Cookery.

New Zealand Mail, Issue 1024, 16 October 1891, Page 6

Cookery.

* CUCUMBER 3. As I see that early glass-grown cucumbers are coming freely into Wellington shops, the following recipe for cooking them may be of service Cucumbers peeled, sliced, and fried, are nice served on toast. Cut them an eight of an inch thick and fry brown in butter. Serve each slice on a narrow bit of toast; or cut them in quarters, remove the seeds, cook until tender in salted water, drain and serve with a supreme sauce made with chicken broth. They are also parboiled and stuffed with a forcenmnt of minced fowl, mushrooms, and herbs, and stewed in broth with slices of Balt pork. When done, dish, thicken the sauce and pour over them. MULBIGATAWNY SOUP. Cut a rabbit or fowl into small pieces and brown these in a frying pan ; then put them into a saucepan with four or five onions and a slice of garlic; add three pints of water in which have been mixed two tablespoocfuls of curry powder ; let all simmer gently for two hours, then add a tablespoonful of powdered almonds, a little lemon juice, a slice of butter and salt to taste ; serve with rice in the soup or separately as preferred. POTATO OMELET. Cut cold boiled potatoes into dice or small lumps. Hub smoothly together a tablespoonful each of butter and flour; thin slightly With Stock of water; when poiling add the diced potatoes and heat thoroughly. Melt an ounce of butter in a fryingpan, pour into it the potatoes, brown underneath, add chopped parsley, and fold like an omelet. Serve at once. This is a nice accompaniment tor hash. If minced meat has been left from a previous meal warm it and fold within the omelet instead of parsley. TO COOK A CALF'S HEART. Take a calf's heart and let it soak for an hour in cold water, then wash it thoroughly, being careful to get out all the blood. Cut it into small pieces about one inch square, rejecting all the sinew and gristle. Throw all these pieces into a. saucepan and cover with water; add one slice of lemon, a bay-leaf, and a sprig of parsley. Simmer gently for one hour or until the heart is tender. Mix one tablespoonful of butter and one of flour, and stir carefully into the stew; add one tablespoonful of salt and a little pepper. Have ready some nicely boiled rice. Arrange it neatly round the dish j put the heart in the centre, sprinkle over it a little chopped parsley, and it is ready to serve. This is a wholesome and an economical dish. A yoke of egg may, if liked, be added to the gravy before serving. COLD MEATS. Very palatable dishes can be made from cold meat. Any kind can be used. The following is a tasty dish make of veal : Peel and slice very thin two large onions and two apples, fry these in hot fat until very tender, then rub them through a wire sieve. Put the pulp thus obtained into a saucepan with a dessertspoonful of curry paste, one of curry powder, and another of ground rice; add a teacupful of stock, a teaspoonful of grated lemon rind, and a sufficient seasoning of salt. Bring to a boil, and stir until quite smooth, then add the veal cut in small pieces of a convenient size for serving. Simmer gently for half an hour, then place in the centre of a hot dish, pour the sauce over, and surround with a wall of boiled rice. Serve as hot as possible. R HER ARB TURNOVERS. Make a little good pastry and roll it out to the thickness of a quarter of an inch. Stamp it out in rounds from 4in to 6in in diameter, and lay upon one half of the pastry some young rhubarb cut small. Add sugar to taste and sprinkle a little powdered giDger over the fruit. Turn the pastry over, pinch the edges closely together, and brush the turnovers with ■white of egg. Sprinkle a little powdered sugar over them and bake on tins in a brisk oven. EGG MINCE PIES. Boil six eggs hard, shred them Btnall ; shred double the quantity of suet, then add currents washed and picked one pound (or more if the eggs are large), the * peel of one lemon minced finely and the juice, six spoonfuls of sweet wine, mace, nutmeg, sugar, and ■orange lemon, and citron peel, candied and cut fine. Mix together and it is ready for the pastry. POTTED BEEP AND HAM. Cold potted beef and ham will be found •appetising dishes. Here are some good recipes for both ;—Slice thinly four pounds of raw beef, beat the slices with a rolling-pin, sprinkle over them about a teaspoonful of pounded cloves and a saltspoonful of mace, season the meat highly with salt and pepper, add a pinch of cayenne, leave the meat in a cool place in this spice, turning it once or twice; put it then in a jar; add water enough to cook it, but not enough to cover it; tie a piece of thick brown paper over it, cover with a plate, and let it stand in a slow oven for eight or ten hours, where it will cook slowly ; let the meat get cold in the jar after cooking to a shred, then pound it to a paste ; season with a little powdered mace, and use a little of the gravy; pack away the meat in small jars, pour a little melted butter on the top, and set it away to get cold. It will keep for some time in a cold place. When served it should be taken out of the jar whole and cat in thin slices with a very sharp knife. For potted ham take two pounds of lean ham and half a pound of fat bacon, mince it, and pound it to a paste ; season with mace, nutmeg, and a pinch of cayenne pepper ; press the mixture into little jars ; tie brown paper over each ; set them in a pan of hot water, and let them cook slowly for three-quarters of an hour; then take them out and press down the contents as tightly as you can and cover each with clarified lard. POTATO PATTIES. Cold mashed potatoes may be used in ■various ways. Compactly shaped in small flat cake, dipped first in the beaten whites of eggs and then in flour, and placed in a buttered tin and browned in the oven or in a buttered fryingpan over the range. It forms an attractive appetising dish, especially if neatly garnished with sprigs of parsley.