COOKERY HINTS.

Auckland Star, Volume L, Issue 254, 25 October 1919, Page 20

COOKERY HINTS.

TWO GOOD SAVOURIES. Bone a few sardines, and pound t_«. up with the yolks of tw 0 ha-d-boflel, eggs; add a email piece of butter anri Httle pepper and salt. Put the m_rt_r» into a saucepan, and when quite _ ot pour it on to rounds' of fried bread. Cut up the whites of the eggs into quarters and decorate the dish with them. ' No. 2.—lngredients: Hard boiled eas essence of anchovies, cayenne, butter' parsley. ' Method: Take the required number of eggs, and boil for half-an-hour. Take up and place in cold' water for five minutes, then shell them, and __t exactly in two; remove the yolks without breaking the white, and place in _ basin; add butter, cayenne, and essence of anchovies to taste. Mix well together until reduced to a paste; cut a little off the end of the whites of the eggs, and stand them on a dish and fill the cavities with the mixture, piling it well up. Scatter finely-chopped parsley over the whole. '' COTTAGE CHEESE. Pour a quart of boiling water over each quart of thick sour milk Let the moisture stand for a moment, then put it into a cheese-cloth bag and hang aside for about twelve hours. Then beat it •well and season with salt and pepper and Dress down into a jar. It can lie used at once. If a little cream ig addeij it sticks together better, but let it be sweet cream. If there is any cream on the sour milk, skim it off before pouring on the boiling water, and it can be used in making a cake or pudding. This cheese, spread on thin brown bread and butter, with a lettuce leaf or a httle creßS added, makes delicious sandwiches. MEAT PASTE, This is an excellent preparation for sandwiches. Ingredients.—A pound of beefsteak, 3oz of butter, a tablespoonful of anchovy Bauce, half a teaspoonful of ground mace, half a teaspoonful of salt, half a grated nutmeg, and a pinch of cayenne pepper. Method.—Cut the steak into small pieces. Place in a basin with the, other ingredients. Steam for three hourTake out the steak, put through the mincer, mix all together, and let cool before using. In the "MaTch number of last year's 'Tanner" some suggestions were made re sandwich-making. JELLIED FOWLS. An excellent way to utilise an plaY fowl is to pick and draw it in the usual way. then cut it up and place the pieces in a stewpan, well seasoning with pepper and tait. Cover with cold "water and stew gently for three or four hours, or till the meat can be easily removed from the bones. Mix the meat with the gravy and turn into a mould until quite cold. It will then turn out a delicious jelly, and if garnished with sliced tomatoes and paisley makes an exceedingly pretty dish.