COOKERY RECIPES.

Alexandra Herald and Central Otago Gazette, Issue 440, 8 September 1904, Page 7

COOKERY RECIPES.

—Specially WitmvßN by— MISS AMY MONFO. principal Cookeby School, Technical College, : ' Sydney. SALMOJ< RISSOLES Ingredients : 1 tin salmon, 1 tablespoonful parsley, salt and pepper, 4 potatoes, 1 teaspoonful egg and breadcrumbs, frying fat. Method: Boil and mash the potatoes, strain liquor off salmon and break up with a fork, add the potatoes, parsley, lemon juice, salt and pepper; make into round cakes on a floured board, egg and breadcrumbs; wet fry, drain on paper; serve with parsley sauce in a sauce-boat. WHITE SOUP. Ingredients : 2 lbs. potatoes, 2 onions, | head celery, 1 pint milk, 1 teaspoonful flour, 1 parsnip, 1 turnip, 1 dessertspoonful of salt, 1 teaspoonful of butter, 1 tea-. spoonful of sugar, fried croutons (small pieces of fried bread). Method : Wash and dry vegetables, peel and cut up roughly; make butter hot and stir vegetables until they steam in an enamelled saucepan, add sugar, salt and water, boil gently one hour : rub through a, sieve or colander, return to saucepan with milk, thicken with flour mixed with a little cold water, boil 3 minutes, soason with pepper and salt, and serve with fried croutons. SEA PIE. Ingredients: 1J lbs. of steak, a small carrot, turnip and onion, and a piece of celery, 1 dessertspoonful of flour, 1 teaspoonful of salt, % teaspoonful of pepper, 1 pint of water, J lb. of suet pastry. Method ; Cut steak into small pieces, mix with it flour, pepper, salt, put into a saucepan with'water and stir till it boils, add vegetables (cut into small squares), and simmer gently for 1 hour; make suet pastry, using | lb of flour, \ teaspoonful of baking powder, pinch of salt, J lb. of finely minced suet, a little water. Place it carefully on stove and simmer gently for another hour. Watch to see that gravy does not evaporate. Serve very hot. COLLEGE PUDDING Ingredients: 2 tablespoonfuls of butter. 6 tablespoonfuls of flour, 2 eggs, | teaspoonful of vanilla, $ gill of milk, 4 tablespoonfuls of sugar, £ teaspoonful' of baking powder, 1 tablespoonful of jam. Method: Beat the butter and sugar together, add eggs well beaten, milk, flour, baking powder, and essence, boat slightly; grease a mould, put jam in bottom, pour in the pudding, and steam I£ hours. Serve with sweet sauce. SOFT GINGER BREAD. " Ingredients: 3 cups of flour, 3 teaspoonfuls of ground ginger, £ cup of milk, 1 egg, 1 teaspoonful of carbonate of soda, 2 tablespoonfuls brown sugar, £ cup of treacle. 2 tablespoonfuls of butter. Method : Sift flour and carbonate of soda, rub in the butter, add sugar and ginger; beat up the egg, mix with treacle and milk, pour into the flour and stir well; put into

a baking dish lined with greased paper. Bake in a very moderate oven half an hour. . . .. ~ ,-':,; . , : ~ , SPONGE CAKE, Ingredients : § lb. of sugar, J lb. of flour, 5 eggs and two extra yolks, £ gill of water, and Method : Boil water and sugar together one minute, when cool, pour on the eggs ; beat half an hour, add sifted flour, stir till just mixed. Bake in a moderate oven' one hour. " •