THE KITCHEN CORNER.

New Zealand Herald, Volume LXIII, Issue 19406, 14 August 1926, Page 6 (Supplement)

THE KITCHEN CORNER.

SAVORY CASSEROLED CHOPS. Take 21b.. stewing chops, £ cupful plum jam arid £ cupful Worcestershire saucs. Blend the jam and sauce well together and lay the chops in a casserole. Put a layer of the mixture on each chop, allowing it to .be absorbed for about 2 hours before cooking in a moderate oven, A grated or finely-cut onion is put in the dish before cooking, and- only a very small quantity of water or stock is needed to make sufficient gravy. Cook slowly from 2to hours. For vegetables to setve with this, use 1 bunch of carrots and lib. of peas; scrape and cut carrots into small dice and cook with the peas; strain and add pepper and butter.

BAKED PEARS. Baked pears make an excellent addition to the first course at dinner. They must be peeled, but left whole, placed round the joint, whether beef or mutton, and baked as potatoes are. They will take as long to cook as a medium-sized joint. Pears baked in their skins for two hours, or longer, in a slow oven are delicious when served with sugar and cream or milk.

APPLE CHEESE. Cook lib. of peeled and cored apples to a pulp, and then add 2oz. of butter, £lb. of sugar, the rind and juice of half' a lemon. When it is well blended add 2 beaten eggs; stir the mixture until it thickens over a slow fire. It is then ready for use, and makes a pleasant change from lemon curd for cheese cakes.

TOMATO TOAST. Three tomatoes, 2 eggs, 2 tablespoonfuls grated cheese, salt, mustard, squeeze of lemon juice, dash of cayenne, pepper, 1 small lump of sugar. Slice the tomatoes and cook 6hem for a minute, then pass them through a sieve or gravy strainer. Beat the eggs and add the other ingredients to them. Put loz. of butter in the saucepan; when it is melted pour, in the tomato mixture and stir it over the fire until hot and thick. Serve at once on rounds of hot, buttered toast.

WORCESTERSHIRE SAUCE. Boil 1 quart of vinegar; when cold add | pint of mushroom ketchup, pint of treacle, juice of 1 lemon (or 2, if the mixture is tod sweet), {oz. of whole ginger, £oz. of cloves, £oz. of garlic (bruised), Jfoz. of salt. Put into a jar for 6 or 7 days, shake or stir daily, then strain and "bottle. This will keep for any length of time.