IN THE KITCHEN

Dominion, Volume 22, Issue 175, 20 April 1929, Page 18

IN THE KITCHEN

A “VICE-REGAL” SECTION. Mention is made in an Australian paper of a new cookery book containing a number. of •'tried" recipes from Governors' wives, which are highly, recommended. rollowing are some of these:—

Musaka Vegetable Marrow.—Cut some vgetable marrow in slices lengthways, about one-eighth-in thick, and fry. them. Chop some raw mutton wiih onions and parsley, very tine, and season well with salt and 'pepper. Take a casserole, and place a layer of vegetable inarrow at the bottom, aud a layer of the minced meat over it: then another layer of the vegetables, ami a layer ,of„ the meat over it, and so on alternately. Pour a little stock over it. ami put to cook in the oven till it is ready to serve. This dish can be done in an ordinary pie-dish, and instead of vegetable marrow. use spaghetti, first putting a. layer of the mince at the bottom, and then the spaghetti and meat alternately, sprinkling a little farmesan , cheese on top.

Tomato Pilaff.—This recipe is also contributed- by Lady Stonehaven. Chop up onions, and fry them in butter to a gold-brown colour. Put them in a saucepan with half a pint of fresh tomato juice, which has been put through a sieve. Wash some rice well, and put it in a pint or more of good Strong broth, and boil until the liquor is ab- * sorbed. It should be seasoned with pepper and salt. If the rice is not sufficiently cooketl when the liquor is. boiled up more stock may be added. When cooked take it off the fire and place it’ on the hob for fifteen minutes, then put a good-sized piece of fresh butter in the rice, and tip all into the saucepan with onions and tomato juice. Thoroughly heat, stir up Well, anti serve. Baked Chocolate Pudding.—Two eggs, 3 tablespoons cornflour. 3 tablespoons chocolate or cocoa,' 1 quart milk, 1 tablespoonful sugar. Put the°milk into a pan aud get very hot, keeping back some to mix the cornflour and the chocolate to a smooth paste. Add these to the' hot milk and simmer three minutes, take / off the fire, and add one-third te.Tspoonful vanilla and 1 tablespoon sugar. Beat two yolks of eggs very light.and stir them in also. Turn the mixture into a pie dish and bake 20 or 30 minutes. When baked, cool a little, and cover with the whites, beaten stiffly with half-cup sugar. Put quickly into rather a cold oven to crisp.

.French Toast.—French toast is recommended as a nice breakfast dish for children. Cut , some neat slices from a round tin loaf (though any loaf will do provided it is rather stale), dip for an instant into milk. Have ready on a flat plate one or two eggs beaten to a batter, and seasoned with pepper and salt; dip the slices into this (first one side and then the other); have a clean pan with well-boiling fat, and fry a golden brown. Put jam on pieces. Piei Melon Chutney.—Six pounds pie melon, 41b. onions, lib. dried apples, 31b. sugar, 4 tablespoons salt. 3 tablespoons ginger (ground) and pepper,, 2 teaspoons peppereorais and cloves, 6 chillies cut tine, 1-cup essence vinegar. Cut melon and let stand overnight. First boil melon and apples separately till tender,’’then all together.- also other ingredients. 'When cooked add vinegar, boil a few minutes longer, then bottle. Pqt melon through the mincer.

The largest tin of- a brighter polish for linoleums is C. O. Waxshine. It’s the favourite. 9d., Is. 3d. and-2s. 3d. —Advt