COOK’S NOTE-BOOK

Dominion, Volume 26, Issue 182, 29 April 1933, Page 7

COOK’S NOTE-BOOK

New and Tempting Dishes Brown sugar Cream: Put 3oz. loaf sugar into a strong saucepan with a teaspoonful water and let it cook slowly without stirring until it. becomes a nice brown. Pour on gradually a little less than a pint of boiling milk, stirring well until the caramel is ail dissolved. Mix 2oz. custard powder to a smooth paste with cold milk, bring the brown milk to the boil and pour on to the custard powder. Put all back into the saucepan, sweeten to taste and boil, stirring all the time, for about ten minutes. Pour into a fancy mould and turn out when set. A lunch dish: This is a savoury bed for poached eggs. Fry a chopped onion in a mixture of butter and lard. xVdd a slice of ham and half a dozen tomatoes cut up together. Brown, then add three diced potatoes and a little water. Cook till the potatoes are done, then stir in some grated- cheese and cayenne or paprika pepper. Pour it into a hot dish and surmount with poached or fried eggs._ Fish Soup: This is unusual, delicious and quite easily prepared. Buy a small sole and have it filleted. Simmer the bones and trimmings lor an hour in a pint of water, with a carrot, an onion, a small turnip, salt and pepper. Strain it and boil in it for five minutes the fillets of sole, which have been cut into small pieces. Just before serving add some freshly-chopped parsley and little strips of the carrot and turnip. Cheese spaghetti: Two ounces of spaghetti. half a pint of milk, three ounces of grated cheese, salt and pepper to taste, one ounce of flour, and one ounce of butter. Method: Cook the spaghetti in salted water until tender, then drain. Cook flour ami butter together without browning, then add by degrees the milk, pepper and suit, mid most of the cheese. Have a buttered pie-dish ready, pour the mixture into this, sprinkle a little grated cheese on top, and set beneath the grill or in the oven until nicely browned. A larger size may be made by doubling the amount of ingredients, and a little butter stirred in makes an improvement. Porkies for supper: As a breakfast or supper dish porkies are delicious. To make them mix -jib. of flour with -J teaspoonful of salt in a basin, add the yolk of 1 esff, 1 tablespoonful of salad oil and enough water to make a batter which will coat the back of a spoon. Beat well and let it stand for half an hour. Form HU. of sausage meat into small neat rolls, flouring the hands and board to prevent sticking. Whisk the white of the egg stiffly, stir into the batter, coat each roll with batter and fry in deep, boiling fat until brown. Pile on a hot dish and serve with apple rings fried in the batter. Garnish with fried parsley. A Good Soup.—Use three heads of celery, one pint white stock, one pint milk, loz. butter, loz flour, salt and pepper. AVash celery and use white parts only. Cut into small pieces. Cook in stock till tender —about 45 minutes. Rub through sieve. Alake a roux with butter and flour, then add puree and milk gradually. Stir till boiling, and s'lson to taste. Serve with sippets of toast.

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