KITCHEN CORNER

Nelson Evening Mail, Volume LXXI, 1 May 1937, Page 14

KITCHEN CORNER

SELECTED RECIPES Curried Rabbit One rabbit, 4oz dripping, half pint water or stock, 2 onions, 1 apple, 1 tablespoonful of currants, 1 tablespoonful of sugar, 2 tablespoonfuls of vinegar, pepper, salt, 2 tablespoonfuls curry powder and if possible half a lemon. Melt the dripping in a stewpan, peel and chop the onion, put it into the hot fat, and fry brown. Prepare the rabbit, dry it, and cut up into neat joints. Strain the onions when done, return the fat to the stewpan, put in the pieces of rabbit and fry them for a few minutes; sprinkle in the curry powder, and cook for five minutes longer, then add the fried onions, chopped apple, sugar, currants, pepper, salt and vinegar, then add water or stock. Simmer gently for one hour and a half to two hours. Add the lemon juice just before serving. Dish the rabbit neatly, and send a dish of well-boiled rice to table with it. Sufficient for five persons.

A Dainty Dish When appetites are fickle, try this dish for lunch or supper. Boil some potatoes and mash them with butter and milk until light and creamy. Prqpare some sheeps’ kidneys and cut them into small pieces. Chop a medium onion. Mix potatoes, kidneys and onion with pepper, salt and chopped parsley, bind with a beaten egg, form the mixture into small “dumplings,” drop these, one by one, into boiling fat, and fry until light brown. Pumpkin Soup Take 11b pumpkin (or more), peel and cut up. Put into pan and cover

with water, with small onion, and boil until soft. You can either mash or put through colander. Then add 1 cup milk, 1 tablespoon butter, pepper and salt to taste and small teaspoon flour mixed to smooth paste with cold water, chopped parsley, if liked. Very easy to make and very nourishing.

Baked Creamed Onion Take several onions, cut them in halves, roll in flour seasoned with salt and pepper to taste, lay them, cut parts up and in a well-greased dish. Nearly cover with fresh milk; put a piece of butter the size of a pea on top of each half onion and bake in a hot oven for half an hour.

Green Tomato Pickle Ten pounds green tomatoes, 6 pints of best draught vinegar, lib golden syrup, 2oz allspice, 2oz whole pepper, 2oz cloves, 2 tablespoons mustard seed, a few chillies, G or 8 onions, and salt. Cut tomatoes into thick pieces and put into an earthenware bowl, sprinkling each layer with salt. Leave to stand for 12 hours, then drain oft' the liquid. Put vinegar and golden syrup into preserving-pan and bring to the boil. Then add the allspice, pepper, cloves, mustard seed, and chillies lied in a muslin bag. Boil for a few minutes, then add the tomatoes and the sliced onions. Boil till tender. Bottle and seal when cold.

Marrow Pickle Take 41b marrow free from rind and seeds, lib apples, 1 Jib onions, lilb brown sugar, lloz mustard, Joz tumeric, 2 pints vinegar, Joz mixed spice, 1 tablespoon vinegar, Joz mixed spice, 1 tablespoon flour. Cut marrow

into cubes, sprinkle with salt and let stand 12 hours. Drain and put in a saucepan with sugar, apples, onions and vinegar. Boil one hour. Make a paste with a little cold vinegar, mustard, flour, tumeric and spice, add to boiling mixture, cook ten minutes. When cool put in pickle jars ready for immediate use. Grape Jam Take 21b grapes, l : ,Tb sugar, one > gill water. Use very small grapes, not too ripe. Pick them off the stalks; put them

Colours for the Coronation Coronation green, in very fine silk and wool lace, is marvellous for jumpers and blouses to wear with black, Burmese blue, flag blue or Belvedere blue skirts. into a pan with the water and sugar and cook slowly until the vinegar has dissolved. Bring to the boil and boil for about three-quarters of an hour or until a little put on a plate jellies.

Grape Marmalade Take the required amount of grapes and sugar. Pick over, wash, drain, and remove stems from grapes. Separate the pulp from skins, put into a preserving pan, heat to boiling point and cook slowly until seeds separate from pulp. Then rub through a hair sieve. Return to preserving pan with skins, add. an equal measure of sugar, and cook slowly for thirty minutes, stirring occasionally to prevent burning. Put into jars and cover when cold.

Delicious Lemon Pudding Cream \ cup sugar with 1 tablespoon butter, add 2 tablespoons flour, the juice and rind of 1 lemon, 1 cup milk and the beaten yolk of 1 egg. Stiffly beat the egg-white, fold into mixture and pour into a greased pie-dish. Place in a meat dish containing water and cook till browned in a moderate oven. A light cake-mixture rises to the top, with a lemon curd beneath.

