COOKING HINTS

Auckland Star, Volume 304, Issue 304, 23 December 1926, Page 9 (Supplement)

COOKING HINTS

PICNIC REFRESHMENTS. When pro\ iding bn-ad n.<i cik— for a picnic ba-ki ; care -;:■ ■iii.J ■• taken : • choo-c niih tho-c ulii-h v. : !i pa'-k easily and keep moi-i and fr.-h locking, '-mail ..nc-. and roil- arc :■• b" preferred to loave- • :' bread. 11. -ipe- l'"i' snndwi-hes in-- c-pecialiv v- nil duriiiL' the holiday helpful l'..r sa::du„ I, making. !'-■ bread at ion-; ' is-- day old. -andw idi loa\es if pos-ibl": heat or wan:; butter, so that it v. iii -plead evenly: have meat; pounded, oi- minced. '•: sliced thinly; sua-on nicely: wrap in dump cloths, in block-, and then put m a tin until required. 11..1. il Sandwiches. —Finely chopped cold eiiicken. ham or tongue, chopped parsley, mayonnaise sauce, brown bread and l.u'.ier. I'otind the chicken and ham in a ni'-rt.ir. using a little liquid butter ii. moisten it. Reason it well and rub it through, a line sieve, then stir it into the sauce. The mixture should be of the n>!,-i*tcncy of thick cream. stiiT enough t" spread without running. Cut thin r-licc- of brown bread and butter, spread them with the chicken mixture. and roll then; carefully. Keep covered with a damp cloth til! required for Use, and serve gami-hed with cre.-s. X.B.- A d-.licatc 1.-hr i\t!:re m.-:d" from any remain- of cold li-h. carefully prepared, can well be ti-ed f<>r these sandwiches, and make- a ■_■»■>] \ ari.-t v . .'.merici.li Sandy. ii-hc-.— For these practically any nut- can be used, run preferably walnuts or Brazil-. They should be blanched and pounded till quite smooth: then mixed with cream or a little rich chocolate sauce and spread between thin layers of bread and butter or biscuits. The same mixture may be used with puff paste as tartlets or pastry fingers, and makes a delicious sweet. Chicken Salad Sandwiches. —Chop the white meat of chicken very line, then pound to a smooth pulp in a mortar. Season to taste with salt, pepper, olive oil. and a little lemon juice, and spread upon thin slices of lightly-buttered bread cut in fancy shapes. The covers to these slices are spread with butter, into which are pressed almonds or English walnuts sliced or chopped very fine. Put together and press. Cheese and Cress Sandwiches.—Always grate the cheese. If is far more digestable: and, with cress, far more refreshing and cooling. Required: Cheese (grated), four tablespoonfuls; butter, two ounces: cres.- I chopped), two tablespoonfuls; seasoning to taste. Slightly warm the butter unless it is already quite soft and workable. Mix it with the cheese and cres.-. add seasoning to taste. Spread some of the mixture on each slice of bread and press a couple of them together in the usual fashion. Mince Sandwiches. —Required: Meat (cooked). four ounce--. butter. two ounces: onion (scraped), one small teaspoonful: salt, pepper, mustard t" taste. Put the meat through a . mincing machine, or chop by hatftl fairly finely. Work meat, butter, onion, and seasoning together and make into sandwiches. Other Mixtures for Sandwiches.—Potted chicken and ham and tongue, potted game, salmon, or salmon and shrimp paste, sardine paste, nuts, cheese, egg, apple and celery, mii-tard and cress, lettuce, water-cre-s. cucumber, tomato, beetroot, and celery, savoury lentil mixture. Sardine Polls.—Required: Sardines, one till; small rolls, one or two for each person: tomatoes, about two: vinegar, salt, pepper to ta-te. Skin, bone and mash down the ii-::. Cut a piece off the top of each roll. remove some if the crumb from tin- interior to form a cavity. Crumble r.p the -oft part removed and add it to the fi-ii. Mix with the chopped tomatoes and seasoning, and iili uji the rolls with the mixture. THE KING'S PUDDING. At a meeting of the HousewTves' Association. Melbourne, one recipe was sent t" Mrs. Hargreaves through a lady connected with King Edward's household. This pudding, which i- always made of one size, according 1" the amount's of the following ingredient- wa- carried int" the royal diiiing-hall. on lire, explained the speaker, after the old custom. Here i- the recipe: — ihe ingredient- are: lib each of currant-, rai-in-. be; f -net. and finely grated brown bread: ;lh each of sultana-, tlour. and brown sugar: v teaspoonful of gi'Miiiid china:.':..n. half a tiaspoonful of -alt. half a grat-d unitmeg. I'm" mixed peel, a fey, coriander seed-, tiie finely grated rind of tuo lemon-, the \olk ■ I eight egg.-, and the white- of four, b'-.itcn up with a gia-s of brandy, and a little milk. Boil six to eight hour-. With this :- served a dish of almond-liavoui'd cu-lard. and a rich same, compo-cii of tv... vv in.-glasses ..f old brand.'- .' the sam- quantity of Mar-ala wine, and a large t••a-j nful of i.:v. -ugur. with incited butt"!' and