HOME COOKERY

King Country Chronicle, Volume XXVI, Issue 3439, 5 March 1932, Page 4 (Supplement)

HOME COOKERY

HOW TO MAKE BREAD. Home-made yeast: Ingredients: £ cup hops, ?i cup sugar, 1 quart water, 1 cup flour, I tablespoon salt, I lb potatoes. Hoil hops and water together for 2 hour; strain, and when lukewarm, add the salt and stir in the flour to a smooth thin paste. Keep the batter in a warm place for three days, and stir occasionally. Boil the potatoes and rub smooth, and add to the batter. Leave till next day; stir frequently, then strain through a cullender. Bottle, and it is ready for use. Bread. —Ingredients: 41b flour, 2 teaspoons salt, about 2 pints milk and water, 2 tablespoons brewer's yeast, 1 teaspoon sugar. Dredge the flour and salt into a warm basin. Mix the yeast with the sugar until the yeast is quite liquid; add half the milk and water made just warm. Stir this into the centre of flour and make a soft batter with some of the flour. Cover with a warm cloth, and leave in a warm place to rise. Time, about 15 minutes. Make the rest of milk and water warm„ and add. Knead the dough until it leaves the hands. Cover with a cloth, put in a warm place to rise. Time, 2 to 3 hours. Turn on to a warm board and knead again. Half fill greased and floured tins, and place again in a warm place till well risen. Bake in a quick oven. CONVALESCENT COOKERY.

When anyone is recovering from a severe illness, liquids are usually prescribed for a time. Milk and orange juice are good standbys, and simple soups and broths provide variety. Since these are usually good for the children, and indeed for the whole family, the following recipes will give a serving for flour: — Broth with Rice: Add one spoonful of cooked rice to each cup of chicken broth just before serving. In some cases the rice should be rubbed through a sieve before being added. Chicken Broth with Egg: Beat one egg lightly, add gradually while stirring constantly one cup of hot chicken broth. Stir and cook one minute and strain into soup cup. Chicken Broth: Three and a half pounds chicken, 3 pints cold water, li teaspoonfuls salt, dash of pepper, dash of mace. Remove the legs and wings from chicken, remove skin, separate leg and second joint,_ wipe meat with damp cloth and put in pot with cold water. Remove the breast meat, wipe and put aside. If the chicken has not been cleaned, discard intestines, lungs and kidneys, reserving giblets. Wash back thoroughly and put in cold water with legs and wings. Heat slowly to boiling point, add breast meat, and again bring to the boil, skim and cook slowly until meat is tender. Add salt and pepper after the first hour. Drain, cool, remove fat, reheat to boiling point, and serve. The chicken meat still contains much nourishment, and should not be CREAM OF MUSHROOM SOUP.

2 cupfuls mushroom stems, 3 cupfuls boiling water, 4 tablespoons fat, 5 tablespoons flour, 3 cupfuls milk, h small onion sliced, 15 teaspoons salt, speck pepper. Wash the mushroom stems and place in saucepan with the boiling water and onions. Cover and simmer until the stems are tender, then strain the mixture and measure the liquid—there should be about one cupful. Next melt the fat in a'saucepan, add the flour, and stir until smooth. Then add the mushroom liquor and the milk a little at a time, while stirring constantly. Cook until the mixture is smooth and creamy, then add the salt and pepper. Serve hot. • TOMATO SAVOURY. Take two tomatoes, two slices of toast, pepper and salt, two eggs, two tablespoons of gravy, and half an ounce of butter. Skin the tomatoes and slice them up. Put into a saucepan with the butter and seasoning. When they are quite hot pour in the gravy and the yolks of the eggs beaten together. Stir until thick. Cut the toast into neat pieces, Spread with the mixture and serve, hot. STUFFED TOMATOES.

Take seven tomatoes, a dessert spoon of parsley, an ounce and a half of butter, two ounces each of breadcrumbs and ham, a little shredded onion, pepper, salt and seven fried rounds of bread. Choose large well shaped tomatoes, cut off the top and scroop out part of the inside. Mix

the parsley chopped very fine, the breadcrumbs, ham and onion ma basin. Season with pepper and salt, and bind together with the, butter. Fill the tomatoes with this mixture. Stand on a buttered tin and bake for about ten minutes. Stand each tomato on a round of the fried bread and serve. TENNIS CAKES.

Take four cups of flour, three cups of sugar, two cups of milk, a cup of butter melted, six eggs, a teaspoon of carbonate of soda, and two teaspoons of cream of tartar. Mix the dry ingredients first, then add the milk, the eggs slightly beaten, and lastly the butter. Bake in patty pans and 'sprinkle the tops with currants or candied peel. COCOANUT CAKES.

With two cups of dessicated cocoanut, a cup of fine white sugar, two tablespoons of flour, and the whites of two eggs. Beat sugar and flour, beat again, then stir in the coeoanut and mix thoroughly. Place little heaps an inch or two apart on a well greased tin and bake a light brown. When the cakes are done leave them on the tin till quite cold. Then place the tin on the stove for one minute, and the cakes can easily be removed without breaking. SOFT MOLASSES COOKIES.

£ cup shortening, h cup brown sugar, 1 egg well beaten, I cup molasses, 1 teaspoonful cinnamon, 1 teaspoonful ginger, h cup hot milk, J teaspoonful soda, i teaspoonful salt, 2 cups flour, li teaspoonfuls baking powder. Cream shortening, add sugar and cream thoroughly. Add the well beaten egg, molasses, spices and soda which has been mixed together with the hot milk. Add the flour, which has been sifted with the salt and baking powder. Stir well and drop by teaspoonfuls on a well greased cookie sheet. Bake in a moderate oven of 300 def. F. for 10 minutes. Makes about three dozen cookies. BAKED HUBBARD SQUASH.

Half of large squash, 2 tablespoons butter, i cup brown sugar, salt and cinnamon. Remove seeds and stringy portion. Put the butter, sugar, a little salt and a sprinkling of cinnamon in centre of squash and bake in a moderate oven until tender. Baste from time to time with the syrup in order to have the whole thing well flavoured. Scoop from shell when ready to serve. This may be served the second time by reheating in a buttered frying pan or in a baking dish in the oven.