COOKERY

Rodney and Otamatea Times, Waitemata and Kaipara Gazette, 17 February 1915, Page 2

COOKERY

Keep i Small Box in the kitchen, and into this throw ail used matches and ends of candles too, small to burn. /The contents of this box will be most useful for lighting fires.

Cook All Potatoes in their skins This is a great economynot only in the actual potato, much of which is wasted in peeling, but the actual food value, as much of the nourishment lies next to the skin.

Bones for the Stock, Pot.— Never throw away bones used for soup after one boiling. Use them again and again till the bones appear full of tiny holes, as not until then has all the nourishment been extracted.

Stewed Apples. —Take seven or eight cooking apples and. peel and core them. Make a syrup with half a pound of §ugar, the juice of a lemon, with a scraping of the peel to -flavour it, and allow to simmer till quite thick, then put the apples into syrup, and stew till tender.

Tapioca Snow.—Soak four ounces of tapioca in a pint of cold water flavored to taste with strained lemon juice. Simmer the tapioca until it is quite clear, mix with it three or four tablespoonfuls of red currant jelly, pour into a glass dish, and leave to become cold. Just before serving cover with beaten white of egg., sweetened and flavoured to taste with lemon juice.

Swiss Milk Toffee.—Put a tablespoonful of cold water into a pan and add two ounces of butter. Let it melt over the turned-down gas, and then add one tablespoonful and a half of golden scrup with one pound of castor sugar. Let all dissolve slowly; stir in a tin of Swiss milk, and boil for twenty mimAes without ( stirring. Lift from the stovre and add two tablespoonfuls of vanilla.

Irish Stew Without Meat Take one small packet of dried * peas and soak them overnight. Slice up two carrots, one turnip, a pound of potatoes, three onions, and, if available, a stick of celery. Pass the vegetables through a vegetable grater. Place the peas in boiling water, put in the vegetables, and cook for two hours. Just before serving add a small piece of dripping and a seasoning of salt and pe'ppo>-

Stewed Eels.—Clean v.id skin the eels, cover with salt and water for two hours, then cut them into pieces about three inches long. Place them in a jar with a piece of butter the size of a walnut, a level tablespoonful of finelychopped parsley, and a little salt and pepper. Barely cover with cold .water; see that the lid fits closely, and cook in a rather slow oven for .about an hour or a little longer in a saucepan of boiling "water. Before straining the liquid over the fish there is often added a little meat extract.

Hot-Pot.—A ta6ty hot-pot is made by placing a layer of raw potatoes, peeled and sliced, into a deep earthenware piedish; next put a layer of beefsteak and kidney or neck of mutton chops and kidney, then a layer of sliced onion, and so on until the dish is full. Cover with potatoes cut in halves only, and fill the dish with nice stock or gravy seasoned to taste. Cover and bake in a moderate oven for two hours, - when the cover should be removed for the potatoes to brown. This will take about half an hour, if they are spread with .bits of

butter

Baked Sheep's Hearts.—For a family dinner take two or three sheep's hearts. After well cleaning the hearts, fill them with a forcemeat composed of fine crumbs, a little lean minced bacon, a teaspoonful or two of minced onion, salt and pepper to v season, and, if convenient, a beaten egg. Fasten a slice of fat bacon over each heart, and put them into a piedish with1 h little stock and an onion stuck with one clove. Rake for two hours, drain off the gravy, thicken it in a small saucepan with flour and butter, and pour it over the hearts. Serve with mashed pota toes.

Vegetable Soup.—This soup may be made with water or with stock made from boiling a broth bone and a small ham bone in plenty of water. Two quarts of liquid are needed for this recipe. Put one ounce of dripping in a deep saucepan, and, when it is hot, add one carrot, one onion, one potato, a few stalks of celery, all cut small, -aid a teaeupful of turnip cut small al^o. Sprinkle in a teaspoonful of sugar, and let all sightly brown. Now add two quarts of stock or water and one pound of rice. Let all simmer for two hours and press through a wire sieve or a colander. Return to the saucepan, with a seasoning of salt and pepper, and serve with toasted bread.

Stewed Rabbit with Rice.—Cut the rabbit into neat joints and lay them in a basin of salted tepid water, leave for an hour, then remove and dry with a cloth. Peel and slice the onions rather thinly, melt an ounce of dripping in a pan, and fry the pieces of rabbit; and then the sliced onion. Add sufficient stock or water to cover the rabbit (a quart is generally sufficient), and put in a bunch of parsley, a little thyme, and a bay-leaf, with, a seasoning of salt., Heat all to boiling-point, then skim carefully. Well wash and add three ounces of rice, and let the stew simmer for an hour. Stir occasionally, and when cooked serve on a hot dish, with or without little suet dumplings.