KITCHEN CORNER

Nelson Evening Mail, Volume LXVI, 1 September 1934, Page 9

KITCHEN CORNER

TESTED RECIPES Cream of Rice Soup For this nourishing -soup you need one pint white stock, half-pint milk, j one egg yolk, one and a-half level tablespoons rice, salt and cayenne. Boil the stock and add the well-washed rice. Simmer half an hour until the rice is thoroughly cooked. Rub through a •hair sieve and return to the saucepan. Add the milk, then beat the yolk with a little milk or cold stock and add it also. Stir until the soup thickens, but do not boil. Season before serving. Tasty Cabbage Soup Put a pound of pickled pork into a saucepan of cold water with a bouquet of parsley, thyme, and bayleaf. Boil for an hour, then take out the bouquet and the piece of pork. Add a good cabbage, finely shredded, and a carrot and a turnip cut into very small pieces. Season with pepper, and, if necessary, a little salt, and cook for another two hours. Half an hour before the soup is ready add a little chopped parsley, a clove, and garlic if you like, and some of the pork cut up small. This soup

is a niciil in itself; in fact, is is two meals, for you can cat the cold pickled pork for breakfast or at some other time. Ox Tail Soup Take one ox tail, 4oz butter, two carrots, one turnip, one onion, stick in few cloves, half head of celery, six pepper corns, one teaspoonful salt, two quarts water, cook for two and a,-half hours. Half an hour before the stock is done put 2oz butter into saucepan and add the vegetables to the butter. Cook for ten minutes, stir well. When the stock is ready take out the ox tail and strain the stock into a. basin. Add Hour to thicken the butter. Then add stock and stir till it thickens. It is then ready to serve. Pea Soup This is a really well-flavoured pea soup. Boil for ten minutes, three moderate-sized carrots, two turnips, two onions, and a head of celery. (All vegetables to be prepared and cut small). Put them into a saucepan with lib of dried peas, which have been soaked overnight. Add two cloves, 3oz butter, three pints of boiling water, and some bacon rinds, also seasoning of salt and pepper. Cook till the peas are soft, then pass through a wire sieve, removing the cloves. Boil up the soup, add more seasoning, if required, and serve with slice of toast. If the soup seems too thick for some tastes, add stock or water. Nut and Fruit Shortbread Eight ounces flour, loz ground rice, Coz butter, 3oz castor sugar, loz glace cherries, loz angelica, lioz almonds. Blanch the almonds, put some aside for top of shortbread, and chop the remainder roughly. Cut cherries and angelica into small pieces. Cream butter and sugar, add prepared fruit and nuts, and mix in flour, which has been sifted with ground rice. Form the mixture into a smooth lump, and roll it into a square shape, a shade smaller than a square tin. Put shortbread 'into greased tin, and press the almonds on top of it. Bake in a very moderate oven for about 30 minutes, or longer, as required. Almond Shortbread Ingredients: Jib plain flour, Boz butter or butter and margarine mixed, 4oz castor sugar. For the almond mixture —2oz butter, 2oz castor sugar, 2oz cooking almonds (blanched), 3oz ground almonds, 2oz flour. To make the shortbread, cream butter till soft, work in sugar gradually, and blend in the flour. Knead slightly to make a smooth dough. Prepare almond mixture by creaming butter and sugar with a wooden spoon till they are very soft, and gradually working in the ground almonds and flour. Split the blanched almonds into thin slices. Roll out the shortbread into a narrow strip about one-third of an inch thick, pressing the sides to make them thicker than the centre. Spread with the almond mixture, sprinkle almonds on top, and cut the strip of shortbread across into fingers. Bake in a fairly slow oven for about 20 minutes until shortbread is pale yellow. English Baked Plum Pudding One cup breadcrumbs, I cup raisins, 1 cup currants, 1 cup flour, 1 cup suet, T egg and milk to mix. Shred suet on grater; mix all ingredients together and bake in moderate oven 1 hour. .Serve with cream or egg custard. \ Devonshire Junket One pint milk, I teaspoon essence of rennet, IJoz castor sugar, vanilla, a little grated nutmeg or cinnamon. Tut the milk and sugar in a saucepan; heat very gently until just tepid. Do not allow to become really hot. Stir in the vanilla essence and the rennet, and pour into individual glasses. Sprinkle over either nutmeg or cinnamon. Serve with cream. ■Variations: Delicious variations to this recipe are provided by 1 teaspoon of coffee essence or dissolved cocoa or chocolate powder. These are added to the milk before heating. ' Egg also makes a delicious addition: use 2 eggs to the pint of milk, and add another teaspoon of rennet.

Date and Nut Drops Date Tangoes. —Boz butter, half cup sugar, one egg, one cupful and a half flour, half teaspoon ground cinnamon, half teaspoon bieax’bonate of soda, one teaspoon boiling water, three-quarters cup chopped dates, three-quarters cup chopped walnuts. Beat butter and sugar to a cream, add egg, well beaten, then flour and cinnamon sifted together, then soda, dissolved in boiling water, and lastly, fruit and nuts. Put des-sert-spoonfuls on a greased tray, or bake in patty tins. Cheese Straws The following is a reliable recipe for cheese straws.—One breakfastcupful flour, 2 level tablespoonfuls butter,- 2- heaped tablespoonfuls grated cheese, 1 egg, a teaspoonful dry mustard, cayenne pepper and salt to taste. Sift the flour with the mustard, cayenne and salt. Rub the butter well in, mix in the grated cheese and add the egg, well beaten. Mix to a smooth dough. If too dry add a very little water. Roll out thin and cut into strips about three inches long and a quarter of an inch wide. Bake in a moderate 'oven until slightly browned. Handle 'carefully, as the straws are very brittle when cooked.