COOKERY NOTES.

Auckland Star, Volume LIII, Issue 190, 12 August 1922, Page 24

COOKERY NOTES.

Stews, soups, and boiled meats' should never have salt added to them until * after they are cooked. If put in earlier it toughens the fibre of the meat and takes out the juices. HOMINY FRITTERS. Hominy 3 tablespoons, milk 1 pint, sugar to sweeten, essence of lemon a few drops, egg and bread crumbs, clear fat for frying. Stir hominy with tho milk in a saucepan over the Hre tilf it*T>oHs; add .sugar and flavouring. Cook till the mixture thickens, and boil 10 minutes. Turn It into a greased tin, spread it smoothly about lin in fliiekness. When quite cold cut into squares. Brush each square over with beaten egg, dip into fine bread crumbs, and fry a golden brown in smoking hot fat about 2 minutes. Dish on a d'oyley, sprinkle ■ with sugar and Serve with hot golden syrup. Hominy is the inner part of the maize, and is very nourishing. BAKED EGGS. Eggs 6, grated cheese 2oz, breadcrumbs 2oz, butter loz, chopped parsley 1 teaspoon, salt and cayenne to flavour. Crease a pie dish thickly with butter, b'prinkle in the seasoning, put a layer of crumbs and cheese in the dish, then break in the eggs carefully, and sprinkle over with the remainder of cheese and crumbs. Bake in a moderate oven about fly,_ minutes, or until the eggs are set. Serve hot. This dish is more effective if ramakin disties are used or pyrex dishes. RICE CAKES. Butter }lb, caster sugar Jib, ground rice Jib, flour lib, eggs 2, baking powder 1 teaspoon, essence of lemcn to flavour. *>ift the flour, ground rice, and baking of almond if prefcrril ? Wlth M «nce lemon. P*«erred to essence of