COOKING THE JOINT

NZ Truth, Issue 1294, 25 September 1930, Page 21

COOKING THE JOINT

Meat and Vegetables Are Staple Diet In Home

REMEMBER THESE POINTS Meat and vegetables are the staple diet of the average person. Sweets, soups and savouries may be dropped from the daily fare, if necessary, but there would be a revolution at home if the housewife cut out meat and vegetables. "The Roast Beef of old England" will always take pride of place.

IN cooking a joint the time depends entirely upon its size, but for mutton and beef about 20 minutes should be allowed for each lb., and 20 minutes extra on the whole joint, while for lamb and pork a few minutes longer, say half-an T hour for each lb. and a further half -hour on the whole, is the correct time. . A most valuable addition to the pantry shelf is "Bisto," which is excellent for making gravy. A little goes a long way, and the result is a rjch brown gravy with an appetising flavor: Vegetables should be thoroughly washed and soaked, and a pinch of soda added to the boiling water for green vegetables. Fresh vegetables, except spinach and artichokes, should be put into boiling water. PUMPKIN FRITTERS ! One gup flour; 1 cup mashed pumpkin; 1 dessertspoon sugar; 1 teaspoon Edmonds bakirfg powder. , Mix with flour gradually; drop m spoonfuls into hot fat and fry. Sprinkle with Sugar and serve with lemon. EGG AND SAUSAGE Three cooked sausages and three hard-boiled N eggs; 'slice them. Have ready half a pint of well -flavored tomato sauce; pour a little of it into a small, buttered, piedish;- put m a layer of sausage; cover it with sauce, then a layer of the hard-boiled eggs, and also cover with sauce. Proceed m this way until all ingredients are used. Cover the top with mashed potatoes, to -\yhich a little milk and butter have been added, well seasoned. Smooth

and mark potato neatly with a fork. Glaze with a beaten egg and bake m a hot oven for about 20 minutes. STEAK AND jKIDNEY Two pounds beef, 2 tablespoons flour, little mustard and ground ginger, 1 sliced onion, salt and pepper. Cut up the beef into small pieces and mix well with the other ingredients.. Place m a piedish and add one or two minced kidneys; bake m a moderate oven and cover with buttered paper; leave for about 3% hbursi then make a pastry and put on a crust; return pie to the oven and bake for half-hour longer. BRAWN I Take 1. knuckle of veal, lib. shin "of beef, 1 sheep's tongue and lib. pork bones. Put all m saucepan and just cover with water; bring to the boil, and wheVi boiled for two hours add salt and pepper to taste; lift out pork bones and veal, and boil remainder an hour longer. Take all meat from bones, cut up m pieces, and dissolve 2 .dessertspoons of gelatine m the liquid. Wet a mould; put slices of hard-boiled eggs m the bottom; add the meat, then pour over the liquid, and let set. MOCK DUCK Select a nice piece of steak; spread out and rub a little butter over with the point of a knife; sprinkle lightly with pepper and salt. Take 1% cups of breadcrumbs; 1 onion, chopped finely; two tomatoes, skinned and mashed ; and mix with- breadcrumbs. Put the filling m steak, roll and tie; put m a hot dish of fat, with a little water and flour; bake slowly for two ho.urs.