COOK’S NOTE BOOK

Grey River Argus, 1 August 1940, Page 10

COOK’S NOTE BOOK

If you like vegetable combinations, try cooking celery with tomatoes, add half a small onion, finely chopped, and season to taste.

BAKED FISH STEAK. 2 lb. fish steaks, 1 cup milk, 1 tablespoon butter, 2 cups grated cheese, cup flour, 2 teaspoons mustard, 1 teaspoonful pepper, 1 heaped saltspoon salt. Use a thick, fish steak. Melt butter with flour, and thin with milk. Season with salt, pepper, mustard and cheese, and cook till thick and well Iflended. Remove the skin from the fish, pour over the sauce, and bake for half an hour. * « -X- « * * BAKED COD STEAKS AU GRATIN. 3 thick cod steaks, 1-3 cup grated cheese, 15 cups milk, Pepper, paprika and salt. Wipe the steaks and dip them in seasoned flour, shake and place in an oiled fireproof baking dish. Pour the milk around, and sprinkle lightly with salt and pepper. Cover, and bake for about half an hour, accoi fling to the thickness of the fish, in a moderate oven. Then remove the lid, sprinkle with grated cheese, and bake till the cheese is melted and browned. If a casserole is not available, cover with a buttered paper. « * * * -XCOCONUT PIES WITH CREAM. 1 cup grated coconut, 15 cups milk. 2 eggs, 3 tablespoons sugar, Whipped cream, Pinch of salt, Cherries. Make the required amount of short crust, line small pie or patty tins, prick edges and prick the bottom with a fork; bake till crisp. Beat eggs, sugar and salt well, heat milk and stir in by degrees, fold in coconut, pour into baked pastry cases and bake until custard is set. When quite cold decorate with sweetened whipped cream and garnish each with a crystallised cherry. COCONUT CAKES. 1 teaspoon baking powder, 8 ozs. flour, 4 ozs. dessicated coconut, 4 ozs. sugar, 1 gill milk. 3 ozs. butter, 1 egg, Vfinilla. Cream butter on sugar; add the egg, and beat for a few minules longer. Add the sifted flour and baking powder to the coconut, and add to the other mixture alternately w ! th the milk and the vanilla. Mix all well together and put into small greased cfeke tins. Bake in a hot oven for about 20 minutes. PASSION SKIN JAM. The skins of 12 passionfruit will make 1 pint of jam. To make it, place in a saucepan (taking care that it is not an iron one), and cover with cold water. Boil until the inside of the shells puff up and become soft enough to be easily removed with a spoon. Drain the water off, remove insides and measure. Allow I cup sugar to each cup of lining pulp. 801 l rapidly until the syrup jellies. A little lemon juice may be added to flavour. Freserve should be a sparkling claret colour.