HOME COOKERY

Franklin Times, Volume XXII, Issue 58, 20 May 1932, Page 4 (Supplement)

HOME COOKERY

USEFUL RECIPES FOR THE HOUSEWIFE. Shepherd's Pie. With a pound of cold cooked meat, take an onion, half a pint of gravy or stock (or rather less), a pound of mashed potatoes, a tomato, a dessertspoon of flour, a dessertspoon of finely chopped parsley, half a teaspoon of sweet herbs, salt, and pepper. Take the remains of any cold cooked meat and mince finely. Chop up the onion and tomato and put all in the saucepan with the flour, pepper, salt, herbs, and parsley. Mix well; then add "the gravy or stock, and stir over the fire till it boils. Cook gently for ten minutes. Season the potatoes with pepper and salt, and line the bottom and sides of a pie-dish with them. Put in the meat, and spread more potatoes over the top. Glaze with yolk of egg or milk, and score the top with a fork. Bake in a moderate oven twenty minutes. Serve with tomato sauce. Curried Chicken. Cut the chicken into neat pieces, slice an oniony and fry it in twto ounces of butter in a stewpan; add a stick of cinnamon, a little ginger, six cloves, and half a clove of garlic. Cook the onion till a pale golden colour. Sprinkle over it two tablespoons of curry powder. Fry well over a slow fire tfor ten minutes, covering the pan and shaking it that the contents may not burn. Then add the chicken, mix, and cover with half a pint of water, and three or four sliced tomatoes. Cover the pan, and cook very gently for about half an hour, or till the fowl is tender. Take it up. Pass the sauce through a sieve. Add a tablespoon of fresh grated or desiccated cocoanut, the juice of a lemon, and salt to taste. Make the sauce hot. Add the chicken, and heat thoroughly, but do not boil. Serve with boiled rice separately.

Curried Rabbit.

Wash, dry, and cut a rabbit into neat joints. Cut a few nice slices of bacon, and fry them with a small piece of butter in a stewpan. Take out the bacon when cooked. Fry the pieces of rabbit in the stewpan,, shaking over them two tablespoonfuls of curry powder. Fry well together; then add two or three onions sliced, a bunch of herbs (parsley, thyme, bay leaf), and two cloves, a gill of stock, and brown sauce. Cook gently over a slow fire or in the oven, keeping the pan covered until the rabbit is tender. Dish the rabbit and onions in a pile. Skim and strain the sauce, pour over the rabbit, and serve with boiled slice separately. Thfe bacon may be warmed and served round the rabbit. Making Poultry Tender. There are times when the poultry yard needs thinning out, and there are perhaps some old fowls to be got rid of. The only method with many people of using them is to boil them down for broth. Often a fowl of vevry uncertain age can be cooked with success in the following way: Put on the fire a small boiler or very large saucepan which will hold the fowl when laid flat. Into this put 'a plate bottom up. Put sufficient boiling water in the boiler to nearly reach to the top of the inverted plate, but not to cover it. After cleaning and stuffing the fowl and tying down wings and legs, place on the plate, cover the pan,, and boil on the stove. Care must be taken not to allow the water to boil away, and it must be replenished if necessary with boiling water. Steam for two or three hours without allowing the water to touch the fowl. Take out when tender, and brown in the oven for half an hour, basting well with dripping. A rasher of bacon laid on the breast when browning in the oven is an improvement. Cream Cakes. I lb butiter, 1 lb sugar, 6 ozs flour, 1 teaspoon baking powder mixed in flour, 3 eggs, and grated rind of 1 lemon. Beat butter and sugar to a cream, drop in one egg, and beat; now add some flour, another egg, flour, egg, floun, rind of lemon. Bake in patty pans. When cold cut a small piecie out of the-top ofl each, and in the hollow place a little raspberry jam, and cover with whipped cream.

Lightly replace top, and sift icing sugar and desiccated cocoanut over them. If jam and whipped cream are not available, an excellent filling of lemon cheese made in the following way may be used:— Lemon Filling. The rind and juice of 1 lemon, 1 tablespoon sugar, 1 tablespoon butter, 1 egg. Beat up the egg and place in small saucepan with the grated rind, and juice of lemon, the butter and sugar. Stir continually over fire till it begins to thicken but not boil. Allow to cool when ready for use. The above quantity is enough for the number of cakes made in the foregoing recipe. Cream Horns. There is a small tin utensil for making the horns: Make ordinary puff paste, cut it into strips nine inches long and li inches wide. Wind the strip round the outside of the horn, beginning at the pointed end and winding in a spiral tio the wide end. Bake in the oven, and when the paste is almost cooked remove the tin horn and dry the paste horn in the oven. When cool place a spoonful of jam—raspberry for preference —in the bottom of the horn, and fill to the top with whipped cream. Oxtail Soup. Chop the tail into small pieces one inch long. Cut two carrots and one onion into thin slices. Rub a bright saucepan twice across the bottom with a freshly-cut garlic. Add two ounces of butter. When hot, put in the tail, carrots, and onion. Fry a nice golden brown. Add three cloves, six peppercorns, a sprig of parsley, a lump of sugar, a small teaspoon of salt, a little pepper, some celery tops, half a blade of mace, and a small piece of thyme. Simmer another hour and a half. Strain through a sieve. Re-heat the soup. Remove the fat, and add if liked a wineglass of port. Serve at once. Jacqueline Soup. Beat the yolks of three eggs in a cup of milk, and blend it with an ounce - of flour over the fire, but be careful it does not become tooi thick. Next add about a quart and a half of boiling hot chicken broth, and flavour with pepper and salt and a little minced parsley. After stirring well, strain the whole, and just before serving add a tablespoon each of boiled rice, cooked green peas, sliced carrot, and chopped asparagus. Ginger Pudding. Three ounces oil flour, three ounces of butter, three ounces of sugar, and three ounces of preserved ginger, three eggs, one teaspoon of essence of gingerf, and half a pint of milk. Boil the milk and butter; then stir in the flour until it leaves the side of the pan, and let the mixture cool for ten minutes. Drop in the yolks of the eggs one by one, the sugar, and the ginger chopped very finely, the essence, and lastly the whites beaten quite stiff. Pour into a buttered and sugared mould, cover with buttered paper, and steam gently for one hour. Serve sauce flavoured with ginger. This is a very light pudding, and care must be taken not to allow the water to go off the boil.