COOKING HINTS.

Auckland Star, Volume LVII, Issue 25, 30 January 1926, Page 26

COOKING HINTS.

SALADS. Baltimore Salad. Take a breakfastcupful cold boiled rice, breakfastcupful of cooked dried haddock, 3 tomatoes. 1 hard-boiled egs. 1 lettuce, 1 teacupful salad dressing and seasoning. Remove all bone and dark underskin from the iish while etill hot. Break tln> flesh into flakes when cold. Mix it with rice and half of the tomatoes cut into dice. Season and moisten well with some of the dressing. Heap in a salad howl. Arrange round the carefully washed lettuce for a border: Pour over all t! c remaining dressing, "arnish with slices of the egg and tomatoes. A Tasty Salad. Take as many tomatoes as may be required; choose nice linn ones. Dip in boiling water and skin them, then put away to get perfectly cold. Make a mayonnaise dressing and prepare some celery by washing it well, then leave to soak in cold water When salad is required, take the tomatoes and cut a slice off the top, scoop hole in centre and fill with celery, cut in fine Btrips, Add a little shallot cut fine, then fill with the dressing, and garnish with a ring of green then a littlo chopped beetroot and a small branch of celery. Serve in a bed of lettuce. Orange and Banana Salad. Two oranges, three bananas, three tablespoonfuls of sugar, half a teacuplul of water, some custard or cream. Peel and remove the white pith from the oranges, peel the bananas. Slice the fruit and arrange it in layers in a dish. Boil the sugar and water together till it becomes syrupy, and when a little cool pour over the fruit. Serve with custard or cream. Savoury Egg Salad. Ingredients.—The heart of a lettuce, a small cucumber, 3 eggs, 2 sardines, a seasoning- of salt and pepper, a tablespoonful cream, loz. butter, a few grains of cayenne, a dessertspoonful of mayonnaise. Boil the eggs for ten minutes. When cold, cut a- slice off the large end and remove the yolks. Take two of the yolks and pound them in a mortar with the sardines freed from skin and bone, the cayenne, and butter melted. Pound well, and use the mixture to fill the egg whites; stand them on young lettuce leaves and surround with fine slices of cucumber. Pound the remaining yolk well with a little salt and pepper. Whip the cream and mix it with it. Add the mayonnaise, pipe or pile this on the filled egg cases, garnish with truffle and serve. Cauliflower Salad. One carefully cooked cauliflower, mayonnaise, i pint, chopped parsley one talilespoon. Leave whole or break up the cauliflower, arrange in a salad bowl, sprinkle with pepper and salt and pour the salad dressing over; sprinkle with chopped parsley, and arrange a border of mustard and cress with sliced tomatoes. Salad Dressing. Published here i≤ sufficiently interesting to reprint, and here is a practical interpretation of the recipe: Boil two large potatoes until tender and put them through a sieve or vegetable presser. Add one teaspoonful of mustard and two scant teaspoonfuls of salt. Stir in three tablespoonfuls of olive or other salad oil and one tablespoonful of vinegar, tarragon preferred. To this add the yolks of three hardcooked eggs put through a sieve and one small onion grated. Mix all together well and add one teaspoonful of anchovy sauce. Chill and serve with any good salad. Grape Wine. Take 1 quart grape juice, 3 quarts water, 2ilb brown sugar, and keep in an open barrel for 19 days, covered only with muslin to exclude insects. Then put into a close cask, fasten and bung, and set aside till the spring. Then rack off and bottle. This is another method: — Let the grapes be rather ripe, with all decayed ones removed. Mash, strain, and measure. Allow lib white sugar for each gallon of grape juice. Let stand for 2 or 3 days, then skim, strain, and measure as before, adding sugar in tho same proportion. Set aside again for 2 or 3 dayu, and add lib sugar to each gallon. Cork and put away. Do not add a drop of water to the juice if you want rich wine. Cold Sweet for a Hot Day. Soften two tablespoons of gelatine in a cup of hot water, and dissolve in 2 cups of boiling water; to this add J cup sugar, i cup lemon, juice, 1 cup of chopped dates, raisins, figs, and a little candied peel, and 1-3 cup of desiccated coconut, turn into a mould (a ring mould if you have one), and when set fill the centre or decorate with whipped cream, and sprinkle with a few crushed nuts. This makes a delicious and very pretty dessert. The above quantities will make sufficient for four servings.