COOKERY HINTS.

Auckland Star, Volume XLVIII, Issue 21, 24 January 1917, Page 8

COOKERY HINTS.

MEAT PATTIES. One pound of veai and ham, one hirf*;; ■ boiled egg, salt and pepper,.;«, littli*,;-, grated lemon rind,, a little'_white>Mi|M ,■, (if left over) or a raw egg, short p*rtrjV : -' : Stew veal and ham together, mince tbtß and mix with seasoning and -otlier things, binding with tne raw egg « eauce. Line patty tine with pMtrft fill -with the mixture, cover with mo» ■■■'■:■ paste, and bake in a moderate];: k>l oven for half an hour. - * DELICIOUS TOMATO JAM. '■.■_/ Slbe green tomatoes (or juet 6 Lisbon lemons, 71be sugar. Cut the tomatoes into dices; tit r; lemons as thin as possible, and cot the peel into shreds. Squeeze the juice, ud add with the sugar to the tomatoe. Sat'. all together till sufficiently ftiek. Orangee may tie 6ubstft'uted for • thei lemons, lieing one orange to each-pomul or tomatoes. *■ APPLE AND TOMATO CHUTNOT. 61t>6 apples, 61bs of freeh, unripe Ik* - not quite green tomatoes, 3lbs or tee »f onions, 21he sultanas, 21bs treacle, two teaepoonfuls of ;clov4g,"lwj ; *'. teaepoonfuls of whole epice, cayenne, wd ?, white pepper, and a tabkspoouful <* salt. Boil all these ingredients in about opi; y gallon of vinegar. When "well; cookrf and soft strain through a.colander. Boil up the thin part and bottle for •»«*. Heat the thick chutney, and .put; in. small jare. A most useful recipe. v - " • "•.■/; ■.-.-' BLACKBERRYyJAM. 61b«j of sugar to lOlbs of fruit.i ■/.>'. Put the sugar on the fruit.oferniglif t* draw out the juice. Next - moraujC ■ .•■, boil hard for about half an hour for until the eyrup shows inclination to «5 if tested on a plate). It must count boi! till sticky.' This recipe it ■useful for any berry fruit, raspberries etc - " ; m^ BLACKBERRY AND PLUM JAM. Pium or damson jam is much iaptoni by the addition ©£ blackberries (about - half and half). Apples (sour) can 1* ! substituted for plums, and make; »'.dtlp;';Sv jcious jam. The large fruit [a little cooked in water before the btaefcr V I berries are added. Allow three-quarters of a ponni « sugar to the pound of fru»t f and he»t « in the oven while the fruit -is" boning- - ' CHUTNEY FOR CURRY, ETC " About 21bs of apples, 21bs onions," 21S|» green tomatoee (if convenient), '2U» « brown sugar, about 21bs ripe, a«» plums or damsons, cayenne peppe'>. w ™?.!/;. pepper, salt, and cloves to taste. ■ Add the gooseberry already boiled/« above. " Cover with vinegar (bpugW b f: ? the gallon if it becomes expensive). ' till it ie a nice pulpy brown nia«e.V *•; , will keep for years. :.. " - ' "" "*" PLUM PICKLE. This ie a seasonable recipe, and very-.. useful. Seven pounds of plums .or dam*sons, 1 quart, of vinegar, 2oz of stick cinnamon, 2oz cloves, 31bs brown' :e Lay the plums in a jar with mon and cloves. Dissolve the -eugar|j#|p vjnegar, and boil, pouring it BoVo'ver > -*gpi|. plums. Repeat the boiling three vfanM*||g draining the eyrup off well each the fourth morning simmer all &°li?j-l,i.i tax a isw sunutw. ' Bottle irbea «!» vi.£>,