COOKERY HINTS.

Auckland Star, Volume L, Issue 176, 26 July 1919, Page 20

COOKERY HINTS.

EOAST FOWL. Fowls to be tender should be killed a couple of days before they are dressed. I'luck the foa.thera off, then singe, cut off the head close to the neck, leaving the skin on. Carefully remove the crop, put your lingers down and loosen the heart, etc. Cut an opening between tlie vent and tail, draw the fowl, taking care not to break the gall bladder attached to the liver. Clean tlie giblets and place the legs in boiling water for a few minute 3, then scrape. Place the fowl on its breast, break its back, fold the skin over the opening of the neck on to the back and turn the wings round. Push back the legs close to the side, and tie with the tail tightly, passing a skewer through leg and pinion to keep linn. The liver and gizzard can each be placed in a wing if desired, or they, with the heart and neck, can be boiled for an hour and used to add to the gravy in the baking dish when the fowl is taken up. Don't neglect to pour water through the fowl, then dry carefully, also wash and dry the outside. Fill tin; breast with good force meat, or with sausage meat highly seasoned with minced herbs, I lemon rind and juice, and cayenne. Shake a little flour over the fowl before roasting, and wheji it has browned keep covered with a buttered paper and well basted. Put the baking dish containing the dripping for roasting the fowl with into the oven, and when boiling take out and place fowl in at once and return to the oven. Care must be taken not to do any poultry too fast at first. A fowl will take from three-quarters of an hour to an hour to roast—it depends on the size of the bird. Poultry should alway? be well (lone, but not dried up. If there is any doubt about the fowl not being young, rub it well over with lemon juice and steam for an hour in an ordinary vegetable steamer before roasting. CHICKEN PANADA. Rub together in a mortar or bowl the meat from tlie breast and wings of a roasted or boiled chicken, with an equal quantity of stale bread, then gradually | add the water in which the chicken was boiled until a paste is formed (if using meat from a roast chicken add some beef tea), then boil ten minutes, stirring all the time. Squeeze a little lemon juice over, and serve on toast. do:minion pudding. Ingredients: 2 eg-gs. 4oz of .butter. 4oz v" flour, 2oz of sugar, 3 tablespoonfuls of golden eyrup, half teaspoonful of baking , soda. Method: Beat butter and sugar to a cream, add bea;ten eggs, then syrup, laetly flour, with soda well crushed and distributed through it. CUP PUDDING. '.Ingredients: A cupful of suet, a cupful of >.epded raisine, a cupful of currants, a of sugar, 2 cupfuls of flour, tnreeof a teaspoonful of baking soJa, ■a, apple, a cupful of sweet milk. I : ifSfio(l: Chop the suet finely, peel and B sijjj ffie apple into small pieces, dissolve Yti? sp'da in the milk, then mix all to'jjfttjvcrj and steam for four hours.