COOKERY

New Zealand Times, Volume LXXI, Issue 4259, 19 January 1901, Page 5 (Supplement)

COOKERY

BUTTERMILK FOR CAKES AND PASTRY. If. in not generally known that buttermilk can be used for many purposes in' domestic affairs; and. in consequence it is often thrown, a way or given to pigs- New buttermilk as a drink is cooling and moist, the best remedy tor a hot thirsty stomach, •good for hoarseness, excellent in consumption and fevers, and also for constipation of the bowels. AVhen stale and sour it may bo used in combination with bicarbonate of soda for the making of oread, pastry, etc. Tbo broad, Inins, and rolls made with it aro excellent, keeping moist and good much longer than those made with yeast.

TEA OAKES. Take of while flour, two pounds; bicarbonate of soda, quarter ol an ounce; sugar, two ounces: butter, two minces; sour buttermilk, twenty ounces or one pint. T?nb tbo soda.-migar, and butter wolf into the flour, and mix with the bnttcimilk; roll out and make into cakes of any convenient size, and Hike in a. moderate oven twenty minutes. LUNCHEON CAKE. Take- of while flour, duo pound; bi-ear-bonate of soda, two drachms; sugar, three minces; butter, three ounces: sour buttermilk. half-a-pint. or leu ounces. Mix as above, and bake in a quick ovou, in a tin, one .hour, SCOTCH BUNS. Take, of white* flour, two pounds; hi-car-bonato of soda, two drachms; sail, quarter of an ounce; sour buttermilk, one pint or twenty ounces. Mix and bake the same as for tea-cakes. LEMON BUNS. Take of fine Hour, two pounds; bi-enr-bonato of soda, six drachms; sugar, eight ounces; butter, four ounces; eggs, two; buttermilk, three-quarters of a pint, or fifteen ounces; essence of lemons, twelve drops. Mix the same as' toa-cakes, hud bake- fifteen minutes. Tbo addition of six ounces of currants would make these excellent plum buns. PLUM CAKE. Take of fine flour, one pound; bi-carl,'on-at© of soda, two drachms; currants, four ounces;-eggs, two; sugar and hut tor, each three ounces; sour buttermilk, half-u-pi»t, or ten ounces. Mix the flour, soda, ciirrants, sugar and butter well togther, then' beat up the eggs and. mix the buttermilk. Mix the whole together, and bake in a tin, one hour and a. quarter. FOR TARTS, ETC. Take of lino-flour, one pound; hi-carbou-alc of soda, two drachms; butter, sis ounces; buttermilk enough to bring it to the consistence required. This paste is much superior to that made in the common way. TRIED RECIPES. BEEF STEAK PUDDING. Make into a very firm, smooth paste one ■pound of.flour, six ounces of beef-snot finely minced, half a tcaspoonful nf salt, and half a- pint, of cold water; lino with fhir-; a basin which holds a, pint and a. half; season one- pound of tender steak, free from bone and skin, with half an ounce of salt and half a tcaspoonful of pepper, well mixed together; lay it in tho crust, pour in a. quarter of a- pint nf water, roll out the cover, close the pudding carefully, II" a floured cloth over, and- boil it three hours and a half. ' TO-ROAST PIGEONS. These should Dr dressed while they are fresh. If ycung (hoy will be, ready in twelve boors for the spit, otherwise in twenty-four. Take off (he heads and necks, and cut off the iocs at the first joint; draw them carefully, that tho gall-bladders may rot be- broken, and pour plenty of wafer Ihrough them. Vv r ipc ibem dry, and pul; into each bird a small bit of butler dipped into a. little cayenne. Trims Die wings over the backs, and roast the birds at a brisk lire, keeping them well and conslanllv basted with buller. Serve (hem with brown gravy. Dish thoni upon young watorcresses. About half an hour will roast them. BURNT ONIONS FOR COLOURING' AND FLAVOURING SOUPS, GRAVIES. SAUCES, ETC. Pul one pound of onions, peeled and 'chopped fine, into an iron Ktc-wpan. wi!h a. quarter of a. pint of water and one pound of loaf sugar; lot them boil steadily over a. clear fire. When they turn In a deep brown begin pouring on Iho onions one pint of boiling vinegar, half a- teacupfnl at a time, stirring 'veil one quantity before you add another.. Let I he whole boil a quarter of an hour. A small quantity will colour and flavour soups. etc. HOW TO COOK A CHICKEN. Chicken and Veal* Cake.—Cut. remains of chicken and veal- very fine, and mix with half its weight of chopped ham and one-fourth as much fine broad crumbs. Flavour with ground mars', pepper, salt, onion, juice, ami a little allspice, moisten to.a paste with beaten eggs, form into a cake, "-brush - over with egg and bread crumb:-, andbake in the oven, basting it with batter

