KITCHEN CORNER

Nelson Evening Mail, Volume LXX, 20 June 1936, Page 10

KITCHEN CORNER

USES OF SPAGHETTI Although spaghetti has a distinctive flavour, it is really the accompaniments which make a dish of it so palatable. . Cheese, tomatoes, ham, oysters and cocoanut may all be allied to spaghetti with happy results, while devilled spaghetti,' with its flavouring of curry powder, makes a splendid vegetarian course.

Spaghetti Souffle Take jib spaghetti, I pint milk, Joz butter, 3 eggs, 1 onion, loz flour, 2oz grated cheese, blade of mace, white pepper, cayenne, salt, white stock. Put the spaghetti into plenty of fastboiling slightly salted water. Boil fast for five minutes, then strain. Now put it on to boil in white stock (made from veal, rabbit, or chicken bones), with the onion and mace, and boil until the spaghetti is tender. Strain as dry as possible, then cut the spaghetti up into small pieces. Melt the butter in a saucepan, stir in the flour, add the milk by degrees, stir until it boils, then boil gently for 10 minutes. Remove the saucepan from the gas, add the egg yolks and grated cheese, also salt, cayenne, and white pepper to taste. Beat well, hastily. Beat the egg whites to a stiff froth with a tiny pinch of salt, and stir them lightly into the mixture. Tie a well-buttered paper round the outside of a buttered mould or souffle case and put in the mixture. Bake for half an hour in a ”

modcratc oven and sprinkle a few browned breadcrumbs on top. Remove the paper quickly and if the mixture is in a tin pin a folded napkin neatly round, stand it on a dish, f and serve quickly. This mixture may be baked in small souffle cases. It would then only require from 15 to 20 minutes in the oven.

Spaghetti with Oysters Take 2oz spaghetti, joz butter, £oz flour, 1 gill milk, 1 dozen oysters, juice of l lemon, salt, cayenne. [ Break the spaghetti into pieces an | inch long and put into fast-boiling I water with a teaspoonfui of salt. Boil till tender and strain. Melt the butter in a saucepan, add the flour, and mix i well. Stir in the milk with the pan off i'ne gas. Replace over the gas and ' stir till it ooils. Season with lemon juice, salt and cayenne. Remove the •beards from the oysters and put the ; oyster liquid, into the sauce with the spaghetti. Cut six of the oysters in half and add them to the spaghetti. , Pour into a fireproof dish and lightly brown in a hot oven for five minutes.

Put six whole oysters on the top and serve garnished with parsley.

Spaghetti and Tomatoes Take 4oz of spaghetti, 3 tomatoes, loz butter, 2 tablespoonfuls of flour, salt, and pepper.

Cook the spaghetti in quickly boiling water for 20 minutes. Prepare some tomato puree by boiling the tomatoes and rubbing them through a sieve. Then melt the butter in a pan, add the flour, and pour in the puree. Add salt and pepper to taste. Allow to boil for a few minutes, then add the welldrained spaghetti. When the whole mixture is thoroughly hot. turn into a dish and serve sprinkled with chopped parsley.

Spaghetti Teddie ' Take 2oz boiled spaghetti, loz flour, 1 tablespoonful tomato sauce, loz butter. * A pint milk. A chopped, fried onion, chopped ham. pepper and salt. Cut the boiled spaghetti to lin lengths and make a sauce with the butter, flour and milk. Add to die sauce a little chopped ham. onion, and tomato sauce. Mix all well together, season with pepper and salt. Make very hot and pile on a dish. Garnish with parsley and serve. When fresh tomatoes are in season they should be used instead of sauce.

Swiss Spaghetti

Take 31b spaghetti, 2oz grated cheese, loz butter, 1 onion, 1 saltspoonful grated nutmeg, salt, pepper.

Boil spaghetti in slightly salted boiling water for about 30 minutes. When cooked, drain and return to saucepan. Season to taste with salt, pepper, and nutmeg, then add one ounce of butter and grated cheese. Mix well with a fork, then turn on to a deep, hot dish. Brown the finely-minced onion in remaining ounce of butter for five minutes, then pour over spaghetti and serve at once.

Spaghetti Cheese Ramekins Take 1A cups cooked spaghetti, 2 eggs, lg cups milk, 1 cup grated cheese, Worcester sauce, salt, pepper. Mix grated cheese, beaten eggs and milk in a basin. Add spaghetti, cut in lengths, and the Worcester sauce. Season to taste with pepper and salt. Butter six dariole moulds or ramekins and fill them with the mixture, then place them in a baking tin containing a little hot water. Bake gently from 30 to 40 minutes until firm. Oyster Souffle Butter. 3 tablespoonfuls; flour. 3 tablespoonfuls; oysters, 1 cup; oyster liquor; eggs, 3: lemon juice, 2 teaspoonfuls; parsley (chopped), 1 teaspoonful; salt and pepper. Method: Heat the liquor to boiling point. Reduce the heat, and add the bearded oys’ters and leave in the liquor till they plump; drain and cut in small pieces when cold. Strain and cut off one cup of liquor, and use with the butter and flour in preparing sauce. Add the seasonings, yolks of eggs, beaten till stiff, and oysters. Fold in the stiffly beaten whites. Bake in an oven 275-300 deg. F., having the dish standing in water. Sea Pie This dish is excellent for winter dinners: 1 Jib beef-steak or a neck of mutton, 1 onion, 1 carrot, 1 turnip, loz flour, 2 teaspoons salt, \ teaspoon pepper, about 1 pint of stock. For the crust—6oz flour, 2 or 3oz chopped suet, pinch of salt, water. Cut meat in pieces, and dice the vegetables. Put them in layers in saucepan, sprinkling with the flour and condiments, and cover with the' stock. Make the crust, and roll to the size of saucepaA. Bring the meat to the boil, then place crust on it. Put lid on saucepan, and simmer gently for two hours. PASSION-FRUIT AND SAGO Ingredients: 1 cup sago, 4 cups boiling water, 2 eggs, 4 tablespoons castor sugar, 6 large passion fruit. Wash the sago thoroughly. Cook in the four cups of water. Stir well until it cooks and clears. Then set aside to cool. Separate the whites from the yolks of the eggs. Reserve the yolks for a custard, which is the accompaniment of this recipe. Whisk the egg whites. Fold in the sugar gradually. Add the pulp of the passion-fruit to the cold sago. Fold in the egg whites carefully. Serve with boiled custard, made with the egg yolks.