COOKERY.

Rodney and Otamatea Times, Waitemata and Kaipara Gazette, 23 June 1915, Page 2

COOKERY.

Cottage Seup.— Heat loz. of butter in a saucepan, cut up one large carrot, two or three onions, one stalk of celery, one turnip, and fry. Add one quart of stock and a bunch of herbs. Boil for three-quarters of an hour. Pass all through a sieve; rub the vegetables through. Return to the saucepan, and thicken slightly with one tablespoonful of barley flour. Add a little gravy browning to improve the colour, and serve with tiny cubes of fried bread.

Trlpe Pie.— The tripe should be stewed a long time and left to jelly in the liquid in which it was boiled. Line the inside of a piedish with good pastry, put a slice of steak or a little uncooked ham at the bottom of the dish, and place over the tripe with the jellied gravy clinging to it. Season with pepper and salt arid put pieces of butter here and there on. the tripe. Cover the whole with a good piecrust. When the pastry is done the pie is ready. This will be found most delicious either hot or cold.

Neapolitan Soup.— Soak six ounces of haricot beans overnig-ht, then place them in a saucepan with two ounces of dripping- and three pints of cold water, and bring g-ently to boilingpoint. Clean and cut up small one onion, half a stick of celery, one beetroot, and three tomatoes. Add them to the soup when it boils, and let all boil gently together for two and a-half hours. Pass through a sieve, return to the saucepan, stir while it boils, season with peppei and salt, and serve.

Savoury Breast ef Mutton— Boil three larg-e onions and chop finely, then add two teacupfuls of breadcrumbs (or istale bread soaked and squeezed dry), a large teaspoonful of chopped herbs, a good seasoning- of pepper and salt, and moisten with a little milk. Lay a breast of mutton skin downwards on a board, take out the bones, spread with the stuffing-, roll vp 5 and sew the flap. Bind round with broad tape, and roast. Serve with gravy round, and some niqe vegetables.

Breakfast Dish.— Cut as many sausag-es as you may require each into two pieces, roll the half into thin slices of bacon, then fasten with a skewer. When ready, put them into a pan of boiling- fat, and fry them slowly, turning- often. When done, lay them side by side upon a square piece of toast arranged upon a hot dish. Fry the number of eg-gs you would like in the boiling fat, taking- care not to let them touch 'each other while cooking. Remove each egg with a slice, and place them around the toast; garnish with parsley. Send to table very hot.

Haricot Beans and Bacon. — Take one pound of haricot beans, one onion, parsley, half an ounce of butter, and bacon. Wash and cook the beans overnight in cold water, rinse, and put them into a saucepan, cover with cold water, add a peeled onion, and let boil for two hours or till tender. Remove the onion, drain the beans in a colander ; melt the butter in the saucepan, put the beans again into it, and toss them over the fire till well coated; season-with pepper, salt, and chopped parsley. Serve with boiled bacon, or garnish with curled rashers of bacon.

Mushroom Soup —Take about half a pound of haricot beans—soaked all nig-ht—eight ounces of mushrooms, two onions, one dessertspoonful of red-currant jelly, two sticks of celery, two and a quarter quarts of water. Cut the onions and celery small, and put them with the beans into a saucepan, adding a teaspoonful of sugar and a saltspoonful of carbonate of soda. Add the water and boil slowly until all are soft, and if necessary add more water. Now add the mushrooms, cut small, and simmer for one hour longer. Pass all through a sieve, boil up, stir in the red-currant jelly, and season with salt and pepper

Savaury Pie —Take four ounces of breadcrumbs, half a pound of cheese, one pound of boiled potatoes, two ounces of boiled rice, two and a half ounces of beef dripping, two eggs, salt and pepper. Grate the cheese, put it in a basin with the crumbs, rice, about a third of the mashed potato, and twothirds of the dripping:, and mix together, and season to taste with salt and pepper. If too dry, add a little good gravy. Put the mixture in a piedish, cover with the rest of the potato, smooth it evenly over, and mark it with a fork. Put the rest of the dripping: -in smtll pieces over the top, and bake in a quick oven until it is ho? through" and the potato nicely browned. Serve with a good gravy and vegetables.

Calf's Head Pie.-*-Stew a knuckle of veal till tender, with two onions, a faggot of herbs, a blade of mace, and six peppercorns, in three pints of water, and when done set aside with the bones in it to simmer, removing sufficient meat to form into balls. Half-boil a calf's head, and cut the flesh into square pieces, place a layer of ham in slices at the bottom of the dish, then some pieces of the head, well seasoned with pepper and salt, first fat and then lean, with balls and hard-boiled eggs cut in halves, alternating until the dish is full, but not too closely packed; put -a little gravy into the dish, cover with a toler-ably thick crust, and bake in a slow^oyeh. t When done, fill up with grayy^bTrt do not cut into until it is quite cold.