COOKERY NOTES.

Auckland Star, Volume XLVII, Issue 207, 30 August 1916, Page 8

COOKERY NOTES.

The following recipes have been selected from an English - paper, which -makes a speciality of offering prizes for the best recipes and hints:— Manchester Cake.—Collect all stale crusts and pieces of bread and soak them in cold water till sort. Then squeeze dry and mix them .with 2oz of currants, washed and dried; use brown sugar to taste and the grated rind of a lemon. Make-some plain pastry with self-raising flour and dripping, roll it out thinly and cover a tin with half of it; then spread the bread mixture evenly over it and cover with the rest of the pastry and bake in a slow oven. Serve cold. Seed\Cake Without Eggs.—Take 31b flour, 1 cupful sour milk, Hb butter, $ teaspoon cream of tartar, Hb sugar, i teaspoon salt, loz seeds, and 4 teaspoon carbonate of soda. Mix all dry ingredients (except carbonate of soda), add sour milk gradually, and lastly carbonate of soda which has been dissolved in a little milk. Bake in a moderate oven for about an hour. War-time Pudding.—Take 1 cupful raw carrot grated finely, 2 cupfuls •pptato (raw) grated finely, 1 small cupful suet, finely chopped, 2 cupfuls selfraising flour, 1 cupful brown sugar, 1 cupful currants, 1 cupful raisins, stoned and chopped, and a pinch of salt. Mix all well*together and steam for four hours. No liquid is required to mix. Serve with hot custard made with J pint of boiling milk and 2 tea'spoonfuls of custard powder, sugar to taste. To Make Brawn.—Half pig's head (salted). Put it in a pan with water to cover, boil 1* hours, or longer if not tender. Remove from the saucepan, take the flesh from the bones, return bones to the pan, and add blade - of mace, 2 onions, peppercorns, 6 cloves, and allspice berries. Boil till reduced to 1 pint. Cut the meat into small pieces, strain the liquor, put into the saucepan with pieces of meat. Boil all and put into a mould which has cold water standing in it. Cookinj* Green Vegetables.—ln cooking cabbage, cauliflower, etc., * housewives often experience great inconvenience by their boiling over, which not only creates an obnoxious odour, but spoils the look oi the range for the remainder of the day. To prevent this, put the vegetables in the saucepan with the usual amount of boiling water, salt, and soda; then add a small piece of butter about th» size of a hazel nut or almond, according to the quantity cooking. This will overcome the trouble, the vegetables will cook steadily without being watched and acquire a nicer flavour. Potato Scones.—Boil six large potatoes .n salted water for a quarter of an hour. Strain off the water and let them stand well covered, by the side of the fire to steam. Mash, them with a fork quite free from lumps, with a generous 'nn,i. of either butter or dripping, a tablespoonful of flour and two small whole eggs. Beat this well with a wooden spoon. Well butter a griddle: make it quite hot. Turn the potato -mixture on to a well-floured board; put pieces on to $*L llot g nddl °- as large as a teacup; flatten them with a floured knife. When they begin to rise, keep turning them over with a knife to cook them well .through; or bake them for twenty I A Good Spice Cake—Take lib flour, ,6oz brown sugar, 4oz of butter, lard or topping, ilb raising or _ few

chopped almonds, 1 teblespoohfhl 'of baking powder, 1 heaped -poohfd'of. spice, 1 teaspoonful of carbonate of «o.a dissolved in a breakfast cup of hot milk oi milk and water. Rub the fat in-tteV flour, then add sugar, fruit, etc.,* mixing; -well with milk and one teaspoonful of vinegar. Bake in a moderate oven. Mincemeat Recipe.—Take Jlbfai-im, ilb chopped suet, Jib of currante, jlb.of: sultanas, 6oz of mixed candied'ped,:!. nutmeg, lib of cooking apples (green), grated rind and juice -of one lemon. Chop all finely and mix thoroughly t'ov gether, put into jars, and store "in the usual way. This quantity is'enough for 3_lb of mincemeat. • • A -.~ "--.-'•* "-. Christmas Pudding Without EsgfcTake Jib of flour.. Alb of breadcrumb!, ; lib of currants, lib of raisins, lib"otl Demerara sugar, lib of beef suet, .ft* sultanas, fib mixed peel; and one nutmeg and a} half-saltspoon of salt. Mix aU ■ well together with about * pint of __k./ or as much as is required. The amonit will make two ordinary-sized pudding* Boil for about 6 hours. " •'_ ~ A Cheap, Nourishing Dinner.—Procure half an ox-head and soak overnight ia; water to thoroughly cleanse, and phi— • with savoury herbs," onions, carrots,- etc Stew very slowly for five hours and t_itake out all bones. Thicken, a" -mail quantity of the broth, strain the remainder and put it aside to cool. H_Y_jt 3 6kimmed the fat off the soup, thicken.tha latter with pea flour, which makes » delicious soup. ■ ■ — - -.