Glamour In The Kitchen

Auckland Star, Volume LXX, Issue 23, 28 January 1939, Page 4 (Supplement)

Glamour In The Kitchen

La Cuisine

BUBBLING over with new ideas on How to dress up old favourites, we are still harping on the "glamour" theme in the kitchen. We believe kitchens should be cheerful. Bright curtains make such a difference, or dainty white ones with gay tie-backs, if your kitchen is small. We are strong for the friendly homeliness of a wall clock, but our pet theory is "that flowers, be they three daisies in a jelly jar, or tulip bulbs in a tiny pot, go a surprisingly long way toward making the kitchen inviting and keeping the smile on your face. Having relieved ourselves of these words of wisdom, we can tell you how baked apples have gone high-hat. Wash the apples carefully, cut out the cores and fill the cavities with cut-up candies, cherries, ginger, orange peel, then add a quarter teaapoonful cinnamon, one teaspoonful sugar, dash of salt and half a teasponful butter. Cover the bottom of the baking dish with boiling water, put in the apples, eook in a moderately hoi

A French Chef oven 40-45 minutes, basting frequently with the liquid in the can. When you serve them cold with whipped cream, you'll agree that here's something to talk about. For a change, make it baked pears. Peel and cut them in halves. Cut out the cores and place them in a buttered baking dish. Stick each pear half with four cloves, sprinkle with a tablespoonful sugar, a teaspoonful butter, and grate nutmeg impartially over them all. Pour one-third of a cupful of water over the bottom of the dish. Bake in a moderate oven 30 minutes, and serve with cream or custard eauce. Here's a sour milk chocolate cake recipe. It's absolutely delicious. It takes: Half a cupful butter, one and a half cupels sugar, half a cupful sour milk, two heaped tablespoonfuls cocoa melted in two-thirds cupful hot water, two cupful* sifted' flour, two eggs, separated, one teaspoonful 'baking powder, one teaspoonful soda. Cream butter and sugar. Add sour milk with soda beaten in. Add

water and cocoa. Stir in egg yolks well beaten, then flour sifted with the baking powder. Fold in beaten egg-whites and bake twenty-two minutes in moderate oven. Ice with boiled fronting. Picnics, too, as well as cocktail parties demand the production of dainty and palatable snacks. One sure way of succeeding is the concoction of savourv trifles in jelly. The making of real aspic jelly is a long and rather costly business, however. But an excellent vegetable aspic is prepared quite quickly and economically, and can be used to enwrap and embellish almost every kind of meat, fish and fowl imaginable. It disguises, enhances and renders more than palatable, all manner of bits and oddments, left-overs of salmon, lobster, chicken, minced meat, thin-sliced ham, sausages, cutlets and vegetables. Here k the recipe for the jelly: Cut Into small pieces a carrot or two, a good azed onion, and put into a stock-pot nntaining a quart of cold water. Add 12 peppercorns, two cloves, a bay-leaf two, a blade of mace, and a tablespoonful of beef extract. Let all come nearly to a boiling point, then simmer gently for half an hour.

Dissolve in a cupful of cold water, 2Jozs of gelatine and stir into the pot gradually. Add the slightly beaten-up yolks of two eggs and the juice of two lemons, and as well afi a tablespoonful each of tarragon and ordinary vinegar. Stir constantly until boiling point is reached, then simmer for five minutes. Put aside on a warm part of the stove for ten minutes, skim, and strain. Have ready whatever number of little aluminium or enamel moulds may be required. Rinse them with cold water and set out on a tray. Into each pour a little jelly, add the necessary amount of the chosen meat, fish, rabbit, poultry or I diced vegetables already cooked, leaving room for a little more jelly to be poured over the top. Let them stand over-night in a cool place, or set them on ice if thev are needed quickly. If wanted for picnics, 'they can be packed in their moulds in the hamper and turned oilt when required. If they are to be served at a cocktail or other informal party turn them out on to the dishes. # ©ech with a thin strip of gherkin, pickled walnut, cucumber or a slice of hard-boiled egg.