COOKERY HINTS.

Auckland Star, Issue 123, 24 May 1919, Page 20

COOKERY HINTS.

The following are vegetarian recipes | that can be used by anyone as a change i of diet:— . Savoury Pie.—lngredients: 21b onions,; boiled and chopped; 4oz cheese, grated; j 2oz butter; 2 breakfast cups bread: crumbs; pepper and salt. Method: Put I onions, cheese, and bread crumbs in layers into a greased pie-dish, finishing ; with bread crumbs on top, and bake for about tbree-quarters of an hour, until nicely browned. Protose P.oast. — Ingredients: 3 medium-sized potatoes; 2 good-sized | onions; 2 medium carrots; 4oz lentils; j 2oz rice; 2oz butter; 6oz peanuts, put through mincer twice; 3 breakfast cups ; of bread crumbs; 2 eggs;' 1 heaped j teaspoonful of thyme. Method: Put rice, lentils, onions, and carrots into saucepan with a little water. Cook until , all are thoroughly eoft, then add the , peanuts. Boil for a few minutes, stirring i all the time. Next add the potatoes, • mashed, thyme, butter, seasoning, and bread crumbs. Bind with the eggs. Form into two or more rolls on greased baking dish, and bake for one hour or longer, until nicely browned. White Soup.—lngredients: 1 medium onion, finely minced; 2 medium potatoes; ] pint of milk; 2 tablespoonfuls ground rice; seasoning and chopped parsley. Method: Boil the onion and potatoes together. When cooked, mash smoothly, using the water that they wore boiled in. Add to this 1 pint of milk, F dessertspoonful of chopped parsley and seasoning. Thicken with ground rice. Let all simmer for a few minutes. Vegetable Drops.—lngredients: 3 cold potatoes; 1 parsnip; 1 heaped breakfast cup of flour, J teaspoonful cream of tartar; 1 well-beaten egg; little milk; little chopped parsley. Method: Mash potatoes and parsnip, add tbe flour, soda, cream of tartar, chopped parsley, and pepper and salt. Mix with the beaten egg, and about a breaKfastcupful of milk. Fry in tablespoonfuls in boiling butter. I ROAST OYSTERS. This is a fatuous New York way of serving oysters on the shell. Wash and dry them, and place in a moderate oven with the deep shell undermost. Only leave them in two minutes after their shells open. Save the juice and serve in a cup with the oysters. MACARONI AND OYSTERS. The following makes a delicious dish: Make some white eauce. The quantity of sauce required will depend on the number of oysters used. Cut up the oysters and drop into the hot eauce. Don't allow them to cook. When well heated pour over boiled macaroni. Sprinkle chopp2d parsley over the whole before taking to table. MELON PIE. Peel and slice the melon. Place in a deep pie dish with the juice of two lemons and the grated rind of one, sugar to taste, three or four cloves or a table- ; spoonful of preserved ginger. Cover with I a good paste and bake for 20 minutes I after the paste is cooked.