COOKING HINTS.

Auckland Star, Volume LV, Issue 116, 17 May 1924, Page 22

COOKING HINTS.

Qneen Soup. One small rabbit, I onion, _ cup of boiled rice, lemon peel, cloves, salt and pepper to taste, a small piece of butter, 1 pint each milk and water. Wash the rabbit thoroughly in wellsalted water and cut into small pieces. Dry, and dip in flour. Fry for smin. in 1 tablespoonful salad oil, together with the chopped onion. Put into a saucepan with 1 pint cold water, pouring in the oil from the frying pan as well. Simmer gently about 2 hours until tho meat can be removed easily from the bones. Remove the bones from the soup, and pass the liquor and rabbit meat through a fine sieve. Return to the fire, and add the rice, lemon peel, a few cloves, and the milk. Boil gently until reduced to about li pints. Add butter, pepper and salt, and a little thickening, if desired.- Personally, I think that a little flour added, to make a nice thickness, is a great improvement, but I know that many people dislike thickening of any sort in soups. To Serve Artichokes. The latest way of serving artichokes in Paris is very simple. Peel the vegetables (which should be very young) like potatoes, make a batter of milk and flour, using no eggs and not too thick, place in a bowl, and throw in the artichokes previously boiled. Then place one by one in a frying-pan full of boiling fat till a nice golden brown. Oxford John. Thin slices of raw mutton, two ounces of butter, threcquarters of an ounce of flour, half a pint of good gravy or stock, one tablespoonful of finely-chopped ham or bacon, one teaspoonful of chopped parsley, one teaspoonful of chopped shallot or onion, half a teaspoonful of mixed herbs, salt and pepper, one teaspoonful of lemon juice. Method.—Cut tho meat into rounds of three inches in diameter, and season well with salt and pepper. Mix ham, parsely, and shallot, also herbs and a little salt and pepper together, spread the mixture on one side of the meat, and pile the pieces one above the other. Let them remain so for at least one hour, then separte them and fry quickly in hot butter. Remove, and Keep hot. Sprinkle the flour in, which the butter should completely moisten, otherwise more must be added. Brown well, and add the stock. Stir until boiling, and season to taste; add the lemon juice, and replace the meat. Let the stewpan stand for ten to fifteen minutes, when the contents should be kept just below simmering point. Filling for Cakes. ' Boil 3 cupfuls of sugar with 1 of water, pour the syrup over the stiffly beaten whites of 2 eggs, beating constantly. Add a cupful of chopped seeded raisins and spread on cake. Russian Apple Pudding. Apples, strawberry jam, marmalade, golden syrup, bread crumbs, boiled nee, and milk. Method.—Peel and core the apples, and set in a circular dish. Fill alternately with jam, marmalade, and golden syrup. Put into the oven and cook gently in a little milk. Remove from the stove, and cover with boiled sweetened rice, and, lastly, a. layer of breadcrumbs. Bake to a nice brown, and serve. This pudding is equally good hot or cold.