggs, add the flour, salt, and milk gradually, beating all the time. Pour into a greased basin, and : steam for IJ hours. Serve at once with lemon sauce. PUDDING SAUCE. This is a quickly prepared sauce, and does not require cooking. 4 Ingredients.—An egg, half a cupful of >- icing 6Ugar, Z a cupful of thin cream, 4 a a teaspoonful of vanilla essence. r Method. —Beat the yolk of the egg a with the sugar, whip up the white of i- the egg to a stiff froth, and add. Drop in the essence, and then add the cream.