COOKERY NOTES.

Auckland Star, Volume XLVII, Issue 156, 1 July 1916, Page 17

COOKERY NOTES.

Soricoilee or cocoa jnnfcet, take one of Tnilir, sightly warm this, -ntf add engar.. and coffee essence or cocoa to taste. Aγ)f) one junket tablet dissolved in one wdneghss of cold water. Ibese -tablets may be bought from any grocer. Junket should be made about 1J hour before it is required, and should be pat in a. very cool place to set. Aprnle and Sago.—Soak half a cupful of sago in cold water for two hours. Pare, core, and cut up enough apples tv fill a baking dish. Put the sago into the dish Srst with some cloves, sugar, and small bit of butter. Pile the apples on top, fill the dish up with water, and bake in a slow oven till the apples are well cooked. Apples are excellent when, baked with a joint of meat, and are also a great improvement in curry. To make tapioca blancmange take four ounces of tapioca, one pint and a-aaif of milk, three ounces of caster sugar, a little flavouring essence. Let the tapioca, soak for four hours in a pint of cold ■water, then stir into it the boiling milkand cook for twenty minutes.. Sweeten and flavour, and pour into a wet mould. When cold, turn oat and garnish, with preserve. A cheap sweet is golden syrup 'pudding. To make, take four ounces of flour, four ounces of suet, half a teacupful of breadcrumbs, three desert- ■ spoonsful of syrup, half a teaspoonfnl of ginger, a quarter of a teaspoonful of carbonate of soda, one ounce of sugar, one egg. Rub the suet into the- -Sou?} add the ginger and the baking powd<j?7 I and gradually all the other ingredients; I Warm the syrup with a little milk. ; Place all in a basin, and steam three ! hours. : Buttermilk can bo used for scones ani I loaves of all kinds, using one pound of : tioixi" and two "Ce2.<£pooniizls oi Dsiinsj : powder, and using sufficient of the liijuiii. \to form into a workable dough. Fcr , the loaf you can udd spice, sugar, and : currants to taste. For a buttermilk I -cake two cupfuls of sugar, ■ one cupful lof butter, two cupfuls of buttermilk,, j two level teaspoonfuls of carbonate or i soda.-, one tablespoonful of cinnamon, cne half-teaspoonful each of -powdered, cloves and grated nutmeg, one. -cupful each of stoned rateins and cleaned currants, and sufficient flour to form into I a not too stiff dough. Beat up the butI ter with the sugar, then add the other ingredients gradually. Bake for threequarters of an hour. Pea soup is both appetising and sustaining. One quart split peas, 31b of l.shin beef, or beef trimmings, jib bacon, 2 carrots, 2 turnip?), 0 onions, 1 head of celery. Season to taste 4 quarts- of soft water, soak the peas overnight in soft water till tender, fhen add the other ingredients, and simmer for two hours, sxkring occasionally. Now that -meat is on an ascending scale, many nice dishes can be made from what are called second cuts. This is one:—Bone a large breast of mutton, and take out all the gristle. Season. (it with pepper, salt, nutmeg, parsley, . thyme, all shredded small, and shallo!;' ir you like it. Wash, and cut an an-' ; chovj- in bits. Stew all this over tire : teat, roll it up hard, tie it wi!fe--a- ---: tape, and put it into a stewpan; brown i it, add some gravy "well seasoned, and I thicken it with floor and butter. Add , some truffles and morele, if you like i them, or pickled cucumbers or gherkins sliced. - .