COOKERY NOTES.

Auckland Star, Volume XLVII, Issue 243, 11 October 1916, Page 8

COOKERY NOTES.

STUFFED MARROW. Pare marrow and take out fill the centre, with bread crumb* coned ;with salt, pepper, and 4 KfctUt onion; bake for one. hour. PLAIN TOFFEE. ;,j (1) Sugary one breakfast cup;--water,-half breakfast icup; vinegar, about qnarter of a teaspoonful; walnuts, twelve Put. the sugar,.water, and vinegar iat* a eaucepan. ; .and stir over the fire tiH<> the sugar ie dissolved. Have "ready a' well greased dish, and place the w«l«et». on ■ it.,. Boil, without iiimagjlm until a light brown colour. TotfrimagK the walnuts,-and wien cold divide iate squares., (2) Sugar, one cup; butter, one taM* spoon; vinegar, 14 teaspoons;. tablespoon? treacle, one tablespoon. Boil, without stirring, till a Bttls thrown in cold water "sets." .? 4i v CHEESE FONDU. ,• ;f ji Ingredients: An ounce of butter, Jot of flour, i pint of milk, 3 eggs, 3o» off cheese. Method: Melt butter in a stewpen. mix in the. flour, add the milk gradually and cook well; beat the yolke of «8» and pour in, then dredge pepper, alt. and cayenne: into the mixture; etir ;i» the grated cheese; beat whites id » stiff froth and work in lightly. Put™*- ,- ture in an enamelled dish and bake 2» minute*. -Ratner slow oven needed. I .„ J. DELrOHT. . Two ounces'gelatine soaked in a «| of cold water twenty minutes --(or aor»)« Pour licups of boiling water 'over wip put in a pin with 21b of sugar, andititv . coining tofa boil. Add flavouring aai colourin/if desired. Pour, into a *d*efi dry dish. /XV-ffen cold cut into and roll in icing sugar. MADEIRA CAKE. '. . The following is a tried redpe^a*! makes a very delicious cake, -which k - suitable for trifles.—lngredient6:.;in>of butter, lib of sugar, 1 general ft at flour, 1 piece of candied lemon pcd, * eggs, and "2 teaspoonfuls of baltiaS - powder. Boat the butter to a crttm; add eugar, then the eggs one by ob«, nest the lemon peel, and lastly flour mA , rising. Bake for two hours in * mbdtv , sate oven. Half quantities canbeosei i . ■"■•■■ ■'■'■'- -"' ■' '%'M f .'. LEMON SAUCE. ' ? e *t -the -whites of 2 egger tot f»"> T but not to a stiff fxoth, and elowly pmy,. 1 a cupful of powdered sugar and a lit* grated lemon rind. Pour over tliie, itfr* ■ ring continually, a cupful of boiling fsßk » When ready to serve add the juke of* I lemon. . : , ■ ;,1 ; ■ —— \ .. -it SPICED BEEF. > Fourteen pounds of thick flank ;«* \ rump beef, half a pound of coarse m&*±i ■ one ounce of saltpetre, half a pouhd>«:,, f Pounded allspice, one pound of comin* s salt, and one ounce of peppercorns. , */ : > Rub the sugar well into the t let it stand twelve hours, then rul> *■: ! . the saltpetre and alleke. <*» - pounded), and let it stand anothtf s twelve hours; then add the salt.,.TW» 1 daily in the liquor for a fortnight. Soak i in iwater for an hour or two, dry wrta* r ?. 1 ? > * n » «over with, a coarse paste, put »■';, » little water in the bottom of the «*