Cookery.

Rodney and Otamatea Times, Waitemata and Kaipara Gazette, 12 June 1912, Page 2

Cookery.

Westphalia Croquettes.— Mix two dunces of grated ham with half a pound of mashed potatoes, two hardboiled eggs, chopped finely, butter, pepper, and salt, and make the mixture into croquettes; dip them in egg andT breadcrumbs, and fry them in boiling fat until they are brown

A Plain Seed Cake.— Rub eight ozs. of clarified dripping- into one pound and a half of dried flour. Then add two teaspoonsful of . baking-powder, half a pound of "sugar, and'one ounce of caraway seeds. Mix well and make into a dough with one egg and half a pint of milk. Bake in a moderate oven for two hours.

Milk Jelly. —This makes a nice change. Dissolve a lemon jelly square in a pint of warm milk instead of water. When i,t is quite dissolved bring it fc> the boil, and cook for a few minutes till it curdles, stirring briskly all the while. Pour into a buttered mould, turn out when set, and scat r ter chopped almonds over.

Savoury Rissoles.—Mince any kind of meat, crumbs of bread, a good deal .of onion, some anchovies, lemon-peel, salt, nutmeg, chopped parsley, pepper, and a bit of butter, warm, and mix these over the fire for a few minutes. When cool enough, make them up into 1 balls of the size and shape of a turkey's egg, using an egg to bind them. Sprinkle with egg and bread crumbs, and fry them a yellow-brown. Serve with good brown gravy, or garnish with parsley, and serve.

A Simple Curry.— Melt an ounce of dripping in a frying-pan and fry in it an onion sliced, then scatter over it one dessertspoonful each of curry powder and flour. Cut one pound o? meat into small pieces, add to it the other ingredients in the frying-pan, and stir till dry. Pour over enough stock to cover, and an apple chopped, and pepper and salt to taste. Let all boil up and then simmer very gently for two hours, stirring it' occasionally to prevent burning. Serve in a border of boiled rice.

Scotch Broth.— Add one slice of turnip and two slices of onion to the liquor in which a leg of mutton has been cooked, and simmer until reduced to three pints.- Soak one teaspoonful of barley in cold water overnight. Cook in boiling water until soft, then add to the stock from which the seasoning has been removed. Add a quarter of a cupful each of carrot and turnip, cut in very small cubes, and previously cooked in boiling salted water until oft.- Thicken with flour, which has been stirred with enough cold water to pour easily. Add salt and pepper.

Baked Lemon Pudding.— Place three ounces of breadcrumbs or pieces of bread in a basin, then pour over one pint of boiling milk. Cover with a plate and set to cool. Beat the yolks of two eggs till very light with three ounces -of castor sugar. Warm two 1 ounces of butter and add to the other ingredients with the grated rind of a large lemon. Beat all the ingredients with the soaked bread, and pour the mixture into a greased piedish. Bake till set, then spread with lemon curd, and on the top heap the frothed white of egg. Return the pudding to the oven to brown slightly. Scatter chopped almonds over, and serve. -

Cheese and Egg Toast. —An inexpensive luncheon dish may be made of eggs, cheese and tomato puree. For four people, two fair-sized tomatoes will be necessary. Stew in a little butter, pass through a sieve, make four large pieces of.thick toast. Scoop out a little of the centre, and remove the crust. Butter the toast, and spread with the tomato puree, taking care to leave a ridge of the puree all round. Break four eggs separately into a cup. slide them on to the rounds of toast, the tomato preventing the white from escaping;. Sprinkle freely with grated cheese and breadcrumbs, pour over a little melted butter, and set in the even.

Veal Mould.— This is a good way of utilising- cold veal. Take any remains of cold meat, chop it finely, season with chopped lemon rind, pepper, salt, and a little chopped ham. Take about half as much breadcrumbs as there is meat, soak it in cold milk, and squeeze very dry. Add this to the meat. Dissolve an ounce of butter, and add to-the meat, with.one beaten egg1 for each three-quarters of a pound used. Grease a plain mould, orna r ment it with slices of egg, pieces of gherkin cut thin, and some strips of beetroot. Press the meat into the mould, tie it over with buttered paper, and bake in the oven for ha3f an hour. Turn out to serve, and pour a good" gravy^ round-

Boiled Fowl and Bacon.—The fowl should be put into hot water and carefully simmered until done. In boiling a fowl, it is best to cover it with wat er, which takes away all strong flavour; firiish cooking with the water covering a third, leaving the breast to took in the steam. Any vegetables may be added, such as an onion, a carrot, a turnip, and a leek. A bunch of parsley may be popped in just to give it a boil, then it will be ready for the melted butter. A small fowl will take an hour after coining to the boil. Tl\e bacon should be boiled in another saucepan. The salt would cause the fowl to be of a red shade.. The liquor should be saved from both, it will make soup for another day with the help of vegetables and a meat extract.