IN THE KITCHEN

Dominion, Volume 22, Issue 288, 31 August 1929, Page 20

IN THE KITCHEN

I’oulet Au Gratin. —The remains of a boiled fowl, cheese sauce, puree of potatoes. Cut the remains of a boiled chicken into small pieces, put them iu a fireproof dish, cover with cheese sauce and surround with a puree of potatoes. Brown in the oven.

Chicken Maryland.—A chicken, salt and pepper, egg and crumbs, white sauce and a few mushrooms, butter. Cut up the chicken into neat pieces and sprinkle well with salt and pepper, then dip the pieces’into fiour, egg and crumbs. Place .in a well greased dripping tin and bake for 20 minutes in a hot oven; after the first 5 minutes of cooking baste well with one-third of a cupful of melted butter. Serve very hot with a creamy white sauce in which are a few mushrooms.

Two Little Dishes. —Lentil Pie: Roil half a cupful of rice till cooked, and do the same with a cupful of haricot- beans or lentils, previously steeped in water. Mash the latter to a paste, and stew one pound of tomatoes in a little water or stock. Sprinkle a deep piedish with breadcrumbs and put rice, beans, aud tomatoes in layers. Add a cupful of gravy, a chopped onion, aiid seasoning to taste. A slice of bacon improves, and may be added. Cover with a dripping crust and bake in a brisk oven. Creamed Beans: Soak one pint of haricot beans overnight in cold water. In the morning put them on the stove, in enough water to cover them. Let them boil until broken to pieces. Rub the beaus through a colander, and add to the pulp just formed, a white sauce. This is made by cooking together one tablespoonful of flour and one of butter, pouring a teacupful of milk over them and stirring until thick. Mix tbe pulp thoroughly with the same. Add a well-beaten egg, season to taste, mix well together, turn into a buttered piedish, then sprinkle some fine breadcrumbs over the top, and bake in a hot oven until slightly browned. Serve hot.

Beef Olives.—Cut a pound and a-half of lean rump steak (or less if desired) into strips three or four inches a quarter of an inch thick. Sprinkle each strip with breadcrumbs, pepper, salt, chopped parsley mid thyme. Roll up and tie with thread. Now fry a large sliced onion, add a pint of stock and four bay leaves, and stew the rolls in this liquor very gently for an hour. Remove thread from the rolls and arrange them on a hot dish; thicken the liquor with flour, pour it over the beef olives, and return to the oven to heat thoroughly, before serving garnished with parsley.

Meat Roll.—One pound rump or topside steak, Üb. bacon rashers, 2 eggs, S tablespoonfuls of bread crumbs, pepper to taste. Meat and bacon’ to be put through mincer twice,’add bread crumbs and eggs, mix thoroughly and make in shape ’of roll. Boil for two hours in floured cloth. Bake bread crumbs nice brown in oven, roll out with rolling pin and dust roll when cooked; leave to get cold before using.

A French Omelet.—Take 2 slices of bacon, 1 dried onion, and chop up finely together: then chop up a teaspoonful of parsley and put to one side. Place pan on fire with bacon and onion, and cook to a nice brown. Beat up yolkes of 4 eggs, and place in pan on’ top of bacon, and sprinkle with salt and pepper. Beat up the whites of egg to a froth, and place on top of yolks, then sprinkle parsley over froth. Now turn over in pan and cook till the parsley is crisp. To be served hot.