COOKERY NOTES.

Auckland Star, Volume LIII, Issue 226, 23 September 1922, Page 24

COOKERY NOTES.

BRAZILIAN STEW. Gravy beef or Made steak, 21b; carrots, 2 or 3; turnips, 2 or 3; onions, 2; vinegar. 1 tablespoon; cold water, j-pint. Cut the meat into small pieces, cut up the vegetables. Put all into a casserole or pyrex dish, cover with the vinegar, seasoning, and water. Cook slowly in the oven three hours. Thicken " the •rravy with a tablespoon of flour mixed with cold water, cook a few minutes and serve in the casserole. SPAGHETTI CCTT,ET?.< Spaghetti cutlets with French beans (a vegetarian dish). Required: —Six ounces of spaghetti, quarter-pint of white sauce, 1 teaspoonful of curry powder, salt and pepper, 3 eggs, breadcrumbs for coating, Jib of cooked.French beans. Break the spaghetti into short lengths, throw it into a pan of fast-boil jn<; salted water, and boil it. until tender. will probably take about a quarter of an hour. Next, drain it thoroughly, put It back in the saucepan with the curry powder, white sauce, and two well-beaten eggs. Stir the mixture over a slow Are until it is hot through, but do not let it boil. Season it carefully, and turn it on to a plate to get cold and stiff enough to handle easily. Shape the mixture into neat, §mall cutlets. Beat up the remaining egg on a plate, brush each cutlet over with egg, then coat it with crumbs. Fry them a golden brown in hot fat. Drain them well, and stick a piece of spaghetti in the end of each. Arrange them in a ring on a lint dish, and put the cooked heans in the middle. CAULTFLOWT-R AU GRATIN. One large boiled cauliflower. White sauce, half pint. Cheese (grated), three tablespoons. Butter, small piece. Pepper and salt. Place the cauliflower in a casserole or pyrex dish. Cover over with half pint white siMioc. well seasoned, and sprinkle over with the grated cheese. Brown in a quick oven. AMMONIA BISCUITS. Five mmmls of flour. 2Alhs sugar, 2 pint- ''• > : ibi-; water. 21.bs butter, 4oz lump am >: .\y-.\. I' '* tin- siijjiir mid ammonia into an r:irti;cvn;.v:iri' v- ■■:■■;■ bowl, pour the 1;• ii*;- wptev ,„ ■• ~,i ~I >VPr W j t ], a 1 ■'■'•''■ v" lid. I!:-' tb..- butter into the fl.isir and when tbe ammonia, and sugar are dissolved and coil, mix into flour anti butter, and knead into a light dough. Roll out very thin (but lightly), aiil cut into rounds. Bake in a quick ovm. a very light brown. Half these •..-.unities make a lot of biscuits.