THE COOK’S NOTEBOOK.

Taranaki Daily News, 31 December 1929, Page 13

THE COOK’S NOTEBOOK.

JELLIES. Parsley jelly.—Wash a quantity of parsley, cover it with cold water, and press it well down. Boil gently for thirty minutes, and pour it twice through a coarse kitchen cloth. To each pint of juice allow three-quarteis of a pound of sugar, and toil for about twenty minutes, rather quickly. The parsley should be gathered before it runs to seed.

Mint jelly.—Make half a pint of mint sauce in the usual way, and dissolve one ounce of gelatine in a teacup of boiling water. When quite melted pour it on the mint sauce, mixing well. Leave in a mould until the next day. Jellied fruit tartlets. —Shortcrust pastry, Io o anberries, plums, one pint ra pberry or greengages, jelly. Line some patty tins with the shortcrust pastry, pinch thoroughly, and bake until crisp and golden‘brown. Dissolve tho jelly in three-quarters of a pint of water. Pile the fruit in the centre of the pastry shells, and when the jelly is eold and about to set, pour over enough to cover. If preferred, make into a large flan. Jelly sponge. —One pint packet of jelly, three-quarters of a pint of hot water, whites of two eggs. Dissolve the jelly in the hot water, and when almost half set whisk the egg whites to a very stiff froth. Stir up the jelly, then fold in tho frothed whites, and mix together lightly. Turn into a wet mould, and when set turn on to dish.

Jelly creams.—One pint packet of jelly, one pint of hot water, one gill of thick cream. Dissolve the jelly in the hot water, leave until cold and beginning to thicken, then stir in the cream. Whisk together for a few minutes, turn into small wet moulds, and when set turn out and arrange prettily on a dish.

Tomato jelly. —Required: Half a tin minced onion, carrot, parsley and thyme (all mixed), one bay leaf, a seasoning of salt and pepper, half an ounce of gelatine. Put the tomatoes and vegetables into stewpau, and add the bay leaf and seasoning. Boil for a quarter of an hour, add the gelatine (dissolved), and stir all well. Strain and pour into a mould. When set turn out and serve on a glass dish or in small heaps round the meat as an eatable garnish. Jellied fish with, salad. —One pound of cooked fish, free from bones and skin, two ounces of cornflour, threequarters of a pint of milk, salt and pepper to taste, gratod lemon rind, half a pint of water, one dessertspoonful of chopped parsley. Mix the cornflour to a cream with cold water; bring the rest of the water and milk to the boil, stir in the cornflour, and boil for ten minutes. Keep stirring all the time. Mix together the flaked fish and the seasonings, and add them, with the parsley, to the cooked cornflour. Pour into small individual moulds which have been freshly rinsed in cold water. When set turn out on crisp lettuce leaves, and garnish with small fancy shapes of thin beetroot or tomato.

JELLIED VEAL LOAF.

A GOOD COLD LUNCHEON DISH.

Boil the veal very slowly until the meat comes easily from the bones and only a little liquid is left in the pan. Tr’ e r?'"cve and shred the

meat finely with two forks; add the I liquid in whiqh, bailed, season well with salt, pepper and powdered eage, and mix thoroughly. Cut hard-boiled eggs into slices, ararnge them in the bottom and round the sides of an oblong

mould, put -hi-the veal, press down, seS-j'i "a 5 " plate ovcT“thFtop and a weight over/that, and leave in a cold place for least twelve hours. Turn out and serves garnished with sliced tomatoes i andg narsley.