COOK

Press, Volume XCVI, Issue 28399, 4 October 1957, Page 2

COOK

with Elizabeth Ideas For Warmer Weather

With salad days coming up we begin to think in terms of cold joints again and entertaining becomes easier as we find we can serve cold food and still offer warm hospitality. A prosaic leg of mutton can be stepped right z up to banquet class and look as pretty on the table as the salads which accompany it if you just give it the right flavour and beauty treatment. Salad Days Mutton: 1 leg of mutton, 2 onions. 4 small carrots, a few stuffed olives and gherkins, parsley, 1 tablespoon flour, 1 tablespoon butter, 1 cup milk, salt, pepper, pinch mace, 1 dessertspoon gelatine. 2 tablespoons hot water, lemon juice.

Ask the butcher to put the leg of mutton in to corn. Wash and put on to boil with 2 onions. 4 small carrots, a few cloves and peppercorns and a pinch of mixed herbs. When the carrots are tender, lift out and allow to cool. Simmer the meat very slowly until quite tender. Allow to cool in the liquid, adding a little salt if necessary. Melt 1 tablespoon of butter and blend in 1 tablespoon of flour Add 1 cup of milk and stir until smooth and boiling. Season with salt and pepper and a pinch of mace. Soften 1 dessertspoon of gelatine in 2 tablespoons of hot water and stir in. Stir until quite dissolved, then add a little lemon juice and allow to become cold. Spoon over the joint. Slice carrot, gherkins and stuffed olives, and arrange on the glaze over the meat, sticking into place with a little more of the glaze, arranging to make flowers or decorative patterns. Serve cold with salad. SALAD DRESSINGS Salad dressings make all the difference to the salad. The advent of salads offers to many the tempting opportunity to slim a little, and I have been asked for a salad cream which is not fattening. Here are two, both designed with an eye to the waistline as well as flavour.

Slim-line Mayonnaise: | teaspoon mustard, ■( teaspoon salt. A cup skimmed milk, A cup vinegar. I tablespoon sugar or 2 powdered saccharine tablets. Place all ingredients in a screw-top jar or shaker and shake until the sugar is dissolved. Gelatine Mayonnaise: A cup cold

water. Joz gelatine. 1J cups boiling water, 2 teaspoons mustard, 2 teaspoons salt, pepper, 3 level ’ tablespoons sugar, 2oz butter, 2 eggs, J cup vinegar. In the top of a double boiler place >, cup cold water and J an ounce of gelatine. Soak for five minutes, then set over boiling water and add mustard, salt, pepper, sugar, butter and boiling water and stir until blended Whisk two eggs, pour a little ot the hot mixture on and whisk, then turn into the top of the boiler and stir until thickening. Remove from the heat, cool a little then stir in vinegar slowly. When cold, whisk well with a rotary beater, then chill Until required, whisking again before use. I ICE CREAMS A Christchurch letter asks for ice recipes without any fats at all. This can be done in two ways; either by making the ice cream with skim milk powder, or by making fruit juice ices which can be most delicious. Skim Milk Powder Ice Cream: 1J pints water, J cup sugar, 6 level tablespoons skim milk powder, flavouring and colouring essences as desired. Mix sugar and milk powder, stir in 1J pints of water and any flavouring and colouring required Whisk until completely blended, then pour into freezing trays and partially freeze. Turn out and whisk thoroughly, then refreeze. Fruit Ice: 1 cup any fruit juice 2 eggs. 2 tablespoons sugar. In the top of a double boiler place fruit juice and 2 egg yolks and whisk over boiling water for 10 minutes. Stiffly whisk 2 egg whites, then whisk in 2 tablespoons of sugar. Cool the fruit 1 juice mixture, still whisking, then combine with the egg whites and ' pour into freezing trays.