COOKERY NOTES.

Auckland Star, Volume LII, Issue 25, 29 January 1921, Page 16

COOKERY NOTES.

POTATO SAVOITvV. ; Tiiko sonic large potatoes and bake I them. When cooked, cut oIT the tops, i saving the pie.-p <■;:(. off. Scoop out the, i potato and nia--h it finely with a little! butter, a bcaten-up egg. salt, and a little j tomato lu-trliup. or anchovy sauce, or I Sretoi! chop.c. Warm a Htt'ie milk ami (add. tUen v.hip the mixture, well with a fork and put back into the skins, replace thn tops. and warm thoroughly in the oven. They must be very hot' .-'crvc ! in a napkin! " j POTATOES AND CHEESE. Ingredients.--Eight-large potatoes, on?. of chees", Aoz. cf dripping, pepper and ' ( salt, J tablespoonfulo of chopped pars- i ley. brown crumbs. ; Method.- Boil tiie potatoes and mash | j them with the dripping and add pepper 'and salt to taste 'Irate the eheeao and stir it and tlic chopped pursk-y in, then place in a greased [■;<■ dish, and sprinkle I brown . rumbs over the top. Hake in a I moderate oven for half an hour. j GINGERBREAD. ' Ingredients.—lib of Hour, i Hi of raisins, 'lot of butter or pood dripping, 2uz of sugar, a tablcspoonful of treaeie, halt ! a teaeupful of buttermilk, an egg. a tea-' spoorrful of ground ginger, a teaspoonfu! of spice. i Method.—Rub (be butter into the I flour. Chop up the raisins and add to the j flour with the sugar, ginger and spice. j I Warm the treacle, and' add it with tlici j buttermilk. Hake in a tlat tin in a I moderate oven. j LEMON" SXOW. j Boil together J teacup of sugo, -1 cups lof water, 1 cup of sugar, and the grated I rind of 2 lemons. When boiled add the ! juice of three lemon?, and when nearly '. ■ cold the well-K'iiten whiles of four eggs. ' j Make a boiled custard of the yolks and j serve with the shape. " j treacle prnnrxn. \ Ingredients - - Two breakastcupfuls ; of flonr, - table?puotifuls of beef drij.- j i ping, 2 teaspoonfuls of ground ginger, 2 1 table-spoonfuls of treacle, a saltspoonful j of salt, a teappoonlul of carbonate of soda, nearly :t breakfiisteupful of milk. I Method-Rub the dripping into the j I flour well, then add the dry ingredients j I 'with the exception of the soda. Work j lin the treacle. Dissolve the soda in the j irnilk and mix all together. Steam fur) three hour*. | I STEWED VEAL. i Two pounds neck ,of veal, two slice* of bacon, loz dripping, onion, carrots, parsley, and 4ozs macaroni. j Divide the meat into neat chops, ami j fry in i.be dripping: when browned on i both fides, add a pint of stock r,r water I with Jbe chopped vegetables and bacon, j Simmer slowly for an herur and a-half. | Remove meat and vegetables to a dish, in which is arrange,! a border of nicelyboiled macaroni, with chopped parsley sprinkled on it, Thicken, colour, and flavour the gravy, and pour over the whole. SPINACn SAVOURY. Take two breakfastcups full of cooked spinach and pltfce in a saucepan with sufficient boiling cream to moisten well; add a little nutmeg, a eprinkling oi sugar, and about a teaspoonful of grated I ieruon peel. Stir the preparation until | very hot. Break up the yolk Of an egg j and add and serve very hot.