COOKERY NOTES.

Auckland Star, Volume LVI, Issue 5, 6 January 1923, Page 24

COOKERY NOTES.

CURRY BALLS. 15ui! .lb of rice with one pint of water, one teaspoonful of curry powder, half a teaspoonful of salt and sugar, one minced onion, chop or mince, Soz 01 cooked mutton, with a little parelcy and herb-, and while the riv. is hot mix in t!u> meat and form into balls, rolling them in Hour. Brush over with wellbeaten egjr, and bake till brown. Wlien done pour over them a rich brown gravy, and serve very hot with friod potato.* round. Hand chutney with thi- tli*h. HOT POT. Two pounds nei-k of mutton, not too fat, 2Mb potatoes, three or four onioim, salt and pepper, aud water or .lock. Put a good layer of potatoes, cut up in the bottom of the di*li, then some onions cut in slices, then a. layer of chops, .salt and pepper. Continue in this way until the dish is full, leaving the top layer of potatoes whole. Four in the water or stock, put the lid on the dish, and cook in a moderate oven three or four hours. Serve in the dish. The addition of kidneys, oyster- or mushrooms make a richer dish. BREAD AND KHITBARB PUDDING. Rub a baking dish well with butter and place a layer of buttered and diced Etale bread in bottom, now a layer ot tinely-cliopped rhubarb, then layer of bread, repeajting until the. dish i's full. Sprinkle oue-fourth cup of sugar over oach layer; now place in bowl one-half cup of sugar, two cups of milk, four eigg?, one-half teaspoon of nutmeg all beaten well. Pour over the prepared pudding, bake in slow oven for forty minutes.