COOKING HINTS.

Auckland Star, Volume LVII, Issue 276, 20 November 1926, Page 26

COOKING HINTS.

VARIOUS RECIPES. A Few New Sandwich Hints. In making egg and lettuce gd- anwiches a slice of onion rubbed over bread when buttered and before the mixture is on makes them very tasty. Tomato sandwiches with just a little grated cheese are aleo very popular. Celery 6alt is always counted in our sandwiches. If you haven't already got a bottle of celery salt, you are not aware how convenient it is: just a sprinkle oe the bread and butter with a little grated cheeee, tomato, walnut or egg makes very appetising little sandwiches Curry sandwiches are another favourite" Pound up a hard boiled egg with a little butter and curry powder, spread on slices of thin bread and butter. E22 may be the foundation of various sandwich dishes. Egg with olive, chopped up and epread between layers of bread ar*l butter. Lactori Sandwiches. Three anchovies, washed and pounded with a small bit of ham 01 chicken Jlix with a curry eauce. Spread the paste between fried rounds of bread. Serve hot with a little grated cheese on top. Congress Savoury Two ounces of cheese, 2oz of butter 2 teaspoons of made mustard, and 3 pickled gherkins, finely chopped. P u t the cheeee, butter and mustard into a saucepan and stir with a wooder. spoon over the first until melted, then stir in the chopped gherkins. Have ready some neat squares of buttered toast, pour come of the mixture on to the3e, and garnieh each square with a small neat roll of broiled bacon- Theee must be served ac hot as possible. "Bunny Huga." Flavour some pancake mixture with salt, and when the pancakes are made in the usual way, roll into them gome minced beef or mutton. A thick gravy can be handed round with this- Serve very hot, and garnished with parselj and chopped lettuce. GOOSEBERRIES. The gooseberry season has begun, and housekeepers will welcome them as a change from the stereotyped frnit which figures so largely on memu. at present. Souffles, sponges, tarts, all take on a new meaning when made with gooseberries. Here are a few good, tried recipes from a reliable source, which the housewife will need for the forthcoming season: Gooseberry Fool.: 1 jint gooseberry puree; b pint sweutencJ whipped c cam,' or 1 gill cream and 1 g ; ll enjtard; whipped cream and chopped nuts to decorate. Add the whipped cream to the puree a few minutes before serving. Serve in small glasses. Put a star of cream on top of each, and decorate with chopped Duts. Gooseberry Fritters: Mb large ripe gooseberries; .2 ejrgs; 2}oz flour; clarified butter or fat to fry in; 2 tablespoonfuls cream; castor sugar; a pinch of salt. Choose large green gooseberries for preference; the fruit should be ripe and firm, but on no account ovpr-ripp. Remove the stalks. Sieve the flour and salt into a basin. Stir in gradually the yolks of the eggs and the cream. Set aside for half an hour. Fold in the stiffly beaten whites of eggs. Dip the gooseberries in the batter and fry iti hot butter or fat till a golden-brown colour. Drain on paper, sprinkle castor sugar over, and serve immediately. Gooseberry Jam: 71b ripe red gooseberries; 1 pint water; 71b cugar; the juice of one lemon. Place the sugar, gooseberries (topped and tailed), water, and lemon juice in a preserving pan. Stir gently till the sugar is dissolved. Boil up, skim carefully, and allow to simmer for about 20 minutes until the jam will set when tested in a cola saucer. Stir occasionally and remove any scum aa it rises. Pour the jam into jars, cover and store in a cool place. Gooseberry Jelly: Place the gooseberries in a preserving pan, just cover with water, boil up, skim, and allow to simmer till quite tender and broken up. Strain through a jelly bag, allow to drip for several hours. Weigh the juice, and for each pound of juice allow Jib good sugar. Return to the preserving pan, boil up, skim, and allow to simmer 15 or 20 minutes until the jelly will set when tested on a saucer, then pour into jars. Small, quarter-pound jars should be used for jelly, as they can be turned oat whole on to a glass dish. Cover the jars and store in a cool place. Bottled Gooseberries: They are usually bottled in water, as they are invariably used as a tart fruit for cooking ; rposes. Some gooseberries after sterilisation appear to be covered with small bubbles, which are in many cases mistaken for air bubbles. These are not air bublles, however, but are caused by tht long sterilisation drawing a kind of oil from the skins. These bubbles are very prevalent when bottling some kinds of plums. After being stored for a few days the bubbles will gradually disappear, the liquid in the bottles absorbing them. Any kind of gooseberry may be bottled satisfactorily, lint lor the best appearanc-e, hard green fruit should be selected. otore in n dark cool I'lace.