Cookery.

Rodney and Otamatea Times, Waitemata and Kaipara Gazette, 23 August 1911, Page 2

Cookery.

Scrambled Ham and Egge.—lngre-1 dients: Remnants of ham or bacon,^ one or two eggs, according to quantity, soft, hot-buttered toast. Method: ■ Mince ham finely, and make hot in frying pan. Beat up egg, pour into pan, and stir together until set; spread over toast. Serve quickly.

. Date Pudding.— Required: Five oz. of chopped dates, a quarter of a pound of breadcrumbs, three oz. of sugar, six oz. of chopped suet, one teaspoonful of baking powder, a quarter, of a pound of flour, the grated rind of half a lemon, and a grate of nutmeg. Mixall the ingredients together, moisten with milk, and boil for three hours in a. greased basin.

Prang. Jelly.— Orange jelly makes an excellent addition to the tea-table. Use the oranges, Seville and sweet, in the same proportion as for marmalade, adding- the juice of a lemon to every four pounds of oranges. Prepare the oranges, omitting the.rind of the sour fruit entirely, and boil the.juice well, adding the rind of two sweet oranges and two lemons. Remove the rind when the juice has cooked down rather thick, strain, and add sugar—a pound to every pint of juice; boil up again, and seal when cooked.

Plain Sweet Omelet.— -Two or three eggs, one ounce butter, any preserve, one teaspoonful sugar, one tablespoonful milk. Beat eggs with sugar and a little of the butter; add milk. Melt rest of the butter in pan, and when it bubbles up pour in the mixture, and stir a minute till it begins to set. Brown lightly. Then either roll it up in the pan, having first spread with preserve, or slip it off on a warm dish, and, as it slips, quickly turn one half over the other.

Spice Cake —Rub three ounces of good dripping and two ounces of butter into one pound of dried flour, add one tablespoonful of baking-powder, one pinch of salt, and half a teaspoonful of mixed spice. Stir in four ounces of castor sugar, two well-beaten eggs to which has been added two tablespoonfuls of brandy. If necessary a little milk may be added. Pour into a greased tin, and put some split almonds on the top. Bake for one hour and a half.

Doctor's Soup.— Pick over and wash three ounces of rice and place it in a saucepan with one quart of water. Let this cook till the water is reduced to one pint, add a quart of milk, a little chopped onion and celery, a pinch of salt, and a suspicion of mace. Place the saucepan on the edge of the stove, and simmer the soup till the vegetables are thoroughly cooked. Before serving, add a lump of butter, rubbed into half an ounce of flour, and a tablespoonful of chopped parsley.

Beef Olive.—Cut these from the undercut of the sirloin, about half an inch thick and six inches long, and four or five broad. Beat them a little and shape them. Have ready this forcemeat. Fine breadcrumbs, chopped parsley, some suet or marrow, grated nutmeg, seasoned well with pepper and salt. Spread the mixture upon the meat and roll each up and fasten with fine skewers. Fry them brown, but do not cook them. Then stew them in some good beef broth or gravy until tender. Dish the rolls. Thicken the gravy with a little flour, add a tablespoonful of catsup, a slice of lemon, and a tablespoonful of beef essence. Pour this around the dish. To enrich the dish, hard-boiled eggs may be added, or stewed mushrooms and forcemeat balls. Mosaic Jelly —Boil half a pint of cream. When it boils infuse the peel of either. a lemon or an orange according to taste. When the cream has the whole flavor of the fruit, put in a little sugar. Take four yolks, which well beat, and then mix with the cream. Set over the fire to thicken, and add some isinglass that has previously been dissolved. Strain the whole through a hair sieve, and put it upon ice—well covered—so that it may be quite firm. Brush the mould over with salad oil. Now cut out the cream jelly with a knife, and then with small tin cutters. With this decorate the bottom and sides of the mould, and put it over the ice. Carefully pour in enough orange jelly to cover the bottom of the mould. When the jelly is hard and set, gradually ascend to the. top, and cover and surround the mould with ice. Be very careful how you turn out this mould, or the two colors will mix one another. This is a beautiful jelly if properly made, and tun^^fc^Wth-^ out breaking. Preserving F^^^^^^^^^^^^^H CaliforDJ^^^^^^^^^^^^^^^^^^| will j^^^^^^^^^^^^^H Th^^^^^^^^^^^^^^^l