IN THE KITCHEN

Southland Times, Issue 19276, 21 June 1924, Page 15 (Supplement)

IN THE KITCHEN

THE HOME COOK. LEMON AND ORANGE CUBES. Rub cubes of loaf sugar over the rind which has been cut from lemons or oranges, which should be first washed and dried. Keep rubbing until the cubes are entirely coated with the oil from the peel, then seal in jars. If liked, the cubes can be forced through a coarse sieve or pounded into a powder. ROSE SUGAR. Spread strongly scented rose leaves on a large flat dish, and then dry them in the sun. Now put a pint of the dried leaves in a chopping bowl with half a pint of granulated sugar, and pound both to a powder. Then rub through a sieve and seal tightly. VANILLA SUGAR. This is especially useful to keep in readiness for using in puddings. Cut an ounce of vanilla into very fine pieces, mix with half a pint of granulated sugar, then pound both to a powder. Now rub through a fine sieve. If any particles are too coarse, pound them again. Milk will not scorch readily if the dish m which it is to be heated is first rinsed in cold water. ROSE CAKES. Ingredients.—Genoese pastry or sand-wich-cake mixture, 4oz of almond paste, pistachio nuts, carmine or cochineal, apricot jam. Method.—Just before baking the cakes, colour the mixture pink with cochineal. Bake in shallow tins, lined with greased paper. When cooked turn on to a sieve to cool. When cold stamp into rounds with a two-inch cutter. Roll out the almond paste, which must be pink, and cut it into small rounds about the size of a sixpence. Rub the jam through a hair sieve and paint it over the top of the cakes. Place the rounds of almond paste round the edge of each cake just overlapping each other, press them down in the centre with the point of a wooden skewer, place a second row of almond paste “petals” inside the first one, and in the centre place a piece of skinned pistachio nut. TOAD-IN-THE-HOLE. , Make a batter, using a large cup of selfraising flour, into which a teaspoonful of salt is mixed. Make a hole in the centre and break in two eggs. Stir well, and add one large cupful of milk or enough to make a thin batter. Do this gradually, so as to beat out all the lumps in the flour. Trim the fat from 141 b of chops, and arrange in a piedish. Pour the batter over them, and cook for one hour in a moderate oven. Steak and kidneys, or sausages, may be substituted for the chops. VEAL BRAWN. Cover with one quart cold water 21b knuckle of veal and 141 b of lean pickled pork. Season with pepper and salt. Simmer very gently for three or four hous, when the meat will be thoroughly well cooked. Separate meat from bones, and cut small. Nearly fill a mould with the I meat, and pour in the liquor, which will j make a jelly, filling the mould right to the ) top. Slices of hard-boiled egg, put as a lining to the mould, add to the appearance of this excellent dish.