Cookery.

King Country Chronicle, Volume XI, Issue 1005, 5 September 1917, Page 3

Cookery.

Brain Toast. —Procure a sheep's or lamb's brains, tie carefully in a piece of muslin, boil for ten minutes in small quantity of stock, seasoned with' small pieces of lemon-peel, pepper and salt; remove the brains, dip each piece I carefully in well-beaten egg; then in finely rubbed breadcrumbs, fry a nice brown, and place between paper to extract all surplus fat. Now take the stock, add one dessertspoonful of cream or small piece of butter, and a little flour to thicken,- boil until flour is thoroughly cooked, slightly butter a slice of toast, place the brains upon it, and pour the sauce over and serve at once. Pork Cheast.—This is a very nice lunch dish. Cut, but-do not chop, tAvo pounds of cold roast pork into small pieces, allowing four ounces of fat to every pound of lean. Pack the meat close in a mould, having first seasoned it to taste with salt, pepper, four soalded and minced sage leaves, and two onions chopped fine. Fill up the mould with some well-flavoured gravy, in which dissolve a little gelatine. Bake the meat for half an hour or so. "When it is cold turn out of the •hape. Beef may .be treated the same .way, allowing four ounces of ham or pork to every pound of beef. Baked Soup.—Two quarts of water, two tablespoonfuls of rice and pearl barley mixed, a couple of carrots, the same number of onions and turnips, a little mushroom ketchup or other sauce to season, the bone from roast beef or mutton, and a tablcspoonful of bovril for a weak, or two- tablespoonfuls for a strong, soup. The bone should be chopped and put on with the mid water, and after an hour or two tha sliced vegetables added. One of the carrots should be grated. Allow from three to .four hours. Add the seasoning and the bovril ten minutes before serv ing. Remove the bone, turn into a deep dish or tureen, and serva with toast or fried breadi Fried Kidney with Bacon.--Take some previously-boiled onions (those which have been left over will do), and slice them in rings. Cut the kidneys in halves, and fry some bacon very slightly with these in a deep fryingpan, with a little dripping added; take the bacon out and add the onions by degrees. When the Edneys are done they will easily slip off a fork when tried. Serve all together on a hot dish with fingers of toast. A sauce may be made by adding a desertspconful of flour to the rn-avy left in the pan, to which a little beef stock has been added. Tomatoes may be used instead of sliced onions, and are more appetising. Roast Pork and Apple Sauce. —The loin is excellent for roasting. See that the skin is well scored, and.rub on this a little salt. Piano in a baking-tin with a teacupful of water. Roast, with frequent bastings, in a hot oven, allowing twenty minutes to every pound of pork and twenty minutes over. Serve with onions and sage and apple sauce. Boil the onions until tender, strain, chop and season with salt and pepper and a little powdered sage. For the apple sauce cut up three or four, apples, place in a saucepan with a very little water to prevent burning. Stew gently until the apples are quite soft and pulpy, beat smooth, and add a small piece of butter before serving. The sauce may be sweetened if preferred.. Serve alio some well-made gravy. Genoese Cake. —Whisk or beat three eggs and a level teacupful of castor sugar in a basin over a saucepan of boiling water until they thicken, whicli usually takes from twelve to fifteen irinutcs. Place the basin on the table, add a piece of butter the size of a turkey's egg previously warmed till liquid, and finally stir-in a s lightly as possible a level teacupful of fine, very dry flour. Bake quickly in a paperlined, buttered shallow tin. Or take the same quantity of butter and sugar, and after working them to a smooth, thick cream stir in the yolks of four eggs. Mix in gradually a teacupful o? fine, very dry flour previously sif+c-1 with a 6mall teaspoonful of baking powder, and finally the .whites of the eggs very stiffly whipped. Bake as already directed.

Cannelons of Celery.—Trim, wash, and drain a head of white celery, cub it into small pieces, and cook them till tender in seasoned stock. When .done take up the celery, drain it, and chop it very finely. Fry to a golden colour in a small stewpan half an onion in an ounce of butter, sprinkle in a tablespoonful of flour, and stir'for a minute or two; then pu€ in the chopped celery, also about two large tablespoonfuls of the stock, in which the celery was cooked. Allow this to cook slowly whilst stirring for about fifteen minutes. Lastly, add about a tablespoonftil of cream, and more seasoning, such as salt, pepper and nutmeg if found necessary. Put the mixture on to a plate and let cool. Roll out rather thinly some rough puff paste or good short crust paste, cut it into oblongs of even size. Put a tablespoonful of the celery mixture, shaped neatly, m the centre of each, moisten the edges of the paste, and roll it to the shape of small sausages. Next brush over with beaten egg, then dip in breadcrumbs or finely-crushed vermicelli, and fry in deep hot fat or olive oil to a light golden brown. Drain the ca«i nelons on a cloth or paper, dish up, garnish with fried parsley, and serre fat.

; A r "reply to a resolution forwarded to the Hon. W. D. S. Mac Donald, Minister of Agriculture, by the executive of the Auckland branch of the Farmers Ur ion, asking that the Government should make ad-vanc-s to dairy companies on the butter in store in order that they could mak« advances to their customers, has been received by the Farmers' Union from Mr Massey. The Prime Minister expressed pleasure r in advising the union that as the reßult of a representative conference of butter producers and himself, held recently, it was^hoped

that a satisfactory arrangement would be arrived at for the disposal of butter now in store and the further quantities to be produced during the forthcoming season.