COOKERY.

Colonist, Volume LV, Issue 13613, 3 January 1913, Page 2

COOKERY.

To Utilise Cold Cooked Porridge.

Which is so often wasted, put the poiridge into a,basni and knead into it as much dried ,-flour as will enable it to be rolled out three-quarters of an inch thick. Cut this into three-corn-ered pieces, and bake for twenty nunutea on a gndello or in an oven. Serve buttered as hot cakes.

Cauliflower, Italian Style.

Boil a;■ nice cauliflower till almost tender, placd it 'in a dish, season with- pepper and salt, scatter the chopped yolk of a hard : boiled egg and a little grated cheese over all. Dissolve one dunce of butter and pour over the vegetable. Make very hot in the oven, and serve at once. This is a very good course by itself with a garnish of crescents of fried bread

Hot Potato Salad.

This is a very nice new way of serving potatoes if there is cold meat for dinner. To make it, cut six mediumsized cold boiled potatoes in ihin slices and sprinkle with salt and pepper. Then add a third of a cupful of finely-chopped, celery, also a ■tablespoonful of chopped parsley. Mix two tablespoonfuls of tarragon vinegar with four of olive oil; put to this a slice of lemon about a quarter of an inch thick. . Bring to the boiling, point and pour over " the potatoes. Cover over, and let 'the saucepan stand over a moderate fire until the salad is thoroughly hot. ■ " ,

Stewod Knuckle of Veal.

Wash four pounds of veal and put it on to simmer, let it cook for two hours in two quarts of cold water with salt and pepper. . Peel and cut up an onion, wash four ounces of, rice, and when the veal has simmered for one hour add these 'to it. Take care that all cooks slowly, adding at the last a tablespoonful of chopped parsley. To serve, place the meat on a hot dish, arrange the rice round, thicken and color the gravy, and pour over the meat.

Lemon Meringue.

Make a cupful of fine breadcrumbs, and soak in half a breakfastcupful of milk. Warm an ounce of butter, and when soft, but not melted, work ir> half a breakfastcupful of castor sugar and beat to a cream. Then beat up the yolks of three eggs and the whites separately. Stir the yolks and a third of the whites into the creamed sugar, together with the soaked crumbs, and the juice and "rind of two lemons. After lining a deep pudding-dish with puff pastry, turn in the mixture, and bake in the oven. Five minutes before serving pile the remain, ing white of egg on the top, beaten up again with castor sugar to a stiff froth and brown in the oven. Decorate •with spoonfuls of jelly before serving.". . . ' ,' ■

To Make GaSf's Foot Jelly

If only a small quantity is requifed one ox foot;or ..two calf's feet will be sufficient to m,ake about ii pints. After cleaning and scalding them cut into pieces, removing any dark-look-ing spots. Place them in a stewpan ...with 6 pints of cold water and the rinds of two lemons'peeled thin. Let them boil for 6 hours, when the liquor will have become greatly reduced. '■ Strain it through a sieve and leave it for a night. In the morning skim off all grease, without leaving a trace behind. Put this jelly into a stew-pan and melt it over the fire. Add the juice of 3 lemons and a little sherry. Sweeten to taste, mix together, and let them come to a.boil. Then remove the jelly from fire and let it stand till lukewarm. Set it over the fire again, and stir the whites of 2 eggs without beating them, and half the shells broken very /small. -Keep stirring constantly with a whisk until "it-boils up with a fine white head. Let it settle. Strain through a jelly-bag two or three times, until it. runs clear. .

fhe Use of Sian-drled Frtrts

'i. Separate the fruit-so Uiat each piece will be single, then wash them in lukewarm water.

2. Pour the water off; put the rinsed fruit into an enamelled saucepan; cover well with . cold water, and let stand for at least twelve hours, keeping the saucepan covered all the time. • 3. After the fruic has thoroughly soaked and regained it's uatural size, pour off this water saturated with fruit-juice into another saucepan, add necessary .sugar,,,. and boil" from fifteen to twenty minutes until a rich fruitsyrup is obtained. Pour this boiling syrup over the fruit and let it simmer. very slowly for about half an hour,, or according to the quality of the fruit, as prunes, Jor instance, require to simmer about two hours. '': 4. Remove 'the.'fruit from, the stove, keeping the lid on the saucepan until it gradually cools off. . The/flavor: of. all the varieties of fruit is"* improved; by adding some lemon or' orange-peel, especially with pears and prunes. 5/If property cooked the fruit, when served, must" be* clear and the syrup rich, each, piece of fruit looking as. if fresh fruit1 had been stewed. 6. Never put the fruit on the stove .before soaking it thoroughly, as it must have time to gain the water lost in the evaporating process of drying. Always s'balv the fruit iji cold water, and-never allow-if to boil. Fruit cooked in this way enn be used for all purposes, pies, cakes, puddings, etc., just the same as fresh fruit..,,;: 'V,. -H}. . ■". ; . . - ■.:■.:•,'