MRS M'PHEBSOFS COOKERY CLASSES.

Otago Witness, Issue 1855, 10 June 1887, Page 33

MRS M'PHEBSOFS COOKERY CLASSES.

A mistake occurred in last week's report of the preparation of cabbage for the table. When cabbage is used for soups and stews, it is first well washed, then put into a utensil and boiling water poured over it to extract the injurious properties. When cooking it for the table it is well washed in cold water, then .plunged into boiling water and salt ; the lid is then put on and it is allowed to come to the Tooil, when the lid is removed, and the cabbage is boiled fast with the lid off so that the unwholesome properties maypass off in steam

A Delicious Vegetable Soup, in which no meat was used at all, was made as follows : — Four cooked potatoes, one carrot cut into small pieces, one turnip, two sticks of celery, two parboiled onions, three pints of cold water all put on together and boiled an hour, then strained through a strainer, the vegetables being pressed through with a spoon. It is then returned to the saucepan, pepper and salt and a piece of butter about the size of a nutmeg added together with half a teacupful of well-soaked tapioca (soaked two or three hours) and half a teacupful of sweet milk. The tapioca is boiled till it is transparent (from half to

three-quarters of an hour will do it) ; then, if approved of, a little pounded mace or nutmeg can be added.

To Make Apple Fritters add a few drops of essence of lemon, core an apple, cut it into very thin slices, and turn them among the batter, taking each slice up with a spoon and dropping it into a pan of clean boiling fat. When browned nicely on one side, turn, and fry on the other, drain on a piece of brown paper and serve nice and hot A method of cooking cold meat called

Rurmerg.

Take equal quantities of chopped cold meat and of cooked rice. Add pepper and salt, savoury herbs (powdered), and a little pre'pered onion. Mix all these together and bind with one egg, then shape them in the hands like eggs, roll in breadcrumbs, throw into a pan of boiling fat, and cook a nice brown. Serve with gravy or sauce.

Teal Cutlets.

Put into a small saucepan a piece of x butter the size* of a walnut and allow it to oil ; then dip the cutlets (lean pieces of veal or mutton) into it' and roll in grated cheese. Cover them lightly with beaten egg, first on one side ' and then the other, taking care not to disturb the cheese. Lay one side on breadcrumbs, then turn on the other. Put apiece of butter into a frying pan ; fry first on one side then the other, when done serve with white sauce.

Wyndliam, or Cooked Mutton Cutlets.

Get ready a small quantity of potato paste made by mashing some hot potatoes, adding to them £oz of butter, pepper, and salt, and either a little milk or egg. With the fingers cover all the cutlets up except a piece of the bone ; then when the cutlets are well covered lay into a baking dish ; allow the potatoes to brown, slide carefully on to dish, serve with the brown sauce — a recipe for which was given in last issue. Cold remains of loin can be used up in this way.

Curry

Melt loz butter in a stew pan, and when sufficiently heated, brown in it a prepared onion cut into thin rings, and loz curry powder. When these are partly fried, add lib raw beefsteak cut into small slices and stir about in the pan till partly cooked. Then add two sticks celery (chopped small), one sour apple, pared, cored, and chopped ; salt, \ pint stock or cold water. Cover up the pan and let cook gently one hour. Then thicken with \m flour broken with a little cold water: Boil up again for five minutes, and serve in a border of boiled rice.

Shape of Cold Vegetables.

Mix any kind of cooked vegetables, such as carrots, turnips, cabbage, &c. ' with an equal quantity of cold mashed potatoes. Season them plentifully with pepper and salt. A little dry curry powder may be added if liked. Mix with an egg or a little sweet milk and press into a greased shape well sprinkled with bread crumbs. This dish may either be steamed or baked for half an hour. Turn out on a hot plate and serve.

Note. — An error occured in my report which appeared in the Witness of May 27. I report Mrs M'Pherson as advising the use of the Scotch thistle, whereas she spoke of the common Scotch stinging nettle.

Next week an interesting article on cookery for the sick room will appear.