CooKery.

King Country Chronicle, Volume XII, Issue 1220, 5 June 1919, Page 7

CooKery.

. TrMSfa Pudding.—Required: Half ft pound of flour, a pound of breadcrumbs, nine ounces of chopped suet, half a pound of treacle, the grated rind of a lemon, half a teaspoonful of carbonate of soda, one egg, and enough milk to make a nice dough. Mix well, and steam from three to four hours.

. Cocoanut Buns.—Required: Half a pound of flour, three ounces of butter, four ounces of castor sugar, three ounces of dessicated cocoanut, one egg, milk, half a teaspoonful of baking-powder. Rub the butter into the flour, then add the dry ingredients, lastly the egg and milk. Bake in greased bun tins in a quick oven from ten to fifteen minutes.

Potato Pastry.—Wash, peel, and boil he potatoes, then mash them as finely as possible, Season them with pepper, salt, and a good lump of butter, and make them into a paste with a little rream. Make a good puff paste and roll it out thin as if for an apple puff and th»*n put in the potato mix:urr. Fold over nnc half and cut the sdgr* straight. IJakc in a good oven.

German Way of Cooking Rabbits.— Take two young rabbits, cut up, and lay the pieces in .sail and water for an hour. Then drain oiT the water and place the meat in an earthen crock, adding a chopped onion, a large tablespoonful of mixed whole spices, and enough vinegar to cover. Let it remain thus for two days. Take out the meat and place it in sufficient hot water to cover, and stew until tender. Thicken the gravy and serve very hot.

Cheese Macaroni.—Boil a small quantity of macaroni till quite tender, drain and lay on a well-butlered dish, grate over it a sufficient quantity of cheese, over this place a second layer of macaroni and so on, until the dish is full, arranging: that the last layer shall be of cheese, over this pour a little rich gravy. Screen with breadcrumbs. Set in the oven for a few minutes, Shen in a Dutch oven before the fire. Garnish with 1 filleted anchovies. curled round, putting in each a sprig of watercress.

A Way to Prepare Suet.—Here is a plan to do away with the trouble of chopping' suet. Buy about 31b of best beef suet, and melt it down very slowly in a basin in a moderate oven. Take care to do this slowly, for if the suet is actually cooked it will spoilPour the oily liquid into a large basin of cold water. When set the sue! will be a sort of cake, which will shred easily and soon blend with flour. If kept in a cold larder, suet done this way will keep for two ot three months.

Savoury Mutton.—Required: One pound and a half of cold mutton, two ounces of boiled rice, half an ounce of flour, two chopped eschalot?, a small bunch of sweet herbs, two gherkins. Cut the mutton into neat slices. Dissolve the butter in a fry-ing-pan,. sprinkle it with flour, and stir tilt all is heated through. Add salt and pepper, the chopped eschalots, herbs, rice, and sufficient gravy to cover. Let the gravy boil up* stirring the while, then add the slices of meat, and &tand the pot at the side of the fire so that the contents can simmcx for twenty minutes. Just before serving add a few drops of vinegar and a couple of sliced gherkins.

Buet Puddings.—Never forget th; ferret of a suet pudding lies in ?teaming, not boiling. To boil suet t? to ruin it and make it "spodgy." I here arc great heating qualities in ; up", and the mother of a large family of hungry boys cannot do better than t«» give them plenty of roly-poly puddings. An excellent recipe for one is as follows:—Take lib flour, a pinch 01 salt, lib finely-chopped suet, and about a icacup of water. Mix all together with a knife. Flour your board and roll the paste three times, making it more oblong than square, Jin thick. Cover it generously with jam, roll up, and pinch over the ends securely. Place the roll upon a thick-ly-floured cloth which has been wrung out of boiling water; wrap the cloth well around the pudding, and tie the ends with string, and put 'into a steamer for two hpurs Do not let it boil.

Wedding Cake.—To make a wedding: cake you will need 2,Jlb flour, lib froh butter, 2Jlb carefully washed currants, Jib loaf sugar, 1 nutmeg', a little mace and clove sifted, 8 eggs (yolks and white separate), jib blanched almonds beaten to a pulp in orange flower water, and £lb each candied cifcron, lemon, and orange peel cut into slices. First work ibe butter tilt it is of the consistency of cream, then beat in the sugar for 10 minutes. Whisk the whites nf Cijgs to a froth, and add the butter and sugar. Beat the yolks for 10 minutes; add the flour and spices, and beat all together for 20 minutes. Then mix in the currants, cue., adding 1 a little white wine or brandy. Line a cake mould with buttered' paper, pour in the mixture, and bake in a tolerably quick oven. When sufficiently baked cover with almond icing, then put in and brown. To make the icing, beat the whites of 3 eggs to a froth, pulp lib almonds very fine with rose water, and mix with the eggs. Add by degrees lib powdered loaf sugar. If the above csike is too expensive, make an ordinary plum cake and cover with the icipg.