COOKERY.

New Zealand Herald, Volume LXIII, Issue 19418, 28 August 1926, Page 6 (Supplement)

COOKERY.

OYSTERS WITH ONIONS. Use only the middle part of 4 white onions (the outside layors can be used for soup, etc.), cut them small and fry in 307,. of butter till they begin to turn yellow- add 3 dozen oysters and their iuice. a tablespoonful of finely-chopped parsley, a saltspoonful of white pepper and the same of salt and pinch of cayenne. Serve as soon as the beards begin to ruffle. BAKED BEETMelt a little dripping in a baking dish. Wash and . dry the beet, takinc care not to break it at all, place it in the dish and hake for an hour, basting at intervals. The beet must be covered with a doubled piece of white paper to prevent it from hardening, and the heat of the oven must be moderate. When cooked, peel, cut in slices, sprinkle with pepper and salt. A little lemon juice and melted butter should be poured over the whole, just sufficient to cover it. PUMPKIN PIE. Two cups sifted pumpkin, 2-3 cupa sugar 1 cupful honey. 4 tablespoonfuls flour, 2 teaspoonfuls ginger, 1 teaspoonful cinnamon. 3 cupfuls milk. Mix the flour with the sugar and add to the pumpkin. Then stir in the honey, the spices, and the milk with all its cream. Recipe makes two pies. DOUOHNUTS. Rub loz. butter into lib, flour, add a tablespoonful of sugar and a pinch of salt, cream of yeast with a little castor sugar, and add to it nearly £ pint of lukewarm milk or water, and put into the centre of the Hour to sponge as for bread; add a wel]-beatun egg. and knead into a soft dough. Let it rise for about an hour in a warm place. Roll out, and form into small balls, puttine a litlle stiff inm in each. Place all the balls on a well-floured paste-board, and let them rise in front of <he fire Have readv n nan of deep, hot fat, and fry the doughnuts six or seven minuter til! tney are a golden brown: then drain and roll each in castor sugar. PLAIN TEA CAKES. Two pounds of flour, a quarter of a teaspoonful of salt, a quarter of a pound of margarine into the flour, one egg, a morsel of yeast the size of a walnut mi-red with warm milk till dissolved, and sufficient milk to make tho whole into a soft dough. Leave in a warm place to rise for a couple of hours, then shape into round cakes, brush over with melted butter, and bake in a brisk oven for half-an-hour. Butter and serve while hot*