HOME COOKERY

Te Awamutu Courier, Volume 25, Issue 3759, 22 May 1936, Page 3

HOME COOKERY

FRIED STEAK.

Have a pound of steak, a little salad oil and vinegar, seasonings of pepper and salt. Rub the steak with the pepper and salt, then leave it for an hour or so. Give the steak a good beating, then rub into it equal quantities of salad oil and vinegar. Fry in hot fat, and when well browned on one side turn It and brown it on the other side. When thoroughly cooked place it on a hot dish, and serve with e good gravy. By the way, steak should never be oyer cooked. Grilled steak takes 12 to 15 minutes to cook, but care must be taken to see that the griller is red hot, and also the wire grid in the pan should also be heated and rubbed with a little oil before the steak is placed upon it. Steak should be sealed on both sides under the grill immediately to retain the juices; after this'has been done the Are can be lowered for tne normal cooking required. Never prod steak with fork while it is cooking, instead use a knife to turn it with. The reason for this is that the hole made by the fork allows the' precious juices which we have so carefully sealed in the beginning to escape. POTATO BEIGNfSTS. Toe often potatoes appear merely as potatoes, and as such these are not as interesting or as fairly treated as theytnight be. Here are a few ideas on the subject : "t For potato beignets have 1 lb potatoes, 1 oz .butter, 2 eggs, pepper and salt. Boil the potatoes, rub through a wire sieve. Put the butter in a pan and let it melt. Next add the potatoes and yelks of eggs one at a time. Cook till the mixture leaves the sides of the pan cleanly. Whip the whites 6f eggs very stiffly and add lightly to the potatoes. Have ready a pan of deep fat smoking hot, take a dessert spoon and drop in some rough pieces about the size of large walnuts, fry a golden brown, drain on kitchen paper and serve.

CELERY TOAST.

Celery toast, prepared as follows, is delicious: Two cups of diced celery, one tablespoon minced ham, half cup beef stock, one egg yolk, one tablespoon and a half flour, three tablespoons grated cheese, two tablespoons blitter, salt and pepper, hot buttered toast. Cut celery into pieces about lin long, put in a saucepan, cover with water, and stew till tender, then drain. Melt the butter in a saucepan, add the flour gradually, and blend well. Add ham and stock, and bring to the boil. Beat the egg yolk and add with the cheese and diced celery. Stir fdr a few minutes over a low heat. Pile on to squares of hot buttered toast. Sufficient for three persons.

BOILED CHEESE STRAWS.

Boiled cheese straws are something of a novelty, but are very much liked as an addition to the tea or supper table. To make them work a tablespoon of butter Into 1 j lb of flour, season with a pinch of salt, and add three beaten eggs. Add a little water till the paste leaves the basin in a tan. Roll out, cut into thin straws and drop these into a saucepan of boiling water. As they rise to the surface take them out and drain thefn. Arrange them on a dish, sprinkle with two tablespoons of grated cheese and crisp breadcrumbs, serve very hot.

CARAMEL PUDDING.

Four ozs light brown sugar, 2 tablespoons cornflour, J tablespoon butter, 1 tablespoon vanilla essence, 1 egg, pinch of salt, 1 quart milk? Melt butter and sugar together in a 'strong Trying pan until it caramels. Mix cornflour to a cream with a little of the milk. Heat remainder of milk to boiling point. Stir in salt, dissolved cornflour, and the caramel. Stir till thick and boiling, then remove from fire. Stand for a moment or two, then stir in the vanilla and beaten egg. Enough for six persons.

STEAMED CHOCOLATE PUDDING.

One tablespoon butter, 1 tablespoon castor sugar, 2 tablespoons hot water, a little milk, 3 tablespoons self raising flour, 1 dessertspoon cOcoa, 1 essCream the but er and sugar thoroughly, then bea‘ in the egg. Sift in the flour, then add the cocoa, blended with boiling w ter. Add sufficient milk to make a moist mixture. Half l flfl individual m ulds (well greased) with the pudding mixture/ cover with greased paper ar 1 steam for from 30 to 35 minutes. Serve hot with the following glossy chocolate sauce: 1 dessertspoon cocci, | cup of boiling water, J teaspoor cornflour, 2 dessertspoons sugar, a ftw drops almond essence, vanilla essence, chopped almonds. Dissolve the cocoa and the sugar in boiling water and add almond and vanilla essence. Bring to

boll and stir in (with a wooden spoon) the cornflour blended with a little cold water. Stir till boiling, simmer for three minutes, then serve. Pour sauce over pudding, top with chopped blanched almonds.