COOKERY HINTS.

Auckland Star, Volume LIV, Issue 148, 23 June 1923, Page 22

COOKERY HINTS.

SCOTCH BROTH. Put ljlb to 21b of beef or mutton into three quarts of boiling water, also one teacupful of pearl bai-'ey, one cupful ot green peas, the same of carrot and turnip cut in dice, and four small onions I cut up small. Boil for fully three hours, I keeping the lid close, and stirring occasionally. Season some time before serving. KCSSMN FISH PIE. Pastry, Alb; cooked fish, two brea.kfast clips; white sauce, one teacup; seasoning, salt, pepper, anchovy essence. Roll out the pastry and cut into four ' squares. Mix the fish, sauce and seasonjing well together and divide into four portions, and place on the pastry. Bring the corners of the pastry together 'on top of the mixture, damp the corners to make them stick firmly together, ! finish with a little ornament of pastry, J brush over with milk or egg and. bake in a hot oven till the pastry is well |"bro\vned. Serve hot. This dish is very nice made with smoked fish or even tinned fish can be used. Any kind of pastry will do. ARTICHOKE CREAM. Jerusalem artichokes, lilb: white sauce, i pint; salt, pepper, butter. Peel and cook the artichokes in boiling salted water till soft, 30 minutes. Strain thoroughly and mash through a colander. Put the vegetable in a pie di?h, cover with the well-seasoned sauce, and sprinkle with fine bread-crumbs. Brown and make quite hot in the oven. PICKLED BEETROOT. About six medium sized beetroots. Alow to each quart of vinegar, two tablespoons peppercorns, two teaspoons allspice, two level teaspoons salt, three bay leaves, two shallots, small piece horse-radish. Peel the shallots and scrape the horse-radish. Put the vinegar into a pan with the shallots, and other ingredients and let it boil till the vinegar is well flavoured. Then let it get cold. Wash the beetroots, taking care not to break the skin, put into boiling water and cook till soft, about one and a half hours, drain them and when cool peel off the skin, cut into slices, or if preferred cut into large dice. Put into dry jars, strain the vinegar and pour over the beetroot, cork and keep in a cool place. Pineapple Trifle. —Put a layer of macaroons in a glass dish, and soak until soft in the juice of a pineapple. Chop the pineapple fine and place it on the marairoone. Have ready a custard and pour over and chopped blanched almonds. Before serving put whipped pream over and decorate with glace cherries.

To Wash Chamois Leather.—Use plenty of soap, and rinse with clean soapy water. Do not wash the soap out, but when dry, rub well, and the 'eather will be as soft as when new. To clean zinc utensils, use a cloth wet with kerosene dipped in foathbrick. Wash out with soda water. They will then look quite new.