Sago Fruit Pudding A pudding without eggs or flour. Half cup sago (soaked over night), 1 cup breadcrumbs, good handful each of currants and dates (or either one), \ cup sugar, 2 dessertspoonfuls dark jam, pinch of salt, 1 dessertspoonful butter, 1 teaspoenful carbonate of soda. Mix sago, breadcrumbs, fruit, sugar, salt and jam together with \ cup of boiling water. Previously add the butter and soda. Steam for 2£ hours. Serve with any sauce or custard.

An Easy Syrup Pudding Make a scone mixture, put it into a greased piedish and make a depression in the centre of the dish, working the paste up on the sides of the dish. Pour into the centre 1 cup of golden syrup and 1 cup of hot water, put in the oven and bake for 20 minutes to \ hour. The mixture will absorb the syrup. A favourite with children.

Colonial Tart Line a pie-plate with good pastry. Spread thinly with raspberry jam, then make the following mixture: 2oz butter, 4oz sugar, 1 egg, 1 grated apple (large), juice and grated rind 1 lemon. Method: Cream the butter and sugar. Add the egg and beat well. Then add grated apple, lemon juice and grated rind. Mix well. Spread over the pastry and jam. Bake in a moderate oven If hour. This is excellent, and can be served either hot orl'cold.

ligglcss Family Cake Take 1 breakfastcup sugar, 2 breakl'astcups flour, jib butter, 1 tablespoon treacle, lj cups milk (large), 1 teaspoon baking soda, 2 breakfastcups raisins or mixed fruit, pinch salt, 1 tablespoon cocoa. Cream butter and

sugar, add treacle, then flour, with soda and cocoa sifted in. Mix well with the milk and beat for a few minutes, and lastly add fruit floured and with i teaspoon baking powder sprinkled over. (This prevents the fruit from sinking.) Bake in a good oven for 2 hours. Will keep will, and has a delicious flavour. May be iced with white icing and sprinkled with coconut. Bran Biscuits

Cream 1 cup of sugar with Jib butter; add 1 cup cocoanut, 1 cup bran 2 cups flour with 2 teaspoons of bak-

ing powder. Mix all with milk until rather stiff; roil out and cut into suitable biscuits; bake in moderate oven until a golden brown.

Unbaked Cake Quarter pound sugar, 1 egg, Jib biscuits (round wine), 'llb butter, 1 cup walnuts (chopped), 1 cup sultanas, 1 large tablespoon cocoa. Method: Melt butter and sugar, add beaten egg, also cocoa. Stir all together for few minutes. Break biscuits in crumbs, add sultanas and nuts. Pour the mixture over biscuits and sultanas, and mix. Then press into flat tin. Leave 24 hours.

Raisin Drops . r ; ’ : ; :&4 " ; Take jib butter,. '3oz sugar; $. cup raisins, 1 tablespoon syrup, 1 teaspoon vanilla, 2 tablespoons milk, j teaspoon soda, Boz flour. Dissolve soda in milk. Cream butter and sugar, add. syrup, raisins, vanilla* 1 milk, and lastly flour. Drop 1 teaspoon on cold tray and .bake in biscuit oven.

Golden Apple Dumplings Put 1J cups water, 2 tablespoons sugar, 1 tablespoon butter and 1 tablespoon golden syrup in a saucepan and bring to the boil. Sift 1 cup flour with I.tablespoon baking powder, and rub in 1 tablespoon butter. Add 1 beaten egg and enough milk to make a .firm paste. Divide into 6 sections and flatten'out. Put a little stewed apple on. each section, fold into balls and drop into the boiling syrup. Cook slowly for 20 minutes, Delicious served with cream. ;

HOUSEHOLD HINTS THINGS USEFUL TO KNOW Lemon juice removes stains of all kinds from the hands. If a pinch of salt is' sprinkled on cofl'ee before the boiling water is added, the flavour will be improved. ' After peeling onions a little mustard well rubbed into the hands will remove the odour. Candle ends melted and odd lengths of string dipped in the grease and dried make fire-lighters, fire-brighten-ers, or emergency tapers. A liniment for sprains js made from a quart of pure cider vinegar, about half as much turpentine, and two eggs; add the eggs and turpentine to the vinegar, and let it stand for twelve hours,, when it will be ready for use. To wash a clothes line, wind it round the lower end of a wash-board, scrub, rinse, and set out in the sun to dry.