and a good gravy mixed together. Serve wiili brown Ailemand sauce round. Chicken Cream.—Take lib of chicken meat, the white part for choice (a little cooked veai may be added), if -insufficient. rainc-c, and a small portion et ham. or tongue, add one tablcspoonful of gelatine dissolved in weak stock, milk or cream. Season to taste with salt, popper, in ico; pound till quite smooth, then add the yolk and white of one • ;'g well beaten. Grease. seme small diarole moulds, fill them with the mixtore, and poach them gently until firm in a. pan nf boiling water; slip a small knife dipped iu boiling water round, dish in a circle round a bouquet of cau'.iilov.’cr, plainly boiled and divided into sect ions. Chicken en Papiilotl.es.—Melt Jo/, of butler, mix some minced parsley, cayenne, black pepper and lemon juice wilh it, dip some pieces of chicken into it, cover with buttered paper, and broil for Ten minutes. Serve in tlie . papers. This is a good rec-ipo for using the legs of cold chicken. Each leg and thigh should be carefully cut in two pieces.^ Chicken Mayonnaise. - Remove the skin and cut the remains of cold chicken:; m slices or dice, or a tin of chicken and ham will ho suitable. Arrange a salad prettily ,011 a dish, lay the chicken daintily on it, and just before serving pour over it some mayonnaise sauce. Chicken Pudding. Cut a good-sizocl chicken into eight, pieces, season it with a. tcaapoonful of salt, a dessertspoonful of chopped parsley, half a. teaspconfnl of popper, a pinch. ,of ground mace, a captain’s biscuit (broken up), line a basin witii suet crust, place in the chicken. etc., fill up with half a pint of milk, cover with crust,-tie over with, a. cloth, and hoi! two hours. To servo turn out of the basin, pour good white sauce over ihe pudding, and sprinkle the top with chopped parsley.

Chicken Rissoles. —Mince the remains of tho fowls, add an equal quantity of finely chopped hum and tongue, and, if possible, a. few chopped mushrooms or truffles; put loz of butter into a saucepan and toss in it all tho ingredients, previously sprinkled with a little Hour, flavour with pepper, salt and chopped parsley; take from, the fire and stir in tiic beaten yolks of two eggs and a squeeze of lemon juice; spread the mixture on a plato to cool. Make some pastry of flour andi a little water, with two raw eggs, a pinch of sugar and salt. Roll out to the thickness of a, penny, cut into circles with three-iiicli cutter, moisten the edges, put a spoonful of mince on each, fold over, press Die edges, brush over with beaten egg ami roll in crushed vermicelli, fry in' deep boiling fat till a. golden colour, drain on paper and serve hot with a garnish of fried parsley. Chicken Souffles. Pound some cf the white meat nf a raw chicken m a mortar with a In-lle butter, a mushroom, pepper amt salt to taste and a grata of nutmeg. Pass this paste through a hair sieve, work into it a little' white sauce or cream and one or two yolks of eggs,, allowing one egg to every ounce of chicken, etc. The mixture should be of tho consistency of very thick cream. Lastly, mix in quickly the whites of the eggs whisked! to a very stiff froth, /ill -small paper cases with the mixture, bako quickly in a- good oven and serve immediately. Cold Chicken Pie. Cut a- couple of chickens into small joints, stew them uil-Ii the necks and feet in enough water to almost cover them, flavouring this with a, bunch of thyme, marjoram, bay leal, parsley, a small blade of mace, peppercorns and salt. When the chicken is half done, place among the pieces some slice-:, of boiled bacon, or ham, and cook till quite tender. Hard' boil five eggs, cut them in slices, arrange tbcni and the chicken and bacon in layers in a pio dish, skim (Jr© broth, strain audl boll it quickly -to reduce itsquantity-, add some dissolved gelatine, remove .the fat, t£en pour all into the pie dish, covering'the chicken completoiy; set aside to get cold. Bake a crust ol puff jmste separately or some nastry leaves, and when the jelly has wel! sit; arrange them on it to imitate a pie.