COOKERY HINTS.

Auckland Star, Volume XLVIII, Issue 36, 10 February 1917, Page 16

COOKERY HINTS.

GRUEL. Ingredients.—Two tahlespoonfula of oatmeal, one pint of milk or water, half a gaiupooaful of salt, little sugar. Method. —Soak the oatmeal in ta» milk or water for half an hour. Strain and pour into a itaucepan, stir till it thickens. Sweeten to taste. A squeeze of lemon-juice added just before sexvins is a great improvement.

CHOCOLATE FILLING.

2oz grated chocolate, 3 teacups sugar, vanilla flavouring, li teacups milk, ioa butter. Boil for 5 or 6 minutes. Take from the fire, add the vanilla and beat till thick.

CREAM FILLING.

One cup milk, 1 cup whipped cream, whites of 2 eggs, 3oz sugar, ioz gelatine. Dissolve the gelatine in 1 cup of hot milk. Whip the whites stiff and add tir the other ingredients, and flavour. Fili t-e cubes before the mixture sets.

BAKED FISH.

One Bsb, one oz. butter, juice of half* lemon, half a chopped parsley, salt, a little onion, bread crumb* Mince the onion and mix it witib breufi crumbs, same of the chopped parsley , ; pepper, salt and butter, squeeze lemon juice over the fish, sprinkle the remaining parsley, cover with a well-greaeed paper, and bake from 20 to 30 minutes. Serve very hex, with, or without parsiej£ sauce, as desired.

TOMATO JELLY.

Two pounds of tomatoes, a grain of ret pepper, two shallots, one cup of wat«( 15 sheets of thiji French gelatine. Soak the gelatine in water, cook fh« tomatoes, etc.,, in their own juice, and when tender add a little hot water and strain through a eieve. Return the liquid' to the stewpan, etir the gelatine in till dissolved, and set to cool in a mould. Serve with chopped aspic jelly, and if liked, grate a little Parmesau and sprmMe over it. This savoury can be varied by using one pound of mushroom* and one of tomatoes.

GERSTENA BISCUITS.

Ingredients.—Six ounces of flour, 8o» of gerstena, 3oz of castor sugar, quarterpound of butter, one teaepoonful ot baking powder, one egg. Method.—Melt the' butter, then add sugar and beat together, add whipped egEf, then flour and baking powder, eifted. Mix all together with a little ■water, and bake till crisp, and light brown. Place on a -cold (loured ovea slide to cook. A moderately hot oven is required.

ACETIC ACID VINEGAR.

Mix one pint of acetic acid with 8 pints of cold water. Either bottle or make it ac it is wanted. Colour with browning made from burnt snjsrar, directions for which were given in Ma/a "Farmer."

YEAST.

(1) Put loz of hope in one pint of cold water, boil ten minutes; mfcs 'vith two tablespoonfuls of floor, two of sugar, one of salt Strain into a bottle, let stand 24 hours. (2) Half a pint,of water, two <feetert., spoonfuls of eu'ga'r, "two" ilesSert' ' sS|jpol£ ,J fuJe of flour. Bottle, mix well, eorlc ;' tightly, and stand for 12 hours. It is then ready for use. . ". ; ; *