La Cuisine A LITTLE TASTY DINNER

Auckland Star, Volume LXIX, Issue 286, 3 December 1938, Page 4 (Supplement)

La Cuisine A LITTLE TASTY DINNER

By--A French Chef

Almond Soap TAKE 4oz of sweet almonds, I oz of bitter almonds, one good head of celery, one small onion, two pints of good white stock, half a pint of milk, salt and pepper to taste# loz each of butter and flour. Put the stock mi with onion and celery cut up small. Blanch and pound the almonds, and let it boil all together slowly for an hour. Then rub through a sieve, mix flour and butter in a saucepan over the fire, add the stock, milk and seasoning, and bring it to a boil, stirring all the time. Lastly, put into a tureen a teaspoonful of cream. Pour the soup over it, stirring eently, and serve very hot. This is a ielicious soup. Carried Mushrooms and Eggs tn Ki" e ta ty p »Ponnful chopped on i OII twn three hard bolFed eggi""* cup tlnued peas -

Cook the onion in two tablespoonfuls : of the fat until brown. Add flour and blend well. Add broth slowly and cook ' until thickened, stirring all the time. Use the liquid from the mushrooms for the broth, adding a little water if necessary to make up the required amount. Add curry powder and salt, and simmer ten minutes. Add mushrooms, fresh or tinned, sauteed in the remaining table-sp->onful of fat. Serve on pastry squares, or buttered toast, and garnish with slices of hard-boiled eggs and peas. The eggs may be added to the mushroom mixture if preferred. Mutton a L'ltatienne INGREDIENTS:—HaIf a pound of macaroni or spaghetti, thin slices of cold mutton, a little chopped parsley and onion, salt and pepper, two or three tomatoes.

Boil the macaroni or spaghetti in plenty of fast boiling water until it is quite tender, but not too tender. Well butter a fireproof dish. Put in a layer of macaroni, next some slices of mutton, sprinkle over these a little chopped parsley and onion, and a little salt and pepper. Then another layer of macaroni. next one of meat, and ending with a piled up one of macaroni. Pour in enough good gravy to well moisten the pie. Arrange a border of fairly thick slices of tomatoes around the edge of the dish. Put a few bits of butter on the top, and bake till the pie is very hot, and the tomatoes soft. Lemon Padding REQUIRED: —Six eggs, half cup sugar, four tablespo >nfuls boiling water, two lemons, rind and juice, two oranges and juice. Separate the eggs, beat the yolks, add sugar and mix. Stir into it the boiling water, fruit juices and rind. Cook over hot water until thick. Fold in the stiffly beaten whites of eggs. Cool. Serve in tall glasses topped with whipped creatn.

Indian Pudding REQUIRED:—Six cups milk, half a cup of cornmeal, one pint cold milk, half a clip molasses, half a teaspoonful salt and half a teaspoonful ginger. Scald one and three half cups of " milk in a double boiler. Stir in the cornmeal moistened with one half cup of milk. Stir until the mixture thickens. Rp. move from the water and boil once. Put one pint cold milk into a deep (buttered ) eaitlien dish, add the molasses and stir in the scalded meal. Add salt and ginger and cook in a slow oven. Serve either cold or hot, with thick cream! Time in baking, four hours. Fruit Jelly Trifle INGREDIENTS:— Fruit jelly, sponge fingers, half-pint custard, two tablespoonfuls cream, a few crystallised fruit rings. Line a glass dish with sponge fingers. Melt the fruit jellv and pour it over while quite warm. Leave until cold. Cover with custard and garnish with the cream and the fruit rings and serve. Apple Snow Stew a few nice apples, peeled and cored, with a few cloves, sweeten and add a little lemon juice and grated rind. Beat the whites of two into a stiff froth and lay on top of the apple i pulp. A little coloured jelly may be I spread around the sides. I