Cookery.

Rodney and Otamatea Times, Waitemata and Kaipara Gazette, 22 May 1912, Page 2

Cookery.

Pineapple Salad.— Put the shredded fruit into a deep glass dish and pour over it half a pint of powdered sugar; mixed with a teaspoonful each of orange and lemon juice; This should be done at least three hours before the salad is needed, as the sugar must be quite dissolved.

Carrot Sauce.—Boil four carrots, afterwards grate them with a coarse grater, add a little pepper and salt, also a little mustard, three tablespoonfuls of thick cream, and a like quantity of vinegar. Beat these well together. This sauce is very nice, but it will not keep good longer than two days at most.

Bread and Butter Fritttn.— -Make a batter and -cut some slices of bread and butter, not very thick; spread half of them with any jam liked, and cover with the other slices; press them to; gether and dip in the batter: Fry them in boiling lard for about twelve minutes; drain before the fire^ on a piejCe of blotting paper: Dish up, and sprinkle over sifted sugar and serve.

Colden Pudding.— Mix together a quarter of a pound of bread crumbs, a quarter of a pound of finely-minced suet, a quarter of a pound of marmalade, and the same of sugar. Stir well together, then add four well-beaten eggs; put into a buttered mould, tie down with a floured cloth, and boil for two hours. When turned out, strew a little sifted sugar over the top and serve.

Cheese Pudding.— Boil half a pint of milk and add to it 3ozs. of grated cheese and the same quantity of bread crumbs. Stir altogether until it boils; pour it into a basin, and when-slight-ly cool add two eggs, well beaten. Season with a small half-teaspoonful of white pepper and the same quantity of salt. Place the pudding, in a piedish, and bake for twenty minutes or half an hour in a moderate oven.

Cornflour Madeira Cake. —A quarter of a pound of cornflour, two ounces of butter, one teaspoonful of bakingpowder. Well mix together. Take two eggs, and beat the whites to a stiff froth and the yokes into a thick cream; add two ounces of pounded sugar; mix well together; flavour with a few shreds of citron, and beat for fifteen minutes, pour into a buttered papered tin, and bake for one hour in a quick oven.

Apple Charlotte.— Butter a goodsized pie-dish, place a layer of bread and butter without the crust at the

bottom, and then a layer of apples, pared, cored, and cut into thin slices. Scatter over these a little minced lemon peel, and sweeten with moist sugar. Then place another layer of bread and butter and apples, scatter lemon peel and juice over them as before, and so on until the dish is filled up. Always cover up the top with apple-peel to prevent it burning. Bake in a brisk oven for nearly an hour, turn out on to a hot dish, and sprinkle with castor sugar.

Creamed Beef.' —One-quarter pound of salt beef, pick into small pieces, put in saucepan and just cover with cold water. When boiling add from one pint to two pints of milk. It depends on how much you want to make. Allow to come to a boil, then thicken with flour made into paste with cold milk or water. Add salt to taste, as the beef salts it to some extent. Then add a good piece of butter. Break one or two eggs in dish, and then put in gravy, stirring rather briskly to break up the egg. Do not cook but a few minutes after eggs are added. They may be omitted if wished, though they add a great deal to the gravy. This is good on potatoes.

Meat Soup or Stock—Best kind of beef, shin; proportion lean meat, twothirds, bone and fat, one-third. Wipe the meat with damp cloth, cut the lean meat in one-inch pieces to draw out the juice. Heat the frying- pan and brown1 one-thir/d of the lean meat. Place the fat, bone and remaining lean meat in a kettle, cover with cold water, one pint to each pound of meat, bone and fat, and let stand one hour. Add vegetables, salt and flavouring- during- the last hour of cooking. Cool and skim. Bits of cold meat, left over vegetables, or cereals, may be added to the soup. The extravagant woman uses only fresh beef and vegetables instead of utilising scraps of cold meat and left over vegetables and cereals, thus making this dish twice as expensive as it need be.

An Appetising Dish.—Take two or three nice slices from the breast of a cold chicken, mince very finely (or, better still, pound in a mortar) with a small piece of cold fat bacon; pepper and salt to taste. Take a teacupful of good stock and milk (equal quantities), heat this to boiling: point, remove from the. fire, put the chicken into the hot liquid, and stand where it will keep just below boiling point. Should the mixture boil it will render it unfit food for an invalid, the boiling rendering the fibrous part hard and s indigestible to a delicate digestion. Now take; a well-beaten egg, and gradually stir into the mixture, continue beating the mixture until it thickens. Have ready s,ome fresh boiled potatoes;. thoroughly mash these, so that no small lumps are left, with a little cream and salt (this is the most digestible way potatoes can be given), place the mash* ed potatoes round the centre of a hotwater plate, pour in the mixture,, and serve.