SPECIAL “TRIBUNE” RECIPES

Hawke's Bay Tribune, Volume XXIII, Issue 105, 15 April 1933, Page 11

SPECIAL “TRIBUNE” RECIPES

HELPS FOR H.B. HOUSEWIVES. DISHES FOR EASTER HOLIDAYS. Poultry is cheap now and is very suitable when nicely cooked for holiday meats. Don’t forget the stuffing. To roast young fowl have it prepared, dried, floured and stuffed. Place it in the baking dish and cover it with greased paper, so that it does not dry in cooking. Cook the bird first on one side, and then turn it to the other, and then turn up to cook the breast. Remove the paper if the bird is not browning enough. The legs should pull away easily from the body if the bird is well cooked and young. For stuffing, crumble dry breadcrumbs—about 2 cups full or even more. Add chopped parsley, thyme, salt and pepper and 2 tablespoons of grated suet, or butter. Rub in the latter. Mix up well. Add one beaten egg. Stuif the bird with this and tie it up with string. COOKING AN OLD FOWL. To cook an old fowl prepare it as for roasting, and then stew it gently for 3 or 4 hours in a closely covered saucepan, with water half covering the fowl. Either serve tho fowl hot with parsley sauce or else let it staud in the water all night, and then brown it next day in the oven, serving hot. The liquor in which the fowl has been cooked will make delicious soup if chopped parsley is added, and a little sago or macaroni to thicken, and lastly a cup of milk. SCALLOPED OYSTERS. Oysters as a refreshing meal for seaside picnickers have been immortalised in ‘‘Alice Through the Looking Glass”: ‘‘ ‘1 weep for you,’ the Walrus said; ‘I deeply sympathise.’ With sobs aud tears lie sorted out Those of the largest size, Holding his pocket-handkerchief Before his streaming eyes.” Put the oysters and liquid into a breakfast-cup of milk in the saucepan, add a little lump of butter, salt, pepper, liuely-elropped parsley. Bring to the boil, then thicken to the consistency of thick cream. Then pour into a piedish or casserole. Cut up a hard-boil-ed egg and stir it in. Then sprinkle , oven-baked breadcrumbs over the top and re-heat in the oven for a short time before serving. Do not over-cook it or the oysters will be leathery. TONGUE OR FOWL MOULD. Remains of cold fowl or cold ox tongue may be used for this mould or else sheep tongues. For sheep tongues cook 6 in salt water till very soft and tender. Skin them. When cold cut into neat slices. Dissolve toz of powdered gelatine in a little of the liquid (1 cup). Slice 3 hard-boiled eggs and put them as lining in a mould which has been dipped in cold water. Then place in the meat. Pour the heated gelatine and liquid in. Turn out when cold and garnish with celery, parsley, tomato, or cucumber. It is best to pour in a little of the gelatined stock first and let it thicken before placing in the meat. This makes a very nice dish to eat with salad and creamed potato for a holiday meal. COLD MINCE MOULD. Mince 21b of fresh steak. Put it in a bowl. Add 2oz of lean bacon and a little parsley, both finely chopped, also 2oz breadcrumbs, one well beaten egg, and a small teacup of stock or water. Season to taste. Mix all together and press it all into a buttered mould. Cover with buttered paper and tie down. .Set it in a saucepan and steam for 2 hours. Serve it cold with salad.