IN THE KITCHEN.

Auckland Star, Volume LX, Issue 134, 8 June 1929, Page 4 (Supplement)

IN THE KITCHEN.

TREATMENT OF POULTRY.

THE TOUGH BIRD.

To Boil an Old Fowl

Rub the breast with a cut lemon squeezing on a little juice, wrap t% w. tered white paper, and put iu enough boiling water to cover. Boil for fi ve minutes, removing the scum, then simmer very gently for three or four hours, according to age. Cover entirely with white sauce, and garnish with parsley and hard-boiled yolk of egg rubbed through a sieve, over the breast. If the fowl is to be served cold, dissolve one heaped tablespoonful of powdered gelatine in the stock with which the sauce is made, and coat the bird, with thii when it is nearly <;old, and vhen -th« sauce is cool, but not quite setting. : Cooked en Casserole^ Rub the fowl well with butter, eeason to taste with pepper and salt, fill it with seasoned oysters or mushrooms, put it in a casserole, and replace the Ud. Stand the casserole in a pan of boiling water and allow the fowl to cook very slowly until perfectly tender. Now lift it out and keep it hot while you add to the liquor in the casserole two tablespoonfuls of butter, half a cupful- of ;niuk one tablespoonful of cornflour, and -mt tablespoonful of chopped parsley.. Bring this quickly to the boil, and let it boil for a quarter of an hour, add the fowl apd three hard-boiled eggs rubbed throagSa sieve. Serve very hot in the casserolel Cooked with Macaroni, A Soak half a cupful of bread crumbs 1 in milk to cover them, add two ounces of finely-chopped lean ham, four chopped mushrooms, one tablespoonful of chopped parsley, and seasoning of salt and pepper. Stuff the fowl with, this mixture, and truss it for boiling. Melt three tablespoonfuls of butter in a saucepan, when hot put in the fowl and fry ; it a light brown colour. Slice one onion, put it into a saucepan with two cupfuls of tomato pulp and one tablespoonful of vinegar, stir till it bo.ils, and then simmer for ten minutes. Mix two tablespoonfuls of flour with a little water to a smooth paste, add it to the. tomaib preparation, and boil for five minutes longer, stirring all the time. Season to taste, stir into a clean saucepan, add the fowl, and simmer gently until the jsird is tender. Cook a quarter of a pound of macaroni, broken into one-inch pieces, in boiling salted water for half an hour, drain. Melt one tablespoonful of butter in a saucepan, put in the macaroni, add three tablespoonfuls of grated cheesei'ind toss over the fire until the cheese' is melted, season with salt aiid red pepper. Dish up the fowl on a hot dish, pour tje sauce over, and serve with the cooked macaroni. SOUPS. Beetroot Soup.

Ingredients: Stock, 3 pints, a largft cooked beetroot, a small tin of tomato puree, an onion, loz butter, a. few sticks of celery, a tablespoon of flour, ealt and pepper to taste, two tablespoon*, of chopped parsley. .;; "1 Slice the beetroot and onion, cut up the celery, and put them inta a saucepan with the stock, puree. Bring to the boil and allow to simmer gently for an hour. Rub the butter into the flour, add to the soup, and simmer over a gentle heat for five minutes, stirring all the time. Add the parsley and serve very hot. --.' - IJacaroni Soup. '. One pint milk, loz butter, loz floor, 2oz macaroni, seasoning to .taste. ■"

Put macaroni in boiling salted water, boil 20 minutes until quite tender. Cut half the macaroni into lin pieces; riib remainder through sieve. Put the milk into a saucepan and bring gently to the boil. Rub half the butter and flour tog-ether until smooth, add to the boiling milk, and stir well. Season to taste; add remaining butter. Drop in the macaroni pulp, etir well, add the macaroni cut in pieces. Cook 1 minute and dish up.at once. Creamed Rabbit. One small rabbit, jointed. . BoA fa sufficient water to just cover it,' wftfc I large onion, a few cloves, and a littlo lemon peel, until the flesh falls off the bones. . _v Remove every particle of m<"ifc from the bones, and return to the |»uU Add 1 cup cooked rice and 2 tablespou.is-flour mixed to a thin paste with a little, milk. When nicely thickened add 1. egg well beaten, and.stir for 1 minute. Dish up, and just before sending to table caver with grated hard-boiled egg and a little chopped parsley.

White Lentil Soup. Half pound split lentils, a little parsley, \oi butter, loz Hour, 1 pi Qt milk, 1 onion, salt and pepper. : Wash the lentils in several waters. Boil H hours in 3 pints water, adding the vegetables. When cooked, pour through a fine sieve. Mock Lobster Soup. . .-,.'..-

Half tin tomatoes, 2oz bread crumbs, I tablespoon butter, 1 large onion, 4 ptoj water i pint milk, 1 bay leaf, a pinch of sugar, 1 teaepoou vinegar, * teaspoon bicarbonate of soda, salt and pepper to taste.

1 Slice the onion, and fry for 2 minutes in the butter, taking care not to let »5 brown. Add the tomatoes, bay leat. piece of parsley, pepper and salt. Stcff gently for 10 minutes. Add the water, and simmer gently unt :i the onion is quite tender. Remove ft*in the fire ana strain. Return to the saucepan, and auu the sugar, soda and milk. When boiling, add the bread crumbs and a little more pepper and salt. Lastly, add the vinegar, and serve at once. This is a "UJ delicious soup, and one not frequently met with at English dinner tables.

Lettuce Soup. Two heads lettuce, 1 pint milk, 3 or 4 small carrots, 1 onion, a little. nour, pepper and salt. ~ : Boil the lettuce in hot water- until tender, when shred with a fork. Put into frying-pan with a little hot fat, a™ cook gently tor 5 minutes. l J «" r i , milk into a- mucepan -nth the oniob ana seasoning, add the lettuce and fat fr onl the pan. . Boil the carrots, and cut fIW straws, add to the milk, which thicken with & little flour. Serve with the vegetables in the tureen.