COOKERY

Lake County Press, Issue 2857, 7 October 1920, Page 2

COOKERY

Brown and White Sandwiches.—Required : Gingerbread, white bread and butter, orange jelly or marmalade. Cut some thin slices of white bread and butter, and spread them lightly with a little orange jelly or marmalade. Then cut some thin slices of gingerbread, and lay them on half the number of pieces of bread. Cover with the remaining pieces of bread, and press well together. Trim and cut into neat sandwiches.

Rolled Sandwiches Required: Potted meat, brown bread, butter. 3ream the butter on a plate with an equal quantity of some tasty potted meat. If a highly flavoured paste is used, such as anchovy, a small proportion wil' be sufficient. The mixture must be delicate in flavour and of a nice smooth consistency. Spread this on thin slices of brown broad from which the crust has been removed, and then roll up the pieces. If white broad is preferred, the round sandwich loaf makes a very pretty shape.

Cheese Risotto. — Fry an onion in a stewpan with a little dripping till the slices are a good brown color. Then add a quart of stock and boil it up, strain it, and return to the stewpan, then add fourteen ounces of rice, previously washed, and boil for twenty minutes, stirring frequently. Add grated cheese (about two ounces) and two lablespoonfuls of tomato sauce. A small piece of butter should be added and the mixture put on a hot dish sprinkled with grated «heese and served very hot.

A Simple Trifle.—Take 4 sponge cakes, 2 tablespoonfuls raspberry jam, I gill milk or fruit syrup, 3 gills custard, 1 tablespoonful sugar, flavouring, loz. sweet almonds. Slice the sponge cakes, spread them with jam, and lay them in a glass dish. Pour the gill of milk or fruit syrup over them, and let them soak. Then make about 3 gills of fairly thick custard, either with eggs and milk thickened with a very little cornflour, or with custard powder. Sweeten and flavour it to taste, and when cold pour it over the sponge cakes. Blanch the almonds, cut them in strips, and stick them over the top.

Coffee Cake. —Take Jib. flour, 2 eggs, Jib. brown sugar, 2 to 3 oz. butter, 2 tablespoonfuls syrup, 2 tablespoonfuls coffee essence, 1 teaspoonful mixed spice. Jib. currants, Jib. sultanas, 1 teaspoonful carbonate of soda, 1 gill warm milk. Sieve the flour and spice into a basin, and rub in the butter until free from lumps. Then add the sugar, and the fruit carefully prepared. Mix together and make a well in the centre. Add the eggs well beaten, the syrup, coffee, and soda dissolved in the warm milk. Stir together until thoroughly mixed, and then beat for a minute or two. Bake in a tin lined with greased paper. Time to bake, about 1 hour.

Chocolate Mould. —Take 2oz. chocolate, 3 gills of milk, 2 yolks of eggs, Joz. gelatine, 1 or 2 oz. sugar, a few drops of vanilla. Break the chocolate in small pieces and put it into a lined saucepan with 1 gill of milk. Dissolve slowly over the fire and cook until smooth. Then remove the saucepan from the fire, and add the remainder of the milk, the gelatine, sugar, and yolks of eggs. Stir again over the fire until almost boiling, and until the gelatine is dissolved. Strain into a basin, add a few drops of vanilla, and cool slightly. Then pour into a wet mould and set aside until firm. Turn out when wanted, and serve plain or with whipped cream.

Breast of Mutton. —Got a nice piece of breast, and wash it. Bono it, and put the bones aside to make broth. Then grate a cupful of breadcrumbs. Add a teaspoonful of grated lemon-peel, a tablespoonful of grated parsley, a teaspoonful of grated onion, threo pickled walnuts, and a half-teaspoonful of capers. Mix these well together, and bind with a cooking egg. Spread this on the mutton, roll up tightly, and skewer. Cook it in a casserole, with a little broth. If you have not any broth, make some with the bones of * the mutton before you start preparing the joint. Cool||VGry gently until tender. Serve with a brown gravy to which you have added some more capers and chopped pickled walnuts

Currant Shsrt Oaks. —Take Jib. flour. Jib. butter, 1 teaspoonful sugar, a pinch of salt, J teaspoonful baking powder, cold water. Jib. currants, 2oz. sugar, loz. butter, J toaspoonful mixed spice. Sieve the flour and baking powder into a basin with 1 teaspoonful of fine sugar and a pinch of salt. Put in the butter, and rub together with the tips of the fingers until free from lumps and like fine breadcrumbs. Tlieu add enough water to form all into one lump, keeping the paste rather stiff. Work with the .hand until free from lumps, and turn out on a floured board. ITiiide the past? into two piecas, and mil each into a round about one-eighth of an inch in thickness. Clean the currants, mix them with the 2oz. of sugar and spice. Spread them over one of the rounds of pastry, and put the loz. of butter in small pieces on the top. Then wet round the edges with a little water or white uf egg, and place the second piece of pastry on the top and press together and mark the edges neatly with the bacs of a knife. Make a few holes with a skewer on the top of the cake, brush it over with white of egg, and dredge with sugar. 'Bake in a good oven until nicely browned and thoroughly cooked. Cut in pieces and serve hot. Time to cook, J.hour.