WEEK-END COOKING

Northern Advocate, 26 May 1934, Page 4

WEEK-END COOKING

h'lirßAllß DISHES. Fritters. — Wipe the rhubarb, cul into inch lengths, din c;ii-h iu pood frying halter, drop into a pan of smoking hot lard and fiy giddoii brown. Drain and sprinkle will easier sugar. Marmalade.—'fake l'll» rhubarb stalks, lib lump sugar. ? Largo lemon, J?.oz bitter almonds. Cut up the rhubarb, put in preserving pan with tie 1 sugar and lemon rind, ear finelv. Blanch the almonds, add thorn, bid I well without lolling the rhubarb become mushy. Mould. —Stew rhubarb lender in sugar and very little water. Pass through a sieve, add ?nz gelatine dissolved iu the juice. Stir in pint milk, tint with carmine and set. Sundae. — Place stowed rhubarb in individual glasses, with whipped cream or thick custard ou top. Decorate. Trifle.—Sponge cakes soaked in sherry or fruit syrup. Cover with rhubarb stewed and passed through a sieve, custard and whipped cream. Rhubarb Fingers. —Lay short lengths of forced rhubarb in an enamel piedish and cook slowly with sugar am! little water. Cool. Pour over a lemon jelly flavoured with lemon Juice. Whim set, cut into strips about inches long and servo iu crossway piles, (tarnish with pink water biscuits. TWO HINTS. Cold Cabbage.—Most people throw away any remains of cold cabbage, but it will be found that it cun be converted simply Into an appetising “second” vegetable for another day. Chop the cabbage up finely. Add half a teaspoonful of herbs and season well with ealt ami popper. Filially heat some fat-—only a little —am! toss the cabbage in this until it is brown. The fat prevents the cabbage from burning. Serve very hot. Hull’ an apple chopped finely and added just befote the cabbage is fried gives a good flavou r.

Dates and Cream.—Dates and cream are delicious together, particularly if the dares have been (Tewed and chilled some time before serving. Allow two teacnpfuls of water to every halfponntl of stoned dates. Place the dates and water in a pan and add the juice and grated rind of one lemon. Then add one tablespoonful of sugar to each half-pound of dates. Cook gently for not more than thirty minutes. Strain off the juice. Pile the dates ou a dish, and when cold, pour round the juice and serve with cream.

Apple Chutney.—Apple chutney deals successfully with a supply of apples or windfalls from the garden, which is often too large for immediate use. Here is the list of ingredients for making’ it: .‘Mlb of apples, Ilb of currants, lib of raisins, Mb of sugar, lib of onions, foz of salt, loz of ground ginger,. 1 small teaspoonful of cayenne pepper, 2UIJ pints of malt vinegar. Method: Prepare and chop the apples and onions; clean the currants; stone and chop the raisins. Put the ingredients into a saucepan and cook until well pulped (about one hour), then turn into a bowl. Leave the chutney for 24 hours, to allow tor shrinkage on cooling. Fill dry jars with the chutney and screw down or tie as for jam. Store in a cool, dry place. Very often people who grow their own tomatoes.have a quantity left nnripened at the end of t.lio season. They can be used for a delicious pickle which has quite a different flavour from that which is made with the ripe tomatoes.

Green Tomato Pickle. —01b of green tomatoes, 2 pints of vinegar, Mb of sugar, 1 tablespoonfnl of mueiard seed, 1 or 2 cloves of garlic, 1 teaspoonfnl of celery seed, I teaspoonfnl of allspice. Method: Slice the tomatoes and spread on large dishes. Sprinkle with about Moz of salt, cover, and leave overnight. Pour off the liquid and put the tomatoes into a saucepan with the very finely chopped garlic, sugar, vinegar and the other flavourings, tied in muslin. Cook for half to three-quarters of an hour, remove the flavourings in the muslin, and fill warm dry bottles with the pickle. Cork or tic down and store.