Cookery.

Rodney and Otamatea Times, Waitemata and Kaipara Gazette, 18 September 1912, Page 2

Cookery.

Aprfoot Custard Tart.— Make a custard with a pint of new milk, sugar to taste, three eggs, and a flavouring of vanilla or almonds. Line a piedish with pastry, spread a thick layer of apricot jam on it, and pour the cus-' tard over. Bake for twenty minutes in a moderate oven.

Apple Dumplings.—Make a -syrup of one cupful of sugarj-.one tablespoonfui of butter ,two heaping cupfuls of sliced apples, and two cupfuls of hot water.' Let all come to a boil. For the dumplings use one oupful of flour, two teaspoonfuls of baking-powder, a pinch of salt, and three-quarters of a cupful of cream. Mix and drop in eight spoonfuls into the boiling syrup. Cover tightly, and boil for twenty minutes without lifting the lid. Serve hot.

Lemon Tart. —Two lemons, two eggs one teacupful of sugar, and some pastry. Squeeze all the juice out of the two lemons, take all the pips out of the juice, heat up the two yolks of eggs, pour in the juice, mix in the sugar, and let it hoil on the fire for ten minutes, stirring it all the time. Make enough pastry to cover the bottom of a small flat dish. When it is cooked pour the lemon syrup over the centre of the paste, beat up the two whites of eggs well, put them on top of the syrup, then put the tart in the oven for a few minutes till the eggs are

brown and serve,

Pineapple Cream Made With Ground Rice.— Boil a pint of milk, stir in by degrees three tablespoonsful of ground rice, and boil till thick—which will be in about five minutes. A piece of lem-on-peel may be added to flavor, but should be taken out when rice is ready. Sweeten with a little synip from the pineapple. Place a little of this cream in a wet mould, then some slices of pineapple, then more rice, then more pineapple until the mould is full. When cold, turn out into a glass dish, and place round some more of the syrup anil some shreds of pineapple. Whipped cream may also be added. Tinned pineapple should be used.

Potato Soup Eight potatoes, two quarts of stock, one small turnip, two large onions, one parsnip, one heaping tablespoonful of flour, one tablespoonful of chopped parsley, one cupful of milk or cream, one head of celery, seasoning of salt and peppor. Have the stock boiling in a soup pot, add the potatoes sliced, the turnip, celery and parsnip, all cut small; pour boiling water over the onions, and allow them to stand for five minutes, drain, and add them sliced. Allow all to boil for two hours very gently, then sti'ain, rubbing the vegetables through a sieve. Mix the flour smooth with a little milk, then add the rest of the milk and mix, then the parsley and seasoning of salt and pepper; add all to the stock, and stir over the fire till it has boiled for eight minutes, and serve.

>Roast Lamb. —Take the hindquarter of lamb, saw. on the knuckle joint, and wrap it in oiled paper. Place the roast, ing-hook through the shank end and plaoa the joint in a fairly hot roasting oven. Baste frequently with good dripping. Twenty minutes before taking it from the oven, dredge with a little flour, brown nicely, and place on a hot dish with a couple of teaspoonsful of good gravy. Place the rest of the gravy in a sauce tureen, and send to table with cut lemon. Mint sauce (which can be made from dry mint) should be sent to table with the lamb. Twenty minutes should be allowed for every pound of meat, and an extra twenty minutes for the first pound.

Braised Calves' Tongues.— Take four salted calyes' tongues, remove the windpipe and Tat at the ends, and soak for about two hours. Cook in a large stewpan with sufficient Avater to cover, add an onion stuck with cloves and a few peppercorns, and, boil gently for about an hour. Then take up, remove the skin whilst hot, and place the tongues in' another stewpan with Iralf a pint of tomato sauce and a little gravy or stock. Cook slowly for another hour in the oven. When done, cut in halves, dish up on a bed of spinach, Avith some of the sauce round, the rest to be served separately.

Ginger Pudding.—Cook two ounces of butter and three onces of flour together for six minutes, taking care that the flour does not acquire any colour, then stir in by degrees half a pint of hot milk, and continue stirring until the mixture is thick and perfectly smooth; sweeten slightly and put'aside until cool. Add four ounces of preserved ginger cut in small pieces, two tablespoonfuls of the syrup, or more if not sufficiently sweet, the yolks of two well-beaten eggs, and, lastly, the whites, whisked to a stiff if roth. Pour at once into a pudding-dish lined with pastry, and. bake in a quick oven for from twenty-five to thirty minutes.

Saucer Cake.—Mix a quarter of a pound of flour and a quarter of a pound of good arrowroot together; add a quarter of a pound of pounded white sugar, one ounce of candied peel, cut into thin slices a quarter of a pound of butter beaten to a cream, and wellwhisked eggs. Beat this mixture for ten'minutes, put it into a buttered cake tin or mould, or, if/this is not obtainable, a soup plate, lined with a piece of buttered paper, answers the purpose. Bake the cake in a moderate oven for one hour to an hour and a half and leave on a sieve till cold. This will keep in a canister for two or three weeks