COOKING HINTS.

Auckland Star, Volume LXIII, Issue 137, 11 June 1932, Page 4 (Supplement)

COOKING HINTS.

ECONOMICAL RECIPES.

SOME EASILY-MADE DISHES,

Steamed Pudding.—Soak 4 to 6 large crusts of stale bread (no matte* ho.v stale) in milk (even if stale). Add cupful mixed fruits, dates, raisins, sultanas, or a fiig or two, A cupful sugar, table, spoonful flour for binding, good J teaspoonful baking powder and .1 egg. Mix sloppy steam from 1* to 2 houn, The egg may be omitted if not available. Stuffed Turnips.—Wash and peel § turnips, which should be round and al! of one size; cut a slice off the top oi each, carefully scoop out the iusides; season them with salt and pepper. Chop a, small onion, fry it in $oz butter or dripping a golden brown; mince the meat (cold white meat for preference), add ioz Hour to & gill of stock; stir untfl it boils, cook until thick; then add tho meat. Season with salt, pepper, a dash of ground ginger, and about 1 tablespoonful of fresh or dried chopped parsley; stir until well mixed. * l'fl| the turnips with this stuffing, replace the tops so as to form lids, arrange carefully in a wide pan, and add a pint of stock or nice gravy, which should come up half their height. Cover with greased paper, also the lid of the pan, and stew vary gently over a slow gas or in tho oven, until tlie turnips are tender. Dish neatly on a hot dish. reduce the stock to half-glaze, and pom round. This dish should cost about Bd, and is sufficient for eight persons. Carrots, Vichy Style.—Mash, scrape and slice 8 carrots, put them in a saucepan with 2oz butter, -Joz salt, 2oz sugar, and 1 pint of water, and cookgently until the water has nearly all evaporated. Add 1 tablespoonful of vinegar and sprinkle a handful oi chopped parsley. Serve on a hot dish. Time required, one hour. Cost, 6d Sufficient for four persons. Potato Quenelles.—Wash and peel lib potatoes, boil until tender, drain and dry. Melt 2oz butter in a stewpan, rub tho potatoes through, a sieve, stir them into the butter, add an egg, and, if possible, tho yolk of another egg; mix well Season with salt, pepper, and dash of ground ginger, stir in 2Joz flour, beat well over the gas or lire, then turn on to a plate. Divide tho preparation into equal parts; mould these into quenelles with two dessertspoons. When they are made, place them in a well-buttered saute pan, pour round them boiling water until half covered; add some salt Cover with buttered paper and a lid. Poach tho quenelles gently for ten minutes. Drain them, place them on a buttered dish sprinkled with grated cheese, sprinkle more cheese over them, pour Joz or loz of melted butter over them, and place in a hot oven to brown, When done, place the dish on top of another one, and send to table at once, very hot. Average cost, Bd. Serves five persons.

Anna Potatoes. — Choose 12 longshaped potatoes, trim them round, then cut into thin rounds; put them into water when cut, then drain, and dry thoroughly. Season them with salt and pepper. Butter a good-sized mould, and arrange the potatoes in it in layers, the potato slices to overlap each other. Pour some melted butter over the first layer, then another layer of potato, tbe slices to bo arranged the opposite way, then some more butter; continue in this way until the mould is full. Put the mould in a hot oven and bake for 30 to 40 minutes. When cooked, turn the contents of the mould ou to a. piping hot dish, and serve. This dish takes 3oz to 4oz of butter. Sufficient for five persons. Melting Potatoes.—Wash, peel, and boil 8 potatoes in salted water; when done, drain, and dry over the fire fora few minutes. Then take each potato and press firmly in a cloth so as to give it a round shape. Place them in a wellgreased baking tin, pour * pint of stock over, put a piece of butter on each potato, and place them in the oven to bake for about 20 minutes; hy that time the stock should have been absorbed by tho potatoes. Dish up and serve hot. Potatoes cooked in this way melt in the mouth, hence tie name. Time required, 20 minutes after potatoes are boiled. Seasonable always. Sufficient for four persons. BoileS Rabbit.—One rabbit, flash of mace, pepper and salt, onions or parsley. Wash the rabbit well in warm water in order to remove all the blood from tin head and neck, truss it, and put into i saucepan with boiling water, and let it boil for one hour and a quarter if large, or one hour if small. Servo with onion or parsley sauce, either poured over the rabbit or served separately. Rabbit a la Provencale. —One rabbit, 1 onion, 1 glass white wine, 2oz butter, •3-pint Espagnole sauce, salt and pepper. Wipe the rabbit with a damp cloth, cut it up into neat joints. Melt the butter in a pan, slice the onion, put the raboit and the onion into the melted butter and fry tho pieces of rabbit a nice brown. When browned sufficiently strain off tho butter and add the wine. Reduce a little, then stir in the sauce, season with salt and pepper, cover with a lid, and let the contents of the pan stew gently until the meat is tender (about" one" hour). When the rabbit is cooked dish it on to a hot dish in » pile. Reduce the sauce until of a good consistency, skim off the fat and strain it over the pieces of rabbit. Serve very hot. . Sufficient for four persons.

Pulled Rabbit.—One rabbit, 1 onion. lemon peel, loz butter, small bouquet ot herbs, (J peppercorns, A-pint stock, chopped parsley, mushed potatoes, salt, ;0/ Hour. Prepare rabbit, put into a saueipan with sufficient water to cook the rabbit; add onion, peppercorns, neros, fresh lemon peel and wilt. When it boils put in the rabbit and cook until tender. When done, take up the rabbit ailfl let it cool. Boil the rabbit's liver aim chop it. Take all the meat oil" the rabD", and pull the llesh into flakes; add «>' liver. Season to taste with salt, p<M>l M ; and finely chopped fresh or dry l m '.i' Melt loz" of butler in a stewpan, stir n 1 ox of flour, add i pint of the wauT that the rabbit was cooked in, stu 0 the lire until it boils, then put m t< rabbit mixture. Let all simnicr wgether for about ten minutes. iUiK ', border of mashed potatoes 0B»»« dish, put the rabbit in the «g«g serve. Time required, 1 hour. SuiHejeu for live persons.