SEASONABLE COOKERY

New Zealand Times, Volume XXXIII, Issue 7978, 8 December 1911, Page 11

SEASONABLE COOKERY

LITTLE BREAKFAST OR SUPPER DISHES. TOASTED OYSTERS. Toast some slices of white or brown: brepd, cut some thin, slices of cooked ham, trim .both to rounds or squares of about 'li'or 2 inches in diameter,' and , after covering each piece of toast with ham, place ( on each a large oyster previously drained and bearded. Oh the top of each oyster place a tiny piece' of butler, a seasoning of, salt and cayenne, and bako in a hot oven for about three minutes. Dish on a folded napkin or lace paper, garnish with par- ■ sley, and serve hot. . Note.—The success attending the serving of all dainty little hot dishes largely depends on their being really hot, not lake warm. - FISH OMELET. Ingredients! The remains of cold fish (boiled and white sauce preferable)/ lj oz butter, four eggs, n little white sauce, one tablespoouful cream or milk, seasoning. , . , Mode: Free the fish from' skin and bones, and break up into very small pieces or shreds. Put it in a stowpan with Joz butter, season with pepper and salt, heap up, and add enough white sauce to moisten the fish. Keep hot. Break tho eggs into a basin, beat up lightlv, add tho milk or cream, season to taste. Melt an dunce of butter in an omelet pan, pour in the eggs,, stir over a quick fire until the mixture begins to set, then shake well. Hollow slightly in the centre; put tho fish in and fold tho ends of the batter over. Allow the ■omelet just to colour pals golden brown. Serve at once on a very hot dish. LAMB CUTLETS WITH CUCUMBERS. Trim tho desired number of small cutlets and fry in butter until thoroughly cooked and brown. Peel a largo cucumber and cut into small dice; let simmer in boiling salt and water until almost cooked. Drain and put into a saucepan with a tablespoonful of melted butter. Toss over the firo until quits tender. Season with salt and cayenne pepper. Add half a teaspoonful of minced parsley. Dish the outlets in a circle on a hot dish, arranging the cucumbers in the centre. Make a brown gravy from the butter in which the cutlets and cucumbers were cooked, and servo separately. / BROILED KIDNEYS.' Split veal kidneys lengthwise, removing all fat, and broil over a clear fire for twelve or fifteen minutes; baste with butter while broiling, season with salt, popper, butter, and a little chopped parsley. Serve hot. ■ Veal Loaf.—Buy one-half pound ham trimmings and one and one-half pounds real. Put the meat in water, season, and boil until it is tender. Have a cupful of stock left. Drain tho moat and run through a food chopper. Into

a long narrow pan put half of the moat, on which lay, end to cud, four or live hard boiled eggs. Now put in the test of tho meat. Over this pour the stock, in to which has been dissolved one tablespoonful of gelatine. Set aside to cool, and when set slice thin, and serve with lettuce or parsley. CHOCOLATE JUNKET.

Two ounces of good chocolate, one pint of milk, Ji teaspoonfuls essence of rennet, one quarter pint cream, essence oi vanilla. Urate ami dissolve chocolate in two tablespoonfuls of milk, add rest of milk with a little essence of vanilla and warm to 300 degrees I* 1 . Tour into cJiina dish, mix in rennet and leave till cold and set without disturbing it. Whip Cream and put it on top of tho junket. GLORIFIED APPLES. Pare and core good baking apples, and fill the centres with grated pineapple, reserving pari; of the juioe. Pour over tho apples part of the juice, water and fiitgar, and bake until tender. Beat tho whites of eggs stiff, add to these the reserved jriueapplc -juice, and little sugar. Spread this over apples and return to tho oven until light brown. Servo with' craam. STRAWBERRY AND CUSTARD PUDDING. It is often a puzzle how to uso up a few strawberries which will not keep good over night. Hero is an excellent lecipe, Strawberries are delicious done tills way. Ingredients: Three eggs, one pint m milk, a little powdered cinnamon, two tabicspoonfuls of castor sugar, strawberries to make a thick layer on tho bottom of a niedish. Weil butter a piedish. Stalk the strawberries, and, if large, halve them. Put them in the dish and sprinkle over the sugar. Boat up tho eggs, mix them and tho milk together, and strain these over the fruit. v • Bake very slowly until tho custard is set. Dust the top with sugar and a little powdered cinnamon, and servo cither hot or cold. Needless to say, if the flavour of ■cinnamon is not liked, it can bo left out.