COOKERY NOTES.

Auckland Star, Volume XLVII, Issue 168, 15 July 1916, Page 17

COOKERY NOTES.

Here is a nice English recipe for "fish pie": Mix half a pound cold fish, free from bones and skin, and finely-shredded, with four good-sized cooked potatoes, well mashed; or, if preferred, iour ounces cooked rice, quarter pint niilk, one ounce of butter'or dripping, pepper, and salt. Beat one egg and stir in. Steam in a greased basin covered with greased paper one hour, or bake in a pie-dish if preferred. Nut Cake. —Cream together four ounces of butter and half a pound of sugar, add to this half a pound of well ■washed seeded, and chopped-up raisin 3, then work in two whole eggs; now stir to this between five ounces and six ounces of Hour, with which has been sifted two and a half teaspoonfuls of baking powder and half a saltspoonfulof salt and a gill of milk, with a few drops of vanilla essence, and finally four ounces of walnuts or any nuts to taste chopped up, and, if liked, two squares of chocolate melted. Bake for threequarters of an hour. Or, beat to a cream three-quarters of a pound of sugar and four ounces of butter, then add one and a-half gills of milk, and half a pound of flour 'with which has seen sifted two teaspoonfuls of baking powder, then add the whites of two eggs well beaten, six ounces of chopped nuts, and finally the whites of two more eggs whipped to a stiff froth. Bake in a moderate, oven for about an hour sprinkling the top of the cakes with an ounce or so of chopped nuts. Most people know the shepherd's or cottage pie, 'made of slices of cooked meat placed in a pie-dish flavoured with fried onions, moiistened with a little giavy, and seasoned to taste with salt anil pepper, then covered with mashed potatoes and' baked. A vegetarian cottage pie is as follows:—Fry an onion carefully, add to it four ounces of cooked lentils, two ounces of cooked rice, a gill o? milk, and seasoning to taste, also a pinch of parsley, thyme, and marjoram. Hash half a pound of cooked potatoes, and mix them, with two eggs and pepper and salt. Place the lentils in a pie-dish, cover with the mashed potatoes (if possible forced through a potato masher or a ioee forcing 'bag), and bake until a golden brown. A delicate sweet dish is banana pie, n:ado thus: —Line a pie-dish with rich crust, made after the usual recipe; make a good thick custard, flavour it with lemon and add two bananas, choppec fine. Fill the pic-dish with the custard and banana mixture, and bake it in the oven until well set. Let it cool; then pile on the top a meringue, made from the whites of eggs used in the custard, powdered sugar and lemon juice. Place the pie back in the oven, until the meringue is a delicate brown. Shortbread. —Required: Four ounces butter, two ounces castor sugar, six ounces flour, a pinch of salt. Work all the ingredients -well together, kneading with, the hands; turn out and flatten to an even-sized cake; put in a tin, prick the top over with a fork, and bake in a slow oven until the cake browns slightly. Decorate with carraway comfits and strips of candied peel. Do not turn the shortbread out of the tin until it is cool. To prevent milk from boiling over place an ordinary pie chimney in the centre of the pan of milk. When it commences to boil it will Iwil up throughthe little chimney and not over the side oi the saucepan.