COOKING.

King Country Chronicle, Volume XXXI, Issue 4955, 13 February 1937, Page 3

COOKING.

Odd and Ends: Fried parsley is served with some fish. For this, pick the leaves from the stalks, well wash, and when you have finished frying fish in the deep fat, place the parsley in the frying-basket, turn the heat off, and return the basket to the fat. There will be a great splutter, because of the hot fat driving off the water from the parsley. When this has subsided the parsley is cooked, and should have retained much of its fresh green colour. A fruit mould surrounded by chopped jelly of a different colour makes a nice finish. When making the jelly, pour out on a flat dish (it should be about i-in. thick), and chop this when set on a wet chopping-board with a wet knife. Shells made from a batter mixture are very useful when unexpected guests arrive. Make the batter from 4 oz. of sieved flour, 2 eggs and a trblespoonful and a half of salad oil. In a well in the centre of the flour put in the eggs, unbeaten, and the oil, mix well together and add a little cold water, just sufficient to make it a medium consistency. To get the best results use this batter immediately it is made. It is possible to get the shell iron in a basket shape also. One hears it called different names, dai’iol iron, basket iron, &c.; and it costs about 2s. To make these cases, have ready a pan for deep fat-frying and the fat smoking-hot to a depth of Us ins. to 2 ins.; the depth largely depends upon the size of the pan, but it should not be too full because of the danger of boiling over on to the cooker and catching alight. Place the shell-iron in hot water for a few minutes, then put it gently in the batter, which will adhere to the bottom and sides of the iron. Take care not to let the batter run over the edge inside the iron. Now lower into the hot fat and in a second the batter-shape will slip off the iron; let it remain in the fat another few seconds to cook the inside of the case. These will keep for some time in an air-tight tin. They can be filled with either fruit or meats, and when filled with fresh fruit salads a«d served with a generous jug of cream they make an unusual sweet course. The ever-handy lemon gives a new flavour to coffee if the lump sugar used is first rubbed with a piece of

fresh lemon. Freshly ground coffee is fragrant in itself, but after having tried it with lemon few prefer it without. The juice of lemons strained and bottled will remain good for a few weeks.

Even in these days of labour-saving houses the china used for our guests is often kept in the sideboard cupboard, and this means many a journey to and fro when washing up. To overcome this, bring the tea wagon to the side of the sink and as the china is dried put it all on the wagon, and it will mean only one journey through to the dining-room.