THE COOKERY BOOK.

Northland Age, Volume 2, Issue 1, 8 January 1930, Page 2

THE COOKERY BOOK.

TESTED BECIPEB. PINEAPPLE VEAL CUTLETS. For this recipe thick cutlets are necessary. Cut a slit into each cutlet, making a length-wise pocket, and fix in a round of pineapple (fresh or tinned), dip the 'cutlets in a batter made of egg and bread crumbs and try slowly until a golden brown. Garnish with parsley and serve. STUFFED VEAL. nat, % loaf of stale bread, a large onion, some sage, thyme, and an eggSoak the bread in water and use only the soft part, squeeze fairly dry, add the onion which should be grated, herbs and a a beaten egg, and mix well. Spread over the meat, evenly but not too near the edges, roll up like a jam roll and tie securely with string. Bake in oven for an hour, then turn over and allow to cook for another I V 2 hours. GROUND RICE SPONGE. Put one pint of milk into a double saucepan with a pinch of m hen the milk is boiling add two lablespoonfuls of ground rice. When cooked, add l / 2 oz gelatine which has been soaked in half a pint of milk. Add two beaten yolks of eggs, stir until thick, but do not boil. Sweeten and flavour with vanilla essenceTurn it into a mould to cool, and when the sponge is nearly set add the two whites of eggs, first beating them to a stiff troth. Mix in lightly, and leave till next day. Serve with raspberry or strawberry jam, or stewed fruit. ORANGE MOULD. Peel the rind thinly from two oranges, put it into a pan with a pint of water and simmer for 10 minutes. Blend 2cz cornflour smoothly with a little cold water, strain the orange water on to it return it to the pan, and stir ov< r the fire for 10 minutes. Add 2oz. sugar, the strained orange juice, and one cr two beaten eggs. Put into a wetted mould and turn out when se\j§£rve with custard. A SIMPLL RECIPE FOR BROWN BREAD. Two cups flour, one cup wheat meal (not porridge meal), three teaspoons baking powder, one teaspoon salt, \ l / 2 tablespoons golden syrup dissolved in a little hot water, \ l / 2 cups of milk. Put flour, wheat meal, salt and baking powder into a basin, then add milk and golden syrup and mix to a mo : st consistency. Bake in a moderate oven an hour and a-quartrr in a greased billy with the lid on. CURRANT CUSTARD. Make a baked custard in the ordinary way, using two fresh eggs to a pint of milk. Add a handful of clean, plump currants to the t ustard, to give it more flavour and nutriment, and cook in a slow oven in the usual way. Leave it to get cold before serving.