RECOMMENDED RECIPES

Taranaki Daily News, 18 July 1929, Page 16

RECOMMENDED RECIPES

COOKING OF MARROWS. It is probably because too many people never have vegetable marrows in any other way than boiled that they are so generally considered tasteless and uninteresting. But why boil them? There are so many delightful ways of using them. Fried, they are delicious. Peel quite a young fresh marrow and cut it across in slices about half an inch in thickness, remove the seeds and soft part, leaving the vegetable in rings. Sprinkle these with salt and squeeze over a little lemon juice. Allow to stand awhile, then drain and dry thoroughly in a cloth. Coat each piece in seasoned flour and fry in deep fat till crisp and golden brown. Drain and serve sprinkled with chopped parsley. Have you ever made marrow cream for tartlets instead of lemon curd? Steam some marrow, peeled and free from seeds, till tender; then rub it through a sieve. Weigh the pulp, and to every pound of it allow three-quar-.ters of a pound of sugar, the juice and grated rind of two large lemons, and two ounces of butter. Boil all /together till the mixture is thick and creamy, then put it into pots and tie down when cold. If you have some good brown stock one day, stew pieces of the vegetable in it and then thicken the liquor slightly, seasoning it well with pepper am. salt and a grate of nutmeg. And try it-scalloped, using up cold remains, if necessary. Cut it up roughly, pile in greased scallop shells, season with salt and pepper, and coat with . a good white sauce. Sprinkle well with breadcrumbs and grated cheese, and bake in a sharp oven till nice and brown. »

Another suggestion. —Heat up some cubes of the vegetable (cooked), in a good curry sauce and serve with rice. And a final one. —Put the vegetable with onions, breadcrumbs, seasoning, and a little butter, in layers, in a piedish and bake till tender.

SOME INVALID COOKERY.

Every one is confronted at some time or other with the difficulty of preparing suitable food for either the confirmed invalid or the convalescent, says an English writer. Their diet must be. delicate, easily digested, and appetising. Too much care cannot be expended upon the preparation and the manner in which their meals are served. It . is well to remember that with the. sick, who are ultra-fastidious, the serving is as important as the cooking itself; for no matter how well cooked a meal is, if the eye of the invalid is not tempted by a dairttily-set tray, the palate will never be tickled, for the obvious reason that the patient cannot rouse sufficient interest in a slovenly-arranged meal to even taste a morsel of it. And so the hours of labour are often wasted for the want of a clean cloth, and an at-tractively-furnished tray. The following recipes are both nourishing and appetising: —

Tripe cutlets. —One pound of tripe, one egg, breadcrumbs, flour, pepper, and salt. Cut the tripe into two-inch square pieces, dredge the flour over them, sprinkle with pepper and salt; dip them into the egg well beaten, then into the breadcrumbs; fry in boiling fat until a nice brown colour. Serve with a slice of lemon or a little tomato sauce.

Junket. —Take one pint of rich new milk, and make it just warm. Dissolve half a rennet tablet in half a wineglass of cold water, and stir into the milk; add sugar to taste, and your into a glass dish. Leave in ■ a warm place tilf it thickens, about ten minutes, then put away to cool, and it is ready. #.# * * Tapioca cream. —Soak three tablespoons of pearl tapioca in one cup of

water overnight. Next day put one quart new milk and the tapioca into a double boiler and coc’: over boiling water until soft. Beat the yoke of four eggs with half a cup of sugar and quarter of a teaspoonful of salt; add to the cooked tapioca one teaspoon of butter and the beaten egg mixture. Cook for about two minutes, or just long enough to set the eggs. Remove from the fire and odd the well-beaten white of one egg, and flavour with vanilla and a few drops of almond. Pour into a glass dish. When ready to serve beat the remaining whites of the eggs stiff with three tablespoons of sugar. .Flavour with half a teaspoon of essence of lem. n. Put this meringue over the cream in large spoons and decorate with little bits of bright jelly.