Cookery Corner

Northern Advocate, 20 July 1935, Page 4

Cookery Corner

RECOMMENDED RECIPES

Meat Toast. —Rounds of buttered toast, scraps of meat or poultry, chopped parsley, salt, cayenne, gravy, tomato sauce, 1 tablespoon, ham. Chop the meat and ham finely. Put into a saucepan with the gravy, tomato sauce, salt, cayenne, and parsley. Stir over the fire till thoroughly heated. Heap some of the mixture ■ on each round of toast. Sprinkle with parsley. Serve very hot. Note; A great variety may be obtained by the addition of different sauces, cooked tomatoes, mushrooms, rice, cheese, etc.

Puftaloons.—Eight tablespoons of self-raising flour, salt, good half cup milk and water, frying fat. Sift the flour and salt. Make into a stiff dough with the water and milk. Turn on to floured board and knead till smooth. Roll out thinly. Cut into rounds of squares. .Have the fat in dee*p-frying-pan, and when well heated but not boiling add the scones. Lessen heat and cook slowly, turning frequently till golden brown all over. Drain and serve with honey, golden syrup or with grills.

Lobster Cutlets. —Melt 2oz butter and stir in it 2oz flour. Stir in halfpint milk, which has been heated with an eschalot and a blade of mace. Stir till boiling, add 1 saltspoonful anchovy essence, a little carmine colouring, and 1 egg-yolk. Cook over the fire till it thickens, but do not boil, then mix in the chopped flesh of a medium-sized lobster. Put aside to cool, and, when cold, take a dessertspoonful of the mixture and form into cutlet shapes, with a little flour on the hands to prevent sticking. Dip each into beaten egg, then into fine white breadcrumbs. Place a few at a time in a frying basket and fry in deep, hot fat till a pale golden colour. Dish up iii a potato border and garnish the top with crisply-fried parsley. Place a small stalk of green claw into the top of each cutlet, and serve with a cream sauce. « * • » Banana Icing.—Mash ripe banana to make £ of a cupful and beat in sifted confectioner’s sugar to make a mixture stiff enough to spread—from two to cupfuls. Add 1-16 of a teaspoon-* ful of salt, one teaspoonful' of lemon juice, and h of a teaspoonful of vanilla. For a hard sauce for pudding, use a little more sugar so the sauce may be piled in a dish.

Larded Grilled Cutlets.—Take some neatly-prepared cutlets and lard the fillet part of the cutlet and with small strips of fat bacon. Steep them in olive oil or melted butter, put them to grill on the unlarded side for three or four minutest-then place the griller in a quick dish and sprinkle well with chopped parsley or gherkins. Dish on a border of potato, with a heap of

spinach in the middle, and sprinkle over with small dice of fat and lean bacon fried crisp and strained from the fat. Serve with tomato sauce poured round the dish.